Basic Sauerkraut (lactofermented) Recipe for a Healing Kraut

Directions for the sauerkraut I have been making lately (along with a link to my previous blog post to give basic directions):

Equal mixture of red and green cabbage, carrots, whey, fresh beets, greens and heirloom carrots, fresh lime juice and zest, cayanne, jalapenos, onion, dandelion greens, ginger

The salts: black and red Hawaiian, pink Himalayan, RealSalt from Utah, Gray North Sea salt.

The spices: Sesame seeds, Curcumin, Turmeric, fresh black pepper.

Prep by shredding the cabbage (reserve the outer leaves for the top), carrots, beets, jalapenos and onions. I use a french Fry blade on the food processor to get a nice, big, uniform size. Make sure that the cabbage is at least half of the total. Don't shred the beets and carrots too small or they ferment too quickly.

Next, mix these in a large container with about 1 tablespoon of salt per medium head of cabbage. Throw a few more tablespoons in for the other stuff too. Add the whey. Add the spices and begin mixing.

I like to give quite a bit of time to this process and allow the flavors to get to know each other and taste as I go.

After this process is working, add your other greens, zest your lime and your ginger, into the mix and hand chop your more delicate greens and anything else you want in there. Remember to taste as you go. You will notice that I am unable to give proportions. I just don't have them. I know that you do not need to have so much salt that you cannot eat it and it is good to use what is available to you.

Pack this into your container. Use some non-clorinated water if necessary to have enough liquid to get everything under liquid. Use one tablespoon of salt per quart of water.

Use the reserved outer layer of leaves and then a plate to push everything down under liquid. Use something heavy to hold the plate down.

Now just keep it all between about 55 and 68 degrees for a few weeks, taste it and if it is where you would like it, bottle it up and it can now go into the fridge to continue fermenting.

Happy Fermenting!
Cindy

Sauerkraut Directions for four gallons 
Fermented Roots and Veggies 

Lacto Fermented Garden Salsa

LACTO FERMENTED GARDEN SALSA
(recipe after much rambling)

Hello all, my long lost blogging friends.  You might wonder where I have been, and it is a simple story.  Just about a year ago, we began putting into place a series of changes that moved us into a more simple, more homebound life.  We have tried to move off the grid wherever practical (and sometimes where it is not practical).  We purchased a milk cow named Bonnie.  We put in an extra-large garden and tried to grow some of our animal feed.

Now I don't want to shock anyone, but these type of changes are a lot of W-O-R-K.  Modern conveniences are named that for a reason.  Processed, industrialized food is inexpensive and easy.  Having a milk cow means someone has to be there to milk twice a day.... every day..... 7 days a week.... you get the picture.  Anyway, our time seems to have become redirected.

At this time we are drying the cow up.  This means just one milking a day, not on any schedule.  The garden is put to bed and I never did get a winter garden in, with the exception of our small cold frame.  It feels like we have redeemed an amazing amount of time and freedom.   I do not want to say this is good, I really miss the fresh produce and as soon as the cow is done, I know I will miss that wonderful milk.  But for the moment, it is less hectic..... somewhat.

For this winter I am planning to read a wonderful book called Deep Nutrition.  We just finished a movie on-line called Back to Eden.  I think we will implement some of these changes into our garden.  I would recommend it to anyone wanting to garden in a real way.  We also watched a movie called Burzynski.  It is a wonderfully revealing movie on the incestuous relationship between big Pharma and regulatory agencies.  It is worth watching, no matter what you think of Dr. Burzynski.  We are still in the research phase to see if his remedy is effective.  The same tactics are currently being used on our food supply (especially raw milk).  Protectionism is alive and well in the United States of America.

We mainly planted greens in the cold frame, but the boys made a cool "chicken tractor" which would fit in there.  The chickens keep the cold frame pretty warm.  We will also use it this winter for newly hatched chicks and a mama.  So, we continue to eat simple, wholesome, organic meals.  Soaked grains are a part of life.  Root vegetables are big in our diet, add a lot of greens whenever you can..... and now it is almost time to begin making candy for Christmas :)

My sister, the shopping queen, found us an amazing stove that is waiting to be installed when time permits this winter.  It is in the picture.  It is a Wedgewood stove from 1935 and is in almost pristine condition.  It has both wood and gas burners.  I am not even going to tell you what price she found it for.  No need to excite envy and jealousy. It is a beauty, isn't it.

I wanted to get the recipe for lacto-fermented salsa up, even though the garden is put to bed.  Next summer will probably roll around, and then it will be here.   This bunch of produce is one of the last batches we picked before the cold weather rolled in.  Enjoy

Cindy

Lacto Fermented Salsa

Whey  (about 1 TBSP per quart of finished product)

Tomatoes

(I prefer a variety of colors - they are all different acid levels and each brings something different to the party)

Tomatillos

Hot peppers

Sweet peppers

Cucumbers

(leave the skins on - I try to find some with bitterness to them - good balance)

Onion

Garlic

Lime juice and lime zest

Fresh Cilantro

Sea Salt

Pepper

Cumin

Cayenne, if necessary

Directions:  I use a cast iron skillet to roast the peppers and tomatillos.  If your hands have hot pepper on them, a few drops of bleach will neutralize it and you don't have to worry about touching your eyes for the next 10 hours.  After roasting, I use a food processor to get it chunked up.  Just use blasts, don't blend it.  You want chunks.   After everything is blended, add the chopped Cilantro, lime juice, lime zest and spices.
Taste often.

You will notice that I do not have amounts.  Taste often.  Don't forget the whey.  If it lasts, you should leave it at room temperature for a couple of hours to allow the salt and whey time to innoculate your salsa.  Bottle and refrigerate.

Enjoy
Cindy

Lance's Bear Hunt

We have a friend, his name is Lance,
he likes to hunt for bear......
and when he hunts, he really hunts,
and then he loves to share  :)


 Our sweet friend has blessed us abundantly with bear meat and bear fat from a very local source.  OK, I have been up and down on this one.  It really has some..... smell to it.  Not bad, just different.  I'm working on it.

We bottled up several quarts of beautiful, rendered bear fat.  How do you do that, and why???? you might be asking.  Well, here are directions and some of the reported uses and facts for rendered bear fat.

Take the bear fat, clean it, chunk it up, put it in a big pot, put on a stove (we used the wood stove) and liquify.  Strain while it is warm and bottle up.  Store in a cool place.  It looks like hard shortening when it is cold.

I confess, I did not know I should clean and chunk it before rendering it for this batch, but it seems like it turned out fine.  I'll let you know how the different process works out.

So, the uses, in no particular order:
(I have only tried a few of these, but we plan on trying out as many as possible this winter)

• Boot oil / Leather conditioner
• Wood conditioner
• Apparently makes the finest croissant, biscuit and pie crust you can make
• A concentrated energy source
• Soap making
• Candle making
• Hair grease (we will not be trying this)
• Oil lamp
• High quality gun oil
• Pemmican

I will let you know how it goes.  If it goes rancid, I'm thinking boot oil.

Cindy

Here are a couple of great web sites Mrs. Survival  and Grandpappy's that have a lot of basic information on soap and candle making.  Can we use some modern ingredients instead of this wood ash thing?   Still in the experiment phase.  I have never actually made either of these items in my life...... but that does not mean it is not on my radar.  :)

RECIPE #1 - SOAP

ye olde style

If You EVER want to try this, please check out this very helpful web site.... How To Make Soap
 Here is a link to the history of soap making.  Maybe.  :)  Soap Facts 

Ingredients: bear fat, white wood ash

1. Sift ash into cold water. Let sit overnight, then strain through a cheesecloth, saving the potash water. 
2. Render bear fat in a kettle over medium heat. 
3. Boil a quantity of the potash water and rendered bear fat while stirring constantly.
4. The mixture will react. Continue adding potash and rendered fat until you have a suitable quantity of soap. Ensure there is no excess lye by tasting the soap. If it tastes sharply of the potash water, add more fat and stir some more.
5. Remove from heat and ensure saponification has halted. Pour into molds or suitable containers before it solidifies.
   
   RECIPE #2 - LEATHER CONDITIONER
   
   Ingredients: bear fat, bees wax, cod liver oil
   

1. Take equal parts of rendered bear fat, beeswax and cod liver oil, heat together slowly until thoroughly liquefied and blended.
2. If you use just bear fat, it will eventually degrade the leather.
3. Pour off into containers and allow to cool to solidity. 
4. This can also also be rubbed in to protect wood.

Here is a product advertisement from Finland for Bear Grease leather conditioner.  I think it has other ingredients added.   "Bear is simply the best leather dressing on the market. It nurtures leather. It softens leather stiff with age. It waterproofs leather. It restores leather's warm glow. Use on work boots, hunting boots, hiking boots, saddles, harnesses, leather furniture, baseball gloves and leather jackets."

RECIPE #3 - Pemmican

Grandpappy has pemmican information all organized as well.

Native Americans used rendered bear fat, dried preserved meat, nuts and berries and ground everything up/mixed in the fat to create pemmican.  Pemmican is a compact source of energy that contains protein, fiber, fat, carbs, sugars, vitamins and minerals... an advance protein bar perhaps.

I just wonder how this tastes. 

Homemade Play Dough

Playdough Recipe

2 cups flour

1 cup cornstarch
1-1/2 cups salt
2 Tablespoons cream of tarter
3 Tbsp oil

Food Coloring
3 cups water 

(colored ahead of time with the food coloring)

1.  Mix all ingredients into a large pot.  Be sure to add the food coloring to the cold water before adding to the other ingredients.  This will give you a better color. (We used approximately 20 drops - the water should be quite dark.)

2.  Cook on medium/low heat stirring constantly until it begins to form into a dough.

 

3.  Turn out onto a cutting board or other surface and knead for 1-2 minutes until it is the right consistency.

4.  After it has cooled, store in an airtight container.  It should stay good for 3 months in an airtight container (does anyone believe this?)


5.  Have a lot of inexpensive fun!  Even though these are somewhat edible ingredients..... don't let anyone eat it.  There are edible playdough recipes available....... if you want to teach your children and grandchildren how to eat playdough... I wouldn't think it is a good idea, but that is your call!

Cindy

Gazpacho

Gazpacho

In Andalusia, most gazpacho recipes typically include hard bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar or wine, onion and salt. The following is a typical method of preparing gazpacho:

1. The vegetables are washed and the tomatoes, garlic and onions are peeled.
2. All the vegetables and herbs are chopped and put into a large container (alternately, the tomatoes may be puréed in a blender or food processor.
3. The soaked bread is then added (optional)
4. Some of the contents of the container are then blended until liquid, depending on the desired consistency.
5. Chilled water, olive oil, vinegar and salt are then added to taste.
6. The remaining contents of the container are added to the liquid, then briefly puréed until there is some texture remaining for garnish. (optional)
7. Garnishes may be made with fresh bell pepper slices, diced tomatoes, or other fresh ingredients.

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle.  This method is still sometimes favored as it helps keep the gazpacho cool and avoids the completely smooth consistency, and foam, created by blenders and food processors.

A recipe with measurements (for you control freaks :)

Gazpacho Recipe

Ingredients

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.

Salsa

Salsa

Tomatoes in various colors (each color is a different acidity and gives your salsa a complex flavor) 

(you can blacken some of them for smoky flavor)

Sweet and Hot Peppers - seeded and blackened in a cast iron pan

Tomatillo

Onion

Garlic

Cilantro

Salt

Pepper

Cayenne

Cumin

Cucumber - with the peels on and I like to put the bitter end in for complex flavor

Lime juice and zest

Whey

I don't have amounts.  What I do is go and pick in the garden and throw everything into the food processor.  I blend it to chunky and season it to taste.  It tastes different every time.  It is a family favorite.

The whey cultures the tomato mixture and adds all kinds of wonderful health benefits.  This is an enzyme rich, antioxidant rich, nutrient dense food that packs a big health punch!

Sourdough Pasta

Every Monday, I am gently reminded by Kim to make a menu and check for ingredients.  Every week I am determined!  So far, haven't gotten there.  So.... over the Easter holiday, we have relatives visiting.  This is not a surprise and I planned to have pasta today.  Our oldest son is playing Judas in a play.  We are going to the play - pasta seemed like a great idea.  There has been a big pot of pasta sauce simmering in the crock pot all day. 

• Grass Fed Hamburger - lightly sauteed
• Organic Pasta Sauce in a glass Jar
• Cultured tomato paste from last summer
• Sauted onions, spices, sesame seeds and vegetables

When I went to the cupboard to get the pasta, I suddenly remembered I had taken every bit of pasta I had to a church pot luck and apparently neglected to replace it.  We live 30 minutes from town. I have a big bunch of sourdough sponge bubbling by the fire.....   hmmmm

Although I have never in my life made pasta - or even contemplated it before about a month ago, this then seemed like a good time to give it a whirl.  If it is terrible, we can just put the pasta sauce over some sourdough bread, add a bit of Parmesan cheese and ta-da - Sloppy Joes!

I have been unable to find a sourdough pasta recipe, but took a recipe from my cousin and adapted it.  So, what is in the sponge that sat out overnight?

• 3 cups each whole wheat and barley flour
• 1/2 cup flax meal
• 1 cup starter
• 3 Tbsp. Olive Oil
• 1-1/2 tsp sea salt
• 2 Tbsp cultured sesame seeds (I keep them in a jar in the fridge w/kefir in the jar)
• 2 Tbsp Palm Sugar
• 3 Tbsp organic cocoa powder (thanks Evelyn Fields for the idea)
•  
 I think the blog on adding cocoa powder didn't ever get from point a to point b.  It does not taste like chocolate - it just gives the bread a rich taste and improves the texture.  It has been going into my sponge for about 10 days now and it is good.  It is totally an option... but it is good.

This sponge became the base for the pasta recipe.  I made the dough up in the morning and left it by the warm stove until this afternoon, then began working with it.  Here is the recipe... although I doubled this:

• 2 cups sponge
• 2 cups flour (I used organic white for the gluten)
• 2 Tbsp gluten
• 1/2 tsp salt (I left this out since it was already in the sponge)
• 2 eggs - beaten
• 1 Tsp olive oil (again, I left this out since it was in the sponge)
• 1/3 cup water

Using the Kitchenaid with the dough hook attachment, this all was combined into a very stiff dough.  The dough went into my bread rising bowl with a wet towel over it for several hours to continue culturing.  The dough is really beautiful and easy to work with.

Using a big wooden cutting board that my hubby unearthed from the shop after my purge of all plastic cutting boards   made the job go quickly and easily.  The dough was separated into baseball sized portions, rolled out with a rolling pin, cut up with a pizza roller, then laid out on the table to dry.

I cheated a little and snitched about 5 pieces of the first batch to boil up and try before it was served to everybody.  It surprised me how much the strips puffed up.  It took about 18 minutes and the results.... I am NEVER going back to that bland, tasteless pasta from the store again.  This was EASY!

Another processed food that can move off the shopping list.... this summer when the tomatoes come in the pasta sauce is moving off too!

Enjoy!
Cindy

Old time remedy for a head cold

Since both of our boys have head colds, I would like to share a great recipe for clearing up sinus, cough and stuffed up head kind of cold symptoms.

1. Boil some water.
2. Put about 4-6 drops of Eucalyptus Oil into a bowl.
3. Add fresh lavender and rosemary (crush in your hand first).
4. You can use essential oil for the lavender and rosemary if you don't have fresh herbs.
5. Pour the boiling water over the oil and herbs.
6. Put a towel over the head of the person coughing, hacking, sniffling and generally being miserable.
7. Have them breathe in the aroma for as long as possible.  They might have to come up for air every so often.
8. Switch to a hankie to save on tissues - hankies work fine.
9. Tune out all complaining.
10. Sick person enjoys a couple of hours of easier breathing.
11. Repeat as necessary.
12. We also use the Olbas line of products - Olbas Oil, Olbas bath, Olbas Inhaler and Olbas sports cream are staples in our household (kind of like Vicks without the petroleum).  I get them from Vitacost - fast and cheap. 
13. You might also take a high quality beta glucan - we use one called Immunition.  I know they are expensive - we only use them when necessary.
14. Both of these are really what we use - I'm not endorsing anything.... this is just what we do along with links to where we get them.

Low Temperature Yogurt Success!

So.... yesterday was my fourth attempt at low temperature yogurt from raw milk.  The previous attempts (here)  were not bad, just runny.  This batch had pectin added to it.  SUCCESS!  I am going to try gelatin next time, but am happy with this batch.  It was not exactly the same texture as cooked yogurt, but has a nice texture and you can eat it with a spoon... kind of.  I drained some of it to further thicken it.

Here were the steps:

Assemble the ingredients:  Raw milk, pectin, a little boiling water, low temperature yogurt starter, crock pot half full of water at 110 degrees, thermometer, bath towel, jars and lids, scrubbed clean, that fit into the crock pot, a blender and a nice cup of hot tea (for me)
   
Per the directions on the pectin package, make up the calcium water.  Then, for four cups of raw milk, I used 4 tsp. of pectin.  This went into the blender, then add boiling water and blend (I tried to cheat this step and ended up with nasty clumps) until it is smooth.  Then add the four cups of raw milk and the starter while the blender is running.  Add a couple of tsp. of calcium water and pour this mixture into the jars and lid them tightly.
 
 Get the water temperature  to 110 degrees.

Calcium Water.  You make it up and leave the rest in the fridge for next time.

The mess from trying to cheat the pectin... I tried to hand mix it.

After everything is lidded up, add it to the water bath and cover it with a heavy bath towel.  Make sure the crock pot is off, unless you are trying to bring the temperature up a little bit.  I did turn it on when I first put it in... the cold milk mixture dropped my temperature by about 10 degrees.

Check the temperature every couple of hours.  I had to turn mine on warm for 20 minutes about every 2-1/2 hours.  The temperature held at 104 for most of the time.  When it got down to 100 I turned the crock pot on warm.

After chilling, it was half way between runny and thick.  I mixed some up with lemon curd and a pinch each of salt and cinnamon for my hubby's lunch today.  He does have some soaked granola  to mix in it if it is too thin.

I am currently making one batch a little thicker by draining it.  My friend made me a bag for draining and it is working really well.  She sells them on her Etsy store.

 Here is her list of how long to drain.  I plan to drain my half runny yogurt for 2 hours for regular yogurt.

• Drain plain yogurt and in 1-2 hours you have Greek Yogurt
• Drain plain yogurt and in 18 hours you have Cream Cheese
• Drain plain yogurt for 1-18 hours for whey to use in other recipes
• Cottage Cheese and Ricotta Cheese both need to be drained

The final yogurt turned out beautiful, tangy and with a lovely texture.  The lemon curd gave it a nice flavor and my son and I shared this very small bowl with some soaked granola for breakfast.  It was plenty.  Always remember to use smaller servings with nutrient dense foods.... you don't need as much!

Be blessed and well today
Cindy

Kombucha Tea - Benefits and Recipe

Our little guy enjoys about 1/3 cup of kombucha tea mixed with a different kind of brewed tea.  Today it is mixed with a pomegranate/peach tea and honey.


We are always working on planting and growing around here.  Gut health is nothing different.  Any time we can add healthy, live, different cultures, we do.  I like whole foods, natural, complete and nutrient dense.  Just think of your gut as a garden that needs fed, nurtured, tended and replanted on a regular basis.... then you are good to go.

Kombucha Tea is just another way to add a light, refreshing drink full of beneficial bacteria.  This is the "seed" that you want to add in.  It is full of enzymes and live cultures.  I will go ahead and list all of the reported benefits.... but my personal belief is that most health begins in your gut and if you tend to your gut.... your health will improve.

Don't get too tangled up in your particular health "issue".  Just begin a nutrient dense diet (this is the Phase One program) and eliminate processed foods.  Simple, right?  (OK, I'm joking.... if it was simple we would all be bursting with outrageous health).  So, back to the real world.

Step by step, day by day, choice by choice..... add health wherever you can.   This will allow you to "step" your way out of health problems.   Wherever you are on the health scale, give your body what it needs to function, help digest everything, eliminate the stuff that is either not helpful or downright evil and walk up the ladder of abundant health.

Unless you are independently wealthy, you are going to need to make most of your food.  It is better that way anyway.  You can then have life and energy in what you feed your family.  Kombucha Tea is one way to make that happen.  So.....

What is Kombucha Tea?

Kombucha Tea is a cultured tea.  The culture contains a symbiosis of acetic acid bacteria and yeast that are bound together by a surrounding thin membrane.  The culture itself looks somewhat like a large pancake, and is often called a mushroom, a mother or a SCOVY  (for "Symbiotic Colony of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat.

Kombucha contains quite a few different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. For the home brewer, there is no way to know the amounts of the components.   Your version of the brew may contain some of the following components depending on the source of the culture:  

• Lactic Acid found in Kombucha in its most potent form L-lactic(+). Lactic acid is essential for the digestive system.
• Acetic Acid's main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste.
• Malic Acid is also used in the body's detoxification process.
• Oxalic Acid encourages the cellular production of energy and is a natural preservative.
• Gluconic Acid is effective against many yeast infections such as candidiasis and thrush.
• Butyric Acid is produced by the yeasts and when working with gluconic acid. Might help combat yeast infections such as candida.
• Nucleic Acid,  Work with the body aiding healthy cell regeneration.
• Amino Acid,  A group of acids which are the building blocks of protein. Your muscular system is made of proteins.
• Enzymes are proteins that act as catalysts, speeding the rate at which biochemical reactions proceed.
• Kombucha also contains Vitamin Groups B and C, Beneficial Yeasts and live bacteria.

Where did it come from?

It is probable that this drink originated in Russia.  It was used in various forms throughout Asia though, so it is doubtful if anyone knows exactly where this started.

What health benefits can you expect?

Since I already covered my personal opinion, here are a couple of others.  Kombucha Tea appears to assist the liver in processing toxic stuff out of your body instead of "recycling" it to be processed over and over again.  It also appears to be somewhat helpful as an assistant to help your gut recover from the common assault of antibiotics or chemotherapy or to help with human immunodeficiency virus...  Probably because of the beneficial liver properties and the live culture, but that is just a guess on my part.

How do you make it?

Because of the acidity of Kombucha tea, it should not be prepared or stored in containers made from materials such as ceramic or lead crystal, which both contain toxic elements than can leach into the tea. Needless to say, I am not a fan of making it in plastic either.  I just use a glass gallon or 1/2 gallon jar with a unpaper towel towel on the top.

The first step is to obtain a healthy Kombucha. In some parts of old China and Japan, it was often the custom for families to give a new bride a Kombucha as a wedding gift. This was nurtured throughout her marriage and then passed on to her own daughter.  So, once you have your first Kombucha, now you can share!   Because it is a living organism, it grows to fit the shape of its container. New layers grow on top of the old and can be peeled off to start new cultures.

  

NOTE: The first thing you should do is to clean everything that you are going to use to make your organic Kombucha tea.  When you are making live foods, it is a good idea to use soap and hot water liberally to keeping everyone healthy.

Start with 1 gallon of non-chlorinated water, bring the water to a boil and tear the tags off of 8 teabags.  Either green or black tea can be used.   Place the tea bags in the boiling water and shut off. Set timer for 12 minutes. Take the teabags out of water and stir in 1 cup of sugar. Let stand until cool. Pour into gallon glass jug and add Kombucha Culture with the tea it was stored in. Place cloth over the top and secure with rubber bands. 

Let sit for undisturbed for 7 days in cool dark area of your kitchen. You will see the original mother (culture) on the bottom and a new baby culture floating on top. Carefully remove both cultures without touching with fingers. (I use a wooden spoon and wooden chopsticks). You can give one culture away to family and friends or store cultures in separate glass jars.  Make sure you add a cup of tea to each container.  Keep one Kombucha Culture for yourself (label it) to keep a healthy supply of this tea. Cultures can be stored up to a year when refrigerated. Strain the remaining fermented tea through cheesecloth into a glass container and cover with lid or cloth.  

Never allow tea to come into contact with metal after it is fermented. To make a new batch just follow directions over again. 

Buttermilk

Buttermilk:

• Take your raw milk out of the fridge and skim some of the cream off of the top.
• Add 2-3  large spoonfuls of Clabbered Milk. Stir well. 
• Leave it on your counter LOOSELY covered.  A cloth is better than a lid. 
• Check periodically to see if it has thickened. You may have to leave it overnight.
• Use this thick cream to make butter. 
• Save the liquid that separates out from your butter making endeavor to bake or culture with.
• If you don't make butter with this, you have a sour cream (I think!)

Clabbered Milk

Clabber

Clabbered milk is the next thing to take up residence on my very overcrowded counter.  I have read that you should just keep a jar sitting out all the time. Whenever you use any, just add some milk back into it.  My philosophy of adding one thing at a time into our routine brings me to this next.  I am headed to some other raw milk stuff, but need to get this step figured out.  So.... my clabber jar will be living right next to my sourdough starter crock.  I hope it does not smell terrible.

One important note, the clabbering process only works with raw or unpasteurized milk. Pasteurized milk, if left out, only produces the nasty sour milk that we all know and don't love today.

What is clabber?  Clabber is naturally soured raw milk.  It is also the beginning of all raw cheese. Take a 1/2 quart of fresh milk and leave it out (cover with a towel or cheese cloth, it must be able to breathe). Wait for it to thicken. Depending on the temperature in your house this could take one to three days. It should be the consistency of pudding. Bacteria in the milk begin their process of converting lactose (a sugar, and therefore sweet) into lactic acid (which being an acid, is tart or sour.)  This gives the milk a sour, acidic taste that is more tangy than buttermilk or yogurt.

It will smell very sour at this phase.... probably too sour to use. Dump half the jar out and replace with fresh milk and mix. Let that sit a day till it "clabbers" again. It won't be so sour now.  Again, a similar process to growing a sourdough starter.   If necessary, you could again dump half of this and make a third generation, but with the price of raw milk, I don't think so.  I confess that some creme fraiche will be going into the first batch to get it started and none of it is going to be thrown out!  I will use it in something.

The clabbered milk you have produced can then either be left out (if it is not too warm in your house or you use it often) or refrigerated. When you need some in a milk product, scrape the stuff off the top and toss it (it sounds like a "bloom" on other cultured stuff), then spoon out what you need and refill the  jar with fresh milk. Just keep your little clabber garden going.

Now, on to the bigger question....What do you use it for?

• It is the beginning of all cheese (which I want to learn how to make)
• Starter for cottage cheese
• Starter for sour cream
• Starter for cultured butter
• Add texture to baked goods such as pancakes, bread, muffins. 

I don't know how this will all turn out, but plan to give it the old college try.  This is just the next step in our raw milk adventure.  I did find out where the word came from...  The word ‘clabber’ comes from the Irish word for thickened or the Scots word for mud, whichever you like, and the Irish word for milk is banne (thank you MacBain’s Dictionary). Together they make up the word ‘bonnyclabber’, which is what we know as buttermilk..

Best of Health to you

Cindy

The House Around the Corner - Key Lime Pie

Goat's Milk is something I have been trying to develop a taste of for a long time.  I have come a long way, but am not quite there yet.  One of my favorite all time things is a latte made with half fresh goat's milk and half cow's milk, so there is hope for me.

Even without developing a taste for goat's milk, I had a couple of pieces of this key lime pie.  It was so GOOD!  I have not tried making it yet, but plan to one of these days.  Bright, tart, refreshing and healthy.

Here is another wonderful recipe from Katherine's Kitchen!

Cindy

Key Lime Pie

Crust:

2 cups ground almonds
(I use ones I have previously soaked and dried)

1 cup dates

½ tsp salt

Soak dates in ½ cup boiling water. When they are soft, run them through a food processor till smooth

Then add almonds,( I also added a tbsp of ground flax seed). Spread into a greased pie pan.

Filling:

2 cups homemade cream cheese 

(yogurt you’ve strained overnight through cheese cloth)

1/3 cup agave or honey

1/3 -1/2 cup lime juice

Grated peels of 1-2 limes

Combine these set aside.

Combine

3 beaten eggs

1 packet of gelatin

(check out MaryJane Butters online for gelatin alternative called chillOver powder)
MaryJane's Farm - ChillOver Powder 

½ cup milk

Wisk over low heat until thickened, combine with cream cheese mixture.

Pour into pie shell and chill.

You can substitute  1-2 cups fresh or frozen berries in place of lime for a berry pie.

My daughter said this pie was better than any key lime she’d ever tasted! I think it’s so important to be creative with desserts and be able to offer your friends and family delicious treats. Enjoy these in small quantities, they’re rich. I encourage my kids to take small bites and savor them.

Proverbs 23:3 talks about being careful not to crave the food of a ruler, his food is deceptive, or to be given to gluttony. My understanding of the deception is extravagant rich desserts and foods (prepared by servants) may charm your senses, but they will do much harm to your body without you really understanding the relation between the two. I think of the servant food we eat as being fast food, or processed food. Once you start making desserts this way other stuff just doesn’t taste so yummy.

Katherine

The House Around the Corner - Tiramisu Rustica

 Tiramisu Rustica

My friend Katherine has been successfully using fresh goat's milk for quite a long time now.  She has been so encouraging to all of us to have nutritious and beautiful meals.  Thank you for sharing some of these wonderful dessert recipes with all of us!

Cindy

Tiramisu Rustica

(Pronounced tee-dah-mee-sύ)

This is inspired by a traditional Italian dessert,

 I’ve reworked it so you’re using great ingredients and methods.

2 cups flour whole wheat, spelt, Kamut, gluten free (I used Kamut)

-1 cup yogurt

 -1 cup water

Combine these and soak overnight.

½ cup butter

½ cup agave or honey

Cream butter and sweetener together with a beater.

4 beaten eggs

½ tsp baking soda

¼ tsp salt

Combine all ingredients. Pour into two round cake pans, which are greased and floured.

Bake at 350 for 35-45 minutes. Cool completely. The cakes will be thin.

Filling

2 cups homemade cream cheese (yogurt you’ve strained overnight through a cheese cloth)

½  whipping cream-whipped in a cold bowlJ

1/3 – ½ cup agave or honey

Add sweetener to room temperature cream cheese. Fold in ½ of whipped cream then fold in the rest.

So your filling is ready, your cakes are cooled, 2 more simple steps and you’re done!

You’ll need ½ cup of strong coffee or 2 shots of espresso - slightly sweetened

½ cup of cocoa powder

Place first cake on plate, saturate with one espresso shot, or ¼ cup coffee.

Spread ½ of the filling over your cake. Sift ¼ cup cocoa powder over the filling.

Add next layer and repeat. Enjoy!

I doubled my flour and liquid when I soaked them and used ½ for pancakes.

When I get more than one dish out of my efforts I feel so much more accomplished.

Also pictured is

Chocolate Mousse

½-1 cup raw whipped cream, whipped in a cold bowl

4 stiffly beaten egg whites (add a dash of salt or cream of tartar while beating)

6 oz semisweet chocolate

1 tbsp cream

Melt chocolate with tbsp of cream on low heat, cool. Slowly fold in to whipped cream.

Slowly fold in beaten egg whites. You can add a little coffee or espresso to bring out the chocolate flavor. Cool in refrigerator at least an hour.

Now that was easy! And yummy!

Katherine

Low Temperature Yogurts

The Raw Milk Adventure Continues....

Low Temperature Yogurt

After spending time researching raw milk I have become convinced that our family wants to switch completely away from pasteurized milk.   This includes yogurt, which we have been eating a lot of.   There are some great web sites and youtube clips showing how to make raw milk yogurt.  The basic process seems to depend on what type of culture you have.

You can purchase cultures on line.  I intend to do this, but did not get around to it yet.  Instead, when we went to buy milk yesterday my sister and I decided to get three types of yogurt and we shared them.  These were then mixed to make our culture.   What we found was a sheep milk yogurt, a coconut milk yogurt and a greek yogurt.

The milk with the yogurt culture (all three combined) was put into a glass canning jar and lidded up tightly.  My sister has a yogurt maker that she used.  She also is going to try a dehydrator (as soon as she can find it.... probably it is somewhere in the shop).  I tried several different spots around my fireplace... using my candy thermometer to test it out.... too hot.  The milk cannot go above 118 or the enzymes are destroyed.

Finally.... I put hot water into my crock pot, left it off til it got to 110, then put the jars of yogurt into the hot water, put the lid on and put a thick bath towel over the whole thing.  I did need to turn it on low every couple of hours for about 10 minutes at a time.   The candy thermometer helped me keep track of the temperature.  It has now been in there for 8 hours.  It is at 110 degrees right now, and it is just going to stay in there overnight.  In the morning the water should be cold and it should be finished.  

So, this is a work in progress.  Hopefully it turns out!  Here is a paragraph from the web site where you can get the cultures and the web site.  As soon as I pull it together I plan to switch to countertop yogurt!

Two Types of Yogurt Cultures

There are two types of yogurt cultures: Mesophilic and Thermophilic.  Mesophilic cultures are also known as room temperature or counter top yogurt varieties as they culture best at room temperature (70-78 degrees).  You do not need a yogurt maker to use a mesophilic culture.  Thermophilic cultures require heat to culture properly so using a thermophilic culture requires a way to keep the yogurt at 110 degrees for 4-8 hours (depending on the variety).  Yogurt making appliances are a popular choice when working with a thermophilic culture but other methods can work quite well including a crock pot, oven with a low temperature setting, etc.

Cultures for Health

The House Around the Corner - Jamie's Kefir Bread

Here is another great recipe from Jamie.  It reminded me of a quote which was in a previous article on raw milk found here.  The quote was:

Left to its own devices, fresh milk sours naturally. This is not due to the enzymes in the mix, but to naturally-occurring lacto-fermenting bacteria found in raw milk. Those bacteria produce lactic acid that sours the milk by reducing its pH., i.e., making it more acid. While the uninitiated might think this is milk to be thrown out, the wise know this acid condition actually preserves the milk against spoilage. In days gone by, the Irish housewife typically soured fresh milk overnight by the dying fireplace in preparation for making soda bread the next morning..

It looks like a great recipe.  I will probably use soaked grains to make it, but plan to give it a try.  Thanks Jamie!

While we are in that part of the world.... here is a link to The Good Scots Diet which also talks about Soda Bread.  It is a great article, very extensive and covers a lot of ground.  I really enjoyed reading it.

Quick Kefir Soda Bread

3 cups white flour
1 cup whole wheat flour
4 tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup kefir
1 egg
4 tablespoons butter, melted

Heat the oven to 375 and lightly grease a cookie sheet

Mix all the dry ingredients together and then add the kefir and egg. Mix very well.

Turn out on a floured surface and knead for a minute or two, you're really just trying to shape the bread.

Form dough into a round and put it on the cookie sheet.

Cut a shallow "x" into the top of the loaf and brush with the melted butter.

Bake for 45 - 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Start peeking at the bread about 30 minutes into the baking time, every oven is different.

If you'd like you can continue to baste the top of the bread with the melted butter during baking.

New (old) Bread Pans

Repurposing

My sister, who loves to shop at thrift stores, found me three glass bread pans.  It was pretty exciting.  Shopping is one of my least favorite things, but I sure wanted to try some of these cool bread recipes in glass pans.  Thanks much.

Using a tip from Mountain Home Quilts worked well.  The tip was to let the bread rise in a cooler place.

The idea of always shifting your bread process in small, managable chores has also been working in our overbusy household.  This tip comes from an old, old recipe and is probably how pioneer women functioned.

So..... step one - the sponge goes into the Kitchenaid along with the rest of the ingredients... step two -  form up the loaves... step three - rub the insides of the pans with olive oil and coat the top with more olive oil....  step four - cover with a damp cloth (this one is from Evelyn Fields).   These four steps took about ten minutes for all three loaves.  (no dishes yet)


Right after that it was time for remaking the sponge for the next batch of bread and making up some tortilla dough.  (Tortilla dough recipe here)  Again, this step took only about 10 minutes for each process, then nothing more to be done until time to bake.  (after making new sponge and tortilla dough... now wash the dishes and counter and put everything away - ONCE)

I did this on Saturday and today (Wednesday) I plan to take the sponge which is quite sour now and redo this entire process.  I did put the sponge in a cool place.  If it is too sour, I will just add a little more flour and water.  This is how I am coping with too many cultures going on in one house. 

Current Bread Recipe at our house

subject to change as soon as I read the bread book I swiped from my sister :)

 

Community Sourdough Bread

(Community means none of these ideas are mine... just a gathering)

The Sponge

1 cup sourdough starter

2 cups whole wheat flour

2 cups barley flour

2 cups white flour

1/2 cup flax meal

2 Tbsp. sesame seeds

1 cup kefir

Water to make it a slurry

Just bring this together, it is not necessary to knead it.  Put it into a bowl, cover with a wet towel and let rise until double in volumne (probably about 10-12 hours - longer is OK)

The Dough

The sponge from before

any tortilla dough left over

2 tsp. sea salt

3 Tbsp. Olive oil

2 Tbsp. sweetner (Palm Sugar)

Flour to make a slightly sticky dough

Form into your loaf and let rise again.  I put my loaf glass pans with olive oil in them and rubbed oil on the top.  This makes the crust nicer.  The dough should double in volume.  It often takes several hours.

Baking

Preheat your oven to 400 degrees.  

I like to either spritz water in or put a small pan of water in.
It gives your crust a nice feel.  

A stone is nice, but it is not necessary.

Bake at 400 for about 30 minutes, then turn down the over to 325 degrees for approximately 15-25 minutes.  The times will vary depending on your loaf size and density.

There are two ways to check and see if it done....
a thermometer inserted - 210 degrees

.... or turn the loaf over and tap the bottom...
if it sounds hollow, it is done.

When I take it out I either immediately run the loaf under water or put butter on the top.  

This makes it a lot easier to cut.

Enjoy,

If I missed any tips, someone let me know.  Right now it is all about making this process work in our lives.

Cindy