15 February 2018 Gruel

http://durgan.org/2018/February%202018/15%20February%202018%20Gruel/HTML/ 15 February 2018 Gruel
A batch of gruel was made. Seeds used were sprouted wheat, nixtamalized Indian corn, sunflower seeds, almonds, and black flax (not shown). Each ingredient was blended in water and added to the double boiler for cooking about one hour. A bowl is ingested each morning for breakfast. It is stored in plastic containers in the freezer until required.

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Kefir Grains from Australia.

Kefir grains have arrived from Australia. Here is a description of the grains. “I obtained my milk kefir-grains in late summer of 1978 from a local friend who has her own milking goats. The circumstances surrounding the fashion if which I was able to procure those milk kefir-grains, which I was on the lookout for about 3 years prior, is an interesting story in its own merit. The culture has been diligently cared for by yours truly over this time. Among the original stock is currently a mixture of now 12 other batches of milk kefir-grains which have been obtained from different sources around the world over the years. These are now mixed together as a single batch, to ensure best quality culture from all batches mixed together as one. This is my personal observation with much research on my part.They are now available at a premium here. http://users.chariot.net.au/~dna/kefirpage.html#order

Here is the first fermentation of the Australian grains.
To get the best starter grains available, grains were ordered from Australia to start the processing of kefir. This is the result of the first ferment of about 40 hour to active the grains. Everything went perfectly.
http://durgan.org/2018/February%202018/14%20February%202018%20Australian%20Kefir%20Grains/HTML/ 14 February 2018 Australian Kefir Grains

15 February 2018 Kefir. Second batch from Australia.
http://durgan.org/2018/February%202018/15%20February%202018%20Kefir.%20Second%20batch%20from%20Australia/HTML/ 15 February 2018 Kefir. Second batch
from Australia.
The second batch of he Australian kefir grains were fermented 24 hours. These will now become my kefir stock grains.

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10 February 2018 Tempeh

http://durgan.org/2018/February%202018/10%20February%202018%20Tempeh/HTML/ 10 February 2018 Tempeh
A half a liter of dried soy beans was made into about 1000 grams of tempeh. Pictures depict the process.

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4 February 2018 Kefir

http://durgan.org/2018/February%202018/4%20February%202018%20Kefir/HTML/ 4 February 2018 Kefir
This is continuous kefir usually made daily about 500 milli liters. This is about the seventh batch from my emoos grains, producing well. It was fermented for 30 hours at 22C. I allow the new kefir to age at room temperature for 24 to 48 hours, not necessary but touted to improve quality.

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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 C.The strained kefir is allowed to age 24 to 48 hour at room temperature prior to ingesting.

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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 be sufficient for my needs. Fermentation is 24 hours at room temperature 22C.

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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 and fermented for 26 hours at 22C in the dark.After removing the grains from a ferment, the residue is left to further age for 24 to 48 hours to improve the quality. Not necessary but apparently improves it.

Second ferment of these grains. Doing just fine.
http://durgan.org/2018/26%20January%202018%20Kefir%202_/HTML/ 26 January 2018 Kefir 2

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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 description of his grains, which is probably more than acceptable. Milk kefir grains.

“I obtained my milk kefir-grains in late summer of 1978 from a local friend who has her own milking goats. The circumstances surrounding the fashion if which I was able to procure those milk kefir-grains, which I was on the lookout for about 3 years prior, is an interesting story in its own merit. The culture has been diligently cared for by yours truly over this time. Among the original stock is currently a mixture of now 12 other batches of milk kefir-grains which have been obtained from different sources around the world over the years. These are now mixed together as a single batch, to ensure best quality culture from all batches mixed together as one. This is my personal observation with much research on my part.”

They are now available at a premium here.
http://users.chariot.net.au/~dna/kefirpage.html#order

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