Weston A Price

A group to discuss and learn more about the traditional culinary customs of our ancestors and how we can bring more nutrient dense food into our lives as researched by Dr. Weston A Price.

Members: 229
Latest Activity: Oct 14

Discussion Forum

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 199 Replies

If anybody has surplus kefir grains, sourdough starters, raw milk etc it would be good to put it up on this discussion page. Then it is all in the one place and easy to find for future reference and newbies looking : ) Cheers!!Continue

Tags: kefirgrains, sodagrains, milkgrains, Rawmilk, sourdough

Started by Bridge Scully. Last reply by Roxy Hart Oct 14.

DIY Baby Formula Kit 4 Replies

I would like to let everyone know I am offering a kit to make your own infant formula. The recipe is the one found in Sally Fallon's Nourishing Traditions and on Weston A Price Foundation's website.The only thing you need is raw organic milk.I…Continue

Started by Jessica Lunsford. Last reply by Jessica Lunsford Sep 27.

WAP friendly and/or organic cafes and restaurants

Hi everyone, I would like to know if there are any eateries in Wellington that are WAP friendly and/or organic. Im soon to be travelling there and would love some pointers on places to eat real food. I figured this discussion might be useful for…Continue

Started by Bridge Scully Aug 29.

Kombucha Jar 1 Reply

Hi everyone,Does anyone know where to get a 3-5 ltr kombucha jar in Christchurch?Continue

Started by Jessica Lunsford. Last reply by Bridge Scully Dec 11, 2013.

Comment Wall


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Comment by Shaye Leola Yearsley on February 9, 2011 at 3:56pm
Hi - I have a surplus of water kefir grains, milk kefir grains and a kombucha mother. Am wondering if anyone would be interested in doing a swap for some caspian sea yoghurt...? I'm located in Christchurch.
Comment by Lisa on February 7, 2011 at 1:58pm
I have plenty of water grains. I love the water kefir. Swear by it.  Send me an email and I will sort some out. I can post if you want to pay for postage.
Comment by Jacky Paul on February 7, 2011 at 1:35pm

Hi All

I have some milk kefir grains to share, I live in Warkworth and work in Albany.  If anyone has some water kefir grains would love some.

Comment by Bridge Scully on February 7, 2011 at 1:17pm

Have just made another kombucha...was wondering why it was always tunring out so vinegary and it was due to leaving the tea with the mother for too long....hoping this one will be a star! have still been drinking the last one but its a rather aquired taste : )

We have 2litres of raw milk a week going here in Gisborne if anyone knows anyone who might want to pick it up?

Comment by Margreet de Vries on January 2, 2011 at 6:59pm
Hi Susie
I do have sour dough starter to share. Not water kefir but milk Kefirt. I also live in West Auckland, Titirangi.
Comment by Susie Trinh on December 21, 2010 at 12:30pm

I'm looking for some water kefir grains, milkKombucha SCOBY/culture and sour dough starter.  I'm happy to barter seeds, seedlings, free range eggs, baby Araucana chicks or water saving devices (aerators, gizmos, flow restrictors).  I live in West Auckland

Comment by Margreet de Vries on December 12, 2010 at 1:49pm

The yoghurt culture we use keeps well in the fridge. Up to 2 weeks. Same with the kefir grains.

Comment by Yvonne Symons on December 11, 2010 at 4:50pm

Thank you all so much for the advice on making yoghurt with kefir, I put the recommended amount of grains in and I have lovely yohgurt and it doesn't taste as sour as the others had.  A couple of questions, How long will it last in the fridge and if you don't want to make yoghurt for a week what do you do with the culture to keep it alive and healthy?


After Christmas I will have water and milk kefir grains if anyone wants any.

Comment by Caroline Moore on December 7, 2010 at 1:07pm
Thanks Jacee. We'll be away for a couple of weeks, so I might try freezing it.
Comment by jacee on December 7, 2010 at 12:26pm
you can freeze it. or you can leave it in the fridge and doesnt need feeding for a week or so... or or you can make a dough and feed every couple of weeks. from river cottage bread handbook

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