My meals are getting sad. The only harvested item in this one was the dried garlic and oregano. I did have my squash casserole for dessert, but the dinner plates are sometimes getting very non harvesty.
So instead today I'll talk about another harvest of sorts. Kefir. I started making it a couple of weeks ago from some grains bought on Etsy. I'm not sure why they call them grains. They look more like curds. And they are a SCOBY (symbiotic colony of bacteria and yeast). But I guess certain terms tend to stick and grains it is.
Making kefir is really easy. You put the grains in a loosely lidded glass jar with milk and leave them at room temperature from 24-48 hours, swishing it around a couple of times a day if you think about it. When they thicken you strain out the grains and ripen the kefir. Ripening just means putting it somewhere for a couple of days. You can do it on the counter or in the fridge. I put mine in the fridge as my straining technique sometimes leaves grains in the jar and I don't want it to over sour and separate into curds and whey. What you have is a thick sour liquid. If I had to compare it to anything, I'd compare it to yogurt.
I haven't been using a strainer which is what most people use. I just scoop the grains out with a slotted spoon. I miss some of the grains, but they grow quickly enough that have plenty to make the next batch with. I use the kefir for my morning smoothies and for baking. I use it like a sourdough starter with my mock rye bread and in my buckwheat pancakes. I don't get the probiotic health benefit with the baked goods as I kill off the organisms, but it sure does taste good that way.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.