A few readers kindly reminded me last week that I had said in my “Homemade Butter Tutorial” that I would do a post about culturing buttermilk.
The first thing to mention is that the buttermilk that you get from the process of making butter is not the same as buttermilk that you buy at the store. The buttermilk from butter is simply the liquid from the cream, which has separated from the solids (the butter). The buttermilk from the store is cultured milk, meaning that good bacteria has been grown in it to make it probiotic, like yogurt. While you can culture buttermilk (from butter-making) and turn it into cultured buttermilk, it’s not necessary. Any milk can be made into “cultured buttermilk”.
The second thing to mention is that I *love* culturing dairy! Culturing makes dairy more digestible, increases the vitamin content, increases good bacteria… pop on over to […]
Warm milk has long been used for soothing and relaxing, but what about making it a gourmet nutrition-booster, too? That’s what we did!
Here’s what you’ll need to make a nutrient-packed cup of warm milk.
Whole Raw Milk: Low-fat is not healthy. We need all of that wonderful fat for energy, brain function and fat-soluble vitamins. Milk was designed by God to be consumed raw or cultured, not pasteurized and homogenized. Our bodies can’t properly digest it that way, as evidenced by the huge numbers of people with “lactose intolerance”. If you’d like to find raw milk in your area, look here! Gelatin: This isn’t the cheapo gelatin that can be found in most stores. Look for this brand of gelatin, which comes from grass-fed cows. Why gelatin? It is fantastic for the digestive tract and it’s full of amino acids. It’s also good for the skin […]
Would you like to jazz-up your meal in a quick and easy way? This is the way to do it!
What You’ll Need: Butter (1 cup): Preferably organic and/or grass-fed (learn to make butter here!) Herbs (1 teaspoon to 1 tablespoon, each): We like to use fresh or dried rosemary and thyme from our garden. Salt (1 teaspoon): Celtic sea salt is the only way to go, in our opinion. What To Do: Allow butter to come to room temperature. Finely chop fresh herbs or crush dried herbs. Add herbs and salt to the butter and mix well.
This herbed butter can be served with bread, fish, steak, poultry, mashed potatoes, cooked veggies… the possibilities are endless!
If you’ve already read my post on how to make homemade sour cream, you’ll be happy to know that I’m finally going to share some of our favorite ways to use it! The options are limited only by the limits of your creativity, but here are three absolutely fabulous sour cream-based dips to get you started!
Yes, they are just as scrumptious as they look- and they’re healthy, to boot!! 🙂 From left to right, we have:
Sour Cream Salsa Dip: This is perfect for chips, obviously. Don’t feel like you need to stick with plain ol’ salsa, though! This one is made with a smokey cranberry chipotle salsa and, oh my, it was goooood! We like a mix of equal parts sour cream and salsa stirred together, but feel free to alter that to your own taste. Avocado Dip: This is so amazingly healthy […]
How gorgeous is that?! And, yes, it tastes as good as it looks! Homemade butter tastes so much better than store-bought, so we took advantage of a good deal on some high quality cream and whipped up some butter. What I used is cream (the only ingredient) from a local dairy that uses no antibiotics, hormones or GMO feed (the cows are mostly grass-fed). It’s pasteurized (not ultra-pasteurized) and non-homogenized, so it’s really the best thing you can find short of raw cream! True, this quality of cream can be difficult to find, so don’t feel like you can’t make butter out of whatever you have. This 2-quart (1/2 gallon) of cream was less than $10 dollars and I got 1 quart of buttermilk, which I’ll culture, and 2 pounds of butter!
What You’ll Need
Cream: Make sure that there are no additives. The ingredients list […]
Since we talked last week about the benefits of culturing dairy, I thought I’d jump right in with one of the easiest and most versatile products you can make: Sour Cream!
Although you can buy a starter culture, or simply set out raw cream to sour, this is our favorite method. You can’t even imagine how easy this is. But first, why make your own sour cream?
You can choose the best possible ingredients, so that you know that your finished product is high quality and full of probiotics. You won’t be adding a bunch of junk, which is found in some store-bought sour cream. It’ll make you feel like Miss Super-home-maker! 😉 How to Make Sour Cream In a clean jar, mix one part real cultured buttermilk (store-bought or homemade) with three parts cream, stirring gently. Cover with a coffee filter (use a rubber-band to hold it on, […]
After having several yogurt makers ruin our yogurt-making attempts, I was thrilled to discover this method! I just might get a cooler exclusively for yogurt making! We use yogurt for smoothies, veggie dip and yogurt cheese. Here’s how to do it.
What You’ll Need Milk (we use raw, whole milk) Yogurt culture Glass jars with lids Cooler (a small one is best, unless you’re making several gallons of yogurt 🙂 ) Pot to heat the milk in Thermometer (I use digital- it’s usually more accurate) Whisk What To Do Pour the milk into the pan and start heating it. Stir occasionally until the temperature reaches 110 degrees. While the milk heats, put your culture into a glass measuring cup and put warm/hot water (115 degrees) into the cooler until it’s about 3 to 4 inches deep. Remove the pan from the heat and ladle some of the milk into […]
I have always LOVED a good smoothie. There is just something so indulgent about the creamy blend of fruits and flavors. Before we switched to real foods, I thought I was making a healthy choice by buying the prepackaged smoothies from the grocery store. Just the thought of all of the sugar, artificial flavors and pasteurized dairy makes me cringe! In fact, I’m pretty sure that my tastes have changed so much during this one year of eating real foods that I wouldn’t even like the store-bought smoothies. Happily, I have everything I need to make fabulous and extremely healthy smoothies here at home. If you’re new to real foods, you’re going to be shocked by how many delicious combinations you can make!
Side note: To make a good smoothie, you have to be able to blend it up well. Around this house, that means using our […]
If you want a beautiful, flavorful Real Foods recipe to bring to a party, this is it! Marinaded Goat Cheese can be spread on bread, crackers or veggies. If you have any leftover, the goat cheese rounds are delicious stirred into mashed potatoes.
Also, be sure to check out the links below to see more Real Foods Party Dishes posted by my fellow Modern Alternative Mama bloggers for the
one 6-ounce goat cheese “log” one sprig each fresh rosemary, thyme and marjoram 1 tablespoon mixed peppercorns (lightly crushed with the back of a spoon) 2 cloves garlic 2 bay leaves 1 tablespoon coriander seeds olive oil (good quality!)
Finely chop the herbs and mix them in a shallow dish with the peppercorns Cut the goat cheese into one-inch rounds Roll each goat cheese round (like a wheel) in the herb and pepper mixture and set it in […]