Natalie Carrad's Friends

Natalie Carrad's Groups

I am interested in...: Buying Local Food, Selling Local Grown Food, Community Gardens, Learning, Preserving, Seed Savers, Swapping Food, Eating Local Food

Tell us about your garden and what you're growing: Inspired by Kay Baxter and Bob Corker to create nutrient dense produce. Hope to purchase a refractometer soon.
I also make several types of cheese.

At 10:03pm on April 3, 2013, Margot Janssen said…: Hi Natalie,

Just wondering if I can get hold of a Kombucha culture as I would like to start one.

Regards Margot Janssen

At 9:30am on August 3, 2009, Natalie Carrad said…: Hi Debbie,

Hadn't expected you to pay before now, so no worries. I'm just harvesting your kombucha today so will post to you today.

regards Natalie

At 11:00pm on August 2, 2009, Debbie Bray said…: Just realized that I had still not deposited money into your account. Have done it now. $10 for Kombucha and Water Kefir. Sorry for the delay. Thanks heaps.

At 9:58am on July 20, 2009, Debbie Bray said…: Debbie Bray, 44 Waiheke Road, Onetangi, Waiheke Island, 1971.
A couple of weeks is absolutely fine. I am not in a hurry. Thanks

At 9:42pm on July 19, 2009, Debbie Bray said…: My villi is still good. I am just after a more yoghurty tasting culture. I had one that a friend brought from Christchurch for me. It worked really well and was so yummy, but my husband managed to throw it away by accident. If you could just send me the kombucha and the water kefir grains, that would be great.
Thanks heaps.

At 9:00pm on July 18, 2009, Debbie Bray said…: Hi Natalie, I met you a while back at the Sally Fallon talk in Auckland and you sent me some villi and a kombucha 'mushroom'.
You also put me on to someone who could give me some kefir grains.
Great to see you are part of Ooooby too.
I am happy to report that the kefir and the villi are still going strong, but sadly the kombucha is no longer working. Could you possibly send me another baby and also I was wondering if you had any yoghurt cultures that don't require heating. I am after one whereby the milk remains completely raw and I believe there is a Japanese one called Matsoni. Do you happen to have something like that or could you let me know where I might get it or something similar?
Also wondering about water kefir grains. Do you have any of those or do you know how I can convert my milk kefir into water kefir?

At 5:17pm on April 22, 2009, Sarah Walsh said…: Glad to hear I'm not the only one ! :) I really like feta, so will have to persevere with this one.

At 8:08pm on April 21, 2009, Sarah Walsh said…: About the cheese...I finally got round to making some feta, but it was way too salty to eat. So I had the 'brilliant' idea of submerging it in a waterbath with the thought that it might leach some of the salt out. It did, making a brine (thought this would work for storage), but it has also turned the cheese soft in some parts and completely slushy in others :/ Thoughts??