Guest guest Posted September 25, 2007 Report Share Posted September 25, 2007 When my kefir goes too far I just make cream cheese- addd a few herbs and some seasalt- YUMMY! BTW Im picking up new ideas every day from these lists. my mind is like a sponge and I just love it so Keep those ideas coming. zoe > It's great to know I gave you and idea Zoe. : -) I make kefir and > often leave it too long diluting with some fresh saves the day. A > tiny spot of bicarb works too for kefir, orange juice et al but you > wouldn't want to neutralise all the acids, that's what you brew it > for. : -) > Jim > On 25 Sep 2007, at 17:40, zoe w wrote: >> What a great idea! Even unfinished KT works if it hasn't gone way >> too far. In which case I bottle it up and mark it VINEGAR and start >> over. Its still way useful as a vinegar ( hair rinse- douche - >> veggie wash - salad dressings - wound care). >> zoe >> > Yeah I've found if the KT is to sour diluting with some ice tea >> is a great way to enjoy it. >> > Jim > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2007 Report Share Posted September 25, 2007 hmm. I've been trying to make and been failing at milk kefir. it just always seems consistently lumpy to me. Maybe i should try cheese, how would I make it with herbs? Cheers Caitilin On 9/25/07, zoe w <ilovegrafix@...> wrote: > > When my kefir goes too far I just make cream cheese- addd a few herbs > and some seasalt- YUMMY! > BTW Im picking up new ideas every day from these lists. my mind is like a > sponge and I just love it so Keep those > ideas coming. > zoe > > > It's great to know I gave you and idea Zoe. : -) I make kefir and > > often leave it too long diluting with some fresh saves the day. A > > tiny spot of bicarb works too for kefir, orange juice et al but you > > wouldn't want to neutralise all the acids, that's what you brew it > > for. : -) > > > Jim > > > On 25 Sep 2007, at 17:40, zoe w wrote: > > >> What a great idea! Even unfinished KT works if it hasn't gone way > >> too far. In which case I bottle it up and mark it VINEGAR and start > >> over. Its still way useful as a vinegar ( hair rinse- douche - > >> veggie wash - salad dressings - wound care). > > >> zoe > > >> > Yeah I've found if the KT is to sour diluting with some ice tea > >> is a great way to enjoy it. > >> > Jim > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2007 Report Share Posted September 25, 2007 hmm. I've been trying to make and been failing at milk kefir. it just always seems consistently lumpy to me. Maybe i should try cheese, how would I make it with herbs? Cheers Caitilin On 9/25/07, zoe w <ilovegrafix@...> wrote: > > When my kefir goes too far I just make cream cheese- addd a few herbs > and some seasalt- YUMMY! > BTW Im picking up new ideas every day from these lists. my mind is like a > sponge and I just love it so Keep those > ideas coming. > zoe > > > It's great to know I gave you and idea Zoe. : -) I make kefir and > > often leave it too long diluting with some fresh saves the day. A > > tiny spot of bicarb works too for kefir, orange juice et al but you > > wouldn't want to neutralise all the acids, that's what you brew it > > for. : -) > > > Jim > > > On 25 Sep 2007, at 17:40, zoe w wrote: > > >> What a great idea! Even unfinished KT works if it hasn't gone way > >> too far. In which case I bottle it up and mark it VINEGAR and start > >> over. Its still way useful as a vinegar ( hair rinse- douche - > >> veggie wash - salad dressings - wound care). > > >> zoe > > >> > Yeah I've found if the KT is to sour diluting with some ice tea > >> is a great way to enjoy it. > >> > Jim > > > Quote Link to comment Share on other sites More sharing options...
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