it was deadset the best use for them. probably the best toasties I’ve had, I really love lb in a buttered bread roll s.d that’s it. such a good flavour
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Not really cooking but I tried to make kefir the other day using a starter sachet and it just didn’t seem to thicken not sure what I did wrong wondering if the house was too cool? I recall someone on here talking about it previously?? Any tips would be appreciated 
Anyone seen ‘Nats what I reckon’ cooking show on facebook.
He is hilarious. I’m not a great cook but I’ve done his Quarantine Pasta, Curry and Spag Bol with my teenage kids who love him and would never really venture in to the kitchen normally.
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He’s the best!!!
He’s actually a comedian and has his own youtube channel as well
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I was looking thru old threads and noticed there was one called ‘Kefir Milk’.
It’ll be a good 4 year bump though.
Home made anything is always preferable obviously, but if you can’t be ar*ed, Coles sell a brand called ‘Table of Plenty’ which is absolutely delicious, and packs a serious probiotic punch.
Look for it when it’s on special though.
I’ve purchased in bulk (it lasts a while) when on sale for between $5-$6.
I can’t justify forking out 8 bucks+ for 1ltr {full price}.
Geez…it’s yum, and so satisfying/satiating.
Yep table of plenty is the ducks nuts but you’re right 8-9 bucks a litre is exy and we’re doing a once a week shop ATM so can’t seem to catch it on sale
I’ll try bumping the old thread cheers
Mate. When this is all over I am coming over to your place. You do the cooking, and I’ll bring some good Victorian beer so you don’t have to drink Emu Export anymore.
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WOB:
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What is this good Victorian beer of which you speak? (I’ll admit I had some Melbourne Bitter the other day and enjoyed it very much)
I’ve made Cows Milk yogurt and Coconut yogurt and thickened both with animal gelatin.
If you’re Vegan, or you don’t like gelatin, I’ve read that Agar Agar works well, or perhaps another vegetable gum.
Of course, it all depends on what strain of bacteria you are using, the duration of ferment time, and temperature.
Edit…obviously you’re not Vegan, if you’re enquiring about making Kefir.
Der…bltn 
Bloody hipster.
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I bought some grains from EBay a few years ago. They were good and worked well. It was pretty easy. Strangely enough, you have to use a plastic strainer when rinsing. They don’t like metal ones apparently.
bring a good rum!
By good, do you mean Bundy?
maybe small batch if we wanna get fancy, but the 35 buck special will do just fine
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Son went leftover scotch fillet with tomato and cheese, with a little chutney leaking out the odd hole in the sourdough.
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How is this even a thing?
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