TOPICS : The mighty KEFIR, the making of, health benefits, micro flora, dairy intolerances.

GUESTS : Debra Allard of Tweed Valley Farmhouse Cheeses, farmers wife, kefir/cheese lover/maker and effervescent being.

Sue’s husband Rob is a fourth generation dairy farmer, his cows graze the lush
pastures of Burringbar. As soon as the morning milking is completed Debra and Sue
pasteurise the milk and spend the day making creamy yoghurts, cottage cheese,
quark, various fetas, haloumi, labna, brie and camembert. They also make kefir
a live yeast, live bacteria health drink.

PRESENTER : sister Rasela

RECIPES :

COOL KEFIR DRESSING – from sister Rasela

2 cups fresh Kefir
1 heaped Tbsp fresh parsley, chopped
1 heaped Tbsp fresh chives
1 heaped Tbsp lemon zest, finely chopped
1 heaped Tbsp fresh garlic, finely chopped
1 tsp sea salt
1/4 tsp Herbamare
1/2 tsp Xanthan gum

1. Combine all ingredients (except Xanthan Gum) and blend thoroughly.
2. Slowly add xanthan gum and continue to blend until mixture thickens.
3. Full flavour will develop after 6 to 8 hours.

GUEST RECIPES : from Debra

RICOTTA PIKELETS

2 eggs
4 tablespoons sugar
2 cups SR Flour
1 & ½ cups milk
½ teaspoon Bicarb Soda
250g TVWFC Ricotta

Beat egg & sugar. Add flour alternately with the milk in which the Bicarb Soda has been dissolved. Beat the ricotta into mix and leave for 30 mins. Gently fry in a slightly buttered pan, in small batches.

Top with Tweed Valley Whey Farmhouse Bondon (Cream Cheese) and honey.   YUM!

ZUCCHINI & HALOUMI FRITTERS WITH YOGHURT SAUCE

500g grated Zucchini (about 4 large ones)
½ teaspoon ground Sea salt
1 onion, finely chopped
125g TVWFC  Haloumi, grated
1 cup roughly chopped baby spinach
2 eggs. beaten
60g (1/4 cup) plain flour
½ cup olive oil or Rice Bran Oil for frying

Put the grated zucchini in a colander, sprinkle with ground
sea salt, toss lightly and set aside for 30 minutes. Squeeze out the excess liquid
from the zucchini and pat dry with paper towels.

Put the zucchini, finely chopped onion, grated Haloumi, baby
spinach & beaten eggs in a bowl and stir until combined. Stir in the flour
and add pepper if desired.

Heat the oil in a non stick fry pan until hot and drop batter
into fry pan flattening gently with the back of the spatula. Cook until well
browned on both sides. Drain on paper towel and serve with yoghurt sauce and
lime wedges.

Yoghurt Sauce

Place 1 finely minced garlic clove, 1 tablespoon extra virgin olive oil, 125g TVWFC  plain yoghurt, 2 tablespoons lemon juice, salt & pepper in a bowl and stir.

CONTACTS :

Tweed Valley Whey Farmhouse Cheeses (available at Byron farmers market)

p 0266771111
m 0404 812 011
e tweedcheese@bigpond.com

Also see the story at :
http://www.tweedecho.com.au/index.php?option=com_content&task=view&id=794&Itemid=538