If you are interested in trying your hand at making cheese, ricotta is a great one to start with.
The deliciously sweet, creamy ricotta curds are slightly off white in color with a taste and texture a bit reminiscent of cottage cheese though considerably lighter.
The great news is that messing up ricotta is just about impossible! It is one of the easiest cheeses you will ever attempt and the results are so delectable you will no doubt be making it over and over again.
The benefits of fermented foods consumed on a regular basis are many.
Consequently, over the past 18 months, 20 of the well over 50 Traditional Cooking how-to videos filmed for this blog specifically address the topic of fermented foods and beverages.
I’ve never filmed an overview of this topic for beginners, however.
At least until now.
Today’s video covers all the reasons why you should be fermenting foods and beverages in your home on a regular basis and why this traditional practice was so key to the extraordinary health of indigenous cultures.
One of my very favorite salad dressings is Thousand Island. Unfortunately, the bottled versions purchased from the grocery store don’t do it justice. Not by a long shot.
Homemade thousand island dressing is definitely the way to go!
The rancid vegetable oils like soy or canola, chemical additives, artificial thickeners and even high fructose corn syrup in store versions can quickly turn your healthy salad into a bowl full of indigestion and inflammation!
Even organic salad dressings leave much to be desired as canola (short for “Canadian Oil”) is typically used – a hybridization of the poisonous rapeseed oil. Why bother paying the premium for organic salad greens if the dressing is unhealthy? It would be better to buy non-organic salad greens and get the dressing right.
Coconut milk kefir is an absolutely delicious, effervescent drink that adds variety to smoothies and other drinks where milk based kefir might typically be used. When made with fresh, raw coconut milk, the flavor is simply out of this world. You will be slow to buy canned coconut milk ever again after tasting this!
Raw, coconut milk kefir is an absolute tonic for those with gut problems and digests so easily giving ample energy and focus to your morning if consumed with breakfast.
Yogurt is a favorite food of many Americans. It is loaded with probiotics and much easier to digest than plain milk even for those with no milk tolerance issues. As a result, when folks are making the transition to fresh, unpasteurized milk from the farm for the very first time, raw yogurt is a food that most readily wish to try.
After all, if raw milk was truly as dangerous and pathogen ridden as the government would have us believe, it wouldn’t culture into yogurt so easily, would it? Consequently, folks in the process of making the mental paradigm shift to fresh dairy usually feel extremely comfortable with raw yogurt even if raw milk is still a bit too out of the box for them for the time being.
I am fortunate to have a local farm that makes absolutely fabulous raw milk yogurt. However, I find that I spend quite a bit of time explaining the differences between raw milk yogurt and store bought yogurt to newcomers.
As a result, I thought I would spend a few minutes explaining raw and pasteurized yogurt differences for this week’s video lesson.