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Kefir giveaway

Kefir grainsMany of you have written in to sing the praises of kefir, but others have asked how to get started.  Luckily, Brandy is overflowing in milk kefir grains at the moment, and she's willing to mail a starter culture (about two tablespoons of grains, enough to culture a pint right away, a $50 value) to two lucky winners next week.  To sweeten the pot, I'm going to throw in a paperback copy of Lollipops, Garlic, and Basement Salamanders and a Walden Effect t-shirt for each winner.  (These will come in a separate envelope, so you'll get two jolts of homesteading happiness if you win!)

How do you enter?  I've decided to try out a rafflecopter giveaway.  At the moment, what we really want to push is for our loyal readers to follow this link to Amazon, bookmark the page, and use it when you make your usual orders.  We'll get a small cut of each order you place through that link, which will allow us to mail out care packages like this.  (In fact, Mark wants to get in the habit of having some homesteading goodies to share every month, but that will depend on how well the Amazon experiment goes.)

Click on the relevant boxes below to enter!  Thanks for reading, and I hope you enjoy the giveaway!

a Rafflecopter giveaway



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done!
Comment by WendP Sat Feb 1 09:43:21 2014

Hello! I am very interested in in kefir after your post about it. I've never heard of it before then. I did do a bit of research and its not too easy coming up with solid answers. I raise goats, and I would be using raw goat milk. While searching it came up that the kefir may not do as well in raw milk, or that switching the milk it was started in could cause poor results. I prefer real experience, so do you have any thoughts? Thank you.

Comment by T Sun Feb 2 11:07:29 2014

T --- That's a good question, and I don't have a first-hand answer, although someone else might post and help you out. However, from what I've read, raw milk is actually preferred by the kefir bacteria and fungi, and goat milk does work fine. What I understood is that there might be some funky flavors at first as the microorganisms rearrange to digest the different kind of milk, but after a couple of batches (which you can discard if necessary), it should even out.

But hopefully someone who's done this themselves will chime in with a more definitive answer!

Comment by anna Sun Feb 2 11:53:56 2014
have just tried my first kefir and love it. I had to go with the boxed powder starter--all I can find around here--but I really want to try it with the fresh grains.
Comment by Anonymous Sat Feb 8 21:42:10 2014

One very unique homestead, $1,500 per acre, the opportunity of a lifetime