Are
you new to whole and
traditional foods or to
"Nourishing
Traditions"? Have
you just gone
gluten/dairy-free and
don’t know what to
eat?
The
menu mailer covers 6
dinners (including side
dishes) and one dessert
every week. It
contains a full menu,
shopping list, a
preparation plan, and
serving suggestions for
each meal. Tips and
information are included
in every mailer as well.
What
makes the Cooking
Traditional Foods menu
mailer unique? A
preparation schedule is
included with every menu
mailer. It reminds
you when to thaw the
meat, prep the crock-pot,
make the stock or soak
the grains. Because
lack of planning is a
major hurdle in getting
healthy meals on the
table, this schedule
helps you make sure
everything is done.
It also contains
blanks so you can write
in your own reminders for
breakfast, snacks and
lunches.
Biblical
Womanhood began in
2005 as a ministry to
encourage and equip women
and young women. Through
our bookstore, articles,
newsletter, and blog, we
desire to promote
femininity and build up
women as they embrace
their Biblical callings.
In this humanistic,
feministic culture, we
want to be a breath of
fresh air to women
seeking after something
greater than what the
world has to offer - to
glorify the Lord in all
they do, say, and think!
Since 1987
Mountain Rose Herbs has
consistently delivered
exceptional quality
certified organic
products with a strict
emphasis on sustainable
agriculture. From our
bulk organic herbs and
spices, to our essential
oils and herbal teas, the
quality and integrity of
what we offer is
unparalleled with smiles
guaranteed.
Yesterday I spent the afternoon making our very first batch of yogurt, a batch of Labeneh (yogurt cheese) and wild onion butter. It was a lot of fun! I've made Labeneh before and my family loves it! It's a spreadable yogurt cheese, kind of like cream cheese. It's super simple to make too. Just a friendly warning...mega photo post ahead :-)
Making Homemade Yogurt using a Yogotherm
For this recipe you will need: 1/2 gallon organic or raw milk 1 cup organic yogurt (MUST HAVE LIVE ACTICE CULTURES) Thermometer
First thing you need to do is heat up your milk to 180 degrees, stirring constantly to prevent the milk from scortching. Once the milk is at 180 degrees, let it cool down to 105-115 degrees. Then you will add the 1 cup yogurt and stir until the yogurt is fully mixed in.
Pour the milk/yogurt mixture into the plastic container of the Yogotherm.
Place the plastic container into the insulated Yogotherm.
Put the lid on the yogotherm and let incubate for 6 hours.
This yogurt is a bit thinner than commercial yogurt, but as you can tell by the half empty container...my kids loved it! I refrigerated it overnight and the yogurt did thicken up a bit. My kids ate it with a little stevia and vanilla...yummy!! It was much milder than what I expected, didn't have a strong sour taste, which is fine with me. I expect it will get sharper over time, if it doesn't all get eaten up first!
Making Labenah (Yogurt Cheese)
Since we had some purchased yogurt left over, I decided to make some Labenah. It's a really simple recipe...anyone can do this cheese!
Pour the yogurt into a reuable coffee filter set inside of a measuring cup (see above).
As you let it sit, the whey will drip out of it. I put mine in the refrigerator to drip
This is how it looked this morning after left to drip, about 18 hours. I'm serving it with supper, so I'll let it continue to drip until them.
this is how much whey I've gotten so far (18 hours of dripping). I'll store it in a canning jar and use the whey for my Nourishing Traditions cooking.
Homemade Wild Onion Butter
Marty was out in the pasture yesterday and found a couple patches of wild onions. So he dug some up and brought them in. I chopped them up and then softened some butter. I whipped the wild onions up with the butter.
It was so good to eat last night on our biscuits and Marty even spread some on his steak. Yummy!!
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