The “right” time
One of the benefits of working with people who farm is showing up at the farmhouse at the “right” time. One the “right times” was last night, when Farmer William was about to slice into a huge bacon slab while their gigantic cast iron pan was heating on the stove next to him. I was there just to pick up my 10 year old son who had helped with evening chores, but the lure of fresh bacon was too much for me. As we chatted about the garden and cows and milk and chickens, I invited myself to stay so I could taste some of that deliciousness in front of me. (There was a time in my life when I would have recoiled at the thought of standing in front of so much raw meat. but here I was salivating! You see, now I knew how important and nourishing real food can and should be, and I also knew how good it can taste!)
Not only did I get a piece of warm, fresh cooked bacon in my mouth, I was sent home with a sample of it so I could share with my husband. Which is sizzling on the stove as I write this post. Which inspired me to share on the farm blog. Because it would be selfish of me to keep this experience of deliciousness all to myself. That deep smokey flavor derived from : smoking! Imagine that? I saw the damp hickory and apple wood smoke spiraling up and around the meat only a few days ago. Nothing else but smoke? No extras? Nope! I even get to add my own salt, good salt at that.
I saw this pig, I spoke to this pig, my son helped feed this pig. I knew what conditions in which this animal was raised. A few years ago, had I met the ‘now’ me, I would have thought myself on the nutty side for even valuing and expressing gratitude for such things. But I do! And I guess I am nutty!
Why make Yogurt?
Bulgarian/Greek Yogurt making class - Saturday April 9th 10am – 11:30am — See Flyer for detailsWhy yogurt? Why is it important to learn about it, and further – why learn how to make it?? We have all heard about yogurt being good for our health, but honestly the yogurt they say is good for our health is full of unhealthy ingredients!
Case in point: Yoplait Strawberry Yogurt
Ingredients: Cultured Pasteurized Grade A Low Fat Milk, Sugar, Strawberries, Modified Corn Starch, High Fructose Corn Syrup, Nonfat Milk, Kosher Gelatin, Citric Acid, Tricalcium Phosphate, Natural Flavor, Pectin, Colored with Carmine, Vitamin A Acetate, Vitamin D3.
Verdict: not healthy. Notice the word “carmine”, it is a nice sounding word also known as Red#40. Notice how much sugar there is. After some digging we find that 108 of the 163 calories in that smart-shaped cup of creaminess are from sugar! (By the way if you go to the Yoplait website they provide all sorts of good information about yogurt and its nutrition facts, but conveniently their ingredient list is nowhere to be found.)
The first reason for making homemade yogurt is it tastes great! I used to think all plain, unflavored yogurt was too tart for my taste buds. And I assumed, wrongly, that all plain yogurt tastes that way – difficult to eat without adding something sweet! THEN I tasted homemade buttermilk and yogurt and I could not believe it! So creamy, full of flavor, and yummy all by itself. Add some flavoring such as fruit, vanilla, etc and it’s incredible.
Second reason – it is less expensive than regularly buying a container of whole milk yogurt from the store. Plus you won’t ever find yogurt with as good of ingredients as you can get when you make your own!
Third reason – you get to eat yogurt without all the added additives, stabilizers, and in some cases – sugar!
Fourth reason – is it so dang healthy for you!
“The friendly little cusses like to set up a living factory in your digestive system and continuously produce an onslaught of B vitamins, which can help combat nervous disorders, mental and physical fatigue, anemia, skin rashes, and more. The lactobacilli thrive — and make yogurt — by converting milk sugar (lactose) into lactic acid. Lactic acid produces yet another of yogurt’s amazing health benefits: The toxic bacteria that cause intestinal gas and putrefaction (the rotting decomposition of food) cannot survive in an environment containing significant amounts of lactic acid. The resulting lack of toxic organisms in the metabolism may be one reason for the long and vigorous lives of the people in yogurt-loving societies.
This do
uble whammy effect of lactobacilli — creating good vitamins while eliminating bad bacteria — is especially helpful after someone has taken antibiotics. The germ-killing medicines may successfully combat an unwanted disease, but they also tend to wipe out the body’s supply of internal lactobacilli and leave the treated patient susceptible to B-deficiency and intestinal problems. Therefore, sick folk (especially “bugridden” infants) should be given yogurt as an important health-restoring food.
On top of all of its positive effects, the fermented milk product is a digestive aid that helps the body absorb protein, calcium and iron. In fact, many people who literally can’t stomach fresh milk (the lactose present in the drink gives lactose intolerant people gas, diarrhea and other problems) can easily assimilate the healthful lactic acid found in yogurt.” [Mother Earth News, 1980]
Eating yogurt that is prepared with home culturing is an amazing way to consume millions of little buggies per bite that help scrub out your digestive system. It is delicious. And simple to do once you get the groove.
It may help to build strong bones enhance immunity, lower blood pressure, have anti-cancer and weight-loss effects. It’s high in fat and protein, and low in sugar. (This is considered a good fat, which is vital.)
The Bulgarian culture produces a thick creamy yogurt with a little tartness. The Bulgarian pheasants are famous for living for at least a century in their mountainous abode due to their creamy yumminess!
Traditional Greek yogurt is usually thicker than regular yogurt because it’s strained and the liquid whey is removed. It’s kind of a cross between yogurt and cheese.
What’s in your guts?????
Replenish your gut with the ancient flora from Bulgaria and Greece!
