Making Kefir With Your New Kefir grains...

This video, produced by Cultures for Health, is a must see for first-time kefir adventurers - the only thing I want to add as a side note is that the strainer you use needs to be of a very fine mesh, and made of plastic, nylon, or other non-metal material. At my house, I use a medium sized blue nylon fish net I purchased at our local Bi-Mart for just under two dollars.

What you need...
One tablespoon to One half cup milk kefir grains.
One & a half cups to one full quart of raw or pasteurized, but not ultra-pasteurized,  milk.
One glass jar with loose lid, or coffee filter and rubber band.
Wooden Spoon.
A dark, comfortably warm cubbard for the kefir to set in..

Easy Sourdough English Muffins...

These truly are the easiest to make English Muffins ever! No need for spendy muffin rings, and the recipe is easily adaptable to changes in ingredients to make due with what you already have on hand...& mmm good!

  • 1/2 cup sourdough starter or 1 tablespoon yeast
  • 1 cup kefir
  • 2 cups gluten-free, spelt, rye, or other flour of choice
  • 1 tablespoon raw honey 
  • 3/4 to 1 teaspoon sea salt of choice
  • 1 teaspoon baking soda
  • Ground millet for dusting.
1. Mix first two ingredients on the list, and then stir in your choice of flour, cover, and let set overnight
2. In the morning mix in the honey, salt, and baking soda. 
3. Olive oil your counter, along with your hands, and knead the dough - it will be quite wet.
4. Form into 2-3 inch diameter dough patties.
5. Dust with ground millet, cover with a light cloth, and let rise for 40 minutes.
6. Heat well seasoned cast iron skillet to Medium heat, and slowly fry for five minutes on each side.
7. You can also preheat oven to 350 and bake for twenty minutes instead of, or in addition to frying.

These English muffins freeze well when wrapped in plastic, and ziplocked. Unfrozen they will keep for up to a week in the bread box, but they will most likely all be eaten long before the week is over.

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