How To Make Yogurt
Yogurt has been with us since mankind was nomadic, the wild Huns lived on fermented mare’s milk and conquered the world. It is very easy to make and is high in vitamin C and homemade probiotics. Check out this article to see just how many probiotics you can get from homemade yogurt. For maximum probiotics, keep the yogurt incubating for at least 24 hours.
In this video we use raw goat’s milk from our local farm and demonstrate various ways to incubate the yogurt. I have found the best method is to use an airplane blanket. They retain heat amazingly well.
This post is part of the Natural Cures Tuesday BlogCarnival run by www.hartkeisonline.com, please stop by her site for up to date information on what is going on with raw milk.
Follow this link for detailed instructions on the in’s and out’s of yogurt-making.
Read more ...
TAGS: bacteria, feature, fermentation, GAPS, howto, incubate, milk, preparation, probiotic, techniques, traditional, yoghurt, yogurt
Kombucha: Harbinger and Safety Net
Published in Far West Almanac.
Mutual assistance enriches even the poor
Chinese Proverb
A couple years ago I finally had a chance to start making kombucha. My sister had gotten a hold of a kombucha mother/starter (known as a SCOBY – Symbiotic Colony of Bacteria and Yeast) while doing a house call, (she’s a nurse). Kombucha is a fermented tea created by a mysterious symbiotic colony of yeasts and bacteria. It looks and feels like a rubbery pancake, and floats on the top of strong black tea and sugar for 7-10 days. The resulting liquid is similar to fizzy iced tea and is very good for cleaning out toxins, supporting the liver and digestive system.
After making a couple batches I didn’t know what to do with all my SCOBY’s (a new baby is born every batch) so I posted my email onto the site www.kombu.de offering the babies to whoever wanted. To my surprise a steady stream of all kinds of people arrived at my door, each with their own kombucha experiences. The most recent being a South African lady who started drinking kombucha while living in Malaysia, she had gotten her SCOBY from someone in Kuala Lumpur via www.kombu.de.
Read more ...
TAGS: alternative, article, Central Asia, defense, detox, digestion, feature, fermentation, fungus, hepatitis A, homegrown, immunity, Kombucha, liver, mushroom, prevention, probiotic, security, Sustainable, swine flue, symbiotic, toxin
Cream Cheese and Whey
Makes about 1 cup cream cheese and 2 cups whey.
This is incredibly easy.
Simply take about 2 quarts or 1 litre yogurt. Put it into a strainer lined with cheesecloth or linen (I use a clean tea-towel) over a bowl.
Wrap it up and let it sit for about 12-24 hours.
Remove the cream cheese from the linen and put the whey in a bottle.
Variations:
Add salt, sumac, ground sesame seeds and cumin to make a nice, quick, healthful dip for vegetables.
Other suggested tasty additions:
chili powder, rosemary, lemon verbena, coriander, basil, lavender, turmeric…basically whatever you love best.
Read more ...
TAGS: cream cheese, Dairy, GAPS, techniques, whey, yoghurt, yogurt
by 
Loading ...
