Workshop #1 Recipes
I was reading the ingredients list on a recipe for Kefir and it said that you can use some of the finished product as a starter so I tried it and came up with a delicious plain Kefir!
Kefir is usually made from Kefir grains but I don’t have any yet, so I thought I would give the Frugal Recipe a try and it is great! Many say the fermented drink is great for high blood pressure, intestinal problems, high blood sugar, diabetes, and a whole long list of ailments. It has also been said to help aid in losing weight. I am personally seeing a difference in that area for the good! Introducing Kefir into the diet
I have two recipes depending on how much Kefir you need at a time.
1 Gallon Milk
I cup Kefir
(I used the Helios Brand from Costco, it was the raspberry flavor, but in a gallon recipe the end product has no raspberry flavor)
2 tablespoons brown sugar (optional)
~~For a thicker Kefir add 2 cups powdered Milk to the milk before heating~~
Pour 1 Gallon 2% or Whole Milk into pot
Slowly heat to 180 degrees
Stirring to keep from scalding or burning
It will heat slowly at first and then rise very quickly
While the milk is heating prepare an ice bath for the pot
Either in the sink or in a large roasting pan
Once the milk is at 180 degrees F
Place the pot in the ice bath and cool to 100F
Then mix one cup of the cooled milk to the 1 cup Kefir starter and stir
Then add the warmed Kefir starter to the pot of milk and stir
Note: If the temp is above 100F the starter will not work, but don’t let it get too much cooler either.
Pour the inoculated milk into a large glass gallon jar, or 4 quarts ( there is usually enough left to make another pint)
Cover the jars with plastic lids
(I’ve used the metal canning jar lids and they do work, but it is better to use the plastic with Probiotics)
Let the jars stand at room temperature for 24 hours, if left out longer the drink will become more sour and tangy. (but not more than 48 hours)
Then place them in the refrigerator for another 24 hours to stop the fermentation process.
At this point you can drink it as is, saving one cup for the next batch.
The second recipe is
1 Quart milk 2% or Whole Milk
¼ cup Kefir
~~For a thicker Kefir add ½ cup of Powered Milk before heating the milk.~~
Follow the previous directions using these measurements.
Balsamic Vinegar-Strawberry Jam
By Barbara H. of Park Hills, Missouri Featuring Ball® RealFruit™ Instant Pectin
Makes about 5 (8 oz) half pints Balsamic vinegar accents the strawberry flavor and gives this jam a robust taste.
1 cup balsamic vinegar
4 cups crushed strawberries
1/2 cup honey
5 Tbsp Ball® RealFruit™ Instant Pectin
5 Plastic Ball® (8 oz) Freezer Jars
1.) PLACE balsamic vinegar in a small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill until cool.
2.) MIX strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand for 10 minutes. Add pectin. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year..
Cold Sweet and Sour Pickled Green Beans
10 cloves chopped Garlic
½ Red Pepper Chopped
1 white onion sliced
2 tsp Black Pepper corns
3 cups Sugar
3 tablespoons salt
2 tsps whey (Liquid from yogurt)
1 gallon parboiled green beans (Cut in half)
Layer all solid ingredients until jar is filled. Pour in Whey (helps with fermentation) Pour white vinegar in jar until ingredients are completely covered. Put on the lid Roll Jar gently until sugar is dissolved. Place in fridge for 3 days. Keeps for up to 6 weeks Serve cold as a relish with meats or salad
"SEA GOING" SAUERKRAUT www. Cooks.com