Monthly Archives: January 2018

29 January 2018 Tempeh

http://durgan.org/2018/29%20January%202018%20Tempeh/HTML/29 January 2018 Tempeh A new batch of tempeh fermented for 24 hours at 31C. Perfect. Pure protein.

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29 January 2018 Kefir

http://durgan.org/2018/29%20January%202018%20Kefir/HTML/ 29 January 2018 Kefir This is my chosen method to produce 500 ml of kefir daily. A new larger screen was selected, making straining the grains less onerous. The fermentation is slightly less than 24 hours at about 22 … Continue reading

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28 January 2018 Kefir

http://durgan.org/2018/28%20January%202018%20Kefir/HTML/ 28 January 2018 Kefir There are enough grains produced daily to make 500 ml of kefir. Half is used for consumption today and 250 ml is allowed to secondary ferment, age if you like. It appears 500 ml will … Continue reading

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27 January 2017 Kefir

http://durgan.org/2018/27%20January%202017%20Kefir/HTML/ 27 January 2017 Kefir Kefir after 15 hours of fermentation, so decided to make two batches from the grains produced. Two 250 ml jars of milk were used and the grains split. The grains culture is very active.

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25 January 2018 Kefir (First ferment)

http://durgan.org/2018/25%20January%202018%20Kefir/HTML/ 25 January 2018 Kefir This is the first fermentation of new commercial kefir grains received from https://www.yemoos.com/collections/cultures/products/genuine-live-milk-kefir-grains. The kefir was perfect and the grains increased in size and quantity. The received grains were added to one cup of milk … Continue reading

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Obtaining Quality Kefir Grains

Acquiring quality Kefir grains is left to chance. The commercial sellers of Kefir grains do not certify or test their product. Most people get their grains from a friend or probably from a seller on Kijiji. This is one seller’s … Continue reading

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13 January 2018 Commercial Kefir

http://durgan.org/2018/January%202018/13%20January%202018%20Commercial%20Kefir/HTML/ 13 January 2018 Commercial Kefir Tested some commercial kefir to see if the claim of live bacteria cultures was valid. A tablespoon of the kefir was mixed with 400 ml of whole milk and allowed to ferment for about … Continue reading

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12 January 2018 Wheat Tempeh 2

http://durgan.org/2018/January%202018/12%20January%202018%20Wheat%20Tempeh%202/HTML/ 12 January 2018 Wheat Tempeh 2 A new batch of wheat tempeh was made, slightly crushing the wheat kernels prior to fermenting. The purpose was to make the kernels more coherent when slicing. It did not achieve the desired … Continue reading

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11 January 2018 Wheat Tempeh

http://durgan.org/2018/January%202018/11%20January%202018%20Wheat%20Tempeh/HTML/ 11 January 2018 Wheat Tempeh Tempeh is successfully made using soy beans the typical tempeh. Now wheat is used for the base and I call it wheat tempeh. It ferments well, but the end product is not bound like … Continue reading

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10 January 2018 Gruel

http://durgan.org/2018/January%202018/10%20January%202018%20Gruel/HTML/ 10 January 2018 Gruel Gruel was made consisting of: spouted wheat,flax, nixtamalized corn,sunflower seeds, and almonds. This produces about a 30 day supply of breakfast cereal for one person. The ingredients about one liter of each were blended with … Continue reading

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