kreating kefir

A few years ago while researching beneficial gut bacteria, I became interested in fermented foods.  I started making my own yogurt, kefir, kimchi, etc.  At the time, kefir was one of the most exotic and interesting fermented foods/drinks to pique my curiosity.  I had never heard of it, much less try it.

Curiosity got the better of me and I ended up ordering some kefir grains from eBay.  I received maybe a teaspoonful of kefir in the mail and feared I was duped. Alas, my fears were unrealized when within a month or so, my grains started multiplying like rabbits.  I can say without hesitation, fresh kefir is not the easiest thing to swallow, especially if it is left to ferment for longer periods.  The smell (yeasty), taste (tart/sour), texture (can be lumpy), etc., of kefir is not for the weak of stomach.  I can state unequivocally, it can be both foul smelling and tasting.  It took a week or two of daily gagging before I can get this stuff to go down without issues.  In a smoothie, loaded with frozen fruit and other goodies, it is quite fabulous!

As far as my digestive health, I cannot say that it has noticeably improved, but I can definitely say kefir has left me intrigued enough to pursue more information on intestinal well being. I truly believe antibiotics use can devastate your intestinal environment, creating an imbalance that may be very difficult, if not impossible to fix. From what I have read, fermentation may be part of the cure.  So let's bring on those good gut bacterias!

***Advance apologies on the lighting in these pictures.  I had taken the pictures over two days and one of the days was a bit overcast, therefore the yellow tinge to my pictures.***

What does kefir look like?  Have a gander at my milk kefir grains.  They look similar to cauliflower, don't they?  Only difference is, cauliflower is not slimy. 

Here are the grains added to milk.  Notice how they float near the surface.

My grains doing their thing.  See the coagulation going on?  It should look similar to buttermilk at this point.  Some people prefer to drink it at this stage.

And here is what it looks like when it is done (or rather overdone in my case).  I let the milk ferment a wee bit too long, therefore the stark contrast between the separation of the curds and whey.  No big deal, it just makes the solid portion thicker.  It will, however, be lumpier/grainier in texture, yeastier to the nostrils, and much more sour to the taste buds.

Interested in making your own kefir at home? Here are the things you will need:

     1 tsp of healthy milk/dairy kefir grains
     1 cup of whole milk, more as needed (you can use 2% but it will be less creamy)
     a large mouth glass jar with lid (at least 2-cup capacity)
     a plastic or wooden spoon
     a plastic sieve or strainer with small holes (reactive metals can harm grains)


 Instructions on how to ferment your kefir:

1. Put your grains into a sieve and rinse slowly with about a quarter cup or more of whole milk.  This will help get rid of some of the sludge that adheres to the kefir grains.  This mucous-y slime is called kefiran and is actually good for your grains. I just think it's a good idea to rinse the grains when you first get them as you can never be sure of the cleanliness of your source.  Once rinsed, dump your grains in to a clean glass jar.
2. Fill the jar with a half cup of whole milk.  Lay the lid over the top of the jar's mouth, but do not tighten it.  This keeps the dust out but also allows the kefir to breathe and grow.  Allow the jar to sit on the counter away from direct sunlight.  
3. About 2-3 times a day, agitate the jar or stir the milk with a plastic spoon.  Continue to do this everyday until the liquid thickens.  It may take up to 3 days or longer to thicken the first batch.
4. Once it has thicken, dump out the content into your sieve and rinse with fresh milk. 
5. Add the grains back into the glass jar (don't need to clean it), and add half a cup of fresh milk. 
6. Continue this process for your first 3 batches over the course of 1 to 2 weeks.  It is optional to rinse your grains after this.
7. At this point, you should have legitimate kefir.  Some people like to remove the grains when the milk has thickened to a buttermilk consistency while others let it ferment until the milk separates into curds and whey.  The longer you let it ferment, the stronger the smell and taste.  Note that the amount of milk can be incrementally increased as your grains become more active.  In the beginning, it might take longer to make kefir, but before the month is up, you will be up to your neck in kefir. 

Things of note:

1. The amount of kefir grains used, the amount of milk used, and the temperature will affect the rate at which your grains multiply.   Adjust accordingly.  I've also noticed that if the grains are not rinsed or the bottle is not cleaned each time, the grains will multiply quicker.
2. Do not fill your milk to the top of the jar because kefir needs room to grow.  Fill your jar only 4/5ths full.   
3. If you get a yellowish film at the top of your kefir and it does not appear to be thriving, it's probably because you are not agitating the jar enough.  Unlike yogurt, kefir likes to be moved around while it is fermenting.  Just stir and this will most likely fix your problem.
4. Remember, the grains will create a slimy coating.  It's gross, but normal, and actually a good sign of healthy grains.
5. The longer fermentation will create a little bit of alcohol, so the fizzing sound you hear is just your kefir talking to you.
6. You can eat the excess kefir grains.  They are rather spongy and chewy in texture.
7.  If not consuming right away, store the finished kefir in the fridge.  It should keep indefinitely.  But try to use it within a couple of weeks.  Drink it straight or make delicious smoothies with frozen fruit.
8.  If you want to take a break from kefir'ing, rinse off your grains with fresh milk and put them in a clean glass jar.  Add milk, and store in the fridge.  I have stored them this way for about 1 1/2  months.  I cycle the grains through, where every month or so, they are stored in the fridge, then they come out to do their kefiring job for a week or two and then back to the fridge again.

chew your cud

I was not interested in cooking growing up.  My mother never taught me, but she did let me do all the mundane stuff such as washing, peeling, chopping vegetables, etc.  It wasn't until I was in my mid 20s, living on my own, and tired of eating out for every meal that my love affair with cooking began.  I am by no means an intuitive cook.  Back then, my thought process goes something like this, "If garlic and chocolate are both good, then they must be great together!"  Yeah.  Scary.  Fortunately my love of eating kept me on my culinary quest for better tasting food, and I have gained much knowledge and amassed a few great recipes from this adventure. 

Not too long ago, I had informed my sister-in-law (SIL) that I want to try and make five good meals from every major country.  I was most comfortable with Italian or Mediterranean types of meals and wanted to spread my culinary wings.  I challenged myself last year to do Indian since it required using exotic spices and cooking techniques that I am not familiar with.  Recently, I also attempted Mexican or South American fares, since I was never a big fan (blasphemous for someone living in Dallas, I know).  So far, my south of the border dishes are coming out quite tasty, but my Indian ones are rather disappointing, especially with a pantry full of Indian spices and herbs at my disposal.  But I continue to chug along on my quest for good eats.  Below are some dishes I made recently.

Last week, Coriander Chicken from the Savoring the Spice Coast of India cookbook was on my menu.  I have made about three recipes from this book and for some reason, they all taste the same to me.  I expect so much more flavor, something akin to this Pakistani Chicken Jalfrezi recipe (will post my version next time I make it).  Although one can typically lay the fault at my door, as I like to bastardize my recipes, I can say with certainty this recipe was not altered.  It was just okay tasting like the Peppery Chicken Curry recipe I also tried from this book.  Don't get me wrong, neither dish was bad, they just needed more flavor. I think it's time to say adieu to this Kerala (South Indian) cookbook and try a couple of others I have waiting in the wings.  Maybe go for a more Northern flair?  We'll see.

Here is the recipe of the Coriander Chicken I've been eating.  It was my first attempt at using fresh curry leaves and I had to hunt these down at a nearby Indian grocer.  It is my understanding that unlike bay leaves, curry leaves are edible.  I didn't eat them because they reminded me too much of bay leaves and therefore could not get myself to hack any down.

Coriander Chicken (Mali Char)
From Savoring the Spice Coast of India
Serves:  6

4 tbsp vegetable oil
2 cups thinly sliced onion
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced fresh green chili (serrano or Thai)
10-12 fresh curry leaves

Ground masala
6 tsp coriander
1 tsp black pepper
1/2 tsp cayenne
1/4 tsp turmeric
1/8 tsp cinnamon
1/8 tsp clove
1/8 tsp cardamom

1 1/2 tsp salt
2 lbs boneless skinless chicken breasts, trimmed and cut into 1-inch cubes
1/2 cup canned coconut milk
1/4 cup chopped fresh cilantro, plus additional leaves for garnishing

1.  In a large deep pan heat the oil over medium-high heat.  Saute the onions until the edges are nicely browned.  Add the garlic, ginger, green chili, and curry leaves and fry for 1 minute.
2.  Stir in the ground masala, salt, and a few teaspoons of water to prevent the spices from sticking.  Fry for 2 minutes, stirring constantly.
3.  Put in the chicken pieces and continue stirring over medium-high heat until the pink color disappears.  Add 1/4 cup of the coconut milk and 1/2 cup water and bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes.
4.  Add the remaining 1/4 cup coconut milk and chopped cilantro, bring to a boil and remove from heat.  check the salt.  Garnish with fresh cilantro leaves and serve immediately.

hola, pollo (hey, Spanish is not my first, second, or third language, okay?  LOL!)

I also made a dish from south of the border called Pollo en Pipian.  I actually really like this dish.  It's very different and I would guess it has Spanish origins with the capers and olives in it.  Unfortunately, the color of the finished dish is not all that appetizing.  Beige never is.  I had to doctor it with a few bits of green that one typically does not see in the dish.  The herb loving person in me added cilantro, scallions, and a squeeze of key lime to give it a bit more oomph.  I figured avocados didn't hurt either, especially since I have about 5 sitting around waiting to be used.  I think it brightened the dish and made it even tastier.  Unfortunately, I did not take pictures with the additional ingredients in my dish.

Pollo en Pipian (Chicken in Pipian Sauce)
From Allrecipes.com
Serves: 8

1 (3 pound) chicken, cut into parts
3 cups water
2 stalks celery
1 bay leaf, crumbled
1 onion, quartered
2 cloves garlic
2 tsp salt
2 tsp black pepper

Sauce:
1/2 cup blanched almonds
2/3 cup sesame seeds
1 tbsp extra virgin olive oil
2 tsp chicken bouillon
3 quero chile peppers, chopped
2 jalapeno peppers, chopped
1/3 cup pitted black olives
2 tsp capers

1.  In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic.  Season with salt and pepper.  Cook until chicken is cooked through and tender.  Strain, reserving the broth.  Skin the and bone the chicken set the meat aside.
2.  Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.  In a food processor or blender, puree the sesame seeds and almonds with 1 cup of the reserved chicken broth.
3.  Heat oil in a skillet over medium low heat.  Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened.  Stir in 1 to 2 cups reserved chicken broth and chicken bouillon.  Simmer for 5 minutes.  Stir the chopped peppers, olives, capers, and chicken.  Simmer for 10 minutes, and serve hot.

My changes:
Use rotisserie chicken in lieu of purchasing a raw chicken.  Shred the rotisserie chicken for use in step 3.  Use remaining skin and bones to make broth in step 1.  Anymore, when chicken broth or stock is called for, I reach for the carcass of a rotisserie chicken.  It adds a beautiful depth of flavor that you cannot get with just a raw chicken.  Do not choose a flavored rotisserie chicken (i.e. BBQ, Cajun, etc.), as that will affect the outcome.  Finish off the dish with chopped cilantro, chopped scallions, sliced avocados, and a squeeze of lime.

***Sorry the pictures are so blurry.  I am obviously not a photographer and have been rather challenged by getting the right lighting and close-up pictures for my blog.  Never mind setting up the food so it would look more appetizing.  Unfortunately, these challenges have delayed or prevented me from updating my blog more often.  I'll keep trying, though.

kolor your kowlicks

About a year ago I realized I was losing the fight with Father Time.  My dark locks had a patch of rather unruly gray that, if left alone, would definitely rival that of Pepe Le Pew.  I knew I was not going to be one of those lucky few to sport the distinguishing salt and pepper - much less the Silver Fox - look.

I broke down and decided to color my hair.  After a bit of research on the Internet and a detailed conversation with an Indian friend, I decided I want to try my hand at henna.  Millions of Indian women have done it forever and it is supposed to be healthy for one's hair.

The first time I tried it, I was not impressed.  It took THREE hours to set.  It is also extremely messy!  By the time I finished, not only was my hair colored, but so were my scalp (for days!), ears, neck, anywhere it touched my skin, bathroom counter, bathroom door, etc.  You name it; it got henna'ed.  My hair also emitted a rather unpleasant odor for over a week.

However, I kept at it monthly and by about the third month, the time and mess didn't bother me as much.  I don't know that my hair is as healthy as all the claims made for henna, but it didn't appear to hurt it.  My friends say they like the color and that my hair looks shinier (which equates to healthier, I guess).  The color is subtle, which I like, unless I am in bright or direct sunlight, which I hate.  With all that said, let's see how this process is done, eh?

Here are the items you will need to henna your hair:

     1 box or package of henna (about 5-6.5 oz)
     1 lemon, juiced
     1 1/2 - 2 cups of strong coffee or espresso, lukewarm or cold is fine
     a ceramic bowl, big enough to hold about 4 cups
     a sturdy wooden spoon or stick
     a pair of fitted, disposable gloves
     a plastic shower cap (see note below on the grocery bag)
     a dark, damp face towel for wiping henna goo off forehead, ears, etc.

First, get thyself to an Indian grocery store and look for some packages of henna.  There are about 3-5 brands to choose from, around $3 each.  My good friend, Pratima, recommended getting one with herbal henna in it, such as the Karishma package on the left.

As you can see, there are instructions on the back of the Karishma package.  I do not follow the instructions as written, though.

Here are the contents of the Karishma package emptied out into a bowl.  I try to stick with glazed ceramic bowls as opposed to the iron bowl mentioned on the back of the package.  Just the idea that putting the henna powder in to an iron bowl creates a reaction squicks me out.  I fear toxic chemicals leached from the bowls will be absorbed into my skin. 

Add the juice of one lemon and about 1 1/2 cups of very strong coffee.  Using a wooden spoon, stir until the mixture is incorporated, add the additional 1/2 cup of coffee if needed.  The consistency should be that of boxed brownie or cake mix when done.  It will still be a bit lumpy, but do not worry.  Just cover with saran wrap and let sit for several hours or over night. 

Using disposable plastic gloves, apply the goo to your hair in sections.  I start at the front, near my forehead and work back, taking about 1x3 inch sections at a time.  Smear it all on my hair, making sure everything is covered, especially your roots.  Cover your hair with a shower cap or a plastic bag.  After three hours, rinse under lots of running water.

A few more tips I found helpful:

1. Consider doing this on a Friday night so you won't go into work with tinted scalp, hands, etc.
2. Wear dark, old shirts and pants.
3. Cover your shoulders with a plastic grocery sack that is torn down the middle front. 
4. When done applying goo, use the same grocery sack to cover your head like a shower cap.  Tie where needed to ensure a good fit.  Toss when done. 
5. You can use espresso, coffee, and/or tea to get slightly different tints.  I use espresso or coffee, my friend combines coffee and tea in her henna mixture.  Note that espresso will most likely stain your skin darker and the rinse water for your hair will take about a week or more to run clear (coffee or tea will probably take about 4-5 days to rinse clear).
6. If there is carpeting in your bathroom, remove or cover it.
7. When rinsing your hair the first time, be aware there will be chunks of goop coming off that may stain your shower curtain.  Bend down as close to the drain as possible to get the goop off first.  Once the henna chunks are off, then you can shower as usual.
8. Remember your hair will not smell good for 1 to 2 weeks, the mixture of coffee and henna is a not very appealing. 
9. Don't panic if the color is more brilliant the first three days, it will tone down.
10. If you have a lot of gray hair, then this will leave you with a vibrant head of bright reddish/orangish hair.  Not my thing, but whatever floats your boat.  

Here is something I do prior to applying the henna:  I rinse my hair in a mixture of 1 part apple cider vinegar to 3 parts water.  Vinegar cleans out the build-up of hair products.  I use apple cider vinegar that still has the "mother" in it.  Sludge at the bottom of the vinegar bottle is indicative of the presence of the "mother". Stay away from the super clear apple cider vinegar.  Just make sure not to get the vinegar rinse in your eyes or it will sting.  Remember the vinegar will smell bad when wet, but should be okay when dry.  When hair is about dry, begin the henna routine.  You can also rinse with this vinegar solution once a week.

Here's to thumbing our noses at Father Time.  Hope you have fun koloring your kowlicks.  Enjoy!