Weston A Price

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Comment by Kathrina Muller on August 5, 2011 at 3:58pm

Jolien, If you are still trying to find raw milk, I get mine from Drury.  I have a friend who gets it from Karaka.  Kathrina

 

Comment by Katie on August 5, 2011 at 1:18pm

Jolien, you could try putting a saved search on trademe for "organic milk" or similar. I had one on for months and then much to my suprise a listing suddenly appeared! and I have just had my third delivery of fresh milk straight from the farm... its SO yellow and SO creamy... good luck, keep looking :)

Comment by Sarah Walsh on August 5, 2011 at 9:27am

I'd 2nd that. i've left my grains in the fridge for up to 3mths and they've survived.

Comment by Cally Brown on August 4, 2011 at 12:36pm

Thanks, Lisa. I'll give it a go tomorrow.

Comment by Lisa on August 4, 2011 at 11:37am

Hi Cally.  I would just make kefir with the grains. I would think it would take twice before the grains are up and running again.  I keep mine in the fridge and only use them when the urge strikes me.  If I think in between I dump a tbs of sugar in to keep them happy.

Comment by Cally Brown on August 4, 2011 at 8:27am

I forgot about my water kefir grains - I went away on holiday for 3 weeks, took a few more weeks to recover, and then rediscovered the water kefir grains in the fridge. I have been trying to revive them but don't really know what I'm doing. I rinsed them and have been feeding them a little sugar and each day the sweetness has lessened, and it smells like kefir but very slow, no detectable fizz.  I'm sure I could get some more from someone  more caring of their grains, but I'm interested in whether it is possible to revive them or am I wasting my time?

Comment by Bridge Scully on July 3, 2011 at 10:39am

ENjoying stewed apples most mornings for breakfast. Granny smiths or cooking apples, slimed small, add a little water to help cook them. Once done add LOTS of butter, toasted coconut and kefir. Favo meal ever!

Comment by Kali on April 25, 2011 at 7:35am

My breadmaker has died, so I tried my first sourdough bread. I used a SanFrancisco sourdough recipe which took a number of days to get to full bubbly gusto, going through various refreshments adding more water and flour before it was finally time for baking. The bread is really nice sliced and toasted, and the second batch is proving ready for baking today.

Comment by Bridge Scully on April 17, 2011 at 7:04pm

Hey Kali, after a few days i turn the slow cooker off and then strain the bones and herbs etc then im left with a reletivily clear broth. i then fry up some onions, mushrooms, peppers etc and then just slowly add the broth untill its all in there...if im making a curry i would add the curry past with the fryed veges and then some coconut cream in at the very end once ive turned the heat down : ) with my soup i was cutting pumpkin into big bits and adding to my fryed onion with a bit of broth at a time. as the pumpkin cooked i would add more broth and untill its all gone and it makes a delicious thick and creamy brothy soup!! when im not so hungry i will just drink a cup of strained broth for dinner : )

 

Comment by Kali on April 17, 2011 at 3:39pm

HI Bridge, about those broths, after reading your post I made one with some lamb bones I saved in the freezer, one thing I hadn't known to do before wwas to add vinegar. After two days in the slow cooker it was black lol, I had put some onion, carrot and celery tops in there with it and it was quite unappetising to look at, I was relieved when I read in nourishing traditions that stock broths do look pretty gross loL . i made soup with it which was acceptable but How do you do yours up to serve?

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