Some say it’s the remains of manna from heaven, some say it’s the secret to the abnormal longevity of people from Caucasus mountains, and some praise it for superior nutritional and probiotic qualities. Kefir is the yogurt of the Eastern Europe, except it is better and easier to make. I strongly suspect that it is also … More What the Heck Is Kefir and Why You Should Care
*For those who are wondering how the heck is mayo good for anyone, watch Regular Ordinary Swedish Mealtime videos. You are welcome Ever since I moved to the States, I’ve missed three foods the most. Those are kefir, sauerkraut and decent pickled herring. Good news is that I just recently learned how to make the … More How to Make Kraut and Why It’s Good for You (Almost Like Mayo)
If you’ve been following my blog for a while, you know that I started vegetable gardening this year. And with all this surplus produce I managed to grow (despite a constant battle with bugs and diseases) comes a new hobby, canning. I was sort of familiar with water bath canning from my childhood. But I don’t … More Canning Pumpkin and Roasting Seeds
There is a new ritual in my house. The main harvest of tomatoes is canned, so I am dehydrating those that ripen two or three at a time. Every couple of days I slice those tomatoes up very thinly and put them on a dehydrator for 24 hours. It takes about two roma-sized tomatoes or one big … More The Wonders of Tomato Powder
I have been so incredibly busy this week! Don’t even know where to start. This certainly has been a very productive vacation. I got to do some home renovation, food preservation, historical costume sewing and, most importantly, cheesemaking! I actually got to make some honest to goodness real feta cheese with goat milk! Can you … More Making Feta Cheese
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