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Makes 1 quart1 quart whole milk, preferably raw but not ultra pasteurizedabout 1/4 cup buttermilk culture*This is the easiest of all the cultured milks. Place milk in a glass container, add the buttermilk culture, stir well and cover. Keep at room...
Makes 1 quart1 quart fresh whole milk, non-homogenized1 Tbsp. starter cultureThis is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and can be drunk like milk and used in infant formula....
3 medium or 2 large organic beets, peeled and coarsely chopped
¼ cup whey (optional)
1 Tbsp. sea salt
filtered water
This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with...
1 cup good quality cream1 envelope piima powder*Piima culture (also called vili or Finnish culture) is derived from the milk of cows that feed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when...
Makes 2 cups1 pint good quality cream1 Tbsp. starter culture Cream cultured with the piima culture is similar to European-style crème fraiche Use the best quality cream you can find. Raw cream is best but pasteurized will do. Do not use ultra...
1 pt good quality cream1 Tbsp. commercial or whole-milk buttermilk or commercial creme fraiche European-style sour cream, called crème fraiche (and pronounced “creme fresh”) is a key ingredient to French cooking. It has a delicious flavor and is...
2 medium onions or leeks, peeled and chopped2 carrots, peeled and chopped4 Tbsp. butter3 medium baking potatoes or 6 red potatoes, washed and cut up2 quarts chicken stock or combination of filtered water and stockseveral sprigs fresh thyme, tied...
1 whole free-range chicken or 2 - 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
feet from the chicken
4 quarts cold filtered water
1/2 tsp salt per quart of water
2 Tbsp. vinegar
1...
2 quarts chicken stock1 cup brown rice1 cup finely diced chicken meat and/or chicken liver and heart (leftover from making stock)1 1/2 cups finely diced vegetables such as carrot, celery, red pepper or string beanssea salt or fish sauce and...
