"And you shall love the Lord your God with...all your life" Mark 12:30
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Line up of nuts, dried fruit, and spelt sticks
This afternoon as I was refilling the snack jars (just ones I have purchased over the years at a local second hand store) on our counter, I realized that accessibility and eye appeal are two things that draw my family towards eating healthy in between meals. Of course, when my children were younger I needed to regulate their snacks so they would also eat healthy meals at our scheduled meal times, but now that my kids are older they tend to just grab from one of these jars, take some home made granola out of a nearby drawer, or cut off some cheese from one of the wheels in the cheese drawer in the refrigerator.
Our cheese drawer
Snacking is healthy when you are truly really hungry and you set out to meet your hunger with food that is nourishing for your body. So, if you want to start changing your family's snacking habits, maybe you could start with a healthy array of snack foods that are accessible and eye appealing to your family members. Happy snacking!
Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined. The reason I started with Brie is a personal reason though...I absolutely love it, crust and all. Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie. But all of that aside, I tend to think the mold is what makes the cheese. And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese. Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.
To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.
Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…
Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.
The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.
First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey. If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon. Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.
Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter. It's that simple.
This is a recipe that is my go to for those days I need to make cheese, but then again the day does not leave me a lot of time to fit in a lot of extra making steps. Just a little history first: Chichahua is a cheese that was first made by the Mennonites who immigrated to Mexico and northern Belize. The process for making this cheese you may notice is a bit similar to Cheddar, and the taste is very similar too, but it tends to be a lot more forgiving.
To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
after sanitizing my cheese vat, the thermometer, and stirring ladle, I
pour all 8 gallons of milk into the vat and set it to medium-high heat
on my largest burner. Until the milk is heated to 90 degrees
Fahrenheit, I stir the milk every couple of minutes while checking the
the milk gets to 90 degrees. Turn off the heat and sprinkle 1 teaspoon
of mesophilic culture over the top of the milk. I ge…