Great for the gut and for your immunity
After The Bootleg Collection, it is time for some good nutritious (for the belly) stuff....
Home made Cream Cheese.
This takes not much effort, is delicious and so so good for you. And now that in the Southern Hemisphere the weather is cooler, making sure our gut health is in tip top shape so that our immune system can fight off any bugs is really important
Because it is another way of feeding yourself well, with wholefood. It is better, tastier, less processed, and there is an extra bonus of goodness in the by-production of whey.
What to do:
- Take some good (not full of sugar/sweetened) whole, plain (not no-fat/ skim) yoghurt. I usually buy either a locally made biodynamic yoghurt, or a good greek-style yoghurt.
- Take a square of muslin ( Lincraft/ Spotlight or any fabric store should sell) or use a fresh Chux, and place in a bowl.
- Add the yoghurt, gather the sides and secure the top with an elastic.
- Hang over a bowl, secured to a wooden spoon as the picture on the left shows.
- Drain for 12-24 hours at room temperature
- Voila!..picture on the right shows the end result
- The super delicious cream cheese can be kept in a covered container in the fridge for about 1 month if it lasts that long.
- The Whey can be stored in the fridge for about 6 months, or frozen.
- Whey is full of minerals
- Great for digestion - put a tablespoon in your smoothie
- Use as a starter for fermenting veggies (up coming post)
- Add to your soaking liquid when soaking grains (quinoa etc) to help break down the phytic acid which is what makes grains difficult to digest.
I made Bircher Muesli again just recently for a crowd...it is always delicious - here is the link if you missed it.
The cooler weather is well and truly here in the Highlands. Snow may still be sparse, but here is the link to the slow cooked Lamb Shoulder recipe from this time last year.