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| gorolazka28. 07. 2016 19:14:13 |
Viharnik what do you do with the 2% proteins potatoes contain? Got some special method to separate carbs from proteins in baked potatoes?
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| viharnik31. 07. 2016 20:31:31 |
Gorolazka, probably have to go to your consumer food safety lab. Thank God we grow most veg in our home garden.
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| Branee31. 07. 2016 21:14:30 |
Grows like on steroids 
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| viharnik26. 08. 2016 16:18:52 |
Tomatoes finally started ripening.Since they're huge and heavy, propped them with bricks and stones, else it'd tear everything 
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| lino26. 08. 2016 21:46:14 |
Viharnik, you solve every problem excellently. That's how you solved the huge tomatoes too.
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| gj27. 08. 2016 23:33:09 |
26.8.2016Tomatoes finally started ripening. Don't mind, but you've transplanted them a second time. Who doesn't have 'em is already fed up
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| viharnik28. 08. 2016 09:53:55 |
From 1.5l farm milk and store Krepki powder I made 6x 2.5dl kefirs 
Our tomatoes under roof, elsewhere mostly ruined by potato blight (humidity+heat), even later planting.
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| SamoK28. 08. 2016 18:06:03 |
Made kefir from kefir? Masterful.
(As lino would say: "Viharnik, you know everything. Should open a shop or go to world champs or something.")
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| lino28. 08. 2016 18:30:39 |
SamoK, may your mouth be gilded. You put the words right on my tongue. Thanks!
Viharnik, you really know everything. You should open a shop or go to the world championship or something like that.
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| SamoK28. 08. 2016 18:34:05 |
The problem is only that kefir is made with kefir grains, not from kefir.
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| viharnik28. 08. 2016 18:49:18 |
After talking to a buyer of a milk tanker, he said that for home milk adding real kefir is completely sufficient, where at 37-41°C the kefir culture develops, it splits. Farmers do the same for themselves. Kefir is really excellent at my place
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| SamoK28. 08. 2016 20:23:59 |
That's sour milk. From unpasteurized milk due to presence of lactic acid bacteria at room temperature sour milk forms. At higher temperature yogurt forms.
For kefir you need kefir grains. Kefir develops at room temperature.
(Sorry, lino, viharnik has messed up again.)
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| piotr28. 08. 2016 20:29:56 |
Everything nice and good, but this strong dry stuff has somehow evaporated, at least mathematically
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| viharnik28. 08. 2016 20:35:15 |
A kind of kefir variant has formed, different taste than sour milk, a little experimenting doesn't hurt . Otherwise for real kefir you need kefir sponge from grains.
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| SamoK28. 08. 2016 20:37:59 |
What "kefir variant" some! It wasn't a variant at all. It was sour milk with addition of that little dry stuff!
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| viharnik28. 08. 2016 20:58:11 |
Next time I'll make real kefir so you'll be satisfied.
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| SamoK28. 08. 2016 21:08:02 |
viharnik, if you mean me - I'm quite satisfied, I've been making kefir for about 20 years.
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| viharnik2. 09. 2016 11:17:27 |
Tomatoes 750g and 550g
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| gorolazka2. 09. 2016 14:18:57 |
Bograc on Zelenica. Priceless. Current conditions- cloudy, a little wind. Path to Vrtača without peculiarities.
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| pohodnik112. 09. 2016 20:38:52 |
Bograc on Zelenica priceless for some... for me - two types of meat and some vegetables poured with water and not even salty let alone other spices... meat... well there is but all pinkish... I think the team for pricelessness will have to try very very hard... of course it's all a matter of taste....
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