We love our soft cheeses. Before starting to make my own cottage cheese, we used to buy ricotta cheese for baking and cream cheeses as spreads. Cottage cheese however, especially homemade, is better value in any sense. You know that … Continue reading Simple Way of Making Cottage Cheese
Kefir is a slightly sour, creamy, dairy drink produced by fermentation of fresh, untreated cows milk, or more often in contemporary circumstances, by fermentation of Ultra Heat Treated Milk (long-lasting milk) in the presence of kefir granules/grains. In regular milk, … Continue reading Homemade Kefir and Cottage Cheese
For several years now we have been receiving generous gifts of organic vegetables from our friends garden. This year all crops were in abundance and we had substantial quantities of tomatoes, cucumbers, garlic and apples. Tomatoes came in boxes and … Continue reading Organic Tomatoes, Cucumbers and Garlic – Free Range Recipes
Every time I use this paste in the recipe and give the link to the original post, it reignites the interest to this handy to have preserve. I published it a long time ago, and though I make this paste all the time, … Continue reading Hot Chilli, Sweet Chili Peppers, Garlic and Parsley Paste
This is a very simple and reliable method to make fermented cabbage (sauerkraut) at home. In five years I am making it, the process never went wrong and every time I made it, we had crunchy, delicious and healthy product, which can be … Continue reading Fermented Cabbage – Step by Step
We make this salad regularly, since we started to make fermented cabbage. The salad has pleasant sour and refreshing taste. It is very easy to make, it will only get better, when kept in the fridge for 3-5 days. Ingredients: 2 cups of fermented cabbage … Continue reading Fermented Cabbage and Beetroot Salad
It is very easy to make cottage cheese at home from regular supermarket milk and buttermilk. Freshly made cottage cheese is very tasty, can be used in sweet or savoury breakfast or lunch dishes, is free from any additives and preservatives and … Continue reading Homemade Cottage cheese
I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result. Ingredients: 1.5 kg grated carrots 1 medium head of garlic fresh ginger 5-7 cm … Continue reading Fermented Carrots
This chili peppers, garlic and parsley paste I made by an accident. I bought red sweet chili peppers to make a meal and discovered that they were quite hot chili peppers and were not suitable for stuffing. I decided to mix … Continue reading Chili Peppers and Garlic Paste
Cooking Without Gluten 