In her introduction to Sandor Katz’s Wild Fermentation, Sally Fallon says:
“The science and art of fermentation is, in fact, the basis of human culture: without culturing there is no culture.”
As a home-educating parent, I think it’s important to ensure the boys are exposed to culture in the form of theatre, literature, music…so why not cultured foods?
Having been dairy free for a few years, we have recently started eating small amounts of cultured dairy products in the form of goats’ milk butter and yogurt made from goats’ or sheep’s milk. So far, there don’t seem to have been any untoward effects! As we were getting through so much yogurt and we all like it, I decided to invest in a yogurt maker. I chose this one from Lakeland:
My first batch has been a success, with Waif declaring it “the best yogurt ever” :-). I used a commercial sheeps milk yogurt as the starter, together with some fresh whole goats milk. It is certainly runnier than bought yogurt but has a lovely mild flavour. Here’s what it looks like:
In addition to the yogurt making, I decided to have a go at making water kefir. I ordered my grains from Kefir Heaven and they arrived yesterday. They are currently in their jar with sugar, raisins and lemon – but I need to wait until at least tomorrow (Sunday) to taste it:
One of the reasons I wanted to try the water kefir was that gluten free sourdough expert Sharon Kane uses it for the recipes in her book, and this is something I am keen to have a go at. Watch this space for a kefir update!
I am linking this post to Food Renegade’s Fight Back Friday