Kefir is a fermenting organism that you probably can’t buy. You can discover it with Dani and me https://youtu.be/RutzBskV9hY in Melbourne, Australia.
Not only is she a published food writer and author www.danivalent.com specialising in recipes with the Thermamix, Dani seeks out the food specialities of the diverse multi-cultural inhabitants of Melbourne.
She described kefir grains to me as like “little pieces of cauliflower”. They are added to milk to create those fermented drinks that are so popular now. Dani, of course, went one better and fermented cream which, with her ubiquitous machine, was churned in to butter to serve with her homemade bread and fig jam.
She told me tales of how the grains are brought in to the country by migrants and refugees so that they can continue their food cultures and heritage – often secretly fermenting under beds or sinks. Rather than money changing hands, getting hold of this precious ingredient may depend more on seeking out and befriending someone who counts kefir as part of their culinary identity. And it probably helps to have an equally precious ingredient or cooking secret to share in return.
If you like cooking, have you heard of Thermamix? I made bread https://youtu.be/n01siF8Lp9o with one of these machines in Melbourne, Australia, with food writer and author, Dani Valent www.danivalent.com.
Thermamix machines combine weighing scales, food processing, heating etc –like a soup-maker on steroids. They are pricey large pieces of electrical kitchen kit that many people in Australia and world-wide swear by.
Dani invited me to use either the sleek modern digital plastic version with carrying handle, touch-screen and more or the old metal TM31 with tactile buttons, knobs and dials. No choice: the new version is wholly inaccessible for a blind cook whereas I learned the trusty and satisfyingly sturdy old one in a matter of minutes. All the TM31 needs is an audio chip to speak the digital display and it would be the perfect cooking aid for anyone with visual impairment. Meanwhile, those smug designers have excluded us from the market and consigned us to find second-hand old TM31s.
But how did it make the bread? Just excellent: two minutes stirring and warming the yeast before the flour was added for a 2 minute knead. Then the dough was out of the machine, shaped and baked in under 20 minutes! No excuse for running out of bread ever again. The rolls were perfectly fluffy and light with a crisp crust – no wonder people like this machine so much!
Next time, Dani is talking about her Thermamix cook book and an ingredient that you can’t even buy!