I decided to give the Greek Yogurt Starter Culture from NWFerments a try. The recipe is similar to my other yogurt recipes but they recommend lower temperatures than I have been using. Their instructions are here. Ingredients 1 quart fresh milk 1/4 cup plain yogurt as a starter (or Greek Yogurt Starter Culture) Equipment Double […]
The following recipe makes about a quart of sauerkraut originally appeared on Fresh Preserving. Ingredients 1 cup (240 ml) non-chlorinated water 1 tablespoon plus 1 teaspoon pickling salt 2 pounds cabbage (about 1-2 medium cabbage) Equipment One quart sized fermentation kit (Ball Fermentation Kit or equivalent) Large bowl Directions To make brine, dissolve 1 teaspoon […]
Rye Rye Grain, Organic (Secale cereale) Rye Berries are higher in protein, phosphorus, iron, and potassium than wheat. High in lysine, low in gluten, high in fiber. Add cooked berries to soups, salads, breads or breakfast cereals. Directions Add 1 cup rye to 3 cups boiling water, cover and simmer for 25 to 30 minutes. Wheat […]
I made some truffles for my wife following this recipe. She made some Kringle for me. We got the older kids boxes of chocolate. The younger kids/grandkids got books and small boxes of chocolate. We had our traditional dinner of homemade pizza and followed up with some Danish Desert (A very Americanized version of Rødgrød). […]
I like silver. It is shiny and not likely to lose value. On the other hand, one cannot eat silver. I received my first shipment form Azure Standard the other day and finished packaging it all up for long term storage last night. I got 125 pounds of organic wheat berries for less than […]
The following recipe is for making Labneh and is inspired by Labneh, Recipe and Illustrations by David Fankhauser and How To Make Arabic Labneh! طريقة عمل كرات اللبنة – by Easylife by LebanonEasyLife. Labneh is a Lebanese soft cheese made from yogurt. See my posts Yogurt: Four Quarts and Yogurt: Two Quarts for instructions on how to make […]