I Got Culture!

September 23, 2009 on 7:52 am | In Chronic Disease, Healing Diets, Local Food Producers, Ranches & Farms, Saving Money, Urban Homestead, WAPF - Kamloops Chapter |

I have had a number of emails over the months about dairy and water Kefir. Kefir originated in the Caucasus Mountains and is a gelatinous community of bacteria and yeast. Kefir grains are the real thing. They are different from the “direct set cultures” you will find in health food stores which lose their potency and must be purchased again. Once you get the Kefir grains they will continue to grow indefinitely as long as the culture is fed.

I received my dairy and water Kefir grains from Real Kefir Grains. You can order directly from Marilyn Jarzembski, better known as the Kefir Lady, and she will ship it to you at a very reasonable price. Her culture is very vigorous. If you live in or near Kamloops, you can come and pick up your Kefir grains from me for free. Just email me to ensure I have enough to share. I get my Yoghurt Starter from Custom Probiotics which also has a line of probiotics.

These are the cultures I have to share:
1. Wild sour dough culture (sour dough bread, biscuits, pancakes, etc)
2. Lacto-fermentation liquid (sauerkraut, pickles, kimchi, etc)
3. Dairy Kefir (yoghurt-like drink, Kefir cheese, Kefir bread, etc)
4. Water Kefir (traditional sodas)
5. Yoghurt culture

Updated December 21, 2009: I am enjoying the ease of using the new Weston A Price Foundation website. I found this favorite essay about Kvass and Kombucha: Gift From Russia by Sally Fallon.

Updated May 8, 2010: I have just started my first Kefir of the year with Patty’s raw milk. Sarah Pope is the WAPF Chapter Leader for Tampa, Fl. She has a video on how to make Milk Kefir and Healthy Water Kefir Sodas. Sarah outlines some really good reasons why Kefir may be a better choice than yoghurt. Here is her video on Making Sauerkraut and Apricot Butter. Please note you can make the apricot butter “more raw” by pouring very hot water over the dried apricots and letting them sit until soft.

Updated May 30, 2010: I have found another source of cultures. If you are looking for cultures please see Cultures for Health.

4 Comments »

RSS feed for comments on this post. TrackBack URI

  1. [...] Start making some fermented foods at home. A good place to start is making yoghurt or kefir. If you do not consume dairy, try making lacto-fermented vegetables or use sourdough for breads and biscuits. Contact eatkamloops.org for free starter cultures. For more information about what starters we have read I Got Culture. [...]

    Pingback by eatkamloops.org » 25 Steps to Eating Nourishing Traditional Foods — December 9, 2009 #

  2. Hi there,

    I am very interested in Kefir. I live in Kamloops. How can come and pick up your Kefir grains from you for free?

    Could you please, give me your e-mail.

    Thank a million.

    Comment by Tharinee — January 3, 2010 #

  3. Hi Tharinee,

    You can email me at info(a)eatkamloops.org. The (a) is the same as @ symbol. By writing the email addresses like this it avoids spam. You can also call me at 250.374.4646.

    GO BOX Storage is home of eatkamloops.org. Here is a map to our location:
    http://www.goboxstorage.ca/map.html

    Thank you for your interest.

    Comment by publisher — January 4, 2010 #

  4. [...] culture is very easy to make. Use a cheese cloth bag or fine cotton cloth to drain the whey from homemade yoghurt. Whey is the whitish, watery material that comes off the yoghurt. If you continue to drain the [...]

    Pingback by eatkamloops.org » Making Homemade Lacto-Fermentation Whole Seed Mustard — June 10, 2010 #

Leave a comment

XHTML: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Powered by WordPress Web hosting by 235.ca
Entries and comments feeds. ^Top^