Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
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.
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.
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?
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 Naomi 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.
Please welcome Millie from Real Food for Less Money. Millie went back to work recently. She learned so much from juggling her usual commitment to serving real food on a budget with the added load of spending at least 50 hours per week away from home. In this guest post, she shares all her tips and ideas to make Real Food, Fast a reality for other working moms (or dads). She’s convinced me! This post is full of such wisdom, you’ve got to read every word. Thanks, Millie! –Wardeh
This is a guest post from Katy Carter of the enjoyable and entertaining blog, Thought for Food. Today, she shares the amazing story of how her son’s food allergies were cured. Please welcome Katy to GNOWFGLINS, and feel free to ask questions in the comments.
Can’t waste good, backyard eggs, and they’re a healthy, not to mention inexpensive, food. When you have lots of eggs, how do you keep from getting bored? Why, eat them lots of different ways. Let me show you how we’ve been getting eggs into everything…
Zatar, or za’atar, is the Middle Eastern name for a family of herbs that includes oregano, thyme and marjoram. The way I know za’atar, though, is as a spice mixture that starts with those herbs — ground up — and adds toasted sesame seeds and salt. Sometimes, people add ground sumac, too. Mmm… Ever had it?
This is definitely a controversial topic, and I’m not trying to step on anyone’s toes or incite argument. We’ve just embarked on the owning-and-feeding-a-dog-adventure, so I want to say up front that I’m well aware that I don’t know everything. Before I share how we are currently feeding and plan to continue feeding our new Kangal x Boerboel pup, Areli, I want to tell you the questions that guided us in choosing a diet. They are the same questions we ask when figuring out what to feed ourselves.
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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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