Making Homemade Butter from Raw Cream

I have been making homemade butter from raw cream for more than a year now.  And I've actually had this post sitting in my drafts for that long.  I'm not sure why I never posted it... I think I just forgot about it.  I thought I had posted it, actually.  I didn't realize I hadn't until recently when a friend asked about making homemade butter.  I went to direct them to my blog post... and couldn't find it anywhere.  So... here is my post on how to make homemade butter... finally! 

Making Homemade Butter from Raw Cream

Begin by skimming the cream from the tops of your jars of real, grassfed milk.  I use half-gallon mason jars to store my milk and purchased a small stainless steel gravy ladle to skim the cream.  The fresher your cream, the sweeter your butter will be.  But it is not harmful at all to use cultured (or soured) cream… your end result will just be cultured butter, which is filled with healthy probiotics and has sort of a sweet and sour taste to it.  

I make both cultured butter and sweet cream butter.  I like them both quite a lot.  Kevin prefers the sweet cream butter and I do like the fact that I can also always use the buttermilk from the sweet cream butter for baking or in smoothies (or for soaking grains when I used to make things with whole grains).  You can use the buttermilk from the cultured butter at times, but if it smells stinky at all, you need to throw it away.  This is quite a common occurrence when making cultured cream/butter in the warmer months, especially, since the cultured cream can get quite ripe.  So I do tend to make sweet cream butter most often.

I tend to make butter every other weekend since I get my milk on Fridays... although I do skip it at times and only make it once a month if I've found too many other uses for the cream.  It all works out, though, because I always have a decent stash of homemade butter in the freezer.  I’ll skim the cream from each jar of milk during the first week and place it into another half-gallon jar.  Then when I get my milk in the second week, I skim the cream and add it to the half-gallon jar I have reserved last week’s cream in.  I usually end up with 2 to 2 1/2 quarts of raw cream if I don't use the cream for other things during the weeks.  Each quart of cream will yield about a pound of butter. 

When you are ready to make your butter, you will want to use chilled cream.  Pour the cream into your stand mixer bowl with a wire whisk attachment on your mixer.  Turn your mixer to a medium to medium-high speed and just let the mixer do the work. 

Go unload your dishwasher, call your grandma, throw a load in the washing machine… while your mixer does all the work for you.  Your butter should be done in about 10 minutes or so.  (You can also use a food processor to make butter, but you don’t want to use anything that will warm the cream as it churns (some blenders will do this).)  

I want to also note that you should not try to make too much butter at once.  The cream will expand and turn into whipped cream through the process of making butter, so you want to make sure you have plenty of room in your mixer bowl for this to occur.  Once the butter and buttermilk start separating, it can also get kind of messy if you have too much (and sometimes even if you have too little) in the bowl as the butter splashes around in the buttermilk.  (Note:  I normally make much larger batches of butter than are pictured here... on this particular week when I took pictures, I had used most of my cream for the two-week period in coffee and other items... so I didn't have much cream to make butter with.)   

Once your butter has formed and the solids have separated from the buttermilk, pour everything through a strainer.  The liquid milky stuff is buttermilk.  It won’t look like the buttermilk you buy in the store – it won’t be thick – but you can use it as you would buttermilk… in baking, in smoothies, for soaking grains, etc.  I often will freeze mine if I don’t have a use for it that week.  

Transfer your butter to a clean bowl.  Now it’s time to wash your butter.  Sounds kind of funny, doesn’t it?  Well, you need to wash it to make sure you extract all of the buttermilk.  This will make your butter last much longer. 

To wash the butter, you will need to add cold water to the butter.  Don’t add too much so your not splashing all over the place, but add enough to wash.  Use a wooden spoon to press and fold the butter.  This will extract the buttermilk.  Pour the water off (don’t save this stuff).  And add more cold water to repeat the pressing and folding.  You will need to repeat this step until your water remains totally clear.  At that point, you’ve removed all of the buttermilk from the butter.  Remember – the cleaner the butter, the longer it will last.  

Pour off the clear water.  Press and fold your butter a few more times to extract any remaining water.  Pour that off.  Now you can mix in salt, if you want.  I don’t, as I find it more convenient to add salt when I use the butter.  

If you have a butter mold, transfer your butter to the mold.  I don’t have a mold, so I just plop the butter onto a sheet of parchment paper or natural wax paper and shape it into a rectangular cube.  I usually use natural wax paper now... even though that is not what is pictured here... but these pictures were taken more than a year ago.  Then I fold up the sides to seal it and place it in the refrigerator or freezer.  I freeze most of the butter I make fresh for later use, but if I know I’ll be baking or needing a lot of butter during the week, I’ll keep the fresh stuff in the fridge.  It will keep for 2-3 weeks in the refrigerator. 

Nothing beats homemade, fresh butter.  And it’s honestly a very simple, very low-effort, economical thing to make!  People always laugh at me when I tell them I make my own butter because they think it’s going to be some super labor intensive task (think back to the butter churn days).  They are always surprised to hear how effortless it really is with the use of modern technology (a.k.a. my stand mixer).  So, if you don’t already make your own butter – I challenge you to try it some time.  I bet you’ll be pleasantly surprised at how easy it really is!  

** NOTE:  If you do not have access to real milk, you can follow this same process using the cream you skim from non-homogenized, pasteurized milk, or from a carton of good, quality heavy cream.  


This post is linked to: 
Fat Tuesday @ Real Food Forager
Traditional Tuesdays @ Delicious Obsessions
Real Food Wednesday @ Kelly the Kitchen Kop

Dairy Kefir

I've been making dairy kefir for quite some time now, but realized that I never have posted about it.  So here goes!  Dairy kefir is made by adding dairy kefir grains to milk. You can use almost any kind of milk - raw cow's milk, raw goat's milk, pasteurized milk (but not ultra-high temperature pasteurized), homogenized milk, and I've even seen blogs on using coconut milk to make kefir. It is generally recommended to use whole fat milk, rather than low-fat or skim milk.

 The dairy kefir grains, like water kefir grains, are a symbiotic colony of bacteria and yeast. But don't be confused with the two types of kefir grains... they are different in the way they look and the way they eat sugars. Dairy kefir grains look kind of like cauliflower. They're sort of a pale yellow/whitish color and clump together. Dairy kefir grains feed off of the lactose/milk sugar. The resulting kefir is low in lactose, while rich with beneficial bacteria and yeast. It also contains high levels of vitamins, minerals, and enzymes. Kefir is often compared to yogurt because they have similar tastes. While yogurt does contain some beneficial bacteria, kefir is much better for you. It contains five times more beneficial organisms than yogurt and includes beneficial yeasts as well as bacteria, while yogurt only contains beneficial bacteria. These beneficial bacteria and yeasts are good for digestion and help to keep your gut healthy. They also help your body protect itself against viruses, disease, and parasites.

Dairy kefir has many uses. You may drink or eat it plain; use it in smoothies; use it as your acid medium to soak grains/nuts/seeds; or use it to make ice cream, popsicles, salad dressing, cheese, and so much more, I'm sure. So far, I have really only used mine plain, flavored it with pureed fruit, in smoothies, in salad dressing, and for soaking grains. I have wanted to expand my uses of kefir, but just haven't gotten around to it yet. Hopefully I will soon.

Dairy Kefir

2 tablespoons of kefir grains
1 quart of milk

If your kefir grains are dehydrated when you get them, you should follow the directions that come with them to get them hydrated.

It will take your kefir grains some time to become acclimated to your house and your milk. This could take anywhere from a couple of days to a month, according to some sources. You may want to start with only one cup of milk for the first few batches to get your grains acclimated and not waste much milk. Once your grains are fully acclimated, you can use the full quart of milk to make kefir. Make sure you're not using too many grains for the amount of milk you are culturing. You only need about 2 tablespoons for a quart. If you have more, your chances of it separating into curds and whey are higher and the yeast will be in overabundance in the resulting kefir... which does not taste the best.

I started out with some kefir grains from my sister-in-law and had decent luck with them.  Although I never really got a nice, thick kefir out of them.  Unfortunately, those grains died over the holidays when I stopped making kefir due to just plain being too busy.  Just before New Years, I got some more grains from my dairy farmer.  These have been awesome since they were cultured in the same raw milk that I am using.  My kefir is now nice, thick, and creamy.  This isn't the most appetizing picture, but it shows how thick my kefir now gets after 18 hours.  The cream that has risen to the top is extra-thick.  You can also see the kefir grains, which rise to the top as they culture.

To make kefir, pour milk into a wide-mouth quart sized jar. Add the dairy kefir grains and stir gently with a wooden or plastic spoon (don't use metal as it does not react well with the grains). Cover with a cloth, paper towel, or coffee filter, and secure with a rubber band... or just loosely place a jar lid on the jar.  Leave at room temperature away from other cultures to prevent cross-contamination. Ideal room temperatures are between 65 - 80 degrees. It will take longer to culture/ferment with cooler temperatures (like in the winter) and faster with warmer temperatures (like in the summer). If you have your kefir near a heat source (the stove, oven, crockpot, etc.), keep in mind that it will culture more quickly. 

You may culture the kefir until you are satisfied with the thickness and taste. You may want to try tasting it after 12 hours, then 24 hours, 36 hours, and 48 hours. It will get more thick and more sour over time. If you let it go too long, you will see the kefir separate into curds and whey. You might also see some yellow liquid surrounding the kefir grains, this is the beginning of this separation into curds and whey. Its fine to let the kefir culture to this point, if that is what you like or what you want. We tend to like our kefir after about 18 hours in the summer. I'm finding I have to let it culture a little longer in the winter if I leave it on the counter... usually to between 24 and 36 hours now.  But I generally just turn my oven light on and place my jar in the oven with the light on.  Its done after about 18 hours. 

After about 8 or 10 hours, gently stir the culturing kefir.  You will see the grains floating on top - the bumpy stuff. Stirring after the milk has partially cultured will help achieve a smooth consistency.

When you've decided the taste and thickness are right for your family, remove the grains with a wooden or plastic spoon, or use a plastic strainer... remember don't use metal! Transfer the kefir grains to a new batch of milk, or store in the refrigerator until you need them again. Do not rinse the grains - you really only want to rinse the grains if you fear cross-contamination, or are switching to a different type of milk.

Cover the finished kefir and refrigerate.
Dairy kefir grains may be stored in the refrigerator in a small amount of milk. This will keep for one or two weeks.

This post is posted as part of the Tuesday Twister at GNOWFGLINS and Real Food Wednesday at Kelly the Kitchen Kop.

Crispy Pecans

I've been soaking and dehydrating all of the nuts that we eat for quite a while now.  I've posted crispy almonds, crispy pine nuts, and crispy cashews, but realized I've never posted crispy pecans, walnuts, or peanuts when I've made them all.  I guess maybe because they are pretty much the same recipe as for the almonds and pine nuts.  I made a batch of crispy pecans the week before Christmas to use with my smoked salmon spread, so I figured I'd snap a quick picture and post them.  These are great to snack on and use in recipes.  Pecans are my favorite nut, I could eat them every day.  Carson loves them, too.  And I feel much better about eating them after they've been soaked and dehydrated. 

Crispy Pecans

4 cups (1 pound) pecan halves
2 teaspoons sea salt
water

Mix pecans with salt and water and cover the bowl with a plate.  Leave in a warm place for at least 7 hours or overnight.  I usually soak them for at least 12 hours, but usually closer to 18-24 hours.  Drain in a colander.  Spread the pecans on a baking pan or dehydrator tray.  If you are using the oven, put them in on the lowest setting (150 degrees) for 12 to 24 hours, stirring once in a while, until completely dry and crisp.  I always use my dehdyrator for about the same amount of time.  Although I've found that pecans usually seem to dry more quickly.  Store in an airtight container.

Chicken Bone Broth/Stock

I've been making homemade broth/stock from bones for many years now. But I was also canning it at times and I was still buying a good deal of it, too... or making some from Better than Boullion. I decided a few months back that I will not can stock anymore (I will only freeze it now), nor will I buy broth/stock anymore. I'm trying to work broth/stock into our diets more regularly... especially during the cold/flu season that we are headed into.

I've been making stock once a week now for the last three or four weeks so we've been getting it in our diets about two or three times a week. I'd like to eventually have it in our daily diets. That means I need to change the way I make stock... so I can make a larger quantity at one time. Currently, I just make it in my 6-quart crockpot and I usually end up with 3 or 4 quarts of stock once its done. Thanks to a tip I received at last month's WAPF chapter meeting, I think I'm going to start making it in my big roaster so I can make a larger quantity at one time. That way I can still feel comfortable leaving it on while we're away at work (I just would not feel comfortable leaving it on the stovetop when we're away from the house... even if it were only for an hour). I haven't tried it yet, but I look forward to trying it for the first time later this week when I make turkey stock. I'll update on the outcome.

So why the decision on wanting to incorporate bone broth/stock into our daily diets? Because its just so incredibly good for you! A good broth/stock contains minerals that your body can absorb easily - calcium, magnesium, phosphorus, silicon, sulphur, and other trace minerals. It contains the broken down material from cartilage and tendons - stuff like chondroitin sulphates and glucosamine, which are now sold as supplements for arthritis and joint pain... and they cost quite a bit, too. Fish broth/stock is a great source of iodine and other thyroid-supporting minerals. I haven't tried making fish broth yet, but I'm hoping to get fish heads and bones from my uncle after his fishing trips from now on so I can give it a try.

Most importantly, a good broth/stock contains lots of gelatin from the bones. Gelatin is extremely nutritious. It builds strong bones and cartilage and also benefits your skin, digestion, immunity, heart, and muscles. It has been known to have a positive effect on many human ailments - such as ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, and cancer to name a few. It is a wonderful digestive tonic and an excellent treatment for reducing inflammation.

Feet, hooves, heads, and necks from animals contain the largest amounts of gelatin. If you don't already have a source for these pieces, you should definitely find one. I have found many sources for chicken feet and necks. Not so much for hooves, but I also haven't looked into it much yet... I've also heard that selling calves hooves is illegal in Michigan... but again I can't vouch for this yet since I haven't looked into it yet. According to Sally Fallon, you should use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces to get the best results in a large pot of stock.

So how do you make a good bone stock/broth? Below, I've included a recipe from Sally Fallon, which can be found in the Nourishing Traditions cookbook. This is how I make my chicken stock. I have been using the carcass of a whole bird, plus 2-3 necks and 3-4 feet. Once I start using my big roaster to make my stock, I'll increase the quantities to adjust for a larger amount of stock.

Chicken Bone Broth/Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
(I also like to add the green parts of leeks... I always wondered what I could do with those green parts aside from throwing them on the compost. Now I just collect them all in a large bag in the freezer to throw into my stocks. It adds a delicious flavor! I also add the leaves from the celery stalks, too!)

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. Place chicken or chicken pieces in a large stainless steel pot (or crockpot or roaster) with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. This allows the vinegar to work the bones, making them ready to extract all the gelatin and minerals. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours (if you are using a crockpot on low, you should let it go 18-24 hours). The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (If I use a whole chicken, I take the meat off the bones after a couple of hours, otherwise the chicken gets a weird texture and we don't care for it. Then I put the bones back in to cook... but most of the time I'm starting my stock with only the carcass/bones/pieces, not a whole bird.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

For more information, Sally Fallon has a great article that I'd highly recommend reading - Broth is Beautiful. As well as Kaayla Daniel's article - Why Broth is Beautiful.


This post is part of the Tuesday Twister at GNOWFGLINS. 

Making the Switch to Raw Milk

We finally made the switch to raw milk last month and I cannot tell you how excited I was about it (and still am)! I had done a lot of research into it a little more than a year ago, after my first taste of raw milk at the Grand Blanc farmers' market (much of this post was actually written back then and has been sitting in my blog drafts until we actually made the switch). It is seriously the best tasting milk ever... so creamy and smooth and sweet... like milk is supposed to taste! I wish it would not have taken me more than a year to finally sign the papers to buy a couple cow shares. But life got in the way, as it often does, and other things took priority. Then I had my gall bladder attack in July and my entire focus on eating switched back to where it was a year ago, focusing in on the Nourishing Traditions and WAPF way of eating... only this time I have been more proactive at actually making the bigger changes.

Lacto-Fermented Ketchup

I've wanted to try making homemade ketchup for ages so that I could can it. But I never have made it. My SIL tried some lacto-fermented ketchup last month and they liked it well enough. So I thought maybe I'd give that a try once we were running low on ketchup. Then I saw a post over at GNOWFGLINS. She was just raving about how fantastic this ketchup is. So I knew I wanted to try it. We are now running low on ketchup, so I gave it a go the other day. We tasted it for the first time tonight with dinner. Wow, is this good! Sweet with just enough of each of the different spices. Delicious! This is definitely a keeper!

Lacto-Fermented Ketchup

12 ounces organic tomato paste, no salt added
1/4 + 1/8 cup water
1/8 cup whey (or water) (I used whey)
2 Tablespoons apple cider vinegar
1/4 teaspoon mustard powder
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4-1/3 cup maple syrup

In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container. (I used a pint mason jar.) Cover and leave at room temperature for two days. Move to the fridge after the two days have gone by.

Water Kefir

I've not been shy in my struggles with pop. I don't know what it is (its not the caffeine), but I have such a hard time giving up pop. I've been looking for better, healthier alternatives. Yes, it'd be great if I could just swap pop for water, but I already drink a LOT of water each day, so that hasn't really worked for me. I started reading about water kefir and kombucha a few weeks back. Many people have said they've found them to be acceptable substitutes for their pop addictions. So I wanted to give it a try. I started with water kefir. I ordered some water kefir grains and started looking through recipes. Wow, there are so many ways of making water kefir! I had no idea. So I picked one to start with, just a very basic recipe. But first, I want to give you a little background about kefir.

There are two types of kefir - dairy kefir and water kefir. You need kefir grains to grow both, but dairy grains are different from water grains. Water kefir grains are more translucent and loose than dairy kefir grains. You can convert dairy grains to make water kefir, but it takes quite a bit of time and the grains will not continue to grow, as true water kefir grains do. Your body can also handle more water kefir in a given day than it can dairy kefir. You can safely drink up to 3 quarts of water kefir daily. And some sources say that water kefir's benefits and good bacteria and microorganisms are far superior to those found in dairy kefir. The typical composition of water kefir include: Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida. Water kefir is said to be beneficial for those with nervous disorders, ulcers, liver/gall bladder/kidney/stomach/intestinal problems, diarrhea and constipation, allergies, and many other issues. It is said to also help regulate blood pressure and helps with weight control.

Ok, so now back to my first water kefir experience. Like I said, I chose a very basic recipe for my first try. Again, I was quite hesitant to try it once it was done... but once I did, I really liked it! It tastes kind of like Sprite. Its fizzy and everything, though not quite as fizzy as pop is, but its fizzy enough for me. I am very excited to try out different water kefir recipes now and will be brewing up a couple different ones very soon, so watch for those posts in the coming weeks! I'm also on the hunt for a SCOBY to try making some kombucha soon, too!

Water Kefir

- 1 large broad opening glass container with lid - exact size depending on the amount of liquid per batch you want to make. If you make the basic recipe exactly as listed below, probably a 1.5 liter capacity container will suffice. If your glass container does not have a lid, you can simply cover it by placing a plate on top or with some plastic wrap or cloth tied with a rubber band around the opening. (I used a quart mason jar... just make sure whatever kind of container you are using, you only fill it 3/4 of the way full!)
- 1 strainer and/or pouch – depending on method used (I used a strainer this time, but will be making a pouch eventually)
- 1 spoon, non-metallic
- 1 glass jar

There are 2 known methods of dealing with the grains: the “loose grains” method and the pouch method. In the first one, you just toss the grains in the glass container along with all the other ingredients, so you will need to use a strainer for pouring each batch and washing the grains afterwards. The pouch method seems easier and better to keep your grains separate from other stuff you may want to add to the recipes and to manage the grains for washing purposes. You can easily make your own pouch with some porous cloth, like gauze or cheesecloth, folding and sewing the sides together, and using a string to tie up the top. Just make sure there’s more than enough room in it for the new grains to grow in there, as they multiply.

3 Tablespoons Water Kefir grains
1/4 cup brown sugar or 3 Tablespoons honey
1 or 2 dried figs – or any other dried fruit you prefer like dried prunes, apricots, dates, raisins, etc. (I used dates)
1/2 lemon
1 quart filtered water – only water without any chlorine should be used (it will kill your grains), so tap water is not suitable unless it’s filtered

Mix in the glass container and stir.


There are 3 different brews you can make: 24, 48, and 72 hour fermentations. 72 hours is the maximum a batch should be let to ferment. The longer it is allowed to ferment, the stronger it becomes. Note that the carbonic acid increases each day, so if your container is air-tight sealed, it could explode. (I only filled my jar up 3/4 of the way and did not tighten the lid all the way.) Covering prevent flies or bugs from getting into it. Keep out of direct sunlight and at room temperature.

It is said that 24-hour kefir acts as a laxative...


and that 48-hour kefir regulates and re-establishes intestinal function. So I did a 48-hour batch... actually it was more like 44-hours... but close enough. :)



Once the fermenting time has passed, strain the liquid, squeeze the juice of the half lemon used in it, and it’s ready to drink... although I chilled my first!


Wash the grains under running water. You can store them in a small jar of water in the fridge for about a week (add a small amount of sugar to feed them), or else you should dehydrate them. I'm planning to use mine regularly for awhile and I have so many different recipes and fruits to try, that I'm not sure when I'll have excess to actually dehydrate, but I'm guessing that will happen sooner than I think because those babies multiply like mad! My first batch nearly doubled! I was so surprised!

Whey and Labneh/Yogurt Cheese

A few weeks ago, I made whey and labneh/yogurt cheese. This is also out of Nourishing Traditions. The labneh is very similar to a whipped cream cheese that you buy at the store and can be used as such (and is how we're using ours). I needed to make this so that I would have some whey to use in some lacto-fermentation recipes that I've been wanting to try. So I gave it a go. This has to be about the easies thing I've ever done. All you do is drain the yogurt, then string it up to drip some more. It only takes a few hours and voila! You have whey and what you can use for cream cheese! Brilliant! :) I have made some spreads out of my labneh. I chopped up some chives and mixed them in. I also mixed in some chopped garlic scapes into another small amount of cheese. Both were delicious spread on crackers! I'm going to try mixing in some strawberries for some strawberry cream cheese this week. There are so many possibilities!

Whey and Labneh/Yogurt Cheese/Cream Cheese

Cheesecloth or towel for straining (I used a floursack towel)
Glass bowl
2 qts. piima milk, whole milk buttermilk, yogurt or raw milk (I used whole milk yogurt)

If you are using piima milk or buttermilk, let stand at room temp 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using yogurt no advance preparation is needed. If you are using raw milk, place the milk in a clean glass container and allow to stand at room temp 1-4 days, until it separates.

Line a large strainer set over a bowl with a clean dish towel. Pour in the yogurt or separated milk. Cover. Let stand a room temp for several hours. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Let drain. When the bag stops dripping, the cheese is ready.

Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the labneh keeps for about 1 month and the whey for about 6 months.

Fermented Bean Paste

This was my second attempt at lacto-fermentation (the first being yogurt)... fermented bean paste. This comes from Nourishing Traditions - I've had the corner of the page turned down as a recipe to try some day since I bought the book... but I never made it. I had totally forgotten about it, actually. Until my SIL made some using pinto beans last month. I had to wait until I strained some yogurt to get whey first, though. I did that a couple of weeks ago... but just realized I haven't posted about that yet... oops! I'll post about that soon. Anyway, so once I had my whey, I was ready to give it a go. I'm glad I did. I made a half-recipe to start with. I was nervous to try it... I definitely had to build myself up for it... but I tried it. But you know what? It was quite good! I'd like to try it with other beans sometime. You can use this as a condiment and you can use it in place of refried beans (which is basically how I intend to use it mostly).

(This is a before picture. I'll try to remember to snap an after picture one of these days...)

Fermented Bean Paste

3 cups beans, cooked and drained
1 onion, peeled and coursely chopped
3 cloves garlic, peeled
1 Tbsp. sea salt
4 Tbsp. whey

Soak the beans for 24 hours. Stir in 2 Tablespoons whey or lemon juice when soaking black beans... if you use other beans, you just need water. Then cook your beans. I've found the easiest way is to use the crockpot. Just cover them by a couple of inches of water and cook on low for 6-8 hours or until they are done.

Place the onion and garlic in food processor and process until well chopped. Add remaining ingredients and process until smooth. Place in quart-sized wide-mouth jar, leaving 1 inch of space between the top of the beans and the top of the jar. Cover tightly and leave at room temp for about 3 days before transferring to the refrigerator. It might take less time if your house is hot or longer if it's cold. Serve as a dip with pita chips or tortilla chips.

Makes 1 quart.

Sourdough Starter

I've had sourdough bread many, many times in the past and I never really liked it. Until I had some good, homemade sourdough bread that a colleague brought into work a while back. I thought at that point that it might be fun to try making sometime, but I had no interest in the process with making a sourdough starter... it sounded too complicated. So I never tried it.

Recently, my SIL, Mary, gave it a try and said it wasn't too hard at all. So I decided to give it a try afterall. And guess what? Mary was right! It wasn't hard or complicated at all! You just have to switch to a clean, sterile bowl and add equal parts flour and water each day for a week. Just make sure you use non-plastic and non-metallic utensils and bowls. Then you can use it to make bread, muffins, pancakes, crepes, crackers, and so much more! A sourdough starter can last for generations if you keep it going, feeding it once a week.

So here's what I did... I basically followed the same method my SIL did... with one variation, noted below, based on the recipe and method in Nourishing Traditions.

Sourdough Starter

2 sterilized jars or bowls (not metal)
A non metallic spoon
A coffee filter or thin fabric (I used cheesecloth folded in half)
Rubber band
Whole wheat flour, spelt, rye (I used dark rye, which I've read will produce the best starter)
Water (if you have city water you must boil and let cool or aerate with a blender to rid it of chlorine)

The ratio of water to flour is 1:1 when starting a new sourdough starter. (I used 1 cup flour and 1 cup water to get started, then used only 1/2 cup of each for each feeding. I decided to do this based on the recipe in Nourishing Traditions, which starts with 2 cups and proceeds with 1 cup each day thereafter... but I didn't want to make that large of a starter.)

Day One
Place a 1:1 ratio of flour and water into a clean and sterilized jar (or bowl) and stir well. Cover with the filter or thin towel and set in an open area so it can start collecting natural yeast. (It is also recommended that you keep away from other lacto-fermenting or sprouting things.)

Day Two
Transfer the starter to a clean jar/bowl and feed your new pet another 1:1 ratio of flour and water in the same amount you used for day one (I used half the amount based on Nourishing Traditions' recipe). So if you used 1/2 cup for each, you'll use 1/2 cup again. Stir well, cover, and set back out.

Days Three Through Six
Again, each day you'll feed your starter a 1:1 ratio of flour and water (in a clean jar/bowl). It will start to get bubbly (and will start to smell like wine) and you'll also notice it separate a bit and get a watery layer. Don't worry, this is totally normal.

Day Seven
Your starter should now have gone through the bubbly stage and smell somewhat 'sour'. Transfer to a clean jar and feed it one more time.

At this point it is ready to use! You can now do one of 2 things.

1. Test out some new recipes! Just make sure you feed it again before you put it in the fridge to store.

OR

2. Cover and pop it right in the fridge for use later.

Care and Feeding of your Starter:
Upkeep on a starter is very simple. If you do not use your starter for one week, transfer to a new jar or bowl, feed it a 1:1 ratio of flour and water, and set it back in the fridge. OR, after you use it for a recipe, feed it the same 1:1 ratio and let it sit out again for just a couple hours before storing in the fridge.

If your starter starts getting a bit to thin, go ahead and pour out the watery layer that settles at the top.

Almond Butter

I made some almond butter with some of my crispy almonds the other day. I used the recipe in Nourishing Traditions. I didn't think it needed much honey at all - I just put in a small dab and it is plenty sweet. I love almond butter and buy it from Whole Foods quite often. I figured I'd just make some homemade, even though it is cheaper to buy it. I've made cashew butter in the past, but never have made making nut butters a regular thing because there is no cost savings in it. But it is nice to have homemade. And I needed almond butter in a protein bar recipe (to be posted later) that I wanted to make, so I figured I'd make some of my own rather than wait until I get to the store to buy some.

Almond Butter

2 cups crispy almonds
3/4 cup coconut oil
2 Tablespoons honey
1 teaspoon sea salt

Place nuts and sea salt into a food processor. Grind into a fine powder. Add honey and coconut oil and process until "butter" becomes smooth. It will be somewhat liquid but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

Dutch Baby Pancakes

I decided to give soaking grains a try. I figured I'd start with something simple and easy - dutch baby pancakes. I used the recipe from Passionate Homemaking. It just sounded a little easier to me, being cooked entirely in the oven, than the one in Nourishing Traditions. This was super easy to make and so yummy! I soaked my flour for only about 18 hours because my kitchen was so hot from having a broken a/c. Even soaking 18 hours, they got pretty sour. We had them with strawberry syrup and they were just delicious! All three of us really liked the a lot. They come together so quickly, this is something I can actually make on work days, too. I think these will definitely be a regular breakfast for us. I've got another breakfast or two in the freezer now, too! That's always great!

Dutch Baby/German Pancakes

1 cup acid medium - whole milk kefir, yogurt, or combination of water and lemon juice (for dairy intolerant)
1 cup whole wheat flour, spelt or kamut, as desired
4-5 large eggs, free range/pastured is our preference, as desired (I used 5)
1/3 cup coconut oil and butter, any combination (I used butter
dash of vanilla extract

Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours.

When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in an 8×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender (or food processor) for 1 minute. Add soaked flour mixture and beat (or process) again for 1 minute. Add dash of vanilla extract.

Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy. Enjoy!

Yield: 4-6 servings.

Crispy Cashews

I also made crispy cashews when I made the pine nuts and almonds. These have a slightly different process/timing than the others, but I just synchronized them so I could dehydrate them all at the same time. The recipe says cashews need 200 degrees, but I just put them all in my dehydrator on 155 (the highest temp my dehydrator will go) and they were just fine. Carson and I love snacking on cashews, so I mainly made these for snacks. I might make some cashew butter with half of them, or not... and just snack on them.

Crispy Cashews

4 cups "raw" cashews
1 Tablespoon sea salt
Filtered water

Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak to long or dry too slowly.

Soak cashews in salt and water for no longer than 6 hours. Drain in a colander. Spread on a stainless steel baking sheet (or on the trays of a dehydrator) and place in a warm oven (or dehydrator) for no more than 200 degrees for 12 to 24 hours. Stir occasionally, until completely dry and crisp. Store in an airtight container.

Crispy Pine Nuts

I also made some crispy pine nuts at the same time I made the Crispy Almonds. I'm planning to use these in spinach pesto - figure I'd make up a few big batches of that this weekend with spinach from our garden and get it in the freezer. I'll also use some in salads and other misc. dishes.

Crispy Pine Nuts

4 cups pine nuts
1 Tablespoon sea salt
Filtered water

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking sheet (or on the trays of a dehydrator) and place in a warm oven (or dehydrator) for no more than 150 degrees for 12 to 24 hours. Stir occasionally, until completely dry and crisp. Store in an airtight container.

Crispy Almonds

I decided to give the crispy nuts a try after seeing them on my SIL's blog and her encouragement to dig out my Nourishing Traditions book to re-read through much of it. I had just picked up a bunch of almonds a couple of weeks ago, so I figured these would be perfect to make into crispy nuts. I'll be using most of them today to make into almond butter and then into protein bars (recipes to come later). These are very good and almost effortless to make, plus they're supposed to be more easily digestible. Extra bonus!

Crispy Almonds

4 cups raw almonds, preferably skinless
1 Tablespoon sea salt
Filtered water

Skinless almonds are easier to digest, but the can be hard to find. You may also use almonds with skins on. (I did)

Mix almonds with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking sheet (or on the trays of a dehydrator) and place in a warm oven (or dehydrator) for no more than 150 degrees for 12 to 24 hours. Stir occasionally, until completely dry and crisp. Store in an airtight container.

Variation: use almond slivers or slices instead of whole almonds.