How to Make Curds and Whey

Pour fresh raw milk into a clean jar. Put top on loosely. Let sit for 3-4 days in72-78 degree room. When The curds and whey separate it is time to process. This jar is ready to process.

Raw milk has all 8 of the essential amino acids our body requires. It also has two players in antibiotic protein/enzyme arsenals, lysozyme and lactoperoxidase. These two work together to get rid of undesirable bacteria and unwanted microbes.

When milk is heated(pasteurized) many of the super abilities of the milk are lost. You must read, The Health Benefits of Raw Milk www.raw-milk-facts.com/raw_milk_health_benefits.html Raw milk is life to the body.

Now let’s take raw milk and supercharge it more; Leave unpasteurized(raw) or partially pasteurized milk out on the counter for several days in warm temperatures(72-78 degrees) and you get–curds and whey the super food hero’s.  Whey is the golden clear liquid known throughout the centuries as “healing water.”  Whey from fully fermented milk no longer contains lactose, and is  full of probiotic organisms (good bacteria) that helps repair intestinal walls and a host of other healing properties. A blog post is too short to expound on the priceless commodities of whey.

Whey also contains  enzymes, minerals and vitamins to restore life and energy. I put a couple of tablespoons of whey in fruits and vegetables in the  fermentation process like sauerkraut, preserved lemons, grape leaves, carrots, beets. . .the list goes on. I have the recipes for preserved lemons and sauerkraut under recipes. I also use a whey mixture in soaking grains, beans etc.

If we’ve been exposed to sickness we take a couple of tablespoons at each meal. If any intestinal issues arise, whey is always the remedy.

The Bible says in Isaiah 7:15 that Jesus would eat curds and honey so that he would know to refuse evil and choose good. If Jesus Christ who is fully God and fully man needs to eat curds and honey, I need it more! Isaiah 7:22 is another great reference to curds and whey.

If you watched my milking goat video I mentioned that in the 1300’s millions (estimated 100-200 million) of people died of the Bubonic Plague, the only people not dying were the Jews. The Jews didn’t get the Bubonic Plague because they were eating biblically correct, they were eating fermented foods, like curds and whey and raw honey.

Whey last  over 6 months in the refrigerator. Many of the fermented foods listed above will last more than 6 months when preserved in whey. It’s incredible the health benefits.

The curds are chock full of nutrients just like the whey. They are the solid part and resemble a soft to firm cream cheese. They only  last a month in the refrigerator. If they ever discolor, throw it out. Depending on what the temperature was in your kitchen will depend on whether the curds are dry or soft. Sometimes when the whey and curds separate the curds are firm other times soft.

If the curds are soft you can use it like cream cheese and put it on your toast or use in recipes where cream cheese would have been used. If the curds are firm, use like feta cheese. For the cream cheese consistency you can add chives and garlic and it taste like Boursin cheese! After the curds are poured into a strainer you can continue to strain until very dry and it crumbles just like feta. Delicious in salads, middle eastern dishes and omelets, etc.

Once in a while the temperature in the kitchen doesn’t stay warm enough and the whey and curds don’t separate fully. You can use this as  sour cream or buttermilk in baking. Whey is never milky looking, if yours didn’t separate perfectly it is almost always that it wasn’t consistently warm enough. If it is just buttermilk looking use it in baking recipes.  I use it in our pancake batter, cakes and all my baked goods. When your house is too cool  you could use a heating blanket under the jar to keep it warm. If your house is too hot and you don’t have air conditioning you’ll have to wait for spring and fall to make it. I try to make enough in the spring and fall to last a long time.

(If you don’t have access to raw/unpasteurized milk you can make whey from store bought organic  plain whole milk yogurt. It is not as beneficial for your health but you can use it in making fermented vegetables, etc. Strain yogurt through cheesecloth. The liquid part is the whey. The solid left is more dry now than yogurt, use as cream cheese)

Put cheese cloth or thin cotton material over another clean jar. Start to pour the mixture carefully over the clothe. The whey (the liquid part came out first this time out) Now I’m scooping curds out of jar.

Straining the curds for a day. Curds stay in the strainer over a bowl to catch any drippings of leftover whey. I cover the top of the strainer and leave in refrigerator. When finished draining, the curds are firm, I break it up and I use as crumbled cheese in dishes. Looks like feta, taste milder than feta in the store.

The curds in the strainer are firm. Sometimes you’ll have one big clop of firm curds and the rest whey. That’s the easiest batches you make. Sometimes you’ll have firm curds mixed in to softer curds, the curds in the yellow cup are are soft, the consistency of thick sour cream, the jar in the background is the whey.

This is a perfect jar of whey. After it settles for a couple hours it will be a little less cloudy, a little clearer.  After you’ve separated the curds out of the whey a perfect jar of whey won’t have curds floating in it. If it has curds left in, it will shorten the life of the whey. If you are using whey to make fermented vegetables or fruit only use the purest whey–meaning no curds in it.

Here is another set of curds and whey being made. I have a thermometer in the room to keep me informed of the temperature. This set actually didn’t turn out right. I was disappointed whey I saw the middle jar getting yellow coloration on top of curds. Sometimes that happens–either the temp gets too hot or too cold.

The temperature was a constant 72-78 degrees the first 2 days, then the temperature changed drastically and ruined my curds and whey.

Yellow color is on top, I don’t like that when using goat milk. Using cow milk you may have yellow on top from the heavy cream separation. Goat milk rarely gets yellow on top. I throw it away if it has yellow, pink, green or any weird color on or in it. 99% of the time you won’t see an unusual color. Perfect curds are always a white color. This batch also didn’t separate, and it had a different smell than usual, it just didn’t do anything right.

 

If you have questions, leave a comment. I’ll answer anything I can. I’ve made hundreds of batches of curds and whey, but in the beginning I had a lot questions but no one to answer them! I would love to help you get healthy. Make sure all your jars, spoons etc are clean.

 

 

 

The Home of Our Happy Chickens: Our Portable Chicken Coop

Video by Rachael Glasgow

For years we enjoyed watching our chickens roam the property. It was great fun to see them running  around and hearing the rooster cock-a-doodle-doo  all over the farm. But, we had one major problem, at dusk chickens would get snatched by fox waiting for them in the fields, the only thing we would find of their remains–feathers. Dale decided to build a portable chicken coop, one that they could have fresh grass and bugs but be protected from fox.

I always bring Sparky with me when we get our eggs because there are times when we have had snakes in the chicken coop. Sparky will get the snakes for me. This is a portable chicken coop, dale built it so that the fox can’t get to the chickens,  they are totally enclosed inside. Everyday we move the chicken coop with our lawn tractor around the yard; so everyday they get fresh grass and bugs. It doesn’t kill your grass because you are moving it all the time, and you get more eggs because they are getting all the nutrients they need.

Alright it looks like a lot of eggs. There are 13 eggs for today. Alright, they have their water, they have their feed in there. Then we lock it back up. The portable chicken coop is carried by a pulley that attaches to our tractor. Do you want to see what it looks like inside? Let me show you how dale built this. Alright we’ll make sure there are no snakes. Sparky is ready. We put the grain feed on the door. We’re almost out of grain here. This is the grain; we put it in this container. We change the water in the morning and at night. We’re all done!

 

 

Milking a Goat and Benefits of Unpasteurized Milk

Today, I’d like for you to join me as we milk our goats! Watch this video, and you’ll be able to learn how to milk a goat yourself.  One of the stories that I read that really made me want to try milking goats and having raw milk, was the story that happened in the 1300’s. The Bubonic plague came and hit Europe and killed 25 million people, within 3 years of time. The only people that weren’t dying were the Jews. The people thought that the Jews were killing them, but really what was happening was that they were eating “Biblically correct”.  Their immune systems were strong, and their bodies were able to kill the bad bacteria with the good bacteria from the unpasteurized milk.  They were able to kill viruses and pathogens that came into their bodies.  It’s an amazing super-food that God created for us to be able to have for our health.

Now that you’re convinced that you want a milking goat, here are the supplies that we need in order to milk her…

– We need a jar to put the milk in.
– We need a sterilized cloth to make sure that nothing falls into the milk while we’re milking her.
– And we need a cloth to wash her well.

The first thing that we’re going to do is wash her udders.  After you’ve done that, you lay the cloth over the jar and start milking. The first couple squirts go onto the paper towel, just in case there’s bacteria in there.  Put both hands at the base of her utter, push up and squeeze, and then all the milk comes down. So you go up, and squeeze down!  You want to make sure that you get it all out because you don’t want her to get any infections.

The next thing that you do is spray with Fight-Bac. This is a disinfectant, and it also helps to control mastitis. You never want your goat to have that.  Now we’re going to let her out…Good job, Angel!

The first thing we’re going to do is wash our hands.  The next thing we’re going to do is take the cloth off and rinse it out.  Rinse it really well and get all the milk and anything that fell on it off.  Then we have a filter.  I got mine from Hoager’s, a goat supplies store (online).  I put the filter on the bottom of the funnel. Then we’re going to put it through the second filtration process.  Make sure that we filter out anything that could have fallen into the milk. Sometimes you don’t have any dirt, and nothing comes through the first cloth that we put on.  But, you never want take that chance — you always want to have a second filter.

This is from one milking!  We get a little over a gallon a day.  This is from the night time milking, and we get the same amount in the morning.  Then, I take the funnel and filter off, I rinse it, and later I’ll be sterilizing it.  Now we’re going to put a top on and seal it up.  We have Saturday written on the top.   We put it on, and now we’re finished.  We’re going to put it in the refrigerator where it will last for 4 to 5 days.  And now we’re finished.  You know how to milk a goat.  And you know how to process it.

Diet Cured My Daughter’s ADHD

Jennifer painting Daisy Daffodil and enjoying French Press coffee

Jennifer, our second daughter, had so many wiggles when she was a little girl. She couldn’t sit down at the dinner table or in her seat at school.  She had more energy than 5 kids combined. The school diagnosed her as ADHD (Attention Deficient Hyperactive Disorder). Her emotions all functioned at the highest level.  From the time she was born, she never took a nap and had the hardest time turning her brain off to go to sleep even after the most active days.

The summer after her first grade year in school, we knew we needed to do something about her ability to focus and sit still.  She couldn’t read on grade level, and other issues were popping up.  We begged Jesus to help us find the answer.

A friend introduced us to the www.feingold.org diet, which allows you to only eat all natural foods. There are two stages on the diet.  We did the most restricted.  Within four days of her eating all natural, she was able to go to sleep, stay asleep, and sit in her seat for meals.  Her emotions were level, and she wasn’t hyperactive.  Within 2 months, she went from below 1st grade reading level to 5th grade reading level.  Jennifer’s brain couldn’t handle all the chemicals in artificial colorings and flavorings, preservatives, nitrates or pesticides in foods. Once she was off of them, she was like a new person. She still had energy, but now it was focused and she excelled exponentially…

By the time she was a senior in high school, she was the president of her class, number 7 academically out of 400 students, had a 4.4 grade average while taking AP and duel enrollment classes, won many awards, and had a job.

Today, Jennifer is a powerhouse of productivity.  She is a prolific artist and painter, an anointed teacher and speaker of the Word of God, a creative genius, and visionary.  She is focused and driven and lives outrageously in the power of Jesus.  Her life is amazing.

A recent accomplishment, among many, is illustrating for a children’s book entitled, “Dancing Daffodil Daisy.”  When the author of the book sent her the story, at the beginning of the project, she knew immediately she was the right illustrator for the project.  The book tells the story of a little girl with a lot of wiggles and how God uses her for His Glory.

http://www.amazon.com/Dancing-Daffodil-Daisy-Ashley-King/dp/1467921092/ref=sr_1_1?ie=UTF8&qid=1340383313&sr=8-1&keywords=dancing+daffodil+daisy

Making Sauerkraut

 

Temperature is key in making Sauerkraut or any fermented food. Ideal temperature in your house would be 75- 85 degrees. That means night time low-75. The key is you don’t want to go under 75 degrees or you’ll mess up the fermentation. I try to make most of my fermented foods in the fall and spring when temperatures are ideal. But you can find success if your house is cooler by putting a heating pad under your jars, using a heat lamp or sitting jars in front of a wood stove or fire place.

The lactobacilli in fermented vegetables increases the vitamin levels, enzymes, antibiotic and anticarcinogenic substances. The by- product, lactic acid, helps keep the vegetable and fruit in perfect preservation.

In past centuries ship captains would load large barrels of sauerkraut onto their ship for long trips. Some trips took over two years and the sauerkraut would still be good at the end of the trip, keeping the crew healthy.
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Recipe is from Sally Fallon’s book, Nourishing Traditions.

Sauerkraut

(Makes 1 quart)

1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey(if not available, use an additional 1 tablespoons salt)

(I use organic cabbage)

In bowl, mix cabbage with seeds, sea salt and whey. Pound mixture with wooden pounder or meat hammer for about 10 minutes, to release juices. Place in quart-sized, wide mouthed Mason jar and press down firmly until juices come to top of cabbage. The top of the cabbage should be at least 1 inch below top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately but improves with age. When the sauerkraut is covered and kept in the refrigerator, they will last up to 6 months.

(Photo’s: I used two small heads of cabbages, instead of one medium, so it made more than 1 quart)

1 Gallon size jar holding 2 small heads of cabbage, shredded plus a jar of wheyPounding the cabbage downAfter 10 minutes of pounding, it reduced by more than 50%

Transferred to 1/2 Gallon Jar (you can get these at Michaels)After more pounding, it reduced even more and liquid is on top of cabbageAfter more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.After more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.

 

After more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.

 

Recipes for Preserved Lemons and Yogurt up next!

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