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NT mamas February thread - Page 5

post #81 of 243
Queen Gwen-I didn't use natural sea salt, just the plain boxed sea salt that is most likely processed. I bought some natural stuff today, but not the Celtic because it's way too expensive for me. This stuff looks pretty good. I think I will let it sit for a week or so and see what happens. The colors are nice and vibrant and they look good, but they are salty. I thought that the fermenting process eliminated the salt taste. I will try the recipies you had success with and see how that goes. I'm looking forward to trying the "punch".
post #82 of 243

sea salt

I have used a few varieties of celtic sea salt for fermentation, each yields a different flavour. I would be leary of using refined sea salt because the crucial trace minerals are lost in the refining process. These minerals are needed for the fermentation process. I think that it will still work with the refined sea salt but may not yield as nutrient and mineral rich as the unrefined.

I also find that once crushed the unrefined sea salt goes along way. We buy a one pound bag for about $10 and it lasts us about 3-4 months. I find it very concentrated.

Thanks for all the warm wishes about the loss of my Aunt. We are leaving this morning for the memorial. She was so young only 56. She died of a brain anerism very suddenly so I am still trying to come to terms with the fact that she is gone. I find talking and writing about it helps. It will be good to be home with family and see my Uncle and Cousin. Family is so important in times like this!

So everyone have a great weekend. I made a whole schwak of fermented goodies to take on the journey. My family is up for anything as long as its food! The grape kefir went over really well at Yule so I am bring white grape this time and tzakiki with buttermilk corainder cripsy pancakes, lazanga with homemade noodles from soaked spelt. I even made the ricotta, using a recipe from wild fermentation!

IF anything the food will nourish our hearts! A little wine won't hurt either!
post #83 of 243
We recieved a freezer bag of wild deer bones for soup making yesterday.

How would you all reccomend making stock/broth the nt way?

Thanks!
post #84 of 243
Quote:
Originally Posted by earthchick
Re: the chocolate muffins (which sound so yummy!). I am assuming it's okay to soak them in something other than kefir? Like water mixed w/ buttermilk or yogurt? I haven't gotten to the kefir-making stage yet....
You could definitely give it a try! I notice a definite difference since I started using kefir in my recipes, just because it rises so well (it has a small amt of yeast as some of the culture). So they may not turn out quite the same, but I'm sure they'll be yummy anyway.
post #85 of 243
Quote:
Originally Posted by andrea
How would you all reccomend making stock/broth the nt way?
I don't know that there really is an NT way to make stock, per se. But what I would probably do is follow a recipe (or proportions) for making beef stock - I think I'd brown the bones first (400F for 1 hour), just to get a good flavour. Maybe a lot of thyme to sort of offset the wild flavour? Nutmeg seems to be a common addition in the deer stock recipes I've found online. Another thing you could do is use 1/2 deer bones, 1/2 beef bones to make a less wild-tasting stock.
HTH - and I'm very very curious to hear how it turns out!
post #86 of 243
MM -- I am sorry to hear about your aunt. This and other news has me thinking a lot lately about family. The goodies you have prepared sound super and very thoughtful. I am impressed that you could pull that all together.
post #87 of 243
Well no one seems to have tried the yogurt-herb bread...hmm, doesn't give me alot of confidence about trying it since it seems like it would be a pretty easy recipe. I was reading about what 'superfoods/supplements' the book recommends and one of them is clay. Has anyone on this thread ever taken this? If so, results?

Mountain mom blessings on your family travels.
post #88 of 243
Quote:
Originally Posted by *solsticemama*
Well no one seems to have tried the yogurt-herb bread....
I made it once a while back, the flavor was good but it was very moist - too wet for using as a sandwich bread, toast or anything like that, the texture was more like a very dense, gooey banana bread (different flavor, of course). Lately I've been focusing on standard yeasted bread recipes using sprouted flour, so haven't revisited the yogurt herb bread yet. It was tasty, I'll probably make it again.
post #89 of 243
Quote:
I notice a definite difference since I started using kefir in my recipes, just because it rises so well
I noticed this too. The kefir really tenderizes the flour and so far everything that I have used it for has been successful. I'm trying the yeasted bread for tomorrow. I need a lighter dough for dinner rolls.

I made bison stock yesturday and instead of throwing away the fat that collected on the top, I saved it. We had bison/black bean burritos's on sprouted tortilla's and I added some of the fat to the ground bison (not a lot, like a tbsp.) and it really made a big difference. Bison is so lean and can almost be too dry. It gave it a wonderful flavor and added some much need moisture. Just a little tip for anyone who prefers bison over beef.

I think I'm going to make apple cider (the alcoholic kind). I got Wild Fermentation from the library today and it seems so easy to make. I love apple cider in the summer and it would be so great to have my own. Anyone ever make it. I can get a big jug of organic apple cider juice at the healthfood store for a really good price. It's pasturized, but it has no additives in it. Do you think it would work? It would be so easy because it comes in a huge just that would be perfect for brewing the fermented cider.
post #90 of 243
Quote:
Originally Posted by cjr
I got Wild Fermentation from the library today
Me too! Just picked it up- it looks like the kind of book I'd like to own.
post #91 of 243
I just wanted to add that my bison stock was very gelatinous. I mean it looked like those jello jigglers that people make. I had to cut into it to put it into smaller containers and then try to pack down the "jellO". Good stuff. I think I will make bison stock more often.

I made bison meatballs for supper. Oh, wow were they good. I followed the meatloaf recipe in the NT book, but I substituted chopped kidney for the heart. I chopped it up as small as I could. I omited the sauce/ketchup. I basically sauted carrot, and onion in some olive oil and butter, then added some sea salt and pepper. I also added about a tbsp of the bison fat I skimmed from my stock. I then took 2 slices of frozen sprouted grain bread and cut it up into small cubes, soaked it in about 1c. of whole milk. Then I mixed up 2lbs of bison meat with the meat off of not quite 1 beef kidney. I added the egg and bread to the meat mixture, then dumped in the sauted veggies and mixed it all up. I made balls with the meat and put them into the pan I sauted the veggies in. Once the pan was full I put a lid on it. I cooked them for about 15 min before I took the lid off and turned them over. I let them finish cooking with the lid off until all the liquid had evaporated and cooked back into the meat. Took them out of the pan and transfered them to a dish to keep warm in the oven.

We had them with kamut spaghetti and home made marinara sauce. WOW! they were the best dang meatballs I have ever made. I know spaghetti isnt the best, but I need the old standby to see if the family would go for the meatballs. Dh said they were really good, then I told him there was kidney in it and that's where all the flavor was coming from. He got "the look" and I said tough. If I told you then you would have picked them apart, now you know you like them and you will happily eat them. The moral of the story is, if you can't get your family to eat kidney's then hide them in the meatballs.
post #92 of 243
Yum! Sounds delicious! We are eating out of our freezer/pantry waiting for payday and had frozen "chicken tenders" along with a can of kidney beans, brown rice and a can of mandarin oranges. Not as yum but certainly better than nothing. Sigh. Bison meatballs with kidney...have to try that one some day. On a positive note, my husband has fallen in love with raw milk. He totally made faces when I used to serve him organic whole pasteurized milk but he just loves it "fresh from the cow." It really is a different texture. Less of that painty, tongue-coating feeling for sure and great taste. I told him he was born to be a farm boy. We are increasing our order to three gallons a week now that the cowshare program is up and running at last. The one area that seems really easy to go NT is dairy, at least for us. Bit by bit, I keep telling myself, don't get discouraged. It'll all happen eventually.
LeeAnn
post #93 of 243
This is a silly question but I was wondering is Bison beef? Or some other animal and if you are allergic to dairy including the flesh of cows can you eat Bison?

Thanks
post #94 of 243
Quote:
Originally Posted by secretgarden
This is a silly question but I was wondering is Bison beef? Or some other animal and if you are allergic to dairy including the flesh of cows can you eat Bison?

Thanks
Bison is also known as buffalo. I don't know about the allergy thing. It is a different animal completely, so I don't think it would be an issue.

btw, cjr- those meatballs sound awesome. I totally have to learn to disguise organ meats or dh will never eat them.
post #95 of 243
Bison is buffalo and I am so thrilled with my source. I got the soup bones from her as well and they made awsome stock.

I wish I could find raw milk. I don't think I could get dh to go for it though. I'm in Canada and have had no luck finding a source. I have found a source for organic whole non-pasturized milk and cream. The cream is soooo expensive, $4 for 1c. I'm trying to get some cultures to make buttermilk, sour cream and cream cheese.
post #96 of 243
My uncle owns a bison farm just north of edmonton

(I'm just subscribing really)
post #97 of 243
I was wondering if someone could tell me how to use my dehydrator to make yogurt?

A recipe and instructions please. I have the Ronco dehydrator and it says you can use to make yogurt but I don't have the recipe booklet or directions anymore so if any of you use your dehydrator to make yogurt would you please share some info with me??

Thanks

P.S. Thanks for the Bison info
post #98 of 243
Hi everyone, thanks again for the warm wishes. My Aunt's memorial was very lovely. I was so happy to see my relatives and especially my grammy. She is the one who taught me german cooking as a child...things like craut, choghen, rolling sausage etc...

Gale Force...I would have prepared these foods anyway for the weekend. My dh is on nights right now...works 7pm - 5 am so on the weekend I tend to stay out of the kitchen and have food ready to go so we can spend mega family time together. The lazanga was an experiment (especially the noodles) but it was yummy and worked out well. Homemade lazanga noodles are super easy to make. So it wasn't too much of a stretch to get it done, I did however stay home Thurs. instead of going to playgroup but that was more to get my business under control before leaving.

We just had the yummiest elk sausage! With super hot musturd, purple potatoes and dino kale.
post #99 of 243
Quote:
My uncle owns a bison farm just north of edmonton
What is there farm called? I buy mine from Vital Bison. They have wonderful products. They are all frozen, unlike the beef rancher, but still very good quality. I bought frozen beef from a rancher that was just horid. I'm sure the re-froze the stuff. I have never had a bad experience with Vital Bison.

Mountain Mom, did you use your own fermented mustard? I started mine yesturday, but I made the honey version. It smells so good and hot. I'm glad the memorial went well.

We just had friends over for dinner and she has a Wisper grain mill she just pulled out of storage. It was a gift from her dad two years ago. I am so envious. She offered to have me over to grind some flour for my freezer. So, I think I will order some whole grains Mountain Mom, when you put the next order through. She was so interested in the whole NT concept, and good nutrition in general. I'm very envious of her. She had no problems at all BF'ing and she is trying to cd, but not doing well. I gave her a bunch of diapers and covers to try.

I made the NT buttermilk bread for dinner. I made dinner rolls. They were fabulous. The first time in ages that whole grain bread has worked for me.
post #100 of 243
Hey CJR! Yes we used the fermented musturd. It is sooo hot like wasabi. It makes me sweat!

The grain order I will be putting through probably on Friday if it all lines up with everyone.

to you just cause I think you are a great Mom!
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