To make your cultured dairy foods the best they can be, start with the best possible milk. You might be surprised to learn that the best milk is determined by more than just how the milk is processed. It is also determined by what animal produces the milk and by the animal’s diet.
Archives for January 2011
I created this meal right around Christmas, and included it in our healthy weekly menu plans. My idea then was to use up Christmas leftovers — whether ham, turkey, or roast beef — or even pieces of bacon or sausage. My family loves it so much; I make it all the time. But who wouldn’t love creamy, cheesy potatoes tossed with tender chunks of meat? Comfort food at its best — and most easy.
The cheese-lover or cheese-maker in you might be hankering after a cheese press. Even if you don’t really need one, you might want one. They are convenient — and if you’re making cheese often, a press can be a big help. Although there are many retail options for cheese presses, I’ve selected three to review today. [by Wardee Harmon]
If you’re making pressed cheeses, such as cheddar, then yes — you do need a press. I bet that’s no surprise! But do you need an official cheese press? No.
Today’s question comes from DeDe: “I have some raw cream that’s been in my fridge for about a month. It now smells sour but not quite like sour cream. What can I do with it?” I have good news for you! Raw milk and cream *sour* rather than go bad — so you don’t have to throw the out! Here’s what to do with soured cream. [by Wardee Harmon]
In our Cultured Dairy and Basic Cheese eCourse (included with any membership), you can learn to make your own buttermilk, sour cream, cultured butter, yogurt, various cheeses and more. As if these foods aren’t already delicious in their own right, here’s WHY you should eat them, plus a free video! [by Wardee Harmon]
Take milk or cream and allow a mother culture — beneficial organisms — to proliferate, spreading their probiotic goodness throughout the milk or cream. That is cultured dairy at its most basic level. Beyond the culturing process being simply amazing and awe-inspiring, thanks to the Lord’s design, why eat cultured dairy?
My family surprised me by liking traditional, lacto-fermented sauerkraut — the straight-up kind as taught in our class on traditional cooking. They’re surprising me more with their love for the two variations: kimchi or kimchee, the Korean sauerkraut; and tsukemono, the Japanese sauerkraut.
On Friday, I said I’d come back with specific suggestions for getting to know your food better in 2011. This doesn’t mean you must draw on your eggs like B. did. It also doesn’t mean you should name your cow before you butcher it. Really, each of us may have a different way to get to know our food. I’d like to give you three suggestions for the New Year — they’re open enough to make your own.