Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
You see whey frequently in lacto-fermentation recipes on this blog or in the class, so it is important to cover exactly what whey is, which forms will work for fermentation, and how to get it. This week’s free video and print notes are excerpts from my fermenting class — enjoy!
My kitchen may tend toward the traditional, but it is not static. It can’t be the same season to season, in times of plenty or in times of hardship. I can’t possibly keep up nor can I adapt to what God brings my way if sameness is my goal. This has been and will continue to be a hard-won truth for me.
Please welcome Cara from the Health, Home and Happiness blog! She’s here to share with you about the GAPS diet. Ironically, she and I discussed her guest post awhile back. While she was writing her post, I read the GAPS book and was floored. Then I read her post and was amazed how she put into words my impression of its value.
Most cheese recipes tell you to wait on adding the starter culture until the milk gets to temperature — leaving it vulnerable to other cultures often found in a traditional kitchen (like sourdough, water kefir, dairy kefir, Kombucha, etc.). In this video and post, I show and tell when to add starter cultures — to give milk protection and ensure better cheese results!
The most common complaint with sourdough foods is that the more choosy of our family members don’t care for a sour flavor. Did you know that sourdough does not have to be sour? These six tips will help you ensure that your sourdough baked goods are pleasantly tangy, rather than overly sour — or perhaps not sour at all!
“Have you found honey? Eat only as much as you need, lest you be filled with it and vomit.” –Proverbs 25:16. The literal meaning is pretty clear. Eat too much honey and you’ll feel sick. I’ve been there — haven’t we all? But metaphorically, could God be suggesting we avoid excess consumption of other “sweet” things?
Yes, this is a kitchen blog. And because working in the kitchen with related chores can cause dryness, today we’re talking about how to avoid having dry hands and skin. This post will conclude with a giveaway for MadeOn’s hard lotion bars and lip balm!
My husband went out of town this week, and we knew he’d have to eat what was provided at company meals more often than not. Not much way to get around that. Yet, he’d be in a motel room with a refrigerator. So we figured the best strategy was to provide a handful of key, nutrient-dense foods to make up for otherwise poor food options.
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.
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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.
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