March 19, 2009
This is what you do:
**If you would like to see pictures: just look at the post I did here, only use the raw buttermilk and not plain raw milk!
1) Fill a quart mason jar with RAW buttermilk and screw on lid.
**You have to use the raw buttermilk you make yourself NOT the store bought kind!
2) Set it in a warm cabinet until you see the yellowish whey separate. This will take 1-2 days instead of 3-4 for just the raw milk.
3) Get a dishtowel or cloth napkin damp and place over a strainer/colander in a large bowl. Now pour the contents of your mason jar in and let it drain.
4) When most of it drains, tie the ends of the towel around a spoon and let drain until the dripping completely stops.
Now you have your whey and WONDERFUL CREAM CHEESE!!!!
I will never make the cream cheese from just soured milk again. This cream cheese from buttermilk tastes very similar from what you buy at the store only it is more light and fluffy. You may want to add a little salt if you like, but I don't find it necessary! You CAN use this with dessert recipes! I can't wait to make raw cheesecake with this!!!!
From the quart of buttermilk I got:
2 1/4 cup whey
1 1/4 cup cream cheese (10 oz)
COST: $1.50!!! Much cheaper than what you buy organic cream cheese at the store..plus it's raw!!
I just added this post to a wonderful blog carnival called, "Fight Back Fridays" on the blog called Food Renegade. It is a wonderful site...check it out here:
March 17, 2009
***The buttermilk you get after making butter is NOT the same as the whole milk cultured buttermilk that is sold in the stores or that I'm making here!!
Here's what you do:
1. Pour 1/4 to 1/2 cup of store bought cultured buttermilk into a quart mason jar.
(I used 1/4 C of Borden's whole milk buttermilk-I like them because they don't use hormones)
2. Fill the rest of the jar with raw milk and screw on the lid.....then shake it up well.
3. Set it in a warm cabinet (NT says not higher than 80 degrees) and leave until it thickens. It took mine about a day. Then put in the fridge and use as needed!!
4. When you get down to about 1/4 to 1/2 a cup left, just refill with milk and do it again for more buttermilk!
Now this same website tells you this is the same way to make SOUR CREAM!! Just put your 1/4 to 1/2 cup of buttermilk(store bought, or what you just made!) into the mason jar and fill with cream instead of milk for sour cream! I can't wait to try this!!!
COST: Since I buy my raw milk for $6/gal, to make my own RAW, organic buttermilk it only costs me $1.50/quart!!!!!!
February 25, 2009
Sometimes I find the Hormel cheaper and sometimes the Oscar Myer depending on where I shop.
Hormel Natural Choice Brand: (I'll add the prices later)
**This is not organic meat, but does not contain Nitrates, Nitrites or MSG.
Oven Roasted Turkey
**They also have ham, but I don't usually buy it.
Oscar Myer nitrate free lunch meat:
Turkey & Ham
I buy my whole chicken, ground turkey, and beef from a company called Frans Fryers. Their meat is not labeled as "organic" but they do not use hormones, or antibiotics etc so it is much healthier. This meat is sold at The Granery and Drug Emporium, but I get it a lot cheaper through a local co-op that delivers once a month to a ladies home. I plan to add more info later about how I use my meats and the costs etc.
I buy the ground turkey in 10 lbs packages that come frozen. The ground turkey is so much cheaper than the ground beef. I do occasionally buy the ground beef for a "splurge" but really we can't tell much of a difference in the recipes I use them in. So when I'm ready to thaw out the big 10 lbs pk I put it in a big plastic garbage bag and tie the end up (to catch any blood that leaks out) then I stick it in my fridge to thaw for several days. I then cook it all up in a big batch in one day. I have a big skillet that will hold 5 lbs at a time. I sprinkle on garlic powder, onion powder, basil, and oregano while cooking! I drain off the fat and let it cool off before putting them in 1 lb portions in zip lock bags. I then freeze these bags and they are very convenient to take down and throw in whatever recipe I am using! The 10 lbs of raw meat cooks down to about 7 lbs of cooked meat.
When I get the whole chickens they are not frozen so I usually roast 2 the day I get them and freeze the rest. I'm sure they would taste a lot better if I rubbed herbs and spices all over them up inside and under the skin...but I don't do that very often...I just stick them in the pan and roast them in the oven sometimes with some veggies around them. When they are done and cooled I debone them and either use the meat then or freeze it for later use. The chickens are usually around 3.5 lbs each and I normally can get about 1 lbs of cooked meat (2 1/2 -3 Cups) per chicken. I then get rid of the skins and take the bones and either make chicken stock with them then OR put them in a zip lock bag and freeze them for later use. Right now I have about 3 big gallon zip lock bags of bones in the freezer waiting for me!! I am behind!
I usually buy one or two nice roast each month. We would love to eat it more often but it is expensive. And of course I save the bones for beef broth later!
I don't want you to think that I ONLY eat meat from here. We also buy regular meats sometimes....but I really want to start eating more meatless meals and restricting our meat intake to healthier meats.
February 24, 2009
Tree of Life Organic-Regular or Cinnamon- 24 oz- $4.35 (.181 /oz)- Drug Emporium
Full Circle-Organic- 25 oz- $3.68- (.147 /oz)-Super One
Honey Boy skinnless/boneless pink-6 oz-$1.81 (.30/oz)-Super One
Jams/Jelly: **If I don't buy organic, I do buy the kind with NO corn syrup!
Full Circle Organic-10 oz-$2.57 (.257/oz)-Super One
Polaner All Fruit: (Not organic...but does not contain corn syrup)-10 oz- Drug Emporium
$1.88 (.19/oz) or $2.07 (.21/oz) depending on what flavor you get.
Food in Jars/Cans
February 16, 2009
Step 2: pour filtered water in and soak your seeds overnight.
February 1, 2009
The recipe says you need either: 2 quarts piima milk, whole-milk buttermilk, yoghurt or raw milk.
Pour 1 qt raw milk into a clean mason jar and put up in a warm cabinet. Leave there for 2-4 days until the whey separates from the milk. This is not the same as the milk separating from the cream as you see in the picture to the left! See the yellowish cream at the top? My top cabinet maintains a consistent temperature of about 75 degrees. This process will work with cooler temps but not if it is too cold.
This is how it looks after 4 days in my cupboard. You will see a clearish yellowish liquid in there. That is the whey!
Pour the contents of the mason jar into the covered strainer. See all the frothy bubbles? You know the lactic acid is doing it's job!
This time when I poured it in it did not look as bubbly and frothy, but it is still good. Like I said...not an exact science. **Don't forget to get the cloth damp, otherwise a lot of the whey will be soaked up into the cloth instead of in the bowl.
January 30, 2009
I also remember reading that the best food preparation method for veggies to keep the most nutrients was to steam, followed by boiling, I can't remember the rest. I will try to find the links to that info. I do want to try to put documentation behind what I say and not just rehash info I've heard or read. :)
One of my goals is to maximize the nutrient value in my family's food, while at the same time minimizing the bad stuff such as pesticides, hormones, antibiotics, bpa in cans, etc.....I know I have to be realistic. Cost can be very prohibitive in what I would buy. I know if I had a lot of money I would buy ALL organic everything. But since I'm not made of money I do the best I can and try not to worry about it.
Trust me, there are nights when the $1 menu at Wendy's will just have to do. Of course you can't control what you eat away from home, so when we are home I do want to try my best at serving healthy food in the house. I don't bring coke or chips, etc into our home and I try to limit the processed food as much as possible. I know we will get that when we leave and go other places.
There are certain foods that I don't skimp on as far as buying organic and that is milk and butter. I read somewhere...I will have to look up the reference...that butter has the highest pesticide load of any food. I do buy some hormone free meats but the cost is so high I also buy regular too. I always buy nitrate free lunch meat and hot dogs even though the meat itself is not organic.
As far as organic produce, I try to follow the Environmental Working Groups list of the most and least pesticide laden foods. You can see that here: There you can see that peaches, apples and bell peppers have the worst pesticide load. On the other end of the spectrum, frozen corn, avocados and onions have the least load. So I never buy those organic.
Another thing I consider is how the food is stored. I only buy a few foods canned like Alaskan salmon and black olives. That's it. According to the EWG, EVERY can has the chemical BPA in it except I think Eden brand beans. Not to mention the fact that most of the nutrients have been stripped out of the food when it is canned. So I buy fresh as much as possible and then everything else frozen. I do buy other things canned in glass such as spaghetti sauce. I found this great brand (organic Bertolli) that I like and I use it for everything in recipes that calls for tomato sauce or paste. I love it because it only has olive oil in it. Most other brands you find will have canola or some other unhealthy oil.
I've been wanting to study other food preservation methods like drying. I was surprised to learn that, in some cases, drying preserves nutrients in foods better than even freezing. I know I need to get my emergency preparedness food stash ready! I don't think my kids would eat a bunch of canned salmon with spaghetti sauce on top!
It's just a matter of making wiser choices. I know I can't be perfect. Especially when I am stressed...everything goes out the window and it's pizza from a restaurant for everybody! But you know what ...that is OK.
Step 2: Put pan on stove burner, place a tight fitting lid on and put on medium heat (5 on my stove)
Step 3: Shake pan back and forth over burner so the kernels don't stick and burn! When you hear the first pop lower the heat slightly (I put on 3), and continue to shake until the popping stops! It's fun to watch them pop if you have a glass lid!
James says, "Always cook with a grown-ups help!"
Step 4: Take off lid and put in butter to melt. Put the heat on the low setting and stir around.
Step 5: Sprinkle on the sea salt!
Step 6: Enjoy your popcorn!!!
Variations: Add Parmesan cheese, maple syrup, or whatever sounds good!
Cost: Popcorn (I will have to add later...I forgot.), Oil ,Butter .31,
Total cost of snack:
Don't eat microwave popcorn! It contains harmful chemicals in the lining of the paper....not to mention the unhealthy oils it is cooked in!!!
This way of thinking about nutrition is so revolutionary for this time! It is the complete opposite of what we are told by the mainstream. I was so amazed after becoming enlightened on the truths that kept out ancestors healthy. Soaking or sprouting grains, seeds and beans, actually releases the nutrients in them....Wow! All this wisdom of the ages has largely been forgotten....until now! Yippy for us!
We are told that saturated fats are bad, bad, bad....when in actuality they are very healthy and important for health. Especially for infants and children!! Read more amazing Myths and Truths about nutrition here! Remember margarine (trans fats)? For years we were told how wonderfully healthy it was for the heart by well meaning doctors! WRONG! I remember reading how bad it was about 1o years ago and stopped using it BEFORE the mainstream came around!
Do you know that soy products, which have been the panacea of the health food market for years, are actually very bad for you? Read about that here!
Why do you ask, have the nutritionists, the doctors, the food pyramid, everything we have ever heard say the complete opposite of what I am telling you? Well as the old saying goes..."It's all about the money!" In other words, special interests with big power got this way of thinking to become mainstream, even when many scientists and doctors opposed this newfangled low fat diet craze!
If you would like to educate yourself about traditional diets and why they are healthy please go to the Weston A. Price website here. They have oodles of wonderful information on the topic!!!!!