Now that we’re coming off GAPS/Grain free this traditional probiotic porridge is a fantastic breakfast for us. My kids are loving it. Continue Reading →
The possibility of flavours for the secondary ferment are endless. I experiment with different flavours all the time depending on what fruit I need to use up. If you’re going to use juice, consider using freshly pressed juice as store bought juice inferior in nutrition and usually contains preservatives. I’ve never used just juice as I prefer a milder fruit flavour from fruit pieces with a splash of lemon juice. Fresh citrus juice is easy to add as it doesn’t require you to drag out and wash the juicer every night. I do my kefir brewing every night after dinner. I do a dairy batch, primary water and seconday soda water in around 5 minutes, not much effort really for the reward. Continue Reading →
Water kefir is a traditional soda that is packed with probiotics. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in harmony to aid digestion and take control of pathogens. Start slow on Kefir as you may have a die off reaction as the colony invades and takes over the pathogens. It’s worth pushing through die off as you’ll soon reap the benefits of a healthier gut. Kefir is easy to brew and kids love the bright fizzy drink. I always brew in two stages to keep grains pure and clean. As an added bonus I don’t have to pick fruit from the sieve or rinse the grains. The first ferment, the primary ferment is an aerobic ferment using the grains in straight sugar water. The grains are then sieved out, and started on another primary ferment. The kefir water is bottled and capped for a secondary anaerobic ferment with added fruit. The capping of the bottle creates the Fizz factor. You don’t have to cap if you prefer still. Continue Reading →
This is my video on how I make water kefir soda.
The written recipe is here.
Written recipe is available here.
I love Dairy Kefir because it is so easy to make and so nourishing. Some people stop making yoghurt once they start kefir because of this. I make both to provide a more diverse range of beneficial bacteria in our diet. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in harmony to aid digestion and take control of pathogens. Start slow on Kefir as you may have a die off reaction as the colony invades and takes over the pathogens. It’s worth pushing through die off as you’ll soon reap the benefits of a healthier gut. Continue Reading →
My boy is absolutely mad for fat and skin. He loves these chips. They are so much healthier than the packet trans fatty acid crisps at the shops and they are so simple to make. I get my organic chicken skins frozen from my local butcher for $8.99/kg. They save the skins from skinless cuts like chicken breast, thighs and legs that would otherwise be wasted, shame. This is a great way to use the whole bird, make some crisps and get some liquid gold organic dripping. Read more about why we eat fats here under the fat paragraph. Continue Reading →
Currently Raw dairy cannot be sold legally for human consumption in Australia. It is only sold as Bath Milk and Body Cream to be used topically only. Continue Reading →
Once you’ve made 24 hour dairy yoghurt, it’s very simple to make gorgeous Labnah and Whey. Remember most people can tolerate 24 hour cultured dairy as it’s virtually lactose free and the casein is pre-digested. Continue Reading →
We love our natural dairy yoghurt. Most people can tolerate 24 hour cultured dairy as it’s virtually lactose free and the casein is pre-digested. I make it in bulk, 3 L at a time, using my small slow cooker and dehydrator. I make so much, so I can drip half to make Labnah and Whey. Continue Reading →