Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
The Tuesday Twister has turned into a blog carnival – go to see the official Tuesday Twister Blog Carnival post for this week and see what is twisting in GNOWFGLINS’ readers’ kitchens!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit that post. See you there!
About WardehWardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
Twitter: CHKNet
says:
Here’s my offering, Wardeh. I’ve made kefir cheese and used it to make a delicious dressing.
http://christianhomekeeper.org/blog/kefir-cheese-a-la-gnowfglins-website/
.-= Sylvia´s last blog post… Kefir Cheese a la Gnowfglins Website =-.
Everything always looks good, when you make it Wardeh. Take out the green peppers in the salad and it would be perfect. LOL That’s going on my list for my lunches at the co-op.
One day I am going to try the sourdough recipes.
I still can’t get over you making cheese. It is very interesting. This is making me want to get to know the woman at co-op more. She has goats. I know she sells the milk, I wonder if she makes feta? hmmm…
You need to have a kitchen demo and ask me over. LOL
.-= Michelle´s last blog post… Twisted Kitchen =-.
Sylvia – I added your post to the MckLinky on the Tuesday Twister post. Thanks for joining! I’m so happy you did.
http://gnowfglins.com/2009/08/11/tuesday-twister-blog-carnival-2009-08-11/
Michelle – We can have a kitchen demo any time. But my house is not that clean and also I live in Oregon, so you’ll have to visit! If your goat lady makes feta, there is nothing like it – I’ve never had feta so good as homemade! You should ask her.
Your sourdough looks beautiful! Mine taste pretty good but are never much to look at. I think I’ll try making the traditional round this week like yours.
.-= Millie´s last blog post… Fun In The Kitchen =-.
Everything looks and sounds great. My husband is from Chile and they also have a tomato cucumber salad that is to die for. There are a couple of differences but very close to your version.
The Chilean version adds sliced onions (that have been soaked in very salty water for about 15 minutes and rinsed) and cilantro. You can also add some “heat” using hot peppers if you like. SO GOOD with toasted bread, we dip the bread in the juices.
Tiffany – the Chilean versions sounds delicious! I’m sure my husband would like that heat.
Oh, I love mint combined with cucumbers and tomatoes too! I was wanting to do a similar salad so your’s has inspired me to make one too!
How did you get started with making the goat cheese? Is there any particular book you would recommend? We have a cheese making book but am wondering if making it with goat milk changes things at all?
Even though my whole family can’t eat regular cow’s dairy products (apart from a little raw milk or kefir), I am lucky we can all eat goat products! So I would definitely would love to start making some.
thanks!
Sarah
.-= Sarah Schatz – menu planners for limited diets´s last blog post… Raw desserts and nourishing foods =-.
Sarah – We got our own herd of milk goats early this summer – and cheese has always been my plan for when we got into dairy goats.
I recommend this website for great cheese recipes: http://fiascofarm.com/ . As for a book, I am shortly going to get this book: http://www.homesteadersupply.com/store/index.php?main_page=product_info&cPath=6_20&products_id=116 because I have heard it is wonderful and traditional. There are some changes with goat milk, and mostly it is that you culture it at a slightly lower temperature – 86 degrees instead of a few degrees higher for cow’s milk. This is for the cheeses that take mesophilic cultures. Other than that, I don’t think there are many changes. Everything else seems (to me) to be much the same. The cheeses are awesome!
I’m pretty new to it, but I enjoy it very much, and have been pleasantly surprised at how easy it is – at least, easier than I thought!
Glad to hear you finally got around to making sourdough bread! How often do you make bread for your family? Do you make ahead and freeze or only make enough to eat fresh?
The sandwiches actually look not bad, despite the problems with the cheese. What else did you put in the sandwich? It looks like tomato? That would balance out the dryness.
Lately I’ve been dreaming, dreaming, dreaming of having a milk cow.
Some day. If I was smart, I’d breed one of my own goats and milk her… not sure how that would go since they are all older now and not dairy goats.
.-= Marg´s last blog post… Bountiful Green Bean Blessing =-.
Marg – Time will tell how often I do this. We of course want to have bread daily. My style is to make a bunch and freeze. But I’m still working with it and trying to learn. I just made my third batch today. It is pretty dense, but tastes good! That is a tomato on the sandwich – and it made the sandwich. The bread, toasted in the skillet in coconut oil, was really yummy, but the cheese was dry and salty, so with the tomato and the good bread, the sandwich really was okay.
We are dreaming of milk cows, too…
You’d probably want to start with a goat already trained to milk if you were going to get into milking. Or raise a baby up and have her be used to you touching her udder and getting on a milk stand long before she is ever milked. Pretty soon I’ll do chickens and turkeys (might not have to try too hard on that, the wild ones have moved in) and you’ll do dairy goats (or cows) and then we’ll both be set!