Kefir giveaway
Many 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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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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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.
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!