As well as crying over the lack of milk while Bella is dry, I was also worried about not having whey. Whey is an essential ingredient in so many of my new-found fermented foods(from sauerkraut to ginger beer, and soaking brown rice before cooking) that I didn't know what I would do without it. As an experiment I started freezing small batches of whey each time I made cream cheese, and it seems to...
Previously I started to review the introduction to Nourishing Traditions by Sally Fallon and Mary Enig. In this post I'll start on the first real chapter of recipes, called Mastering the Basics, which includes cultured dairy, sprouts, stocks, sauces and salad dressings.
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