Friday, August 05, 2005
The origin of the substance on the right originally had nothing to do with the Eat Local challenge. A woman on the Athens Freecycle list had offered some kefir grains last week, and I took her up on it. The yogurty, beery milk stuff in the pitcher is the result so far. But I did use Tennessee-sourced milk when I made it.*
I don't foresee actually drinking much kefir. I will probably make a smoothie (peach, no doubt) with some of it. But mostly I'm interested in its cooking properties. Apparently it makes a spectacular sourdough starter. It's also going to stand in--successfully, I hope!--for buttermilk in tonight's blueberry pancakes.** Eventually I may even try some of the kefir cheese recipes I've seen online.
* I'm looking for local organic milk, but I haven't had time to put much effort into it yet. The farmer's market tomorrow may shed some light. I would go all-out and try for raw milk, but I don't think it's really in the spirit of Eat Local to waste a bunch of gas driving to South Carolina, the closest place where raw milk is legal.
** Breakfast-as-dinner. It's really enjoyable to do that every once in a while, don't you think?
Posted by Jamie at 2:57 PM