MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Kefir Master Recipe
Categories: Five, Beverages, Dairy
Yield: 2 Cups

1 tb Dairy kefir grains
2 c Whole dairy milk; raw or
- pasteurized

Place the kefir grains in a quart Mason jar, and pour
the milk over them. If you’re scaling up the recipe,
scale up the jar too. Stir vigorously with a wooden or
plastic spoon if necessary to get things mixed well.
Seal with an airtight lid, or, if you don’t have any
other SCOBY brews in the room, cover the top with a
clean cloth, kitchen towel, paper towel, or coffee
filter, and secure with a rubber band or Mason jar ring.
Agitate the milk mixture. Write the brewing date and
time on a piece of masking tape and stick it to the
outside of the jar.

Let the kefir sit at room temperature for 12 to 24
hours. The first few times you make it, you may want to
taste it to decide when it’s done. It should be thick,
sour, and somewhat yeasty. If milk kefir is left to
ferment for long enough, it’ll separate. You’ll see
curds and whey. This kefir will be very sour, and may be
past its prime for drinking, but it’s still fine for
smoothies, salad dressings, and so on.

Pour the kefir through a plastic or nylon strainer into
a bowl or jar. Straining milk kefir can be confusing and
stressful at first, because the acidity of the kefir can
cause the milk to curdle and the proteins to coagulate
more and more as it ferments. If you’re having trouble
distinguishing kefir grains from coagulated milk, don’t
hesitate to use your (clean!) fingers to pick through
the globs, shake the strainer, or stir the grains in the
strainer gently with a wooden or plastic spoon. Kefir
grains will be firm to the touch, while the other pieces
will not resist when you squeeze them. If necessary, you
can pick out the kefir grains with your fingers, or push
the curdled milk globs through the strainer. Metal
strainers and spoons are not recommended for this,
because they can cut the grains, making it harder to
distinguish the grains from the kefir itself.

Your kefir is ready! Serve it now, or, if you prefer it
cold or want to save it for later, cover and refrigerate
it.

Transfer the kefir grains from the strainer to another
glass or ceramic jar and start a new batch with them
immediately, if possible. If you’re not going to use
your grains right away, store them in fresh milk in the
refrigerator, covered, where they’ll keep for weeks.

By Alex Lewin and Raquel Guajardo

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk-Brined Rotisserie Chicken
Categories: Poultry, Dairy, Herbs, Chilies
Yield: 4 Servings

Salt
1/4 c (packed) lt brown sugar
6 cl Garlic; smashed
1 tb Coriander seeds
2 ts Smoked paprika
1/2 ts + 1/8 ts Cayenne pepper
4 lb Whole roasting chicken
3 c Buttermilk
2 tb Unsalted butter
2 tb Apple cider vinegar
1/2 ts Ground coriander
1/4 ts Garlic powder

Recipe courtesy Amy Stevenson for Food Network Kitchen

Make the brine: Heat 1 cup water, 1/4 cup salt, the
brown sugar, garlic, coriander seeds, 1 1/2 teaspoons
paprika and 1/2 teaspoon cayenne in a small saucepan
over low heat, stirring, until the salt dissolves. Let
cool completely.

Put the chicken in a large resealable plastic bag. Pour
in the brine and buttermilk; seal the bag. Refrigerate
at least 4 hours or overnight, turning once or twice.

About 30 minutes before grilling, remove the chicken
from the brine and pat dry. Let sit at room temperature.

Prepare a grill with a rotisserie attachment according
to the manufacturer's instructions. Preheat the grill to
medium and prepare for indirect cooking: On a gas grill,
turn off the center burner(s); on a charcoal grill, bank
the coals to the sides.

Or use a Farberware or Ronco (as seen on TV) electric
grill w/rotissiere and drip pan. - UDD

Combine the butter, vinegar, ground coriander, garlic
powder and the remaining 1/2 teaspoon paprika and 1/8
teaspoon cayenne in a saucepan. Cook over low heat,
stirring, until the butter is melted. Set aside.

Truss the chicken with kitchen twine: Tie the legs
together and tie the wings close to the body so the
chicken is a round shape. Once the grill registers
350oF/175oC, slide the chicken onto the rotisserie spit.
Insert the prongs on the rod into the chicken so it's
snug; secure with the thumbscrews. (If the twine
loosens, tie again.) Place the rod onto the rotisserie
with a drip pan underneath; turn the rotisserie on.

Cover the grill and cook, basting the chicken with the
butter mixture every 30 minutes, until a thermometer
inserted into the thigh registers 165o and the skin is
browned and crisp, 2 to 2 1/2 hours. (If using a
charcoal grill, add coals as needed to maintain a
temperature of 325oF/165oC to 350oF/175oC)

Turn off the rotisserie. For a gas grill, turn off the
grill and let the chicken rest on the rod for 10 minutes
before carving. For charcoal, lay the chicken, on the
rod, on a foil-lined baking sheet and let rest 10
minutes before carving.

Printed in: Food Network Magazine

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Kitchen

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