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.
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?
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??