Lots of NT ???'s-Newbie here

[tbone]

I'm new to Traditional Foods style eating and am trying to incorporate it wherever I can. I was at Whole Foods earlier and decided to try the raw, aged cheese ( until now we just used the sliced kind in plastic wrap : ). So I asked the man at the counter for some advice on which one and he said that raw milk cheeses cannot be given to kids under 5. Is this really true?

Also, I've not been successful at finding a raw milk source locally, so I bought organic pasturized but not homogenized. What are your thoughts on that? It was much more expensive than the regular organic whole milk. Is it worth the extra bucks since it's still pasteurized?

And can toddlers drink Kefir? I bought some until I can work up the courage to make it.

I've been using Coconut oil lately. I saute a lot and the coconut oil seems to get white and frothy, is that just how it cooks? I also have to use a lot more then I did when I used other oils, is that normal too?

Okay, I think just one more question. Bone broth. So do I just save all the bones from the chicken dishes we have for dinner? Do I just wash them off and freeze them then make a stock when I have a lot of bones?

Oh, I just thought of another -- I don't understand the process of freshly grounding your on flour. I mean I'm completely stumped and don't even know how to ask more specifically. :

Can anyone help me out with all of the above?:
I really want my family to give Traditional Foods a try and I love the idea of just going back to the basics, but the learning process can get a little overwhelming.

Thanks in advance!

[Tcarwyn]

[QUOTE=tbone;7755562]he said that raw milk cheeses cannot be given to kids under 5. Is this really true?



And can toddlers drink Kefir? I bought some until I can work up the courage to make it.



Okay, I think just one more question. Bone broth. So do I just save all the bones from the chicken dishes we have for dinner? Do I just wash them off and freeze them then make a stock when I have a lot of bones?

Oh, I just thought of another -- I don't understand the process of freshly grounding your on flour. I mean I'm completely stumped and don't even know how to ask more specifically. :

QUOTE]


If raw cheese was somehow dangerous for kids under 5, there would not be any children under 5 left alive in europe . Total nonsense!

Kefir is great for kids...I think some folks are worried about the potential alcohol content, but IMO it is so low, I dont worry about it

Bone broth: yes, I do just save bones from meals we eat. I never buy chicken parts anymore, just whole pastured local chickens, but I save all bones from beef we eat ( or seafood etc)

we dont really eat grains, so no comments on that

tanya

[spughy]

My 16 month old toddler eats a lot of raw cheese. She's the healthiest looking toddler I know She drinks milk kefir - I don't have my water grains yet, but she can have some when I get them.

Don't bother washing bones - I just throw all the chicken bones & cartiledge and whatnot in a bag in the freezer after dinner. Any bugs on them from people chewing them will be cooked anyway and washing will just wash some goodness away.

In order to grind your own flour you need a grain grinder. Do a google search and you'll see what a variety there are of THOSE puppies. I am wanting to get one myself but I'm having a hard time justifying the loss of counter/cupboard space to DH. Our kitchen is pretty crammed full of stuff as it is.

[tbone]

Thanks for your answers! I gave ds the raw milk cheese yesterday and he loved it!! He kept coming back to me and asking for more- this from a child who really dislikes eating.
I looked up the grain mills, okay I get it now, you make wheat flour from wheat berries. I kept having this picture of large wheat stalks like you see in farms ( or in my case commercials of farms). Forgive me, I know next to nothing about cooking from scratch.

Need to -- can anyone tell me if it's normal for coconut oil to get white and frothy when sauteing?

And about pasteurized but not homogenized milk? It's costs about double, regular organic milk. Is it worth it?

[Tcarwyn]

yes, if it is all you can get I think I would go for the unhomogenized stuff IF it is VAT pasteurized (low temp) AND from grassfed cows....otherwise I would skip the milk all together.
My co never really gets frothy....

Tanya

[tbone]

Yup, it is from grassfed cows but I don't know if it's VAT pasteurized, it just says pasteurized. I guess I'll stick with it.

I suppose I need to get a different kind of CO then!! I thought it was kind of strange. The kind I have is Jungle Products EVCO, got it at Whole Foods.
Any recommedations?

[quietserena]

I use Mountain Rose herbs CO. Best deal for the price.

There's a link in the upper left the says "Buy Herbs" - if you get it from there, a little bit of money goes to MDC.

[motocita]

my coconut oil does not froth either. what brand did you buy? is it UNrefined? the one we use is called tropical traditions. the unrefined one is only recommended for medium heat, i believe. this is the one i have, and if it gets too hot it gives off an odor that is a bit off. mine has never gotten to the point of frothing.

[motocita]

raw cheese in this country has to be aged for a minimun of 60 days, to make sure there are no pathogens, i believe. so yes, it IS safe to give to children, and much much healthier in my opinion. i have a mom friend who says her toddler's eyes became sparkly when they changed over to raw cheese.

[tbone]

Originally Posted by motocita

my coconut oil does not froth either. what brand did you buy? is it UNrefined? .

Jungle Products brand from Whole foods. I think it is refined, that's probably my problem! And about your friends child's eyes getting brighter, it's funny you said that because I was just noticing ds's this morning before I read your post. I kept thinking what gorgeous eyes he has!

Thanks to everyone for your help!!!!!

[spughy]

Originally Posted by motocita

raw cheese in this country has to be aged for a minimun of 60 days, to make sure there are no pathogens, i believe.

Just as an aside (sorry for the thread hijack!) I was watching a PBS show yesterday on molds in food and they showed that the French think we're very strange to need cheese aged 60 days. They will happily ship us 60-day old cheese, but they think we're crazy bacteriophobes. And not as healthy because of it. They are totally right, IMHO.

It was a great show - I learned about this crazy fungus-infected corn that's a delicacy in Oaxacan cuisine that I'd never heard of before! Now I want some.