June 4th, 2009 | Cultured Foods, D.I.Y., bacteria, fermentation, GAPS, howto, incubate, milk, preparation, probiotic, techniques, traditional, yoghurt, 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.
April 27th, 2009
Backbone of The Wild Wild West
I haven't got much money
I don't like to make a show
But when it comes to real good friends
I love to share my 'dough'
-By Hal 'Lucky Luke' Lucas
Some of you may remember passing round Alaskan Sourdough Starters to your friends and family along with you ...
August 14th, 2007
This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar.
8:1 Water : Honey
Eight parts water ...
August 4th, 2007
2 hard boiled eggs
½ c smetana (sour cream)
¼ t salt
pepper
Method:
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.
If a thinner dressing is desired, add a little cream. ...
June 28th, 2007
People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.
6 lemons (thick skins) organic
6 T sea salt
Juice of 3 lemons or more
Method:
Wash and scrub lemons. Cut each lemon in quarters but not right throu ...
June 28th, 2007
I found this handwritten recipe in one of the many second hand community cook-books I search through for old-fashioned traditional recipes.
Whole oranges
Whole cloves
Powdered orris root
Ground cinnamon
Method:
Select firm oranges. Stick cloves into orange skin, until rind is all cover ...
June 28th, 2007
Oven Temperature Conversions from Fahrenheit to Celsius
Slow Oven= 250-325F= 120-165C
Moderate Oven= 325-400F= 165-200C
Quick or Hot Oven= 400-450F= 200-230C
Very Hot Oven = 450-550F= 230-300C ...
June 28th, 2007
Weights, Measures, Equivalents
T= tablespoon
t= teaspoon
pt=pint
L=litre
3t=1T
16T=1c
8T= ½ c
2T= 1oz fluid
1 heaping c= 1c and 3 to 4 T
4c=1qt
1 dessert spoon=2 t
2T=1 fluid oz
4 T = ¼ c
16 T=1c
2c=1pt (1 pound)
2 pt=1 qt
4 qt=1 gallon (8 pounds)
dash, pinch, speck=1/16 t
...
June 28th, 2007
Food Tips
The water in which vegetables has been cooked and leftover vegetables should be used for making soups. (Vegetable vitamins and minerals are often water soluble, don't throw out the water).
A quick way to cut raisins and other sticky foods is to use wet scissors. Dip the scissors in wa ...
June 19th, 2007
VJR is a fabulous Burmese-Indian chef who makes tasty seafood samosas with this freshly made masala. Amounts given are not precise, feel free to adjust them according to your taste and needs.
1/2 c yellow or brown mustard seeds
1/4 c fenugreek
1 T cardamom
Method:
These spices can be ...
