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What to do with a ton of garlic scapes?

By Jerri What to do? FERMENT THEM of course! Garlic scapes are the curly part of the garlic stalk that shoots up before garlic is ready to be harvested. You remove the scapes so that the energy for growth goes toward the bulb in its final stage, and not the upper part of the plant. They can be used just like garlic, so why not try fermenting them? I planted these last fall, with my Sarge watching for squirrels: What a difference today! So these were sitting on my counter in some water, but I just wasn’t ready to put them in a recipe. I could have refrigerated them for a few weeks, but hey, let’s see what happens when...

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WAKE UP! Activating Dried and Sleepy Milk Kefir Grains

by Jerri Dried Milk Kefir Grains are awesome to work with, or to have on hand as a back up for current grains. NWFerments can help you get started if you've always wanted to start on that probiotically awesome journey! You'll notice the dried grains will have some larger pieces along with some smaller pieces, and that they are brownish in color€.oh, and they smell a bit pungent! All normal so make sure you have a good quality, regularly pasteurized milk to get started. I lucked out with some organic milk that was marked down, but still had plenty of days before its best by date. You'll need a quart jar, and just 1 cup of milk to get started....

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FAQS - Heirloom Thermophilic Yogurt

FAQs: Can I use Ultra Pasteurized milk? There is nothing else at the store. NEVER EVER use Ultra Pastuerized milk or Flash or UP or UHT or HTST milk. It's cooked, dead milk, and cultures cannot survive in it. Always use milk that states only pasteurized on the label. Also new to the market is ultra-filtered milk, one brand in particular says there is no lactose, which is what your bacteria needs to eat. The fact alone it is overly processed is bad news for a living culture.   I have access to raw milk. Can I use it? Yes, you have two choices. 1) Properly pasteurize the raw milk and continue with the normal directions. 2) If you want...

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Rye Sourdough

by Suzanne When my children were young, it was easy to maintain the diet I thought best. I am in charge of grocery shopping and cooking, so basically they ate what I put on the table, and it worked really well. We were all healthy and no one knew anything different.  And now, the teen years. As my children get older and more independent, they are discovering all sorts of processed foods, some better than others. And most contain ingredients I would never have chosen for them. But it's time to let them make their own decisions€and subtly add in some healthier choices when I can.  We've been avoiding grains for years, but in order to provide some food 'like...

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Trying Again: Vegan Yogurt with Homemade Almond Milk and Agar Agar Powder

by Jerri Someone out there is successfully making almond milk yogurt with agar agar powder, and I want to join the ranks! I'm giving it another go this week! In my first attempt, I tried a heaping teaspoon of agar agar powder (not flakes) added to my homemade almond milk. I heated it slowly to 110ºF, added the culture, and then let it ferment in my Instant Pot. It fermented well, tasting tart, but the thickening did not happen. I successfully experimented with guar gum to thicken it after the fact, and my husband then enjoyed strawberry vegan yogurt for the next week in his smoothies. This time, I'm adding a lot more agar agar powder, but keeping everything else...

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