Nourishing Traditions

[Henrietta23]

I'm going to soak some whole wheat flour (not freshly groun dunfortunately but it is organic) in buttermilk overnight to make the waffle recipe tomorrow. I'm hoping if I make them ahead and freeze them DS will eat them on school mornings for his breakfast.

 

[Javamama]

:/ There is alot of fish in this book. I HATE fish. Ugh. Yuck, blech.
I think other than the fishI could esily live off the stuff in this book
However, my kids are so picky right now. I am struggling to get them to eat apples and carrots, let alone anything fermented. And I have no source for raw milk and whey. I haven't read enough to figure out if non raw whey is OK.
Bear with me as I am running on very, very little sleep.

 

[Henrietta23]

:/ There is alot of fish in this book. I HATE fish. Ugh. Yuck, blech.
I think other than the fishI could esily live off the stuff in this book
However, my kids are so picky right now. I am struggling to get them to eat apples and carrots, let alone anything fermented. And I have no source for raw milk and whey. I haven't read enough to figure out if non raw whey is OK.
Bear with me as I am running on very, very little sleep.

Don't give up! Keep reading and asking questions. I've had the book since July 23 and I'm still finding stuff I missed or forgot.

 

[Dace]

Java, I buy organic yogurt and am planning to just drain it for 24 hours....use the whey to ferment and use the 'cheese' to flavor and make a spread. As I understand your whey does not have to be raw, it will still contain live cultures.
*someone please correct me f I am wrong!!

 

[reinbeau]

Dace, that's how I read it, too.

 

[Wifezilla]

As long as you buy a good brand of yogurt, the whey should be fine even if it didn't come from raw milk.

 

[Javamama]

Oh that's good about the whey! I always have a good yogurt on hand. Thanks for the encouragement. I can't believe how huge this book is.

 

[freemotion]

Thanx for the tip on the carrots, as I said, that was going to be my first ferment, too. Can I do that in the small bail-style canning jars I have here? Once they're finished and you put them into cold storage, you don't preserve them in any other way, as in traditional canning?

I've found that I prefer to do the active fermenting....the room temperature period....in a larger jar, then transfer it to a smaller jar to store. It will keep in cold storage "indefinitely."

After the bean blob that took over my kitchen and some less exciting yet still leaky projects, I leave LOTS of headroom for expansion, then use the antique jars for storage. Many people ferment and store in the same jar, but I have had very limited space....and now that I have a second fridge, it is amazing how fast it is filling up! But as long as you put it into cold storage, you don't have to do anything more with it, as long as it fermented properly. Any "issues" will be mold and such, not botulism, as far as I understand.

As for the yogurt, I used organic yogurt, and they add the live cultures to the pasteurized milk to make the yogurt, so the whey will have the live cultures. So it will produce lactic acid in your ferments. Raw is better, but I used the commercial organic yogurt for a long time before I was able to get a dairy goat. It worked just fine.

 

[Dace]

Free...are you saying that my 1/2 qrt of carrots (which sounded like it was supposed to be a full qrt) is going to expland? (opps typo, but it works... expand + explode = expland)

The lid is on tightly per the book but now the expanding potential has me worried.

I just cooked some black beans...gotta go looking for your recipe on that too.

 

[freemotion]

Don't worry, sounds like you have plenty of head space in that jar! Yes, you will see the level go up a bit. I don't know why that one batch of beans became the blob that ate my kitchen, or why one bottle of gingerale almost reached the ceiling but the other in the same batch was "normal...." This is why fermenting is so exciting!

From now on, if I get crazy and fill a jar up to the recommended one inch of head space, I will ALWAYS wrap the jar in a towel to contain escapees!