“I’ll make you feed on berries and on roots, and feed on curds and whey, and suck the goat, And cabin in a cave, and bring you up to be a warrior, and command a camp.”William Shakespeare
One of the things I hope to accomplish with this blog is to make it easy and commonplace to have cultured foods as part of your everyday life. Let’s face it – if it is too hard or complicated most people are not going to do it. So if I can teach you a few things to make life easier, hopefully you will start making and enjoying these life-giving foods.
Making kefir whey and cheese is something I do many times a week. It doesn’t take long and the whey will culture a multitude of foods. Kefir has so many probiotics, at least 30, and that does not even account for the good yeast that you get too. So grab your kefir, a bowl, and a coffee filter and we are ready to begin. Easy, I promise.
This does not work the same for store-bought kefir. It never really thickens right and remains runny. Homemade kefir is the way to go if you are making kefir cheese. You also get the added benefits of large colonies of beneficial bacteria that is in homemade versus commercial brands.