Well, it is officially autumn and it sure feels like it around here! It has been quite chilly and rainy off and on this week. I decided to make a whole bunch of nourishing foods this week as I was thinking of attempting a short version of the GAPS diet. I kind of failed that attempt, though I am still thinking of doing some sort of intro diet like the SCD just for a time. Still working on that darned eczema. Seems cutting out gluten didn't exactly cure me like I thought, although I continue to stay gluten free. Anyway, I learned a lot about making stock and broth this week! I made several batches of chicken broth, although I think they were kind of a failed attempt because they didn't gel like they were supposed to (the beef stock gelled, though). I probably added too much water. Having a chicken foot or two would have helped, I'm sure! I also learned that I am so much more in love with beef broth/stock than I am with chicken. I love chicken, but for some reason I've never been able to LOVE chicken soup. I kind of made myself like it, though. But I still don't crave it or anything, not like I do beef. No wonder it's more expensive! Before learning more about how nutritious meat actually is for us, I tended to make more vegetable stock. But now I know meat broths are so healthy and great to have and so healing for your body. So it's a skill I'd like to perfect. And a good nourishing soup around the house is really wonderful on a chilly autumn day!
I've also started making more fermented foods. I tried my hand at making sauerkraut last week, though I admit I haven't tasted it yet! It's actually rather pretty, but then anything looks pretty in a Weck jar! I only fermented this batch for three days on the counter. I made it simply with salt and sliced cabbage. I can't remember the exact ratios of salt to cabbage, but I think I used about 1/2 tablespoon for a small cabbage. I thought it was something like a teaspoon per pound, but I think it matters on how long you intend to ferment. More salt for longer ferments.
I started making yogurt again as well. I have made it three other times, but they didn't turn out so great. They were much too runny. This time, I kept an eye on the temperature to make sure it was constant and it worked out wonderfully! I like to strain my yogurt since Jed and I prefer the Greek style. We like just a drizzle of honey on top and sometimes berries if we have them. It's actually a very simple process making yogurt, and you really don't need a yogurt maker. I wrote out how I make my yogurt, but you can also do a search and find many more directions online with more pictures than I was able to include here.
- 1/2 gallon (4 pints) whole milk (you can use 1-2%, but it won't be as creamy)
- 1/4 cup plain yogurt (check the label carefully to be sure it has no pectin, sugar or any flavorings. Dannon is good, I used Fage 2%)