First, let me start by saying, happy birthday Mom.
Well, it's getting late in the year now. My camera has been broken (never let a child take it to school with them for ANY reason) so I can't post pictures of the birds.
I had a nice long conversation with my cousin this week. He's making cheese, and I have all the ingredients, but not the time. I have another crazy weekend this week, so no good then. However, I was hoping to make a wheel or two very soon. Maybe by next Christmas we'll have a bunch of aged cheeses to hand out.
Michael has made his liquid dessert, which is a dark porter with chocolate and vanilla. Can't wait to give some of that away, it's always a hit.
Tonight I will begin to make the starter culture for my ginger beer. I failed last two attempts, which I blame on the house being too hot in the summer. So, we're going to try again now.
Speaking of which, I haven't spent too much time talking about our other livestock - the bacteria. Right now on my counter is a neglected and forlorn SCOBY (a symbiotic culture of bacteria and yeast) which is used to make a great drink called kombucha. It's a cultured tea that's been drunk for thousands of years as a health tonic. It's cleansing to the liver, but the kids just call it yummy. I'll make up some tea tonight to give it a start again.
Also on my counter is another type of mother culture, kefir grains. That makes yet another yummy, healthy drink. Another mix of healthy, beneficial yeasts and bacteria, kefir has been credited with curing everything from A to Z. I'm giving it to my oldest dog right now, as I believe she is coming down with a slight case of cancer. So, we shall see if this helps her at all. Again, the kids drink it up and adore it in their morning shakes.
As it's getting cooler, it's time to culture more on my counter. I should have a batch of sourdough starting soon, and a friendship bread also. Likewise, a batch of sauerkraut (or five) and kimchi.
Folks, if you are not making your own cultured breads, vegetables and drinks, now is the time to start. What can I say, but it's easy, packs a powerful, nutritional punch, and is associated with long, healthy lives. Oh, and it's so tasty - YUMMY, getting hungry.
Blessings all as we prepare for our winter, I pray that you are all warm and comfortable and not affected by the storms blowing outside all of our doors.
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reading this post was a run down of my kitchen.
ReplyDeleteWe just finished our first attempt at raw goat's milk kefir. Used powder not the grains and it took longer to sour. second batch is working and the thickest part was saved to make sour cream.
The ginger beer was excellent and we've started a second batch out of half of the left over ginger yeast from the first batch. The sour dough starter is being grown as we speak, it still smells like flour paste.Never tried kombucha... keep up the good work