Got Kefir?
Today I'm going to put in a good word for Dominick Anfiteatro, because it's through him that I got my kefir grains. I got them directly from someone living near me, who had gotten his directly from Dom, who shipped them all the way from Australia.
In addition to kefir, Dom's website covers many kinds of fermented foods. In fact, you'll probably find more there than you would in a small stack of books that you would have to pay for.
If you don't know what kefir is, or the difference between commercially-made kefir and the homemade version made with the "grains", and you're interested in health, here's your chance to learn.
My own variation on water kefir is to make it in a swing top bottle, and use a bit of the previous batch to make a new batch. You end up with an effervescent, low-alcohol (1-1.5%?), low-carb cider made with wild yeasts. I'm even aging a bottle of honey wine made this way. Someone interested in wild-yeast Belgian beer could have some fun with this. Because kefir culture is so resistant to contamination, it might make for less fuss sterilizing everything in the beer-making process.
In addition to kefir, Dom's website covers many kinds of fermented foods. In fact, you'll probably find more there than you would in a small stack of books that you would have to pay for.
If you don't know what kefir is, or the difference between commercially-made kefir and the homemade version made with the "grains", and you're interested in health, here's your chance to learn.
My own variation on water kefir is to make it in a swing top bottle, and use a bit of the previous batch to make a new batch. You end up with an effervescent, low-alcohol (1-1.5%?), low-carb cider made with wild yeasts. I'm even aging a bottle of honey wine made this way. Someone interested in wild-yeast Belgian beer could have some fun with this. Because kefir culture is so resistant to contamination, it might make for less fuss sterilizing everything in the beer-making process.