[foodhackingbase] Kefir

[Mofi2001]

Hi Frantisek, hi all.

There will be help translating my german text! Thanks a lot!!

the Fahrplan is online, so I would suggest the 30.December 10am for the
workshop, what do you think about it? So you can book the time if it is
OK for you. :-)

Here is the link for the german text:

http://sabine.horvath-vienna.at/Kefir.html

greetings
Sabine

On 2014-12-06 14:37, Frantisek Algoldor Apfelbeck wrote:
> Hello Sabine and Gregor + all,
> thanks for the info, doing kefir workshop would be nice.
> 
> I'm sure there will be people who are into tofu/tubu (Korean name), I've
> done it before but not recently because it is quite a lots of work and
> we have access to a really tasty local product here in Jeju island - my
> girlfriend Eunha insisit that the best tubu is made close to the sea
> because of the higher quality of the kansu (salt used for the soy bean
> protein cojagulation). Anyway I'm sure that there are people into it,
> lets just ask around and see.
> 
> One way or another we should book time for the kefir workshop (just
> prelaminary) and create self-organized sesion.
> 
> Talk to you soon, bedtime for me :-)
> 
> Sincerely,
> 
> FAA
> 
> On 2014-12-06 20:54, Mofi2001 wrote:
>> hi to all!
>>
>> I'm Sabine. Frantisek wrote about me in the mailinglist. Two years ago
>> we took a Kefir grain from him at his workshop in Hamburg and now we
>> really have a lot of them. They are used to soy milk (we are vegan)
>>
>> so this year there is no workshop, but I can bring some grains to
>> Hamburg, maybe someone wants to have one?
>>
>> And Frantisek asked me to make a workshop. So what do you think about
>> it? I can only tell how I make it and about my experiences. I wrote a
>> little handout some time ago (in german), I will send a link to it
>> later, and maybe I can translate it to english. But my english is not so
>> gooooodddd! :-) But I will try to make the workshop in english.
>>
>> I also make Sauerteigbrot (leavened bread) and at the moment I try to
>> make soy milk and Tofu by myself. So maybe someone else does this also
>> and we can talk about our experiences in Hamburg. And maybe someone of
>> you know, what to do with the Molke (soy whey), at the moment I pour it
>> away when the Kefir is finished.
>>
>> Greetings from Vienna
>> Sabine and Gregor
>>
>>
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> 

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