I ran out of whey this weekend and had to make some more. I’ve posted that process before, so you can look for it if you’d like. I use raw goats milk to make my kefir and then I’m left with a lovely soft cheese after the whey process. Yesterday we picked up our “farm fresh” food order from the Amish and in it we received homemade potato chips. YUM YUM! I made up a dip with whatever herbs were alive this time of year in Zone 7 of the Mid Atlantic Region. I found thyme and chives and threw in some minced garlic, cayenne and sea salt. It’s a very delicious and nutritious dip for chips or veggies.
Kefir Cheese Dip w/ Dill & Thyme
Kefir Cheese Dip w/ Dill & Thyme
Kefir hanging in silk over bucket to collect whey.
Kefir Cheese in silk.
Kefir Cheese after unwrapping silk.
Kefir Cheese.
Goats Milk Whey
Filed under: Gardening, Herbwyfery, Nutrition | Tagged: Amish, cheese, dill, farm fresh food, goats milk, homemade potato chips, kefir, kefir cheese, potato chips, thyme, whey
Hi Diane,
Nice photos of the kefir cheese.
I’m making a large batch of kefir cheese for a catering job (my first!) I’m making gluten free sourdough bread toasts, topped with kefir cheese and home cured salmon. I think I will take a tip from you and season the cheese with dill and thyme which I have fresh from the garden.
Looking forward to checking your blog again.
Sharon
http://www.sanctuary-healing.com
Hi Sharon, I went to your website…that’s so cool! Do you share your recipe for the gluten-free sourdough bread? I’ve found that since healing my gut, I can now eat sourdough wheat bread. I still try to avoid gluten as much as possible, but I haven’t had success with making my own sourdough bread….let alone gluten-free! Your recipe above sounds totally delish! Mmmm what a treat for those you’re catering!
Hi Diane,
Thanks for checking out my website. I’m not quite ready to share the recipe yet as I may try and sell it!
The catering job went well. It was for an opening for a new wellness center that I will be teaching my classes at. The catering showcased the super potent and delicious foods I teach people to make. The table looked beautiful and people ate well. Some people noticed every single taste as well as the complexity of tastes. It was fun and very validating as a cook.
The kefir cheese was superb! I have started a blog although it only has one entry. I’m working on more entries now that the catering job is done. Check it out if you have time. http://www.sophisticatedpeasant.blogspot.com
talk again,
sharon
Hi Diane,
Thanks for checking out my little blog. Your pesto/tomato/sourdoughs look and sound yummy!
Being new to catering, I wonder how long your pesto toasts would stay fresh tasting and when the toasts would start to get soggy. This is the challenge of catering. The food is fresh and perfect when it’s first made but how long will it be appetizing if it sits on a tray?
enjoy the day,
sharon