Milk Kefir Grains Fermented Garlic

I usually do my lacto fermented veggies using whey off my kefir or plain yogurt but while I was stumbling around the world wide web I found this website called “The Crunchy Moose” that had a recipe for fermenting using Milk Kefir Grains, I saw a recipe for fermented garlic and thought what a brilliant idea, adding the health benefits of beneficial bacteria to a super food. WIN WIN…This is the website link to that recipe. http://thecrunchymoose.com/ferment-garlic-using-kefir-grains/. THANK YOU “The Crunchy Moose”

 

Fermented Garlic
Fermented Garlic

Milk Kefir Grains Fermented Garlic

Ingredients:

Enough peeled garlic cloves to nearly fill a pint jar

non-chlorinated water

1 teaspoon sea salt

1 teaspoon Milk Kefir Grains (rinsed)

 

Preparation:

AS WITH ANY FERMENTATION PROCESS, CLEANLINESS CAN’T BE EMPHASIZED ENOUGH. KEEP IN MIND THAT YOU ARE CULTURING BACTERIA AND YEAST AND IT IS JUST AS EASY TO GROW HARMFUL BACTERIA AND YEAST AS IT IS GOOD.

Add the salt, milk kefir grains a some of the water to the jar and mix with a non-metal spoon. Add the peeled garlic cloves and top with water until 1 ½ inches above garlic. Weight garlic cloves down to keep submerged below brine. I use a plastic cottage cheese lid cut in a circle to the circumference of the inside of the jar. Put on a loose fitting non-metal lid (gas will form so it needs to escape). I prefer to retrofit plastic mason jar lids with holes and rubber grommets so that I can use a fermentation air-lock. Leave in a cool place out of direct sunlight until it reached the desired fermentation. Put in the refrigerator to stall the fermentation process when it is as fermented as you desire.  This is my first batch and I will be trying to reuse my grains in another batch of garlic. I never really have a shortage of grains as they multiply in my milk kefir pretty quickly. I’ll post the results in updates to this blog post.

Grains Fermented Garlic
Fermented Garlic

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

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Just in Time for Christmas – Light and Flaky Butter Crescents

I’ve been on a mission for years to make Crescent Rolls like my mother made. She has long since passed and I wished I had paid more attention to her technique. I’ve tried dozens of recipes but none were quite right. Then I started taking the best features from multiple recipes and I think I finally have accomplished a very close approximation. Maybe even a bit better if that’s possible. Crescent Rolls are always a bit of work unless they come from a can but there are worth the effort. This crowd pleaser will make your Christmas dinner “Merry and Bright”

 

Light and Flaky Butter Crescents

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

Dry Ingredients:

3 cups organic unbleached flour

2 tablespoons granulated sugar

1 tablespoon rapid rise yeast

1 teaspoon sea salt

1 teaspoon aluminum free baking powder

 

Remaining Ingredients:

2 1/2 sticks cold butter cut into pieces ( I used an olive oil/butter blend )

1 1/4 cups organic buttermilk or milk kefir (I used kefir because I make my own and always have it on hand)

 

Preparation:

Mix dry ingredients in large bowl with a whisk.

 

light-and-flaky-butter-crescent-ingredients
light-and-flaky-butter-crescent-ingredients

 

Cut cold butter pieces into flour mixture with a pastry cutter or fork until crumbly.

cutting-in-butter
cutting-in-butter
pea-sized-cut-in-butter-pieces
pea-sized-cut-in-butter-pieces

 

Add liquid and mix (it will look un-cohesive at this point). Turn out onto floured surface and knead until dough comes together but don’t overwork it or you will lose the flakiness.

 

before-gentle-kneading
before-gentle-kneading

 

Divide the dough in half and form each half into a rectangle. **Roll the rectangle out to approx. 8” x 10”. Fold rectangle in thirds and then in half the opposite way. Roll it out again and fold it again.

 

dough-divided-and-rolled
dough-divided-and-rolled

 

Cut the dough in half and shape into a round disk. Wrap in plastic and put in the fridge for at least 2 hours (overnight is best). Repeat with the remaining dough from **.You should have 4 dough disks when you are finished.

 

dough-disks-wrapped-ready-for-refrigeration
dough-disks-wrapped-ready-for-refrigeration

 

These can be frozen for up to a month if you like. When you are ready to make the rolls remove the dough disk from the fridge or freezer and allow to come to room temp. Put on a lightly floured surface and roll disk into a 10 – 12 inch circle. Cut into 8 equal wedges (I used a pizza wheel to do this).

 

ready-to-roll-up-almost-there
ready-to-roll-up-almost-there

 

Roll each wedge into a crescent and put on a parchment lined or lightly greased baking sheet. Cover and let rest for 3-4 hours depending on the temp of your home.

 

ready-to-raise
ready-to-raise

 

Preheat oven to 375 degrees. Bake for 25 minutes. Brush with melted butter. Serve warm. Mmmmmm Mmmm Good.

 

light-and-flaky-butter-crescents
light-and-flaky-butter-crescents

 

NOTE: Each rolled disk section of dough makes 8 rolls. Wrap some dough up in plastic wrap and store in the freezer for later use. I pre-freeze mine in plastic wrap then vacuum seal them to store in the freezer for longer periods and to insure freshness.

 

saved-for-later
saved-for-later

 

Wishing you and yours many Christmas blessing

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious…Is yours worth catching?”