Tag Archives: raw milk

Candida? Thrush? Eczema? Kefir!

Read my article on Selene River Press: Candida, Thrush, or Eczema got you Down? Try Kefir! 

cultured-dairy-kefir-actual-size

B-e-a-utiful Kefir Grains…photo by Sandrine Love

Want to know more? Find recipes for making kefir with grains, a starter packet, or from a previous batch of kefir in my latest book, Culturing Dairy (Part II of the series on Cooking Techniques for the Gut and Psychology Syndrome Diet (GAPS) )

Advertisements

Leave a comment

Filed under ferments, Food, GAPS, Kefir, raw milk, Recipes, traditional foods

Looks like sour cream, tastes like sour cream…?

For more information about sour cream in America, and recipes to make your own with ease…check out my latest article on Selene River Press

Fresh, raw cream

Fresh, raw cream…the source of sour(ed) cream

Photo by Sandrine Love

 

 

Leave a comment

Filed under ferments, Food, raw milk, Recipes, traditional foods

Lactose-free? This Yogurt’s for You!

raw-milk-yogurt-lrcf

Beautiful, silky, and lactose-free raw yogurt!

I am blessed to be living in a cow-share state, Colorado…a cow-share state is one where individuals can access delicious, nutritious, clean, fresh raw milk. I am also blessed to be a part of a cow-share at a biodynamic dairy farm in Boulder, Light Root Community Farm.

 

I was invited to teach a class on how to Culture Dairy at the farm last week. I taught those who attended the traditional techniques of making yogurt, creme fraiche, and kefir with raw milk and raw cream. I also went over the benefits of raw versus pasteurized milk and cream.

 

Culturing milk and cream is a very easy thing to do once you know how to do it…and there are a myriad of benefits to doing so. Even organic liquid milk can be hard for the body to digest because of the presence of lactose, a milk sugar, and casein, a milk protein. Culturing milk or cream will predigest the lactose and the casein for you, which will make yogurt, creme fraiche, and kefir easy on your digestive system.

 

Cultured dairy products are a large part of the GAPS (Gut and Psychology SyndromeTM) diet…because they are easy on the digestive system and contribute beneficial bacteria to the digestive tract, as well as live enzymes and soothing lactic acid. Many people who have dairy “sensitivities” and allergies, or “lactose intolerance” stay away from dairy because they think that they cannot tolerate them. But they need not do so.  All cultured dairy…all yogurt, all creme fraiche, all kefir…was meant to be free of lactose…and you can make your own at home, with ease.

 

The quality of being free of lactose is achieved by doing what I call “culturing long”. The vast majority of yogurt or other cultured dairy products that are commercially available are not cultured for a length of time required to ensure that the lactose is pre-digested by the lactic acid producing bacteria, or lacto-bacilli. I learned this when I started teaching others about the GAPS diet, and the Dairy Introduction Protocol of the GAPS diet, i.e., when I was looking for a “therapeutic grade” yogurt for my clients and students. Easy peasy. Just allow your milk or cream to culture at 110 degrees F for a minimum of 24 hours. (I like to suggest that folks allow the culturing to go on for 36 hours or so.) Once you do this, viola’! Lactose-free cultured dairy products! Yes, you, too, can eat yogurt (or creme fraiche, or kefir) again!

 

Here’s a quick recipe for  RAW yogurt. Note that if you choose to use pasteurized milk, you MUST heat it first to 180 degrees F and then cool it to 110 degrees F prior to culturing, in order to kill off anything that may be growing in the milk that was sterilized (pasteurized). Also, be sure to use the highest quality pasteurized milk available: organic, whole, non-homogenized, no fillers, from pastured cows if possible, never UHT.

 

Yogurt

1 quart raw milk

1/3 cup or more yogurt, whey or starter

  • Pour milk into a heavy sauce pot. Slowly heat milk to 110 degrees F on the stove. (A digital thermometer makes it easy to track the temperature.) When it reaches the desired temperature, pour the milk quickly into a thermos and hold for 24 hours-36 hours. (Here is a thermos which will do so, and a canning funnel that will help you pour it with ease.) Alternatively, you may also use an electric plate, dehydrator, or a gas stove with pilot light on only.
  • If you have a yogurt maker, stir and place in yogurt maker for 24 hours. Then place in glass jar and refrigerate.

 

Learn more about the benefits of cultured dairy and more culturing techniques in my latest book! It is available as an ebook, a pdf, and a print edition: Cooking Techniques for the Gut and Psychology Syndrome Diet, Part II: Culturing Dairy.

 

More about biodynamic farming and biodynamic dairy farming

More about Light Root Community Farm

More about Raw Milk

More about the GAPS Diet and how diet can heal your leaky gut and the symptoms that come with it

 

 

Until next time, enjoy!

 

 

 

Please note that the above links to products are affiliate links.

Leave a comment

Filed under ferments, Food, GAPS, raw milk, Recipes, traditional foods

“Mom! Is that butter?!”

Was the call from my eight year old son this morning. I had just offered him a graham cracker that was covered with what we call “Nature’s frosting”: butter. Organic butter, that is…a good half inch high. Why did he question whether it was butter, you ask? Ah, the tale I will tell! Can anyone guess?

Organic butter: White :(

Organic butter: White 😦

The COLOR. The color of the butter was very light yellow to almost white. The color my son is used to seeing is YELLOW. Is this significant? YES. The color of the butter will let you know that the cows ate GRASS. We KNOW that what cows eat is highly significant: to the cows, the Earth, and our bodies.

What is very interesting to me (and should be to you also) is that the butter was ORGANIC. This is significant also… It tells you that even though butter may be organic, it in no way means it comes from grass-fed or pastured cows. (It does currently guarantee that the grains the cows are fed are organic– which will guard you from the GMO-laden feeds used in conventional dairies. ) Why should you care?

Folks all over the country are starting to wake up to preferring grass-fed or “pastured” dairy products including butter, milk, cream and cheese. Grass-fed or pastured dairy is nutritionally superior to dairy that comes from grain-fed operations. And not only that, but it also comes from cows that are raised on pasture, as Nature intended them to be… Not in the confinement feeding operations (CAFOs, confined animal feeding operations) that became so popular in this country in the eighties.

Beautiful YELLOW grass-fed butter!! Homemade!

Beautiful YELLOW grass-fed butter!! Homemade!

So in this case, “the eyes have it”: rich, yellow butter IS better. And use it liberally, folks. Nature’s frosting.

Leave a comment

Filed under Food, Health and Wellness

A note that came in today…thank YOU!

Monica Raw Milk

Serving raw milk on Capitol Hill after the Raw Milk Rally, May 2011

Monica,
I have been meaning to email you for over a year now.  I met you at the raw milk rally at the national mall a year and a half ago, at that time I told you how your pro-bono class you held at your son’s Waldorf school revolutionized my ideas about nutrition.   I just wanted to thank you for your work.  Seriously, that night when I heard you spoke, a light bulb went on and I said, NOW I understand.  I had always prided myself in trying to eat “healthy”, but now I understand the healing power of nutrient dense food.  While, my children have never dealt with any serious health issues, I have seen improvement as we have made simple and small changes. I usually did most of our cooking, but soon after listening to your presentation we embraced raw milk, cheese, yogurt, butter.  We dropped vegetable oils, love coconut oil, homemade stock soups, fermented pickles, salsa and KETCHUP.  I can’t thank you enough for the path you set me on.  We now enjoy raw liver, cod liver oil and robust health.
Thanks again,
A mom in Silver Spring, Maryland
Thank YOU, dear mom, for writing! I so appreciate it!!

Leave a comment

Filed under Testimonials

Eggnog Made Right is a Super-Food!

Yes, it’s true! Eggnog a super-food! But this is not your ordinary, store-bought eggnog. It is not even the organic eggnog available on supermarket shelves. It is eggnog you make yourself, from pure, nutrient-dense ingredients in their most natural state: clean, pure, fresh milk, raw egg yolks from pastured hens, fresh grated nutmeg and perhaps a dash of cinnamon. Some folks like to add cream, but my experience with fresh raw milk is that it is do rich, the cream is not needed.

Let me tell you how I happened upon this: I was working at the annual Weston A. Price Foundation conference in Dallas last month, Wise Traditions 2011, coordinating all the food and acting as liaison between WAPF principles and the kitchen staff for 1200 or so participants. Long days, lots of running, to put it mildly. I needed my body to keep up the pave, and I needed my mind to stay clear. I was blessed to work with Mike Mudrak, (who was what I called a “runner”; others would call him a “gopher”, amd oh what a running gopher he was!) I got to meet Mike’s wife Judith. (Judith runs an annual tour to her native Switzerland every year through WAPF.) Every morning, they started their day with eggnog. This was a simple recipe: raw milk and raw egg yolks; often 5 yolks to about 8-12 oz. of milk. Stir. Down the hatch! I was a disbeliever-and then I tried a glass. (Truth be told, Judith took it easy on me and I started with a small glass and 3 yolks instead of their usual 5 or 6.) Wow! Nutrient-dense Nirvana! That cup of power got me through for hours! And my thinking was sharp and clear, even though I had been working for days!

So just last night, I was craving calcium and fat. I had just enjoyed a delightful meal of potatoes, onions and kale cooked in bacon fat with German sausages from our local meat market. Still hungry. Then I remembered: eggnog. I had all the ingredients right in my fridge. Yum yum. Down the hatch! Delish! That’s when it occurred to me; I started thinking… eggnog made well is a true super-food! All of the live enzymes, good fat, healthy bacteria, and available protein in the fresh milk plus all the nutrients in the incredible egg yolk! Some cinnamon for stoking the digestive fire…

If you are blessed in this country to have access to fresh, clean, raw milk and pastured eggs, make this super-food for your family! Especially your children! Don’t hold back! They need the calcium and the fat and the choline in the yolks for their brains! Enjoy! Enjoy! And happy holidays to all of you who celebrate the season!

P. S. I do not encourage you to try this with pasteurized milk or cream. Organic or not, from grass-fed cows or not, pasteurized milk is hard to digest for most people and is just not worth it. A possible compromise: use watered down organic, whole milk, plain yogurt with pastured egg yolks. Just “up” the number of yolks and add vanilla and a bit of maple syrup to counter the sour yogurt taste!

23 Comments

Filed under Food, Recipes

A GREAT article on raw milk

Check this one out, by Ted Beals, MD “Those Pathogens, What You Should Know“.

I personally love bacteria, especially lactic-acid producing bacteria…the ones I teach folks to grow in the process of lacto-fermentation..and culturing!

For more great info about real raw milk, see www.realmilk.com and the Farm to Consumer Legal Defense Fund. And if you care about your right to choose what food you eat and where you purchase it, JOIN the FTCLDF!

2 Comments

Filed under Food, raw milk