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ANTHEAMS's Photo ANTHEAMS Posts: 602
4/15/11 5:49 P

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I've just spent an hour browsing that Kefir link and was interested to see that one thread led to the person just forking out the bigger lumps for making the next lot, squeezing them and then putting them into a jar with new milk. she then ate the smaller lumps along with her smoothie or whatever. Someone else said that squeezing the grains made the next batch work better.

It is such fascinating stuff and so many techniques to try. I had some left over from this morning with some tonic water - my replacement for a G&T! Surprisingly it tasted pretty good.

I know about the labneh and have been making what I called yoghurt cheese balls for some time. If one isn't being too organic one can sometimes get those large tubs of supermarket plain low fat yoghurt at a very low price pro rata. I strain those overnight or longer and roll the result in dried or fresh-chopped mixed herbs and pop them into a small jar half filled with olive oil. They are excellent on crispbread.

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PAULDODO's Photo PAULDODO Posts: 1,003
4/15/11 4:52 P

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Labneh- I'm sure we had someone trying something similar recently? No matter, it's always good to find useful new links, and the proper names for the things we do- thanks for posting!

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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
4/15/11 4:00 P

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Good Afternoon,

Today is turning into a very windy day and that means no yardwork or out-of-doors walking. I'm going to have to do my workout at Cardinal Fitness today.

I was going back in time at the Nourished Kitchen blogsite. I was looking in particular for the recipe that I found a couple years ago about making Kefir. It was the first time that I'd heard of it and it piqued my interest. I was thinking that I would post the link here for anyone else who might be interested in what kefir is and how it's prepared.

nourishedkitchen.com/milk-kefir/

While looking for that blog I ran across this one. I had never noticed it before but I sure am interested now. It's a middle eastern dish known as Labneh, lebni or labni and it has been used for centuries. It's actually a yogurt cheese and it says that you can even use your own homemade yogurt.

nourishedkitchen.com/labneh/

This is next on my list of things to make .... probably get it started next week after payday.

Happy emoticon from Linda B.



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