Dear Carl, Glad to have you back in the kitchen! And definitely looking forward to that future walk! The adventure on the new homestead begins - so exciting!!! Definitely will have to get to that spice blend - quite some flavour you've got in there. Best, Alex - NetZero Homestead
I sat down to watch this having just fed my sourdough and put our yoghurt to strain to make it into Greek style. Perfect timing! We’re new to water kefir too although we’ve dabbled with milk kefir in fits and starts (it’s currently on long service leave in the fridge 😂) Really enjoying watching what can be achieved with homesteading in a smaller space. Another great watch. 👍
Great video as always! I binge listened to the podcast for 6 hours today while I stored firewood. Your interview with Alan about how much you enjoyed the process of butchery etc, was awesome, as they all are lol. Btw No Name dishes are the best! Cheers!!
Morning Carl, love your making/cooking videos, My kombucha turned out amazing thank you so much, now I’ve got to search the net for these too lol, I wouldn’t mind trying to make the sour bread too so will be looking up the full video you did, the only problem is I don’t want a really sour sour bread if that makes sense, some of the ones you buy in the shops are quite tangy and I’m not keen, keep the videos coming, loving making new things, thanks again, I hope your son had a wonderful birthday on Sunday, keep smiling x
Aww thanks Maria. My family was put off the idea of sourdough for the longest time for exactly the same reason. Let me assure you that homemade sourdough doesn’t taste like that at all! The term sourdough isn’t protected in law (at least here in the Uk) and many sourdoughs for sale have vinegar added to give them that tang, in fact some are simply regular bread with that sour flavour added! Here’s the link to the video ruclips.net/video/j2li8ng8VII/видео.html
You need to ferment your kefir on the counter at room temp for 24-48 hrs. Grains don't like cold environments. Then separate the grains, then refeed them with new milk . The kefir will be thicker if fermented at room temp. To make kefir cheese, put the starined kefir liquid in a colander lined with a tea towel or coffee filter, put over a bowl to collect the whey. After 24 hrs, you will have kefir cheese left in the coffee filter.
We compost using Bokashi in our house. We do have to buy in the Bokashi bran but it means we compost everything. I am looking forward to seeing how you are going to do your worm towers.
Hi Melissa, the milk is kinda like the probiotic yoghurt drinks you can buy. I think you could certainly use it like buttermilk although that in itself is a product I’m not really familiar with, I’m not sure if that’s a Uk thing.
Love it Carl! Like to try kefir sometime. It is pretty hard to describe something when you can't say it properly.... (YO-GUT).. PS I got my parcel today! 😁😁
I love kefir though I've never made water kefir. The I used was store bought organic kefir and kept it going for months. I stopped making it bz I was drinking with everything and was afraid I would gain weight being made from whole milk. The idea of making water kefir is good. I tried it but had no success. Maybe I'll give it another try. Later!
Dear Carl, Glad to have you back in the kitchen! And definitely looking forward to that future walk!
The adventure on the new homestead begins - so exciting!!!
Definitely will have to get to that spice blend - quite some flavour you've got in there.
Best, Alex - NetZero Homestead
You won’t regret it mate!
I sat down to watch this having just fed my sourdough and put our yoghurt to strain to make it into Greek style. Perfect timing! We’re new to water kefir too although we’ve dabbled with milk kefir in fits and starts (it’s currently on long service leave in the fridge 😂) Really enjoying watching what can be achieved with homesteading in a smaller space. Another great watch. 👍
Thanks guys 😊👍 lots more kefir in my future I think 🤔
Hi Geoff and Deb, hope you are well!
@@shannonward4393 hi Shannon! All good here - flat out at work! Looking forward to the weekend. Hope you are well too. ☺️
@@SelfSufficientHub that seasoning mix is definitely on my list! 😉👍
I absolutely love water kifer!
Great video as always! I binge listened to the podcast for 6 hours today while I stored firewood. Your interview with Alan about how much you enjoyed the process of butchery etc, was awesome, as they all are lol. Btw No Name dishes are the best! Cheers!!
Haha! Thanks so much 😊
Morning Carl, love your making/cooking videos, My kombucha turned out amazing thank you so much, now I’ve got to search the net for these too lol, I wouldn’t mind trying to make the sour bread too so will be looking up the full video you did, the only problem is I don’t want a really sour sour bread if that makes sense, some of the ones you buy in the shops are quite tangy and I’m not keen, keep the videos coming, loving making new things, thanks again, I hope your son had a wonderful birthday on Sunday, keep smiling x
Aww thanks Maria.
My family was put off the idea of sourdough for the longest time for exactly the same reason. Let me assure you that homemade sourdough doesn’t taste like that at all!
The term sourdough isn’t protected in law (at least here in the Uk) and many sourdoughs for sale have vinegar added to give them that tang, in fact some are simply regular bread with that sour flavour added!
Here’s the link to the video ruclips.net/video/j2li8ng8VII/видео.html
Worm tower that sounds exciting!😁
That’s exactly how I feel! 😁
You need to ferment your kefir on the counter at room temp for 24-48 hrs. Grains don't like cold environments. Then separate the grains, then refeed them with new milk . The kefir will be thicker if fermented at room temp. To make kefir cheese, put the starined kefir liquid in a colander lined with a tea towel or coffee filter, put over a bowl to collect the whey. After 24 hrs, you will have kefir cheese left in the coffee filter.
THANKYOU! 😊👍
We compost using Bokashi in our house. We do have to buy in the Bokashi bran but it means we compost everything.
I am looking forward to seeing how you are going to do your worm towers.
Thanks. I’m going to start this weekend but it will probably be a 2 week project to get up and running so will probably make it a stand alone video
Happy birthday, matey! Enjoy your yummy dinner. Great video, Carl. Was the milk like buttermilk? Ouch, poor finger.
Hi Melissa, the milk is kinda like the probiotic yoghurt drinks you can buy. I think you could certainly use it like buttermilk although that in itself is a product I’m not really familiar with, I’m not sure if that’s a Uk thing.
@@SelfSufficientHub oh okay, me neither but I don't drink those probiotic drinks either. I'll have to just take your word for it. 😄
Love it Carl! Like to try kefir sometime. It is pretty hard to describe something when you can't say it properly.... (YO-GUT)..
PS I got my parcel today! 😁😁
😊🎉👍
Carl: it is my secret ingredient!
Also Carl: here is the recipe to my secret ingredient
😂
I love kefir though I've never made water kefir. The I used was store bought organic kefir and kept it going for months. I stopped making it bz I was drinking with everything and was afraid I would gain weight being made from whole milk. The idea of making water kefir is good. I tried it but had no success. Maybe I'll give it another try. Later!
You definitely should! Thanks for your comment 😊👍