I have been drinking a bit of milk kefir since Sunday. On Monday I didn't have milk, so JD got me a half gallon of not organic 2%. The separation stopped. It had little ferment bubbles on the sides of the jar, but no separation so added a little sucanat to the milk on Tuesday night so liven things up. When I strained and rinsed the grains Wednesday night they had gotten huge! Well, at least 3 times as big as when I started. They are getting plumper and fluffier. I used organic whole milk on them last night. Hopefully they will continue to plump. Still no separation (had massive separation of curd and whey from Sat through Monday. )
I may be trying to rush things, so may just feed grains and use a little for sipping. The dogs love it on their food. They know the power of the probiotics and yeast I am sure. The taste has gone from sour milk with yeast to more of a sour taste, so I may be getting somewhere with it.
When I watched the videos that Michael Patterson puts up, the batch that got started last night is still in the "too slow-not enough" category. I had the "just right" on Sat and Sun. I think the change of milk was the culprit. It was separating because of being too warm on top of the fridge. I think I prefer the not enough form!
My yogurt this week was a total fail. I didn't have enough milk. There have been times in the past when I added instant milk and water that the yogurt yoged nicely. This was not one of those times. I didn't heat the milk to 140 like I usually do and the culture may have gotten old. Not to worry, have more milk and a fresh cup of Mountain High. Tonight yogurt success is on the agenda.
Thursday, February 17, 2011
Friday, February 11, 2011
The Winter Way of growing things that you eat.
It's been a long winter, and I am wanting to grow things, nurture and eat what I grow. I do grow yogurt a couple times a week, but I think my gut flora is still out of balance. I am not eating fresh foods like I should be and have been succumbing to the carb craves I get this time of year. I had an epiphany, or maybe something I read inspired me, regardless, sprouts are an excellent way to get the nutrients of fresh mixed greens of June in the middle of winter. My family will benefit from the vitamin punch of alfalfa, mung bean, lentil, aduzi, ...about 4 lbs of seeds and beans, some netting and away I go. Wide mouth Mason jars abound here. May as well put them to good use in the sprout world since I am not so daring when it comes to fermenting vegetables without a good crock with the cap that seals with the tube for the escaping gas.
I ordered kefir grains from Timeless Health last week, and they came on Wednesday. J.D., the other half of this crazy partnership, brought me an envelope with odd hand writing. He thought it might be a young adult who I had placed when I worked for the State, that does happen. It was my kefir grains in a button zip loc. Thursday morning I rinsed them in milk in a strainer and thought "Ooh, how weird and wimpy they look." I put them in a pint jar with about 1/2 cup milk, put a paper towel on top and screwed on the ring. It sat for 24 hrs, while I read up on kefir making and getting those wimpy little things at the bottom of the strainer into those plump clouds one sees in the photos on those SOLE Food blog sites.
I discovered I should have given the jar a little shake every few hours. It may not matter since I am just feeding the grains right now. My reading, which one should really do while the grains are in transit by the way, also illuminated the fact that the grains need to replenish after their trip.
At the 24 hr mark the milk was strained through the old reliable Tupperware strainer I have used since "bc" (before children) and there they were! Three gorgeous little curds of kefir about 1/2 inch across. They were blooming! Keeping the Life in food, and helping it grow is going to continue to be fun. It is satisfying to open the yogurt maker and see that white creamy yogurt, knowing that there is life in that milk and bacteria mix. It is a winter way of growing things that you eat.
I am going to work with the grains. I do think that with sucanat and water or tea, some lemon or lime juice it would make a great little refresher in the summer. Experimenting with different times and temps, different liquids, etc, since it appears there is a LOT of life in those little weird things I received in the mail. I am about to strain and refresh the milk again. This means I strain the milky kefir and the grains remain in the strainer. Rinse them with more milk put them back in the pint jar with 1/2 cup of the strained milky kefir goes back into the jar, then add another 1/2 cup of milk that is warmed to 70. Cover and return to the shelf it cultures on. I think that Saturday night or Sunday there should be true cultured kefir. The process is quite simple really. We'll see when I get too many grains. I suppose I could share them on the internet.
I am excited about the sprouts! I hope to get a good variety going and having them in sandwiches, salads and soups. I hope I have a good source in Mumm's. They make the transactions personal and the emailing and calling was awesome of them when the card didn't work. Organic, and rinsed and soaked in filtered water, what could be better? A source I believe I can trust and a neighborly way of working with you. I appreciate that and can feel that positivity when I think about this part of the return to living foods.
I would like to get four feet of lights to start plants under and buy the LED type one at a time and add to the sides for year round growing and maybe some hydroponic experiments to see what veggies can grow inside under lights and still have a nutritional punch.
New life is growing in my kitchen!
I ordered kefir grains from Timeless Health last week, and they came on Wednesday. J.D., the other half of this crazy partnership, brought me an envelope with odd hand writing. He thought it might be a young adult who I had placed when I worked for the State, that does happen. It was my kefir grains in a button zip loc. Thursday morning I rinsed them in milk in a strainer and thought "Ooh, how weird and wimpy they look." I put them in a pint jar with about 1/2 cup milk, put a paper towel on top and screwed on the ring. It sat for 24 hrs, while I read up on kefir making and getting those wimpy little things at the bottom of the strainer into those plump clouds one sees in the photos on those SOLE Food blog sites.
I discovered I should have given the jar a little shake every few hours. It may not matter since I am just feeding the grains right now. My reading, which one should really do while the grains are in transit by the way, also illuminated the fact that the grains need to replenish after their trip.
At the 24 hr mark the milk was strained through the old reliable Tupperware strainer I have used since "bc" (before children) and there they were! Three gorgeous little curds of kefir about 1/2 inch across. They were blooming! Keeping the Life in food, and helping it grow is going to continue to be fun. It is satisfying to open the yogurt maker and see that white creamy yogurt, knowing that there is life in that milk and bacteria mix. It is a winter way of growing things that you eat.
I am going to work with the grains. I do think that with sucanat and water or tea, some lemon or lime juice it would make a great little refresher in the summer. Experimenting with different times and temps, different liquids, etc, since it appears there is a LOT of life in those little weird things I received in the mail. I am about to strain and refresh the milk again. This means I strain the milky kefir and the grains remain in the strainer. Rinse them with more milk put them back in the pint jar with 1/2 cup of the strained milky kefir goes back into the jar, then add another 1/2 cup of milk that is warmed to 70. Cover and return to the shelf it cultures on. I think that Saturday night or Sunday there should be true cultured kefir. The process is quite simple really. We'll see when I get too many grains. I suppose I could share them on the internet.
I am excited about the sprouts! I hope to get a good variety going and having them in sandwiches, salads and soups. I hope I have a good source in Mumm's. They make the transactions personal and the emailing and calling was awesome of them when the card didn't work. Organic, and rinsed and soaked in filtered water, what could be better? A source I believe I can trust and a neighborly way of working with you. I appreciate that and can feel that positivity when I think about this part of the return to living foods.
I would like to get four feet of lights to start plants under and buy the LED type one at a time and add to the sides for year round growing and maybe some hydroponic experiments to see what veggies can grow inside under lights and still have a nutritional punch.
New life is growing in my kitchen!
Thursday, January 27, 2011
Life and eating for it!
When it hasn't been bitter cold, the wind has been blowing so hard that it's basically been really unpleasant to be outside. It's given me lots of time to research health through nutrition and how to get the most out of food in respect to meeting nutritional needs.
Today my copy of "Nourishing Traditions" arrived via UPS. This is going to be great! Raw, fermented, cultured, dehydrated, maintaining as many nutrients as possible.
Lately the major dairy I consume is my homemade yogurt. I add frozen berries and that's all. Oatmeal, honey or brown sugar and yogurt were my mainstay breakfast. I still like oatmeal, but have turned it into a mid morning snack with a tablespoon of coconut oil and a sprinkle of sucanat. There's no need for dairy when you use coconut oil. It adds a bit of tropic to a homey comfort food for these cold blustery days. The probiotics, anti oxidants, fiber and medium chain fat make for a nice combo of health in nutrition. There is still some commercial and processed to my foods, but my fats come from coconut, almond, avocado, olive oil and olives, butter, eggs, fresh meats and fish. I try to get them as fresh and locally as possible (kinda tough for some things, so those are the organic choices that various sources mentioned in Food Renegade and Nourished Kitchen, Natural News.
I have learned how to stay away from sugars, particularly fructose. Sucanat in small amounts goes a long way. Its "dark" flavor gives it a rich taste so less is better. I miss honey, I will admit. For now I am staying away from it. High in fructose.
When it gets warmer I want to make kefir and kombucha. Right now I need to start on sprouts. They will give us our fresh greens in a healthier form. Organic broccoli is still available, shipped, but available. Root vegetables and squash are still a good bet too. Dried fruits for now in small portions (fructose is a little high) since the fiber and mineral content is great!
Off to see what is available in sprouting supplies!
Today my copy of "Nourishing Traditions" arrived via UPS. This is going to be great! Raw, fermented, cultured, dehydrated, maintaining as many nutrients as possible.
Lately the major dairy I consume is my homemade yogurt. I add frozen berries and that's all. Oatmeal, honey or brown sugar and yogurt were my mainstay breakfast. I still like oatmeal, but have turned it into a mid morning snack with a tablespoon of coconut oil and a sprinkle of sucanat. There's no need for dairy when you use coconut oil. It adds a bit of tropic to a homey comfort food for these cold blustery days. The probiotics, anti oxidants, fiber and medium chain fat make for a nice combo of health in nutrition. There is still some commercial and processed to my foods, but my fats come from coconut, almond, avocado, olive oil and olives, butter, eggs, fresh meats and fish. I try to get them as fresh and locally as possible (kinda tough for some things, so those are the organic choices that various sources mentioned in Food Renegade and Nourished Kitchen, Natural News.
I have learned how to stay away from sugars, particularly fructose. Sucanat in small amounts goes a long way. Its "dark" flavor gives it a rich taste so less is better. I miss honey, I will admit. For now I am staying away from it. High in fructose.
When it gets warmer I want to make kefir and kombucha. Right now I need to start on sprouts. They will give us our fresh greens in a healthier form. Organic broccoli is still available, shipped, but available. Root vegetables and squash are still a good bet too. Dried fruits for now in small portions (fructose is a little high) since the fiber and mineral content is great!
Off to see what is available in sprouting supplies!
Sunday, November 7, 2010
SOLE Foods
Well this has laid dormant for a while. I think now that the winter is again approaching and we had our "Fall Back" I can write a bit again.
I have been smitten with the SOLE food bug lately. Sustainable, Organic, Local and Ethical. I am on the look out for organic beef, buffalo and grains. I have some WONDERFUL tomatoes that grew despite being frozen to little bare pegs on 6/20. I had planted 2 Early Girl and one Sweet 100 Cherry tomato plants. I bought 2 more Early Girl and one Celebrity on 6/22 and planted them. The first 3 plants were sprouting little leaves at the time, so all was not lost. As a matter of fact the first 3 plants thrived and produced an awesome amount of tomatoes.
I also planted in basil, lemon basil, rosemary and cilantro with a lining of dill along the edges for added richness of flavor and it worked! The tomatoes are dense, rich and pest/disease free.
The crook neck summer squash went all mildewed which kept the fruit from producing. Total waste. Got three cucumbers so that plant paid for itself at the cost of 99 cents a cuke haha.
The broccoli is fabulous and I snacked on it yesterday as I dug up the plants and put them on the compost heap. I will be planting more of that! The cauliflower needs to be harvested much much earlier. Need to realize that homegrown organic cauliflower will be decidedly smaller than commercial and not let it go purple lol. Live and learn! Of course the cool wet summer really helped in the cruciferous department. They thrived this year, it never got hotter than 85 and that was just for a few minutes a few days in a row. Our usual heat wave was for not. That is why there was such a halt on ripening the tomatoes. They almost all had to ripen on the counter.
I continue to look at the possibility of having edible landscaping on this plot of land. Plum and apple trees would thrive. Berry bushes would too if sheltered.
Square foot gardening principles I applied this year was the warm water watering and nutrient dense compost and compost tea. They seem to work quite well. The basil wasn't expected to be more than a flavorant for the tomatoes, so the grasshopper invasion that wiped the basil out wasn't a huge loss. Next year there will be more basil for cooking etc as well as some that gets sacrificed to the plague of hoppers.
Swiss chard and more greens in sequenced plantings next year. The greens may still be grown if I would just get out and do it.
I have been smitten with the SOLE food bug lately. Sustainable, Organic, Local and Ethical. I am on the look out for organic beef, buffalo and grains. I have some WONDERFUL tomatoes that grew despite being frozen to little bare pegs on 6/20. I had planted 2 Early Girl and one Sweet 100 Cherry tomato plants. I bought 2 more Early Girl and one Celebrity on 6/22 and planted them. The first 3 plants were sprouting little leaves at the time, so all was not lost. As a matter of fact the first 3 plants thrived and produced an awesome amount of tomatoes.
I also planted in basil, lemon basil, rosemary and cilantro with a lining of dill along the edges for added richness of flavor and it worked! The tomatoes are dense, rich and pest/disease free.
The crook neck summer squash went all mildewed which kept the fruit from producing. Total waste. Got three cucumbers so that plant paid for itself at the cost of 99 cents a cuke haha.
The broccoli is fabulous and I snacked on it yesterday as I dug up the plants and put them on the compost heap. I will be planting more of that! The cauliflower needs to be harvested much much earlier. Need to realize that homegrown organic cauliflower will be decidedly smaller than commercial and not let it go purple lol. Live and learn! Of course the cool wet summer really helped in the cruciferous department. They thrived this year, it never got hotter than 85 and that was just for a few minutes a few days in a row. Our usual heat wave was for not. That is why there was such a halt on ripening the tomatoes. They almost all had to ripen on the counter.
I continue to look at the possibility of having edible landscaping on this plot of land. Plum and apple trees would thrive. Berry bushes would too if sheltered.
Square foot gardening principles I applied this year was the warm water watering and nutrient dense compost and compost tea. They seem to work quite well. The basil wasn't expected to be more than a flavorant for the tomatoes, so the grasshopper invasion that wiped the basil out wasn't a huge loss. Next year there will be more basil for cooking etc as well as some that gets sacrificed to the plague of hoppers.
Swiss chard and more greens in sequenced plantings next year. The greens may still be grown if I would just get out and do it.
Sunday, December 14, 2008
Winter is here!
Our high temperature today was -17. Uh huh, that is right, -17. Tomorrow we are supposed to see -15, oh yay!
The snow we had while the temperatures dropped really helped to insulate the perennials. I think there is about 3 feet worth of the white stuff drifted into the front flower beds.
The windchill low today was -48! Yikes!
I am not walking tomorrow unless it is just to the title office!
This has been a blustery wintery weekend!
The snow we had while the temperatures dropped really helped to insulate the perennials. I think there is about 3 feet worth of the white stuff drifted into the front flower beds.
The windchill low today was -48! Yikes!
I am not walking tomorrow unless it is just to the title office!
This has been a blustery wintery weekend!
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