Recently the repression of local community dairies has reached a surreal frenzy. How do you feel about raw milk? Do you feel governments are really protecting OUR safety spending so much money to harass small local farms when the biggest killers come from mass production and industrial farming?
More info here about the US Food Crisis and your food freedom.
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 to one part honey
Method: Place in a crock. Cover the crock with cheesecloth and leave to sit in a warm place for about one month or until the fermentation has died down. Pour off the liquid and leave the yeasty residue behind. Bottle and seal. Will keep indefinitely.
Uses: Vinegar has been used medicinally for years. Apple cider vinegar is a famous home remedy for digestive complaints. Vinegar was traditionaly used as face and hair washes for glowing faces and glistening hair. Raw honey vinegar can be used medicinally in the same ways that apple cider vinegar is used.
Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.
1/2 c honey
Method: Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.
Method: Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter. Bake at 350 degrees until brown crust has formed on top (about 45 minutes). Slice and serve with melted butter and sour cream.