Jun 19 2017
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Tags:
fermented,
yoghurt
Lately I have been cutting back on eating dairy. I know, I know, we own two house cows! But I am trying to heal inflammation (bad skin) and dairy is one of the possible triggers, so as a last resort and after much resistance, I decided I had better try to cut back. Its been hard because I eat a LOT of cheese, and cook with butter, and love to eat yoghurt. I found an alternative, and it is coconut yoghurt!
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Apr 24 2017
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Tags:
dehydrator,
fermented,
garden,
preserving,
self sufficiency,
vegetables
Here's a post originally from 2012. It is interesting to read this again now, as I've lately been finding that I can grow a productive and varied vege garden for most of the year, so a lot of the veges that I had preserved were not getting used up anyway. I prefer to use things up while they are fresh, but there are advantages to fermenting food and few things that I do want to use year-round,...
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Oct 15 2014
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Tags:
bread,
fermented
I haven't shared my bread recipe before, I think because I was still refining it, and then I memorised it, so I didn't really need to write it down! Also, I'm hopeless at following recipes, so I forget that other people want to use them. This bread is a "soaked" flour recipe. This means that you add some kefir or yoghurt to slightly ferment the dough before baking, but it does not rely on wild...
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May 30 2014
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Tags:
fermented,
kombucha,
real food
Kombucha is a fermented tea beverage, its literally made using sweetened tea and a starter culture (called a SCOBY – Symbiotic Colony Of Bacteria and Yeast). Its a bit like kefir, except it forms a larger squishy solid mass that floats on top of the tea. And also like kefir, the origins and exact composition of kombucha are shrouded in mystery (
more info here).
 |
| My herbal tea collection because I... |
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Feb 07 2014
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Tags:
cake,
fermented,
sourdough
Since I first recieved my
sourdough cake starter "Herman", I have been enjoying experimenting with using it to make cakes, pancakes and biscuits (cookies). I can adapt just about any recipe to Herman, and he adds a slight sour tang and creates a light fluffy batter. Here's what I do to adapt a recipe, just use all the same quantities, but combine them in a different order:
- Melt the butter in a...
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Oct 11 2013
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Tags:
BBQ,
bread,
fermented,
real food
Occasionally we feel like pizza, be we don't like takeaway pizza because we don't really know what's in it or on it and we usually end up feeling ill after eating it. Homemade pizza is a bit of work, its very messy when we make it (because we usually make a few at a time because when you're cutting up all those toppings you may as well make more than one), there always seems to be flour all around...
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