Basic brine suitable for fermenting vegetables.
Basic whey, found in fermented milk (yogurt), can be obtained by straining yogurt using a cheesecloth, stocking, or any other creative way you can think of. The yellowish liquid that is strained out is the whey, and can then be added to foods to promote a type of fermentation called lacto-fermentation. Lacto-fermentation helps to preserve food as well as boost it’s nutrition. You will see whey used in my future receipes, which include mayo, ketchup and probiotic lemonade.
Basic whey used in lacto-fermentation.
Do-It-Yourself, eco-friendly, non-toxic dish soap. This recipe is super easy and takes about 5 minutes to make.
When our family decided to stop buying processed food, cereal was probably the first thing to go–hubby was pissed. My reason for this madness was the obvious: breakfast cereals are full of sugar, sodium, chemical preservatives, and artificial flavors and are so highly processed that they contain no nutritional value until synthetic vitamins are added
With hints of cinnamon, vanilla, coconut and honey, this super simple yet yummy granola recipe will be a breakfast hit in your home! Serve with your homemade coconut milk, almond milk or yogurt for a satisfyingly, healthy meal.
When my daughter started crawling, and putting everything she could find in her mouth, I really started questioning our household cleaning products. Although I had an idea that they were somewhat toxic, I never realized the full extent of their destruction until I started to do more research. Turns out, the common household, multi-purpose cleaner is far more toxic than I’d imagined, and inside the home, it’s our little ones, pets, and elderly who suffer from these products the most.
Everyone is always surprised at how easy it is to make yogurt. When I first learned how to make it, I remember thinking, “If it’s really that easy, then why would people bother buying it? Obviously there’s more to it than 2 ingredients, and 5 steps, right?” But honestly, it’s really is that simple, I haven’t bought it since I’ve started making it, and neither will you.
Yogurt the way it was meant to be–a custard like texture, full of probiotics your tummy will thank you for.
This recipe turns out to make 2 Litres of yogurt (naturally, because you’re using 2 Litres of milk), but feel free to half this recipe if you’d like to make a smaller batch.
Delicious, nutritious and gluten-free, mock-muffins that the whole family will enjoy!