My dear cousin gave me some of her kefir grains about 7 years ago and I have shared and shared them with friends and beyond. She got them from one of her seminary students who had smuggled them in the country from Bulgaria which had been in his family for generations. She was taught to … Continue reading
Sweet and Hot. Begin anything and everything with garlic. Salsa, Pesto, Aoli, the possibilities beginning with garlic are endless, and besides that it is easy to grow. When I see recipes that say “one or two cloves of garlic” I laugh. Even if you hated garlic, you should eat it because of all the health … Continue reading
The cheese hung up all night, hanging inside a large stainless steel pan which was covered so nothing could get to the cheese. Now it is time to salt the cheese to firm it up and expel more whey. It takes three tablespoons of salt for two gallons of milk. I measured out 9 tablespoons … Continue reading
I made butter today, lots of it, because my refrigerator was too full and was getting warm. With the skim milk I wanted to try a new recipe for feta cheese. The raw milk that I skim the cream off for butter is still so rich, I bet it has as much fat in it … Continue reading
grassfood. 