Sunday the 10th of February
Here I give you my new weekly menu. It has the changes that I told boefore like reducing the citrics like lemon, reducing seaweeds because they are suppoused to clear toxics from the diet but lets face it I dont have that many toxins in my diet or less seeds in general because, although I still keep the ones for breakfast, seeds are suppoused to water the insids quite a lot and from a chinese food mediceine point of view take them to be quite watery and I do have quite a lot of water in my system. Three new tyhings that I have that I didn before areyam, ume, and sweet potatoes; I also have inluded in my diet alfalfa sprouts , water cress, bamboo shoots, water chestnuts and black beans; all of this is influenced in the new inside that I have in chinese eating and cooking as a therapy.
The books I have been reading about chinese are , well I find them , very much orientated to a professional mind and this is hardly my case so I am hoping to see whether Nick Maters, my accupuncturist, will lend me a more accesible book in this subject.
Aahh one thing I am forgeting is that I have the soup receipe; now the soup receipe becomes two and basically one is yang (tho monday one) while the other is ying (the Thursday one) and until I changed them and even even when I do they will remain ying and yand because I wnat o have that sort of balance whether is winter (ying) or summer (yang).
BREAKFAST
Everyday (Monday to Sunday) the breakfast is devided into 3 stages. First consist of a cup of magnetised water (look warm) with a drop of a teat tree oil and the morning medication (this one needs to be given to Elfrid as soon as possible while he is still in bed); Ten or 15 mins later Elfrid has the second part of the breakfast that is a cup of matte tea that has been brewing for 5 mins with a well stirred rouded tea spoon of lions mane and a lavel tea spoon of xylitol; abuot five or ten minutes later comes the porridge that it will be 75 grams of scottish porridge oats and the grounding of 4 brazil nuts, 3 walnuts (6 halves), 1 yam cookie with 1 teaspoon of the following: pumpkin, sunflower, lin and hepm seeds - grounded well and mixed with the porridge. All of this is mixed with rice milk and put in the microwave for 1 min, when it comes out you stir it well and add more rice milk if necessary before serving put for 30 sec in microvawe then put a tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
NOTE: Everyday around the end of the morning begining of the afternoon Elfrid has the smoothie/juice (on Sundays when he has this he has also the afternoon medication).
LUNCH
MONDAY- 150grms of buckwheat pasta, then you blend with the frying of one quarter of a steak of tuna of tuna fish that has been defrosted to which has been added two tbls spoons of extra virginolive oil, 25 grams of cockless (that have been defrosted, with the tuna, from the day before), a chopped and crushced clove of garlic, one tea spoon of the following: chives, oregano and parsley and capers (washed), add salt if necceaasy. (don't blend it too well because Elfrid likes to chew a little bit) In the blender you put another clove of garlic and 25 mustard seeds.(remeber to peel and boil the sweet potatoes so they will be ready for supper and leave soaking the seaweed also)
Tuesday – Half of butternut squash (or whole one depending on size) that needs to be steamed , The butternut squash is blended together with 1/2 jar of anchovies plus the the juice of a whole lemon and 1 teaspoon of chives (remember to leave soaking a tea spoon of each seaweeds, that is approx 5grams of each also rember to boil the quinoa)
Wednesday –Defrosted half of a steak of cod that has been stir fried in the wok with 2 tbs of olive oil, 50 grams of cockless (also defrosted) and one clove of garlic then blended together with 150 grams of quinoa. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt (this is kefir yogurt home made), a tea spoon of capers that have been washed , 1 teaspoon of chives and 1 teaspoon of brown Sugar and adjust the salt. (remeber to boil the Aubergine and onion for supper)
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, half of squid that has been defrosted since wednesday evening, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 175 grams of rice and another clove of garlic and adjust the salt , blend well.(remember to leave soaking 1 tea spoon of Kombu seaweed and to to boil 40 grams of quinoa)
Friday – 125 grams of rice blended with the frying of a qurter of a steak of sword fish that is defrosted together 50 grams of cockles ( when you put in the wok the swordfish need to be cut in 4 pices) add tea spoon of the following orgena, reosemary, tyme and chives also add a chopped clove of garlic; all of this has to be fried with 2tb spoons of extra virging olive oil. Once the fish is ready you add less that one half of goats milk yogurt (home made) and a tea spoon of capers (washed) + 1 tea spoon of brown sugar Adjust the salt.. Blend well with an extra clove of garlic.
Saturday – 75 grms of boiled basmati brown rice blended with 150g of steamed broccolli and 1 regular size carrot, that need to be steamed also,(100g aprox.) In the blender you need to put the rice and the steamed vegs and eight olives .You blend it well and serve Adjust the salt .(remember to boil 100grams of quinoa for supper).
Sunday – 120 grms of boiled rice with 1 tomato (raw and cut) in the blender with a big clove of garlic and 1 teaspoon of oregano and parsley (also one rounded tea spoon of wheat grass powder). When ready to blend remeber to put, a teaspoon of Tahini, 1 tablespoon of extra virginolive Oil and a half of a jar of olives + 1 tbs of cider Vinegar.( the wheat grass goes into it because on sunday supper we have no soup so the wheat grass has to go into the lunch) and a clove of garlic remember to boil and peel it firs the sweet potatoesand to boil only the carrots and egg)
Note - Monday to Saturday Elfrid has a pice of fruit steamed (between 10 and 12 minutes), pealed and cut in quaters; so the lunch is as followas first the cup of soup then the main dish and after the steamed fruit (Monday and Thursday is apple, Tuesday and Friday is pear, finnaly Wednesday and Saturday is mango. No fruit on Sunday). Also Monday to Saturday for lunch Elfrid has a cup of soup with a rounded tea spoon of wheat grass powder stired well . (on sundays there is no soup, so the wheatgrass powder goes to the food)
After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of homemade honegar, 5 drops of flower's remedies ( the evening ones becuse the second dosses of the morning one has been added to the soup or on Sundays to the food) .
Please make sure that the food is always look warm never cold.
SUPPER
Monday – 75 grams of sweet potatos warmed in the wok together with 1 whole boiled egg, the sea weed that has been soaking all afternoon, 1/2 of a jar of pitted olives and a generous pinch of ginger. Once warmed in a wok this is put in the blender with one tea spoon of umeboshi . Blend well.
Tuesday–60 grams of Quinoa, 1 teaspoon of the following: oregano, parsley and thyme, the seaweed that has been soaking since the lunch time , one clove of garlic , half of Avocado + 1 tbs of olive oil. All of this has to be warmed up in the wok before blending it adjusting the salt if neccesary.(remember to put to defrost half of one cod steak for Wednesday lunch together with 50 grams of cockless)
Wednesday –after warming up in the wok one aubergine, one medium onion, one clove of garlic , 2 fresh tomatoes, a tea spoon of: rosemary, oregano, thyme and parsley blend well (remember to put to defrost half of a squid , for thursday lunch ).
Thursday – You need to put in the blender (after warming up in the wok with the exeption of the olives) the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 40 grams of quinoa , 1 cloves of garlic, 20 olives,the seaweed that has been soaking from the lunch time, 1 tablespoon of olive oil ,1 tbs of cider vinegar all in the blender with 1 tea spoon of the following: rosemary, oregano, thyme and mint. Blended all together. Adjust the salt.
(remeber to take from the freezer and put in the fridge one quarter of a steak or loin of swordfish so it will be defrosted for fridays lunch; as well with 50 grams of cockless)
Friday – A whole packet of beetroot and also of alfalfa sprouts and four halves of bamboo shoots are warmed up before blending well (when blending add 1 teaspoon of UMEBOSHI). (Remember to take out 50 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender (again after warming it up in the wok with the exeption of the anchovies and olives) you put 50 gms anchioves (that have been washed and soaking for ten minutes). one clove of garlic, a tea spoon of the following: rosemary, oregano, thyme and parsley, a quarter jar of olives . Add 1 table spoon of olive oil, 100 grms of quinoa , .(remember to take from the freezer and put in the fridge 100grms of mussels so they will be ready for sunday supper)
Sunday – 75 grams of sweet potatoes, 100 grams of defrosted muscless, the white of a boiled egg, 75grs of carrots together with this you put a tablespoon of olive oil, a pinch of turmeric. All of this has to be warmed up before blending it well. When you blend you add ¼ of a jar of olives, one tea spoon of umeboshi and another tea spoon of Vinegar, blend well. (remember to put to defrost a qurter of a tuna steak and 25 grams of cockles, also remember to leave soaking over night for next days soup a qurter of a cup of black beans)
NOTE: whether it is supper or luch Elfrid has no drink with it as the soup is suppoused to be food. as there is no obvious drink for supper the evening medication is taken with a less than a third of a cup (look warm) magnetised water after the food.Before he gets into bed, later, he takes his melatonin tablet and the anti Hiv medication that has to be taken ideally 12 hrs apart from the morning one with just a little bit of magnetised water (again look warm).
Remeber that all the supers need to be slightly warmed in the wok before blending them.
Soup (for lunch)
that is made fresh every Monday and Thursday but its a different receipe for each day.
Monday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, the black beans that have been soaking over night and 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add half of a bunch of asparagus (remember to cut off the thick part), after 4 minuts of this cooking you add 100 grams of celery and one peeled cucumber; after two minutes of this last two things we add 6 halves of bamboo shoots andwhen its left only one min for all of it to be cooked you add a full bag of an already cooked in natural water beetroot (250 grms). Now the whole soup is allowed to cool down for about half an hour and then we add 1 tbs spoon of grounded black sesame seeds, half of level tea spoon of dried ginger and the juice of a half a lemon, after stirring well, you blend well well and divide in 3 portions putting them in the fridge.
Thursday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add the pepper (red or yellow), after 4 minuts of this cooking you add 100 grams of celery, one peeled cucumber and 100 grms of broccoli; after 4 minutes of putting these last three things we add 1 whole bag of spinach and another of watercress plus two tomatoes. Now the whole soup is allowed to cool down for about half an hour, then we add 1 tbs spoon of grounded black sesame seeds, half of a level tea spoon of dried ginger and the juice of a half a lemon; after stirring well you blend well well and divide in 3 portions putting them in the fridge.
The mate tea is for breakfast.
Put One good teaspoon of Mate Tea into a cup and a few drops of cold magnetised water enough to wet the mate,then put 3/4 of hot boilig (also magnetised) water. Leave to brew in the mug(Covered) for FIVE minutes and then drain the water off pouring through the sieve into another cup,or mug.Then sweaten it with Sweatener called ZYLOSWEET(One Teaspoon and stir well):Once this is done you add five drops of the FLOWER REMEDIES that are prepared in the living room,and then give to Elfrid with one straw,that could be the one used to give him the water with TEA TREE,but make sure that the liquid has cooled enough,if needed add a bit of cold water before giving it to him.
Everyday after lunch there is one drink left on the table, home made honegar with water (the buch of home made honegar is made as follows 500 grams of organic honey put to 500 mils of cider vinegar blended together for ten mins ,the honey if necessary needs to be boiled in the container to make it soft. Through a funnel into a one litre bottle ).
There is one other drink that is made in the late morning or early afternoon but it thas to be drunk 1 hour before the lunch ; you put in the blender 1 large banana, 150 mls of carnberry juice and one pinch generous of ginger; you blend for about 1 mins and then poured into a cup, served with a straw.
Remeber to get out of the fridge so it can get the room temperature for one hour before the banana and the cranberry juice.
On wednesday and friday for lunch I have home made yogurt. this yougurt made form kefir grains that takes approx 16 to 20 days to be made; after a few days of the kefir grains "meeting the goats milk (full fat as aparently semi skimmed has added flavour so its not very natural) about half of the quantity will be converted into whey that I drink it because is very beneficial for my gut once the kefir converts the milk into yogurt get the kefir grains out because if not it becomes too thick and therefore very difficult to separate the grains from the yogurt,
Here I give you my new weekly menu. It has the changes that I told boefore like reducing the citrics like lemon, reducing seaweeds because they are suppoused to clear toxics from the diet but lets face it I dont have that many toxins in my diet or less seeds in general because, although I still keep the ones for breakfast, seeds are suppoused to water the insids quite a lot and from a chinese food mediceine point of view take them to be quite watery and I do have quite a lot of water in my system. Three new tyhings that I have that I didn before areyam, ume, and sweet potatoes; I also have inluded in my diet alfalfa sprouts , water cress, bamboo shoots, water chestnuts and black beans; all of this is influenced in the new inside that I have in chinese eating and cooking as a therapy.
The books I have been reading about chinese are , well I find them , very much orientated to a professional mind and this is hardly my case so I am hoping to see whether Nick Maters, my accupuncturist, will lend me a more accesible book in this subject.
Aahh one thing I am forgeting is that I have the soup receipe; now the soup receipe becomes two and basically one is yang (tho monday one) while the other is ying (the Thursday one) and until I changed them and even even when I do they will remain ying and yand because I wnat o have that sort of balance whether is winter (ying) or summer (yang).
BREAKFAST
Everyday (Monday to Sunday) the breakfast is devided into 3 stages. First consist of a cup of magnetised water (look warm) with a drop of a teat tree oil and the morning medication (this one needs to be given to Elfrid as soon as possible while he is still in bed); Ten or 15 mins later Elfrid has the second part of the breakfast that is a cup of matte tea that has been brewing for 5 mins with a well stirred rouded tea spoon of lions mane and a lavel tea spoon of xylitol; abuot five or ten minutes later comes the porridge that it will be 75 grams of scottish porridge oats and the grounding of 4 brazil nuts, 3 walnuts (6 halves), 1 yam cookie with 1 teaspoon of the following: pumpkin, sunflower, lin and hepm seeds - grounded well and mixed with the porridge. All of this is mixed with rice milk and put in the microwave for 1 min, when it comes out you stir it well and add more rice milk if necessary before serving put for 30 sec in microvawe then put a tea spoon of cinnamon powder-stiring it well add more rice milk if necessary.
NOTE: Everyday around the end of the morning begining of the afternoon Elfrid has the smoothie/juice (on Sundays when he has this he has also the afternoon medication).
LUNCH
MONDAY- 150grms of buckwheat pasta, then you blend with the frying of one quarter of a steak of tuna of tuna fish that has been defrosted to which has been added two tbls spoons of extra virginolive oil, 25 grams of cockless (that have been defrosted, with the tuna, from the day before), a chopped and crushced clove of garlic, one tea spoon of the following: chives, oregano and parsley and capers (washed), add salt if necceaasy. (don't blend it too well because Elfrid likes to chew a little bit) In the blender you put another clove of garlic and 25 mustard seeds.(remeber to peel and boil the sweet potatoes so they will be ready for supper and leave soaking the seaweed also)
Tuesday – Half of butternut squash (or whole one depending on size) that needs to be steamed , The butternut squash is blended together with 1/2 jar of anchovies plus the the juice of a whole lemon and 1 teaspoon of chives (remember to leave soaking a tea spoon of each seaweeds, that is approx 5grams of each also rember to boil the quinoa)
Wednesday –Defrosted half of a steak of cod that has been stir fried in the wok with 2 tbs of olive oil, 50 grams of cockless (also defrosted) and one clove of garlic then blended together with 150 grams of quinoa. In the blender you need to add 1 clove of garlic, less that half of goats milk yogurt (this is kefir yogurt home made), a tea spoon of capers that have been washed , 1 teaspoon of chives and 1 teaspoon of brown Sugar and adjust the salt. (remeber to boil the Aubergine and onion for supper)
Thursday – you put in the wok 2 table spoons of extra virgin olive oil, half of squid that has been defrosted since wednesday evening, two chopped cloves of garlic and one tea spoon of the following: parsley, thyme and chives. when done you put in the blender with 175 grams of rice and another clove of garlic and adjust the salt , blend well.(remember to leave soaking 1 tea spoon of Kombu seaweed and to to boil 40 grams of quinoa)
Friday – 125 grams of rice blended with the frying of a qurter of a steak of sword fish that is defrosted together 50 grams of cockles ( when you put in the wok the swordfish need to be cut in 4 pices) add tea spoon of the following orgena, reosemary, tyme and chives also add a chopped clove of garlic; all of this has to be fried with 2tb spoons of extra virging olive oil. Once the fish is ready you add less that one half of goats milk yogurt (home made) and a tea spoon of capers (washed) + 1 tea spoon of brown sugar Adjust the salt.. Blend well with an extra clove of garlic.
Saturday – 75 grms of boiled basmati brown rice blended with 150g of steamed broccolli and 1 regular size carrot, that need to be steamed also,(100g aprox.) In the blender you need to put the rice and the steamed vegs and eight olives .You blend it well and serve Adjust the salt .(remember to boil 100grams of quinoa for supper).
Sunday – 120 grms of boiled rice with 1 tomato (raw and cut) in the blender with a big clove of garlic and 1 teaspoon of oregano and parsley (also one rounded tea spoon of wheat grass powder). When ready to blend remeber to put, a teaspoon of Tahini, 1 tablespoon of extra virginolive Oil and a half of a jar of olives + 1 tbs of cider Vinegar.( the wheat grass goes into it because on sunday supper we have no soup so the wheat grass has to go into the lunch) and a clove of garlic remember to boil and peel it firs the sweet potatoesand to boil only the carrots and egg)
Note - Monday to Saturday Elfrid has a pice of fruit steamed (between 10 and 12 minutes), pealed and cut in quaters; so the lunch is as followas first the cup of soup then the main dish and after the steamed fruit (Monday and Thursday is apple, Tuesday and Friday is pear, finnaly Wednesday and Saturday is mango. No fruit on Sunday). Also Monday to Saturday for lunch Elfrid has a cup of soup with a rounded tea spoon of wheat grass powder stired well . (on sundays there is no soup, so the wheatgrass powder goes to the food)
After lunch the PA needs to leave on the table a cup of magnetised water with a table spoon of homemade honegar, 5 drops of flower's remedies ( the evening ones becuse the second dosses of the morning one has been added to the soup or on Sundays to the food) .
Please make sure that the food is always look warm never cold.
SUPPER
Monday – 75 grams of sweet potatos warmed in the wok together with 1 whole boiled egg, the sea weed that has been soaking all afternoon, 1/2 of a jar of pitted olives and a generous pinch of ginger. Once warmed in a wok this is put in the blender with one tea spoon of umeboshi . Blend well.
Tuesday–60 grams of Quinoa, 1 teaspoon of the following: oregano, parsley and thyme, the seaweed that has been soaking since the lunch time , one clove of garlic , half of Avocado + 1 tbs of olive oil. All of this has to be warmed up in the wok before blending it adjusting the salt if neccesary.(remember to put to defrost half of one cod steak for Wednesday lunch together with 50 grams of cockless)
Wednesday –after warming up in the wok one aubergine, one medium onion, one clove of garlic , 2 fresh tomatoes, a tea spoon of: rosemary, oregano, thyme and parsley blend well (remember to put to defrost half of a squid , for thursday lunch ).
Thursday – You need to put in the blender (after warming up in the wok with the exeption of the olives) the grounding of 1 table spoon of hempseeds, a pinch of tumeric, a half avocado also 40 grams of quinoa , 1 cloves of garlic, 20 olives,the seaweed that has been soaking from the lunch time, 1 tablespoon of olive oil ,1 tbs of cider vinegar all in the blender with 1 tea spoon of the following: rosemary, oregano, thyme and mint. Blended all together. Adjust the salt.
(remeber to take from the freezer and put in the fridge one quarter of a steak or loin of swordfish so it will be defrosted for fridays lunch; as well with 50 grams of cockless)
Friday – A whole packet of beetroot and also of alfalfa sprouts and four halves of bamboo shoots are warmed up before blending well (when blending add 1 teaspoon of UMEBOSHI). (Remember to take out 50 grams of frozen anchiovies for Saturdays supper)
Saturday - In the blender (again after warming it up in the wok with the exeption of the anchovies and olives) you put 50 gms anchioves (that have been washed and soaking for ten minutes). one clove of garlic, a tea spoon of the following: rosemary, oregano, thyme and parsley, a quarter jar of olives . Add 1 table spoon of olive oil, 100 grms of quinoa , .(remember to take from the freezer and put in the fridge 100grms of mussels so they will be ready for sunday supper)
Sunday – 75 grams of sweet potatoes, 100 grams of defrosted muscless, the white of a boiled egg, 75grs of carrots together with this you put a tablespoon of olive oil, a pinch of turmeric. All of this has to be warmed up before blending it well. When you blend you add ¼ of a jar of olives, one tea spoon of umeboshi and another tea spoon of Vinegar, blend well. (remember to put to defrost a qurter of a tuna steak and 25 grams of cockles, also remember to leave soaking over night for next days soup a qurter of a cup of black beans)
NOTE: whether it is supper or luch Elfrid has no drink with it as the soup is suppoused to be food. as there is no obvious drink for supper the evening medication is taken with a less than a third of a cup (look warm) magnetised water after the food.Before he gets into bed, later, he takes his melatonin tablet and the anti Hiv medication that has to be taken ideally 12 hrs apart from the morning one with just a little bit of magnetised water (again look warm).
Remeber that all the supers need to be slightly warmed in the wok before blending them.
Soup (for lunch)
that is made fresh every Monday and Thursday but its a different receipe for each day.
Monday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, the black beans that have been soaking over night and 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add half of a bunch of asparagus (remember to cut off the thick part), after 4 minuts of this cooking you add 100 grams of celery and one peeled cucumber; after two minutes of this last two things we add 6 halves of bamboo shoots andwhen its left only one min for all of it to be cooked you add a full bag of an already cooked in natural water beetroot (250 grms). Now the whole soup is allowed to cool down for about half an hour and then we add 1 tbs spoon of grounded black sesame seeds, half of level tea spoon of dried ginger and the juice of a half a lemon, after stirring well, you blend well well and divide in 3 portions putting them in the fridge.
Thursday Soup. You put in a pot 2 tbs of olive oil, 1500 mils of magnetised water, 3 water chestnuts, for half an hour but after 18 mins of this half of an hour you put 100 grms of carrots and after 2 mins of this you add the pepper (red or yellow), after 4 minuts of this cooking you add 100 grams of celery, one peeled cucumber and 100 grms of broccoli; after 4 minutes of putting these last three things we add 1 whole bag of spinach and another of watercress plus two tomatoes. Now the whole soup is allowed to cool down for about half an hour, then we add 1 tbs spoon of grounded black sesame seeds, half of a level tea spoon of dried ginger and the juice of a half a lemon; after stirring well you blend well well and divide in 3 portions putting them in the fridge.
The mate tea is for breakfast.
Put One good teaspoon of Mate Tea into a cup and a few drops of cold magnetised water enough to wet the mate,then put 3/4 of hot boilig (also magnetised) water. Leave to brew in the mug(Covered) for FIVE minutes and then drain the water off pouring through the sieve into another cup,or mug.Then sweaten it with Sweatener called ZYLOSWEET(One Teaspoon and stir well):Once this is done you add five drops of the FLOWER REMEDIES that are prepared in the living room,and then give to Elfrid with one straw,that could be the one used to give him the water with TEA TREE,but make sure that the liquid has cooled enough,if needed add a bit of cold water before giving it to him.
Everyday after lunch there is one drink left on the table, home made honegar with water (the buch of home made honegar is made as follows 500 grams of organic honey put to 500 mils of cider vinegar blended together for ten mins ,the honey if necessary needs to be boiled in the container to make it soft. Through a funnel into a one litre bottle ).
There is one other drink that is made in the late morning or early afternoon but it thas to be drunk 1 hour before the lunch ; you put in the blender 1 large banana, 150 mls of carnberry juice and one pinch generous of ginger; you blend for about 1 mins and then poured into a cup, served with a straw.
Remeber to get out of the fridge so it can get the room temperature for one hour before the banana and the cranberry juice.
On wednesday and friday for lunch I have home made yogurt. this yougurt made form kefir grains that takes approx 16 to 20 days to be made; after a few days of the kefir grains "meeting the goats milk (full fat as aparently semi skimmed has added flavour so its not very natural) about half of the quantity will be converted into whey that I drink it because is very beneficial for my gut once the kefir converts the milk into yogurt get the kefir grains out because if not it becomes too thick and therefore very difficult to separate the grains from the yogurt,
posted by Elfrid Walkingtree at 5:16 AM
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