Tasting the past: Hans Wieland on Kefir (audio)
Listen as Hans introduces us to kefir.
Hans talks about kefir fermentation.
In the kitchen of Hans and Gaby Wieland we learn of the off-grid properties of Kefir. Lactic acid fermentation doesn’t need any energy to produce, it doesn’t need energy to keep .The result of a symbiotic relationship between lactic acid bacteria and yeasts it has been transforming and preserving milk for millenia. The usefulness of Kefir, its health giving properties, powers of preservation and tangy taste have ensured its preservation from the first dairying cultures. Hans feeds his kefir with goat’s milk. Water kefir is a slightly different strain that eats sugar.
“You put in lemon and raisins or sultanas and let it ferment for three to five days,” after which time it will have turned into a wonderfully refreshing drink, sweet and sour at the same time similar to elderflower champagne.
Did you see Our elderflower fritters blog?
Our thanks to Hans Wieland of Rossinver Organic Centre, for providing info re Kefir fermentation for this blog. Hans runs courses on all aspects of fermentation. This blog is based on a transcript of our audio conversation with Hans at his home in Co. Leitrim, Ireland.