Yoghurt made today!

It's the 4th time I've made yoghurt if I can count! Once a couple of years ago and twice before today from raw milk - today's is from raw milk too.

I'm pretty happy as today's 'set' in just 3 hours - it's usually taken 3-4 times that long! I changed the way I kept it warm and also made sure it was warm right to the top. It obviously makes a good difference which is a relief.

It's in the fridge now and I'll be making another jar...hmm, maybe while camping? That could be a bit too much fussing - so I think it will either be the day before or once we're back.

I'm making yoghurt in a similar way to the recipe below. I'm only making about 500ml and I'm making it thick by adding 2tb of powdered full cream milk to the other milk as it's heated. So not as pure as it could be, but sure works for me and costs about $1.75 for half a kilo and a bit extra if I want it flavoured. That's 1/2 the price of what I'd pay for good yoghurt from the supermarket.

Speaking of flavoured; that's the interesting bit...
The first of the recent batches, I made plain and then stirred in honey once done. Tasted great for those that like honey. The second one I mixed pureed raspberries into it before it was set. Again, it tasted good but the problem was that all the seeds fell to the bottom and the last centimetre was thick with seeds - not so fun! So... this time, I am going to pour pureed fruit ON TOP of the yoghurt now that it's set, with the idea being that each time you serve some yoghurt that you're also getting some of the fruit for flavour!

Best go and do that now and then maybe I'll have some pictures to show.

Yoghurt Recipe

By Joanne Hay

You need:

• 1 litre (2-1/4 pints) of full-fat milk (raw is best)
• 2 to 3 tablespoons yogurt (room temperature) mixed with a few tablespoons of milk
• thermometer

Bring milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the yogurt/milk mixture into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yoghurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days.

To make a “thick” yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained

Planning 2010

Our calendar is full and I feel like 2009 is pretty much over. We're going to be taking some time over our 'break' to plan the new year. The 'what we want it to look like', knowing full well that much deviation will occur.

I need to plan the children's education; academic, physical, spiritual and life skills
I need to make financial plans
Business plans
Spiritual growth and fellowship plans
Home management plans
Health management - physical and food
and plans for time structure

Okay, that's some good brainstorming... that list gives me something to work with

Interesting food changes

Over recent years I've looked at food/diet from time to time and more recently God has led me to some strongly convicted people who eat very differently from mainstream society. I've watched, I've asked questions, I've read and I've sought what God wants me to learn from each of them.

Bit by bit I am piecing it all together. I'll never be able to explain it all here - you're best to do some googling and reading of some detailed books.

We're far from done in changing our diet but here's what we're doing after research shows how powerful these things are

• We've switched to raw milk - wow... what amazing health advantages God gave us with raw organic cow milk. From stronger immune systems to reduced tooth decay and more
• We're eating more fat. Lots of it. Real fat, animal fat, virgin coconut oil. Unprocessed fats.
• We're eating loads more eggs
• Significant protein at every meal
• Very reduced grain intake
• Back to white breads and pasta as a short term measure before we head to soaking and grinding Spelt grains to make our own flour for bread, baking etc

So what, hey? Well in short, I have noticed immediate benefits. In 3 weeks I have lost 5kg and I am soooo not hungry. Short and simple yet HUGE results.

We'll keep investigating and keep making changes. It's all about going back to the food God gave us, and preparing it the way it was a couple of thousand years ago.


Google & read: Nourishing Traditions, Eat Fat Lose Fat; Real Milk, Weston A Price Foundation

Paper Update!

Well, the paper thing never happened as planned... and I've not 'been here' in almost a month... so as you can imagine... the paper is still piled.

The good news, however is that we've done some major work on it. I mean MAJOR work on it. A long overdue tax return has been completed. It only took 2 nights till 4am to complete it but hey, it's DONE.
That is some serious paperwork pressure GONE!

So while not all is perfect, we're on our way to excellence and that has got to be good!