What to do with too much KEFIR???

I make my own milk kefir.

Not that it is warm, my kefir grains are on overdrive, and it multiplies like crazy. Since my kids are striking on kefir at the moment (weird. One day they LOVE it, the next day they HATE it.), I have found a way to make it irresistable!

Popsicles.

Seriously, kefir popsicles are the best.

All you need is some popsiscle containers (or you can get crafty with small, rinsed out joghurt cups), kefir, and any kind of yummy fruit. I put in some raw honey too, that makes it magic.

BLEND!!!!

Put in containers and freeze.

Voila!

Waste not, want not, and all that jam....

This weekend has been off the wall. My house is filled with fruits and vegetables...bought & gifted. A late start to the Farmer's Market on Sunday made me miss my strawberries, but we walked away two large sacks of apples, peaches, plums, nectarines from one stand for under $10 (he did NOt want to take them home!). Always great deals at the end. I also found "French" plums :)....we Germans call them Zwetschgen, and swear they are not French :).

Then my family and I went on our annual self-pick to the blackberry farm. YUM!! We enjoy our weight in berries while we are picking, and then take home a heaping flat. Blackberry jam for the rest of the year...just finished off our last jar, perfect timing. This time I put cloves & cinnamon in with my jams..the house smelled heavenly! I don't put sugar in my jams, use No Sugar Pectin, or recently, Pomona. I put in a little honey for sweetness :).

What am doing with some of the bruised fruit from my heaping fruit bags?? Inspired by Tiffanie, I am making Srcap Fruit Vinegar!! Thanks to Wild Fermentation, this house is wastin' NOTHING! I can't wait for them to be done! My kitchen is starting is starting to look like a farm lab....mason jars everywhere.

Scrap Fruit Vinegar is easy to make. Just fill a mason jar with your bruised fruit (even apple cores), and 1/4 cup of sugar. Cover with a cheesecloth, or use coffee filters secured with a rubber band. Let bubble and brew for one week (check out the pic below). Strain out the fruit and compost. Recover, and ferment 2-3 more weeks, after which it will be ready to use :). Fabulous, yes?


Bubbles, after one day....