KEFIR BEE POLLEN CHEESE

KEFIR BEE POLLEN CHEESE

1/3 CUP OF NATURAL BEE POLLEN (BY NATURAL I MEAN UNPASTEURIZED OR OTHERWISE UNTREATED)
1 ½ CUP OF 24 HOUR CULTURED KEFIR MILK* (see below)

PLACE TOGETHER IN AT LEAST A PINT SIZE GLASS JAR, STIR TOGETHER. PUT PARTLY-TIGHT LID ON AND LET SIT FOR A 24 TO 36 HOUR PERIOD OF TIME. BY THAT TIME IT SHOULD BE SEPARATED INTO A SPECKLEDY APPEARING KEFIR/BEE POLLEN CHEESE AT THE TOP AND A WHEY OF THE SAME AT THE BOTTOM OF THE JAR. A LARGER JAR WOULD BE BETTER.

SKIM OFF THE CHEESE INTO SEPARATE GLASS CONTAINER. TRY TO SEPARATE JUST THE SOLID PART AND DRAIN OFF THE WHEY. I HAVE A BENT SPOON FOR THIS PURPOSE. STILL SOME WILL TEND TO MIX. IT IS YOUR PREFERENCE HOW SOLID YOU WANT YOUR BEE POLLEN CHEESE .. LIKE A SOFT SPREAD OR TO FURTHER DRAIN TO A SOLIDER CHEESE. IF YOU FIND IT TOO HARD TO SEPARATE THIS WAY, ANOTHER WAY IS TO HAVE A NYLON NET AVAILABLE .. OR A COFFEE FILTER ALTHOUGH THAT TAKES LONGER. LET THE CHEESE AND WHEY SEPARATE IN THIS, AND THEN FILTER THE WHEY AS MUCH AS YOU PREFER.

NOW YOU DEAL WITH THE WHEY: IT DOES NOT MATTER IF IT IS CLOUDY OR CLEAR, OTHER THAN YOUR AESTHETICS. THIS IS A SEPARATE PRODUCT BUT YOU CAN PROBABLY IMAGINE MANY USES EITHER AS YOU WOULD USE REGULAR WHEY, OR AS A SMOOTHY BASE OF OTHER RAW VEGGIES, FRUITS OR NUTS. OR YOU CAN PROBABLY CONCEIVE OF VARIOUS WAYS TO USE IT AS A COSMETIC/ANTISEPTIC BASE. FILTER IT TO YOUR LIKING AND PLACE IN A SMALL, LABELED CLEAR JAR, SEAL.

MY REGULAR KEFIR WHEY CAN SIT OUT AT ROOM TEMPERATURE. I PUT A FEW DROPS OF LAVENDER ESSENTIAL OIL IN IT FOR FRAGRANCE AND AGAIN, FOR MANY OF THE WONDERFUL “OTHER” PROPERTIES OF LAVENDER. MY KEFIR BEE POLLEN WHEY I PLACED IN THE REFRIGERATOR THIS TIME AND PLAN ON USING IT IN SMOOTHIES.

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Addendum: I had not realized this wasn't a stand-alone recipe for newcomers to Kefir, so I went back to "The Strange Wonderful World of Kefir" at see and am copy/pasting the relevant part for making the 24 hour kefir milk required for this recipe. Here it is:

+++Following is the basic recipe for the 1st culture:

About ¼ c. wet, live, traditional kefir grains should be placed in 1 ¼ c. milk , (whole and raw preferably cow, goat or other animal source; pasteurized but not ultra-pasteurized is acceptable). The milk can range in temperature from fresh, warm to cold, refrigerated. It is preferable to use a glass container, (e.g., canning jar), as plastic can leach toxins or taste into the culture, and some ceramics may have lead in the glazing, crystal glass may also have lead in case you had any thoughts of a fancy appearing culture!! Cover the jar or bowl with a breathable filter, (such as a coffee filter rubber-banded down over top, or a clean cotton cloth over the top. Place the jar out of the way for 24 hours.

After 24 hours, either strain out the kefir milk, or if the grains are large enough, just spoon them out into a new glass jar ready for the next new culture. I have been using the latter method since my grains are usually big enough to easily detect them floating near the top with the thickened milk below. I don’t bother taking off any extra kefir milk clinging to the grains .. just put them in the new jar and again repeat the procedure above, starting a new batch.

Now, the thickened kefir milk from which you have removed the kefir grains is ready for your next decision-making as to what to do with it. The simplest thing you can do if you decide you like the pure taste of 48 hour fermented kefir milk is to just loosely seal the jar in which it still resides with a canning jar lid. IF you “strained” the kefir milk through a plastic strainer, place the kefir milk back into the jar to ferment, loosely seal it and set it aside for another 24 hours.

IF you decide you want to experiment with taste after the first 24 hours and then again later at 36 hours and then later at 48 hours, feel free to experiment to find your preferred taste. Be aware that the 24 hour brew will not have as many beneficial nutrients, or be as predigested (ripened),as it would be if you allow a full 48 hours, but that is certainly a matter of preference and trade-off.


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