"You're not far from us. Maybe you could PM me and we could get together sometime? We are near Spartanburg, SC :)"
Heal Thyself!
~ Food Has Power ~
Jonna Ward's Page
Latest Activity
"Where in SC are you?"
"Don't laugh, please, but how do I respond to the PM? It says "donotreply" in the reply to line. Sorry I'm not quite on top of all this!! Thanks!"
"That's it, yes! I got the viili from a lady whose parents actually brought it with them when they immigrated to the US 40+ yrs ago. The piima is from her dh's family. Both made and consumed it daily.
If you can meet my dh along the way,…"
"Types of yoghurt. Viili has a stringy (almost) consistency, but very thick like yoghurt. And piima is a lot like the viili, without the stringy-ness. The piima, when made with cream is fabulous, super thick just like store-bought sour cream. They…"
"Hello all,
We live in SC and can share the following cultures:
kefir (dairy)
viili
buttermilk
piima
Jonna"
Sharing starter cultures
kefir grains, kombucha scobies, sourdough starters available to share Overwhelmed? Where to start? • Favorite Topics • Extensive Video Library • …See More
Profile Information
- How did you learn about the "Heal Thyself" site?
- from cooking traditional food forum (your sig line)
- What does "holistic" mean to you?
- means WHOLE, complete entire. Such as, treating the entire person, not merely the symptom which is currently manifesting itself...
- How long have you been interested in holistic living?
- Oh, a very long time, since after my first pregnancy, maybe 12+ years.
- a little about me
- I live in SC, have cows, children, chickens, the best hubby in the world and a wonderful Lord!!
- Professional or business affiliations?
- Uh, well I sew, smock, do the finances, type, write in calligraphy, milk cows, make cheese, make raw yoghurts, homeschool, and so much more. PRobably not what you meant, huh? :)
Comment Wall (8 comments)
- At 2:02pm on June 23, 2011,
Rebecca B said…
Hello - I messaged you a while back about maybe getting some cultures from you. Do you have any kefir grains to share? I am in Greenville and travel to and from Charlotte on a fairly regular basis. I tried to send this as a message to you but it never seemed to work ~
Thanks!
-r
- At 7:21am on February 8, 2011,
Pam Genant said…
Happy Birthday Jonna!
- At 6:03pm on October 5, 2010,
- I am a recent convert to the raw milk ways, thanks to my sister sucking me into her wholistic nutrition journey. I went from the grocery store swill (as i now know it is), to happy cow (which i do think is vastly better than the grocery store variety - at least the cows are eating appropriate food and it's not homogenized), to raw goat milk (which has become unavailable due to the season), now to (yes) Kelsey's - it is very yummy. I think, because of reading "the untold story of milk," which my sister sent me, i will never go back to grocery store milk... yuck! :)
how is the piimi compared to traditional yogurt? i am a little off-put by the viili's stringy? texture ~
- At 4:55pm on October 5, 2010,
- also i see in your info that you sew... maybe i can trade you some cool fabric for some kefir grains... when you have some again, anyways :)
- At 3:52pm on October 5, 2010,
- I'm in the upstate! :) I also am working a rediculous amount right now so it's probably just as well if I have to wait a while to start the new experiment. I made some yogurt about 6 months ago with Fage added to (pasteurized) Happy Cow milk and it turned out thin (drinkable), but pretty tasty. The incubating is problematic for me and I refuse to buy a "yogurt maker" so it seems Kefir would be much easier, with it culturing at room temperature. I've started getting raw cow milk from a dairy in Greer and thought it would be great to try culturing some of it (again). I would love if you could let me know when you have some more dairy grains. I travel through Spartanburg, these days, about once or twice a week (although sometimes at odd hours) ~
Thanks and blessings to you!
-rebecca
- At 7:09pm on April 1, 2010,
- That would work where are you located?
- At 10:12pm on February 24, 2010,
Jonna Ward said…
- Hi Pat,
We make Piima and Viili, which are both raw yoghurts. I would be glad to send a culture of each to you, if you want them. They are super easy. We also have made various kinds of kefirs (dairy based up until now), but really prefer the yoghurts. We also make buttermilk, which is another easy culture, and raw. :)
I don't know how to post yet. I'm pretty new to internet boards, though I've read them for quite some time. I don't really know about searching, posting, and all that.
Anyhow, I told you in the PM at the other board about hubby going up to Charlotte daily. If you want to meet him, he could drop off the cultures. Do you have a source for fresh milk and eggs? Do you drink milk? I should've tried to figure that out first probably. I will scout around and see if I can, but for now it's off to bed! Milking time comes around quickly!
Jonna
- At 9:32pm on February 24, 2010,
Pat Robinson said…
- Welcome! Glad you joined us. You have many skills to share. :-)
I want to make raw yogurt. Love to chat on a thread about that. Literally, two days ago, I was saying I want to make raw yogurt!
Pat
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