miss_thenorth
Frugal Homesteader
Please??? an if anyone else has one to share, I would like to try them. Thanks!
Freemotion--can you share your cracker recipe?
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big brown horse
Hoof In Mouth
I was thinking the same thing!! Yes, please share! Crackers and cheese are my favorite snack!
freemotion
Food Guru
It is a simple recipe, here is how I make it:
About 3 cups freshly ground whole wheat berries, preferrably white wheat......OR whole wheat pastry flour
About 1/3 cup chicken fat (or any fat, it is a great way to use that fat from making broth!)
About a cup of water, I replace some of the water with fresh whey from cheesemaking or straining yogurt....maybe 1 or 2 ounces.
1/2 to 1 tsp sea salt
Mix all ingredients to form a firm dough. Let sit, covered, for 12-24 hours at room temperature to lactoferment. If you are not using whey and don't lactoferment, just roll it out after letting it rest for about 15 minutes.
Roll the dough as thin as you can, about 1/8 inch thick, right onto cookie sheets. I use my baking stone. If you are using a rimmed pan, turn it upside down so you can roll the dough out so that it is evenly thin. Oh, and use maybe 1/4 of the dough for each batch.
Cut into cracker-size (I like 1 or 1.5 inch square or so) with a pizza cutter. Bake at 350 for about 30 minutes, until lightly browned. You can remove the edge ones early if they are getting brown before the middle ones are done.
Cool thoroughly and store in a tightly covered jar.
These are not the kind of crackers that you sit and eat by themselves, which is why I make them
......I used to be able to go through a box of Wheat Thins in a sitting! 
These crackers are for serious dipping or cheesing.... MMMMMM!
eta: for the uninitiated, lactofermenting is a traditional process that unlocks the nutrients in the wheat, makes it more digestible, and neutralizes anti-nutrients that will create deficiencies in your body. Plus it allows you to divide your baking into two tasks over two days, much easier! If you still don't have time to bake it all the next day, it can stay in the fridge for a couple more days without harm....lactofermenting helps retard spoilage, too.
About 3 cups freshly ground whole wheat berries, preferrably white wheat......OR whole wheat pastry flour
About 1/3 cup chicken fat (or any fat, it is a great way to use that fat from making broth!)
About a cup of water, I replace some of the water with fresh whey from cheesemaking or straining yogurt....maybe 1 or 2 ounces.
1/2 to 1 tsp sea salt
Mix all ingredients to form a firm dough. Let sit, covered, for 12-24 hours at room temperature to lactoferment. If you are not using whey and don't lactoferment, just roll it out after letting it rest for about 15 minutes.
Roll the dough as thin as you can, about 1/8 inch thick, right onto cookie sheets. I use my baking stone. If you are using a rimmed pan, turn it upside down so you can roll the dough out so that it is evenly thin. Oh, and use maybe 1/4 of the dough for each batch.
Cut into cracker-size (I like 1 or 1.5 inch square or so) with a pizza cutter. Bake at 350 for about 30 minutes, until lightly browned. You can remove the edge ones early if they are getting brown before the middle ones are done.
Cool thoroughly and store in a tightly covered jar.
These are not the kind of crackers that you sit and eat by themselves, which is why I make them
......I used to be able to go through a box of Wheat Thins in a sitting! These crackers are for serious dipping or cheesing.... MMMMMM!eta: for the uninitiated, lactofermenting is a traditional process that unlocks the nutrients in the wheat, makes it more digestible, and neutralizes anti-nutrients that will create deficiencies in your body. Plus it allows you to divide your baking into two tasks over two days, much easier! If you still don't have time to bake it all the next day, it can stay in the fridge for a couple more days without harm....lactofermenting helps retard spoilage, too.
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miss_thenorth
Frugal Homesteader
Thank you! Now for the fat part, my chickens are not very fat, so I don't get alot of fat from them. I might try fiishing this batch with corn, but last year I didn't do that. So I can use bacon fat?
big brown horse
Hoof In Mouth
What kind of chickens do you have?miss_thenorth said:
noobiechickenlady
Almost Self-Reliant
Oh, that sounds yummy and easy too. I'm not having luck with bread, maybe I should stick to crackers.
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miss_thenorth
Frugal Homesteader
My feed store calls them white rocks--most ppl call them cornish cross. I raised 50 last year, my first batch this year (28 last count) will go to the processor beginning of July, and I hae 50 more coming July 7. ( I also have 9 barred rock hens, one rhode island red hen, a silkie mutt, and abarred rock rooster. 12 BR eggs in the bator, 6 more under my broody).big brown horse said:
I was told on BYC to finish the meat birds off with corn for the last little bit (not sure how long...) to increase the fat for rendering . I didn't do that last year, but I might this year.
big brown horse
Hoof In Mouth
Got it.
Now, Free, whey is the water-ish stuff that is drained off the yogurt when you make the yogurt cheese? I just want to be sure,
I am making kitty food today too, how convienent!!!!! (Can you imagine what an innocent on looker would think about what I just wrote?! )
Now, Free, whey is the water-ish stuff that is drained off the yogurt when you make the yogurt cheese? I just want to be sure,
I am making kitty food today too, how convienent!!!!! (Can you imagine what an innocent on looker would think about what I just wrote?!
)
freemotion
Food Guru
Yes, whey is the water drained off yogurt and kefir to make a simple soft cheese. Or the watery part that separates when making any real cheese. Just don't use the whey leftover from ricotta, because heating it that much kills the good bacteria needed for the lactofermentation process. And don't use anything that is processed and dried and powdered. Useless stuff. Protein powder....baah! Eat a cheeseburger!
You can really use any fat, I just tend to have an abundance of chicken fat in the freezer from making broth in the process of making catfood for my two gigantic kitties. I freeze some in 1/2 cup containers for convenience in cooking. When I make any broth, everything goes in it, all the skin, the tail if available, etc. But I use (bows head in shame) commercial chickens for my catfood. So they are quite fatty. And I cook 8 at a time and make a huge vat of broth. Each month. I don't use anything to flavor the broth so that the fat won't be flavored, and it will be more versatile. I flavor the broth when I use it for cooking later.
I would definitely use bacon fat, lard (not hydrogenated store-bought lard), tallow from making beef broth or from rendering suet.....butter.....anything but shortening or margarine. In a pinch you can use veg oil, any kind you have. Most are a toxic soup, so I prefer the animal fats.
You can really use any fat, I just tend to have an abundance of chicken fat in the freezer from making broth in the process of making catfood for my two gigantic kitties. I freeze some in 1/2 cup containers for convenience in cooking. When I make any broth, everything goes in it, all the skin, the tail if available, etc. But I use (bows head in shame) commercial chickens for my catfood. So they are quite fatty. And I cook 8 at a time and make a huge vat of broth. Each month. I don't use anything to flavor the broth so that the fat won't be flavored, and it will be more versatile. I flavor the broth when I use it for cooking later.
I would definitely use bacon fat, lard (not hydrogenated store-bought lard), tallow from making beef broth or from rendering suet.....butter.....anything but shortening or margarine. In a pinch you can use veg oil, any kind you have. Most are a toxic soup, so I prefer the animal fats.
big brown horse
Hoof In Mouth
The store where I shopped today didnt have ww pastery flour, does it have to be pastery? I have a nice ww ap flour.
Good to know I can use those other fats too.
I'm excited about this recipe!!
I have tons of organic full fat yogurt on hand right now too. I can make the crackers then spread my yogurt cheese with chives on them!
Good to know I can use those other fats too.
I'm excited about this recipe!!
I have tons of organic full fat yogurt on hand right now too. I can make the crackers then spread my yogurt cheese with chives on them!
