Boly Bolliger
Boly
Boly Bolliger
Boly Bolliger, a Swiss Native, has been baking and milling in the Wairarapa for twenty years from his property in the foothills of the Tararuas. Boly has been progressively adding and improving to what he calls “the project”, first constructing the distinctive bakery himself then a home further up the hill. He still has ambitious plans for a fully functioning water driven flour mill.
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Frank and Josje
Frank van Steensel
Frank van Steensel
Frank’s keen interest in humus unfolded during his formative years. He went on to develop this interest by seeking formal qualifications and now holds a Bachelor of Science in tropical and subtropical agriculture, with a major in soil science (Netherlands) and a Masters of Agricultural Science (Soil Science), New Zealand. Since immigrating to New Zealand in the early nineties he followed his dreams of furthering the importance of humus in different ways.
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Josje Neerincx
Josje Neerincx
Josje Neerincx is originally from Holland and studied to be a florist.
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Wairarapa Eco Farms
Wairarapa Eco Farms was born out of a need for local farms to work collaboratively to not only produce quality ‘organic’ produce, but also to leverage knowledge on growing crops in a manner that ensures that the whole eco-system of the farm is developed for long term sustainability and health.
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Preman Tilson
Instructions for Using Kefir Grains
Preman making Kefir
Preman Tilson our kefir maker extols the virtues of kefir then demonstrates how to make kefir.
Kefir Grains
kefir grains
Kefir grains for culturing your own kefir!
Kefir is a refreshing, cultured-milk beverage which originated in the northern slopes of the Caucasus Mountains, believed to date back at least 1,000 years. Kefir has a uniform, slightly creamy consistency, a sour refreshing flavour, with a slight subtle aroma of fresh yeast [or a very subtle beer-like aroma]. Kefir also has a slightest hint of a natural effervescent zesty tang. The pro-biotic health benefits of kefir are numerous. It contains a far greater variety of useful micro-organisms as compared to yogurt. Traditional, authentic kefir can only be prepared by culturing fresh milk with kefir grains. Traditional kefir is easily prepared at home. Full-cream, low fat or non-fat milk is put in a clean suitable container with the addition of a smaller portion of kefir grains. The content is left at room temperature for about 24 hours. The resulting developed cultured-milk is strained in order to separate, and retrieve the kefir grains from the liquid-kefir. The grains are added to more fresh milk to repeat the simple process for the next batch. This procedure can be performed on an indefinite basis… for kefir grains last forever.
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