I have had a long day today making soaps. Thought I would blog while waiting on my supper in the oven. A few weeks back, I started thinking about how to make cheese without using buttermilk and rennet. I downloaded a book called "The Art of Cheese making" I would say that some ideas in the book surprised me. If I left my milk out on the counter, after I milked my goat, I would throw it away. I was afraid of it having some bad bacteria. This book opened my eyes to some different ideas about milk. This guy knows all about cheeses and how to make different ones and how a cheese develops. He tells about the old ways of making it. People actually had a bucket that they did not wash. They would culture the next batch of cheese with new milk in that bucket that was not washed. I really could not go that far with the cheese making. In that book though, I learned about culturing my cheese with kefir. You may not know what that is so here is the definition: Kefir is a fermented milk drink made with kefir grains and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains.
These grains are not like you would think. I pictured seeds in my mind but they are like little cauliflower. You might ask how you acquire these kefir grains. Well, I ordered mine on the internet and they came in milk. You put them in fresh milk and they will culture the milk. Sit it out on the counter. Yes I said sit it out. No refrigeration required. The longer is sits the sourer it becomes. Its like drinking yogurt but not as thick. It is one of the most probiotic rich foods on the planet. It is real good for you gut health. The word kefir means "good feeling". My kefir grains are multiplying. I can give them away or eat them or make two batches. You feed this kefir each day with milk. It does not have to be raw milk. It can be pasturized because the kefir grains will still innoculate it with the good bacteria. The cheese I used to make, seemed a little bland but not anymore. My daughter said "Now mom this is some good cheese" I will put up the recipe for the cheese tomorrow. I also have found that I can make bread with it without using yeast and its good too. Hope you enjoyed the blog.........bye
These grains are not like you would think. I pictured seeds in my mind but they are like little cauliflower. You might ask how you acquire these kefir grains. Well, I ordered mine on the internet and they came in milk. You put them in fresh milk and they will culture the milk. Sit it out on the counter. Yes I said sit it out. No refrigeration required. The longer is sits the sourer it becomes. Its like drinking yogurt but not as thick. It is one of the most probiotic rich foods on the planet. It is real good for you gut health. The word kefir means "good feeling". My kefir grains are multiplying. I can give them away or eat them or make two batches. You feed this kefir each day with milk. It does not have to be raw milk. It can be pasturized because the kefir grains will still innoculate it with the good bacteria. The cheese I used to make, seemed a little bland but not anymore. My daughter said "Now mom this is some good cheese" I will put up the recipe for the cheese tomorrow. I also have found that I can make bread with it without using yeast and its good too. Hope you enjoyed the blog.........bye
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