Yay! I ordered some books and they came last week!
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| Nourishing Traditions by Sally Fallon |
I read all the introductory part already, and some of the recipes. I'm not sure what I think about what she's saying, but I do like that she has most of what she says backed up with scientific studies and the references so the reader can look them up.
The only thing I haven't been able to find are any recipes from early cookbooks (late 1700s to early 1800s) that include preserving food with whey. I will probably give some of those recipes a try, but I can't find anyplace that document those are traditional recipes.
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| American Farmstead Cheese by Paul Kindstedt |
I haven't even started this one! But I am so excited because it talks about different aspects of cheesemaking. It isn't really a recipe book, it is more like a textbook for home cheesemaking. I hope to learn why different starters, temperatures, and pH make a difference, and what those differences are.
Lots of good reading!
4 comments:
Love the books I want to get that first one for sure.. My cheese making will probably not go farther then the easy stuff!
I've heard some really good things about the nourishing traditions baby formula. Haven't read it myself but a few folks swear that their baby's did 100% better on it than store bought formula. Curious to know your thoughts on that part when you come to it.
Laurel, you can probably guess that I would say, "Get a goat!" instead of trying to come up with a 'formula' for babies :-)
I know of one baby that got milk from our goats last year. His mom is an RN and had tried every type of formula out there, including the prescription formulas. The baby was sick all the time until she fed him goat's milk.
The doctor had a fit! So she mixed in 1 ounce of 'fancy' formula in with 5 ounces of goat's milk and he still got sick. So she went back to 100% goat's milk until he was 12 months old and was able to tolerate other foods.
I'll send you the recipe for the Nourishing Traditions formula if you are interested. It's probably cheaper and easier than getting a goat. But if you had a goat.... you would have enough milk for bummer lambs :-)
Well the folks I had talked to were using raw goats milk in the nourishing traditions recipe. Supposedly it's more complete and has the right mix of proteins and fat. At least that is what I've been told. That's why I was wondering what your take on it was, you know alot about well alot.
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