Monday, 28 May 2012

Eating Organic

Here's a tongue twister for you: free farm fresh eggs! That's what we received on Sunday from a gentleman that we know. His hens are laying quite well, so he gives away the overage to his friends.

That is part of living naturally, eating organic, and being part of the bigger picture: if you can't provide something for yourself, barter with those who do, but stay local. Oftentimes there is someone in your community who grows/makes something that you never knew. Put up signs, or just use word-of-mouth in the coffee shop to let people know you're interested in buying organic. Especially bigger-ticket items like if a local farmer is butchering a cow, you can buy top-quality beef and freeze it and feed your family for a long time, knowing your meat has no additives or preservatives!

Sunday, 20 May 2012

Making Yogurt-Cheese

So as a continuation of making yogurt, we're going to learn how to process it into cheese. Yogurt Cheese is supposedly milder and can substitute for either sour cream or cream cheese. It's also fairly easy to make.

1) Take some cheesecloth and wrap a portion of your yogurt.
2) Rig this bunched-up cheesecloth so that it hangs suspended over a plastic bowl (I tied either end of my cheesecloth-package with string underneath the bowl)
3) Set in fridge (for milder cheese) or in an undisturbed place (for stronger cheese) for up to 48 hours.

The liquid that drips out is whey, and you're left with the cheese inside the cheesecloth. The whey can be a refreshing drink... remember little Miss Muffet who ate her curds (cheese curds) and whey (to drink)? Obviously her parents had lots of milk in the house and liked to process it into different edible things!

However just be careful you don't make the same mistake I did... I didn't suspend my cheese high enough above the bottom of the bowl... and a LOT of whey dripped down and the hanging cheese sat in the liquid, which completely defeated the whole purpose. So make sure it's a deep bowl and high cheese!

Wednesday, 16 May 2012

Making Yogurt

Everything tends toward disorder, says my father. That's why it feels like we're constantly cleaning house! Well the same principle holds true in the biological/chemical realm, which is where we get fermentation. Today we're going to use that to our advantage to make tasty homemade yogurt.

What you will need before you start:
- a non-metal mixing bowl and spoon
- store-bought yogurt (any size) which contains NO colours, flavours, sugars, or pectin. It must say on the container "contains live cultures" to work!
- milk
- honey to taste and your favourite berries

1) To the milk, add the store-bought yogurt (one part yogurt to six parts milk).
2) Heat mixture a little higher than room temperature. Behind the fridge is a good place, or in a very low-heat oven or on a heating pad. Keep heated for 4 hours for mild, drinkable yogurt, or 8 hours for dense, stronger yogurt.
3) Set aside some of the yogurt to start your next batch
4) Add flavours to your yogurt and put in the fridge and eat up!! Yogurt should keep in fridge for up to two weeks.

Please note I am learning along with you. I have not tested this recipe out yet - I will be making it today. Please feel free to leave comments, how your yogurt turned out, what "tweaks" you did, etc.!

Tuesday, 15 May 2012

May 15, 2012

Step one of living naturally and self-sustained.... create a web presence! Welcome to my blog of how to be less chained to everything around  you. In this blog we will journey together towards independence and rediscover our roots. Although this is all aimed at those living in Manitoba, Canada, the tips, advice, and ideas are applicable to everyone.