Team Bettendorf in Missouri

Q&A

{ 09:01, Monday, November 5, 2007 } { 5 comments } { Link }

Finally!! here goes!

CharityGrace, I have no thyroid so I do not have to worry about cruciferous vegetables. I have not done much research on it. I am not sure what it is in the veggies that make them contra-indicated for hypo people and whether or not fermenting would help in that regard. Hmmmm….

Heather, I have heard that ACV or lemon juice can be used in place of cultured milk but I don’t know the science behind it.

AngelNavyWife, Do you know where you read about the connection between milk and oats? I’ve never heard of that. WAPF (www.westonaprice.org) says that milk is good with everything, of course. ;)

Momma, I did some research and apparently steel cut oats are made by running oat groats through a grinder. The nutrimill won’t work for this as it grinds too fine but if you read on this (http://www.pleasanthillgrain.com/index.aspx#Nutrimill) page the Family Grain Mill does grind course enough for steel cut oats. Wonder if I should investigate how many nutrients are lost when oats are ground and sit before being eaten. LOL

Christina, see the whey tutorial below. That is how I get my whey. Either from kefir or milk.

Emily, I think we got the deep metal bowls at WalMart. The pot I use most often was purchased at IKEA. It has a nice thick bottom and is the perfect size for us. Those bowls are invaluable though.

Michelle, we purchased the square Rubbermaid containers (we buy ours at Sam’s Club but Jeff says that link is a good deal) strictly for convenience. We buy a lot of stuff in bulk and so we would either have stuff sitting around in plastic bags or big paper bags. We also bought the 5 gallon buckets with the special lids (what are those called?) and we keep those out of the kitchen. We just transfer 6 qts or so into the smaller container and keep that in the pantry.

Nicole, it does taste a bit buttermilky. I guess we are used to it. Whey should not yield that taste. It should be pretty mild with whey.

Momma, Kitchen staples…hmmmm. I am sure they are the same things you have. J Beans, a good variety, whatever suits Jeff's fancy and he brings home for us. I’d love to have good red or brown rice all the time but I usually have basmati on hand. Wheat berries. Steel cut oats. We used to have corn on hand to pop but we ran out and have not replaced them. Garlic, Onions, sea salt, freshly ground pepper, raw milk, kefir grains. Those are some of the things I am lost without.

Gina, well, I would think it is probably separated for you already. I think only takes 24-48 hours. Mine always clearly looked like a cheese chunk and lots of whey.

Becky, Here is a whey tutorial:

http://www.homesteadblogger.com/teambettendorf/37195/

I thought Lee had one on her site but now I can’t find it!!

{ Post a Comment }

Rubbermaid Containers

{ 11:25, Monday, November 5, 2007 } { Posted by Michelle (Shell) }
Thanks Katie for answering about the square containers. Maybe I'll ask for those for Christamas.
I can't stand keeping my food in cardboard and I love the idea of stacking and making more room. Love your blog. I have to join your cookalong when I feel a little better. Gotta go. I've got a kiddo running a fever of 102. Musta gave him my strep.
Shell

Untitled Comment

{ 01:59, Tuesday, November 6, 2007 } { Posted by Anonymous }
Hey Katie,
I know ketchup isn’t up for a couple weeks, but I have a question for you, because I want to have my ingredients ready and waiting :0)
I checked out my Nourishing Traditions recipe and it calls for fish sauce. Do you use commercial fish sauce, (If so, can you recommend one?) or do you make your own?
I looked at Sally’s recipe for fish sauce, and I don’t know if I could do that, it sounds a little gross!
Thanks for all the NT encouragement you are giving!
I love your homeschool blog too, I try to check in every couple of days to see what's happening with your family!
Blessings to you and your family.
Margaret
http://www.homeschoolblogger.com/itsforhisglory

oops

{ 02:04, Tuesday, November 6, 2007 } { Posted by Anonymous }
Katie,

I meant the ones the kids are always eating out of.

Emily

whey and steel cut oats

{ 05:31, Tuesday, November 6, 2007 } { Posted by Gina }
Katie,
Thanks for the help on the whey. I poured it through & it worked wonderfully. I see now that I probably could've done it earlier, as it was no different looking than yesterday and was plenty thick. Maybe the cold temps here slowed it down some? Who knows. But, I'll know what to look for next time.

As far as the cut oats, I buy oat groats and run them through my hand-crank Country Living grain mill on a coarse setting. They don't look like steel cut...more like the groat is just cracked. But, it's enough to give the same finished texture as steel cut. Yes, it's a hand crank, but my son loves the job! Anyway, just thought I'd let you know how it works to run it through a grinder.

Thanks again for the help!

http://asustainedlife.blogspot.com

Whey Tutorial

{ 10:52, Tuesday, November 13, 2007 } { Posted by leemomofthree }
Better late than never. Sorry it took so long for me to respond. I do have a tutorial, kind of. It is at:

http://www.homeschoolblogger.com/leemomofthree/What's+Up+In+The+Kitchen/

It is a couple entries down. Hope that helps.

Lee