Showing posts with label milk kefir. Show all posts
Showing posts with label milk kefir. Show all posts
Monday, May 2, 2011
Water Kefir Workshop
It is time to stop drinking soda (which is bad for you) and opt for something that tastes a million times better, is healthy ... and is much more affordable!!!
Instructor: Barbara Lovas, ThD
Date: Saturday, May 7, 2011
Time: 3pm
Cost: $10/person
Location: TBA (location will be given w/ confirmation of attendance -- due to limited space)
Ok, it is time for a last minute water kefir workshop. Why??? Again, my water kefir is very happy ... and is growing so fast that I need to give some away.
Again, the weather is perfect for growing kefir!
What will this hour long workshop include?
Those who attend will be given some grains and instruction on how to make water kefir. I will include a recipe and resources. Please bring to the workshop a regular canning jar (pint or quart).
I will provide you with all the instructions, ingredients and the recipe needed to make your first batch. So, you will go home with your first batch started. As always, I don't sell my grains or scobies, but will give them away.
If you want milk kefir, water kefir or a kombucha scoby, remember those are available according to my supply. That being said; If you ask in advance, I should have some milk kefir grains and maybe some kombucha ready to give away on the day of the workshop.
If you are interested in attending this workshop, please reply to this e-mail and let me know you plan to go. Due to limited space at this workshop, I will give you the meeting place location/address with your confirmation. Feel free to invite your friends, just make sure you inform me, so they are added into my headcount.:)
also ...
Coming Soon...
HEALTHY COOKING CLASSES
(also, I am selling bulk herbs)
I have been hesitant in "selling" things, because I would never want anyone to think that the sharing of my concern for healthy eating and the value of probiotics was motivated by making a profit. Anyone who knows me, knows that I always give everything away. But as the economy continues to become more complicated and prices are rising at the pumps and at the local grocery stores ... and w/ the constant threat of our food sources becoming contaminated, I feel an urgency to share with everyone the importance of having good quality herbs in your kitchen at all times (which not only taste great, but have great nutritional value). For example: with the right herbs, a simple bowl of rice can become Spanish rice, Mexican rice, jambalaya, asian fried rice, herbs and rice, sweet rice, rice pudding ... OR, the right mixture of herbs as a tea can calm an upset stomach or help you sleep at night. Can you imagine how nice it would be to be able to whip up a cake or a treat at whim w/out having to go to the store to buy an expensive pre-mixed boxes or mixes. You can keep your kitchen up with all of the healthy staples you would need to make just about anything ... w/out any dangerous (AND w/out expensive additives and pre-packaged mixes.)
I am going to start teaching healthy cooking classes again. I will also offer you the opportunity to buy high quality herbs and seasonings at a very low price. Of course, kefir, kombucha are always given-away for free. In fact, if I could afford to stock all of your cabinets with wonderful herbs and staples for free, I would!
I would also be glad to order any rare herbs, or spices that you cannot find other places; including other things like cleansers, personal hygeine products or on things you would buy regularly at your health food store at probably a lower cost than you could find anyhwere else.
Also, for those of you who live too far away to attend my workshops or the cost of me shipping things to you would defeat the discount of getting products through me, I would be glad to give you resources via websites and information on how to order items yourselves at co-op prices. After many years of searching for good places to buy my staples, I have found these companies are very honest and follow high standards. The prices won't be a low as what I get, but will still be much less than the cost you would pay in your local stores.
Seize the day!!!
Barbara
seizethedayz.blogspot.com
http://rawmilknola.ning.com/profile/barbara
To see a video of what kefir looks like while u are making it, go to my Youtube video at http://www.youtube.com/watch?v=V3UXqd9R4R8&feature=player_embedded .
Monday, June 7, 2010
Water Kefir Workshop
WATER KEFIR WORKSHOP
It is time to stop drinking soda (which is bad for you) and opt for something that tastes a million times better, is healthy ... and is much more affordable!!!
Instructor: Barbara Lovas, ThD
Date: Sunday, June 13, 2010
Time: 3pmCost: $10/person
Location: TBA (location will be given w/ confirmation of attendance -- due to limited space)
Ok, it is time for a last minute water kefir workshop. Why??? Again, my water kefir is very happy ... and is growing so fast that I need to give some away. The weather is perfect for growing kefir!
What will this hour long workshop include?
Those who attend will be given some grains and instruction on how to make water kefir. I will include a recipe and resources. Please bring to the workshop a regular size canning jar (pint). I will provide you with all the instructions, ingredients and the recipe needed to make your first batch. So, you will go home with your first batch started.
As always, I don't sell my grains or scobies, but will give them away. If you want milk kefir, water kefir or a kombucha scoby, remember those are available according to my supply. That being said; If you ask in advance, I should have some milk kefir grains and maybe some kombucha ready to give away on the day of the workshop.
If you are interested in attending this workshop, please reply to this e-mail and let me know you plan to go.
Due to limited space at this workshop, I will give you the meeting place location/address with your confirmation. Feel free to invite your friends, just make sure you inform me, so they are added into my headcount.:)
NOTE: I was intending on this workshop being a kombucha workshop, but I am still making scobies for everyone that will attend, thank you for your patience. We will have our kombucha workshop this summer for sure!!!
Seize the day!!!
Barbara
Friday, October 23, 2009
Cheese & Kefir Making Workshop in New Orleans
Cheese & Kefir Making Workshop in New Orleans
by Karron on October 12, 2009
in Cheese, Kefir, New Orleans
Delicious Homemade Cheese
I recently had the pleasure of attending a delightful Cheese & Kefir Making Workshop that was sponsored by the Latino Farmers Cooperative of Louisiana, the Canal Blvd Baptist Deaf Church, and the Weston A. Price Foundation. It was held at the Canal Blvd Baptist Deaf Church in Lakeview. I learned about the workshop from Barbara Lovas who graciously invited me to her home last year and taught me how to make kefir. I made delicious dairy and aqua (water) kefir for months until the hot summer temperatures became too high in my drafty old kitchen. Now, with cooler fall weather not too far away, I was more than happy for the opportunity to start up my kefir-making ways again. The cost of the two-hour workshop was $10 per person, a bargain by any standard.
Barbara Lovas
Barbara Lovas led the kefir portion of the workshop and Kathia Duran, executive director of the Latino Farmers Coop of Louisiana, taught us about cheese making. The workshop was originally targeted for 20 people but 52 people signed up and over 30 people showed up. The goal of the workshop was to share the techniques of making homemade yogurt, kefir, creme fraiche, and creole cream cheese using store bought cow milk.
Workshop attendees were invited to bring the following items if they wanted to make some cheese rather than just listening and learning about how it’s made. Almost everyone chose to make cheese and glass jars were available for a nominal fee for those who needed them.
four one-quart glass Mason jars (or equivalent)one gallon of whole milktwo pints of heavy cream
We filled each of our four, one-quart jars with the necessary ingredients for the dairy products as instructed by Barbara and Kathia. As it turns out, the cultures needed to make yogurt and creole cream cheese are readily available in any local grocery store. The cultures for the creme fraiche were given to us by Kathia along with information about where to obtain them online. Barbara provided everyone with the live active kefir grains, as they’re known, that are needed to make fresh kefir. Kefir grains aren’t always easy to obtain and the most common way to get some is to have them gifted by someone who makes kefir on a regular basis. I can only imagine how long it took Barbara to cultivate and maintain enough grains to share with each participant! Both teachers exhibited generosity of spirit by sharing their skills, personal resources, and enthusiasm with us. They are clearly invested in empowering people with quick, easy, and inexpensive ways to produce quality dairy products at home. I’ve provided information about where to buy Kathia’s dairy products at the end of this post if you’d prefer to do that.
Kathia Duran
While the afternoon workshop was instructional and fun, it was the next 24 hours after the workshop that were truly rewarding. I took my four jars home from the workshop and left them out on the countertop, as instructed, for the cultures to work their magic. Creme fraiche only takes 12 hours to ferment so the next morning when I woke up I had one quart of creme fraiche ready to eat. What a treat – rich and creamy and luxurious! By early evening I had one quart each of homemade yogurt, creole cream cheese, and kefir. In just 24 hours I was enjoying and sharing a smorgasbord of delicious cheeses and kefir – a very joyous and bountiful experience! I highly recommend this workshop to anyone interested in making kefir and simple cheeses at home. I’ll keep you posted about when it will be presented again.
Word to Barbara, just today someone asked me when the Aqua (Water) Kefir Workshop you’re planning might take place?
Marlon Calero and Pam Girod also assisted in the workshop. Photos taken by John Lovas and Marlon Calero.
Click Here To Contact Barbara Via Email
Click Here To Contact Kathia Via Email or visit the the Latino Farmers Coop of Louisiana website
You can find the Latino Farmers Cooperative of Louisiana’s products including Cotija and Quesillo cheeses, fresh vegetables, Mexican style tamales and backyard double-yolk eggs at the following markets in New Orleans:
Broad Street Flea MarketEvery Second Saturday11am – 4pm300 North Broad – Broad at BienvilleOld Robert’s Grocery Parking Lot
Holy Angel Convent (Bywater)Every Tuesday and Thursday3pm until3500 Saint Claude Ave at Gallier Street
Treme Under the Bridge MarketplaceEvery Third Saturday11am – 3pmI-10 Bridge at Esplanade Ave and N. Claiborne Ave
All proceeds go to the programs and services in urban agriculture and human services.
-->
by Karron on October 12, 2009
in Cheese, Kefir, New Orleans
Delicious Homemade Cheese
I recently had the pleasure of attending a delightful Cheese & Kefir Making Workshop that was sponsored by the Latino Farmers Cooperative of Louisiana, the Canal Blvd Baptist Deaf Church, and the Weston A. Price Foundation. It was held at the Canal Blvd Baptist Deaf Church in Lakeview. I learned about the workshop from Barbara Lovas who graciously invited me to her home last year and taught me how to make kefir. I made delicious dairy and aqua (water) kefir for months until the hot summer temperatures became too high in my drafty old kitchen. Now, with cooler fall weather not too far away, I was more than happy for the opportunity to start up my kefir-making ways again. The cost of the two-hour workshop was $10 per person, a bargain by any standard.
Barbara Lovas
Barbara Lovas led the kefir portion of the workshop and Kathia Duran, executive director of the Latino Farmers Coop of Louisiana, taught us about cheese making. The workshop was originally targeted for 20 people but 52 people signed up and over 30 people showed up. The goal of the workshop was to share the techniques of making homemade yogurt, kefir, creme fraiche, and creole cream cheese using store bought cow milk.
Workshop attendees were invited to bring the following items if they wanted to make some cheese rather than just listening and learning about how it’s made. Almost everyone chose to make cheese and glass jars were available for a nominal fee for those who needed them.
four one-quart glass Mason jars (or equivalent)one gallon of whole milktwo pints of heavy cream
We filled each of our four, one-quart jars with the necessary ingredients for the dairy products as instructed by Barbara and Kathia. As it turns out, the cultures needed to make yogurt and creole cream cheese are readily available in any local grocery store. The cultures for the creme fraiche were given to us by Kathia along with information about where to obtain them online. Barbara provided everyone with the live active kefir grains, as they’re known, that are needed to make fresh kefir. Kefir grains aren’t always easy to obtain and the most common way to get some is to have them gifted by someone who makes kefir on a regular basis. I can only imagine how long it took Barbara to cultivate and maintain enough grains to share with each participant! Both teachers exhibited generosity of spirit by sharing their skills, personal resources, and enthusiasm with us. They are clearly invested in empowering people with quick, easy, and inexpensive ways to produce quality dairy products at home. I’ve provided information about where to buy Kathia’s dairy products at the end of this post if you’d prefer to do that.
Kathia Duran
While the afternoon workshop was instructional and fun, it was the next 24 hours after the workshop that were truly rewarding. I took my four jars home from the workshop and left them out on the countertop, as instructed, for the cultures to work their magic. Creme fraiche only takes 12 hours to ferment so the next morning when I woke up I had one quart of creme fraiche ready to eat. What a treat – rich and creamy and luxurious! By early evening I had one quart each of homemade yogurt, creole cream cheese, and kefir. In just 24 hours I was enjoying and sharing a smorgasbord of delicious cheeses and kefir – a very joyous and bountiful experience! I highly recommend this workshop to anyone interested in making kefir and simple cheeses at home. I’ll keep you posted about when it will be presented again.
Word to Barbara, just today someone asked me when the Aqua (Water) Kefir Workshop you’re planning might take place?
Marlon Calero and Pam Girod also assisted in the workshop. Photos taken by John Lovas and Marlon Calero.
Click Here To Contact Barbara Via Email
Click Here To Contact Kathia Via Email or visit the the Latino Farmers Coop of Louisiana website
You can find the Latino Farmers Cooperative of Louisiana’s products including Cotija and Quesillo cheeses, fresh vegetables, Mexican style tamales and backyard double-yolk eggs at the following markets in New Orleans:
Broad Street Flea MarketEvery Second Saturday11am – 4pm300 North Broad – Broad at BienvilleOld Robert’s Grocery Parking Lot
Holy Angel Convent (Bywater)Every Tuesday and Thursday3pm until3500 Saint Claude Ave at Gallier Street
Treme Under the Bridge MarketplaceEvery Third Saturday11am – 3pmI-10 Bridge at Esplanade Ave and N. Claiborne Ave
All proceeds go to the programs and services in urban agriculture and human services.
-->
Monday, October 13, 2008
HOW TO MAKE KEFIR WATER
Drinking water kefir is a great way to fix just about any stomach problem you are dealing with. It is full of all kinds of friendly bacteria that can colonize in your intestines to help get your stomach's flora back in shape. Surprisingly many of our health problems are directly related to our ability to absorb and use nutrients via digestion. Digestion is large factor in determining our overall health. That is where kefir comes in. Let me steal a quote from Lucille Ball in her skit for the VitaMitaVegimin commercial, "and its so yummy too!"
Lately, everyone is running to buy special yogurts with added friendly bacteria. Yogurt is great! But making it yourself is even better and a lot cheaper. We really should take advantage of all of the friendly bacteria found in such things as yogurts, milk/water kefirs and kombuchas. Each contains different benefits. Here is a basic, not exhaustive, list of the kinds of friendly bacteria found in Water Kefir:
* Lactobacillus brevis
* Streptococcus lactis
* Saccharomyces cerevisae
* Betabacterium vermiforme
* Saccharomyces pastorianus.
There are many variations of kefir water. My favorites are are made with Ginger/Figs and Ginger/Raisins. Before I begin to explain how to make kefir water, I first want to give credit to Dom, the man who taught me everything I know about it. He has helped me more times than I can count. If after reading this you become interested in making your own kefir water, I highly recommend that you check out Dom's website:
Dom's kefir info webpage http://users.chariot.net.au/~dna/kefirpage.html .
Here are the measurements I use for a quart size jar:
water kefir
3 cups spring water
3.5 - 4 TBS of grain
1/4 sugar
1/8 tsp sea salt (Celtic or Himalayan is best)
2 small ginger slices
slice of lemon
2 small or one large dried fig (or raisins)
mix (stir) water, salt and sugar well (until dissolved)
add grains
add lemon, figs and ginger
(carefully stir one more time)
-- Stir after 24 hours and ferment for another 24 hours -- when the temperature is warmer it ferment faster. Taste it to make sure it is ready. When the sweetness is gone, it is ready! Be sure to leave enough room in your container for it to grow... and burp it in the fridge from time to time. I have heard of exploding kefir bottles. So don't forget to burp your bottles!
Of course, I make mine in gigantic pickle jars. Which, for you, would just require multiplying the ingredients accordingly. If you are interested in learning more about making your own water kefir or finding out more about the benefits of drinking it, check out these websites:
How to make kefir http://users.chariot.net.au/~dna/Makekefir.html
Kefir FAQ http://users.chariot.net.au/~dna/kefir-faq.html
Some of you are now wondering about milk kefir. I will talk more about that later!
Lately, everyone is running to buy special yogurts with added friendly bacteria. Yogurt is great! But making it yourself is even better and a lot cheaper. We really should take advantage of all of the friendly bacteria found in such things as yogurts, milk/water kefirs and kombuchas. Each contains different benefits. Here is a basic, not exhaustive, list of the kinds of friendly bacteria found in Water Kefir:
* Lactobacillus brevis
* Streptococcus lactis
* Saccharomyces cerevisae
* Betabacterium vermiforme
* Saccharomyces pastorianus.
There are many variations of kefir water. My favorites are are made with Ginger/Figs and Ginger/Raisins. Before I begin to explain how to make kefir water, I first want to give credit to Dom, the man who taught me everything I know about it. He has helped me more times than I can count. If after reading this you become interested in making your own kefir water, I highly recommend that you check out Dom's website:
Dom's kefir info webpage http://users.chariot.net.au/~dna/kefirpage.html .
Here are the measurements I use for a quart size jar:
water kefir
3 cups spring water
3.5 - 4 TBS of grain
1/4 sugar
1/8 tsp sea salt (Celtic or Himalayan is best)
2 small ginger slices
slice of lemon
2 small or one large dried fig (or raisins)
mix (stir) water, salt and sugar well (until dissolved)
add grains
add lemon, figs and ginger
(carefully stir one more time)
-- Stir after 24 hours and ferment for another 24 hours -- when the temperature is warmer it ferment faster. Taste it to make sure it is ready. When the sweetness is gone, it is ready! Be sure to leave enough room in your container for it to grow... and burp it in the fridge from time to time. I have heard of exploding kefir bottles. So don't forget to burp your bottles!
Of course, I make mine in gigantic pickle jars. Which, for you, would just require multiplying the ingredients accordingly. If you are interested in learning more about making your own water kefir or finding out more about the benefits of drinking it, check out these websites:
How to make kefir http://users.chariot.net.au/~dna/Makekefir.html
Kefir FAQ http://users.chariot.net.au/~dna/kefir-faq.html
Some of you are now wondering about milk kefir. I will talk more about that later!
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