Some of you asked about recipes for the food I posted a couple of days ago. I'm happy to share what I did...
NO-Knead SOURDOUGH BREAD
1 cup sourdough starter (get from local bakery or friend) at room temperature
1 cup water
3 cups flour (I use mixture of white, whole wheat and spelt and I will soon be trying rye/barley and other flours as well. Adding at least 1/3 white flour makes it lighter and more likely that my kiddos will eat it.)
1 tbsp salt (vary this to your taste)
Mix all ingredients in glass or ceramic bowl with wooden spoon until just mixed. Cover tightly then let sit for 12 hours. OIl a covered baking pan and fold dough over a few times so folds are underneath and it is smooth on top. Place in baking pan, cover with lid, let sit 12 hours. Preheat over to 450 and bake for 40 minutes or so. I think our oven is hot because recipe says 1 hour but our bread is done after 40 minutes. You can check it and keep lid off to brown on top (another 10-15 minutes or so) if it isn't golden already.
It took me 3-4 tries before I really liked the result and this is the method I used to get it where I liked it. Sourdough is a living thing which requires regular feeding to sustain it. When you take some out to use for bread, replenish it with 1 cup flour and 1 cup water. Stir and every 2 or 3 feedings transfer it to clean jar. You can store it in fridge. If you are not using regularly, feed once a week or so.
CREAM CHEESE
I use fresh organic cow milk from local farmer. You can use organic pasteurized milk from store, if you don't have access to raw or don't like the idea of raw milk. Read here for benefits. Bring cream to room temperature and add 1 packet direct-set mesophilic starter (You can mail-order all these exact materials from Cultures for Health). Mix thoroughly and let set for 12 hours. A solid curd will form. Pour curd into colander lined with butter muslin. Tie corners of muslin into knot and hang for up to 12 hours. KEEP the whey that drains off. Place cheese in bowl and add salt and any herbs you like. Place cheese into molds (you can buy this) and cool in fridge. Once firm, wrap individually in wax paper.
Recipe from Home Cheese Making by Ricki Carroll (but also check out books at Cultures for Health).
LACTO-FERMENTED SAUERKRAUT
This is what I love so much about all this food making. Now, you use the whey (liquid) that drained from cheesemaking to ferment your cabbage! Chop up head of cabbage and cram into a jar. Add cup or so of whey and salt (about a tablespoon). Press cabbage down and add water to reach top of cabbage. Cover tightly and let sit on counter for 3-4 days. It's now ready to eat and you can put it in cold storage for a long time (traditional style of preserving food). This is loaded with pro-biotics (cabbage and brine) and you can use the leftover brine for soup stock. Add a couple of tablespoons of the liquid to meals. As with all fermented things, use your judgment. The taste may take some getting used to, but if it smells and tastes horrible, then throw it out and start again. It may be the the "wrong" kind of bacteria (did you use a clean jar?) took over. I haven't had this happen yet, every batch has been tasty. I like it more and more over time. You can use this process for almost any vegetable and fruit. Read more in Nourishing Traditions.
GINGER TONIC.
I'm not going to tell you about this one until I have more success at it. This batch went moldy. (Never consume anything with mold).
I am a beginner at all this stuff, so if you want more expert advice, you could see if there is a local chapter of Weston A Price where you live. I have learned so much from Nourishing Traditions, Wild Fermentation and then our dear food guru Kristen, who also publishes Edible Missoula.
Enjoy and let me know how it goes. Feel free to send stories and pics of you want!
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