Nourish Mama by Sherry Rothwell
Nourish Mama, a nutritional program by Sherry Rothwell

How to Make Labne (yogurt cream cheese balls)

How to Make Labne (yogurt cream cheese balls)

This recipe is so easy and so to die for! Homemade yogurt cream cheese is healthier and easier to digest than store bought cream cheese.

before the mixWhat you will need:
1 quart of yogurt
unrefined salt (to taste)
fresh chopped herbs
pressed garlic (to taste)
olive oil

How to do it:
Step 1: Drip the whey from 1 quart of yogurt for 2-5 days (click here for more detailed instructions for making whey and cream cheese)

Step 2: Stir in a ½ tsp or more of unrefined salt and garlic to taste and fresh herbs of your choice (if you have some on hand).
labne ball
Step 3: Roll into balls and drop into a 500ml jar.

Step 4: Pour olive oil on top.

Step 5: Store in the cupboard or on your countertop.

Enjoy by scooping out balls as a side dish or spread on bread or crackers!

When you are done, strain the olive oil with a coffee filter and use to make salad dressings (no need to let it go to waste)!

The finished product does not need to be refrigerated as the olive oil will act as a preservative. The longer it sits, the more sour it gets, so if you don’t love the sour taste, then make sure to consume it within 3-5 days. Honestly in this house, we never make it to day 3!

labne completeThis recipe is great to wow a crowd at potlucks or to gift to family and friends for the holidays. 1 quart of yogurt will make two small jars (as shown in the photo).

Wondering what to do with the leftover whey?

1) Enjoy this article for more ways to use whey!

Looking for more kid friendly cultured food ideas?

1) Enjoy this list of  kid-friendly ferments : )

2) Join the Cultured Kids e-course to get the recipes, video demonstrations, inspiring audio trainings and more!

What else do you make with your yogurt cream cheese? Share your ideas below!

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How to Make Whey & Yogurt Cream Cheese

How to Make Yogurt “Cream Cheese” & Whey

making wheyCream cheese is nice, but yogurt cream cheese is even better (and FREE of nasty additives)!

What you will need:
 plain full fat yogurt
a cheesecloth or nut milk bag (or you can use a tea towel).
optional: unbleached coffee filter

Grab a medium sized bowl, your nut milk bag (or cheese cloth) and the yogurt. Pour the yogurt into the nut milk bag (or put a strainer over the bowl if you are using a cheesecloth). The liquid portion of the yogurt is the whey and it will begin to drip through into the bowl.

wheyYou will need to hang your bag over the bowl so that the process can occur over a period of 4-8 hours (depending on the texture you want your yogurt cream cheese to have). When I use cheesecloth and a strainer, I actually let the strain happen for a few days inside the fridge.

* To make sure that no milk solids have dripped through, do a second strain with a coffee filter as shown in the photo below.

Keep the whey and the cream cheese in separate glass containers and store in the fridge.

The cream cheese will last from 5-7 days and the whey will last for up to 6 months!

You will use the whey to culture your ferments.

You can use the cream cheese to spread on toast, to make cheesecake, cream cheese icing or whatever you normally use cream cheese for. Mmmmm…..imagine probiotic desserts!!  A whole new realm of guilt free pleasure is available to you!!

Wondering what else you can do with your cream cheese? 

1) Make labne (spreadable yogurt cream cheese balls)

What about the whey?

1) Enjoy this article for more ways to use whey!

2) Make these kid-friendly ferments : )

3) Join the Cultured Kids e-course to get the recipes, video demonstrations, inspiring audio trainings and more!

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Apple Chia Breakfast Casserole

chia casseroleI have a strong preference for breakfast’s that can be pre prepared the night before so that I can get my kids off to school on a full tummy -without rushing. This recipe is soooo easy, you’ll have no trouble making it while cleaning up from dinner : )

Apple Chia Breakfast Casserole

What you will need:
4 apples
1/4 lemon squeezed
1 cup canned coconut milk
4 tbsp chia
1/4 tsp green leaf stevia (or only slightly more to taste)

How to do it:
Step 1: Cut apples into bite sized pieces and layer into the bottom of a casserole dish.
Step 2: Squeeze some fresh lemon juice and pour over the apples to keep them from browning (use a fork to distribute the juice evenly).
Step 3: In a seperate bowl, mix coconut milk, 4 tbsp chia and 1/4 tsp of stevia.
Step 4: Spread the chia mixture over the apple base and refridgerate for breakfast the next day.

Enjoy a delicous and peaceful breakfast!

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How to Make a Sourdough Starter

Starter 1Making a sourdough starter is really easy! All you have to do is mix flour and water and let the beneficial yeasts naturally found in the air culture your starter by falling through a cheesecloth.

How to Make a Sourdough Starter

What you will need:
flour
filtered water
cheesecloth

How to do it:
Step 1: Mix 1 cup spelt flour with 1 cup of water in a bowl, cover with cheesecloth and leave on the counter at room temp.
Step 2: Every day after that, ‘feed’ the starter with 1 more cup of flour and water (always covering with a cheesecloth)
Step 3: At approximately day 5 your start will bubble up (but it is not ready yet)
Step 4: When your starter looks ‘flat’ again, it is ready.Starter 2

*Where people often get confused and throw out a perfectly good starter is when they don’t see it bubble and assume that it didn’t work! Don’t assume that just because you didn’t take a peak when the bubbles were active, that doesn’t mean that you don’t have a successful starter!

After about 5-7 days (depending on how warm your kitchen is- the warmer, the faster), your starter should be ready. If you didn’t see the bubbly hours, follow your nose. When you start to smell that delicious yeasty smell, then your sourdough mama is ready!

Step 5: Once your sourdough starter is ready, you can now cover it with a regular tea towel.
Step 6: Preserve your starter by feeding it every day (1 cup water, 1 cup flour), still keeping it on your countertop.

*or if you don’t plan to use it that often, refrigerate it and ‘feed’ it once a week in the fridge.

Starter 3Note: If the kids start to complain that your starter is too sour, every time you feed it, pour off the water that settles at the top (consider that pouring off the sour) and ‘feed’ it 1 cup of flour and 11/2 – 2 cups water (keeping it the consistancy of a thick blended soup).

 

 

 

 

 

 

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Spelt Sourdough Oven Pancakes

If you feed a batch of sourdough daily, then you’ll love this quick and delicious recipe for spelt sourdough oven pancakes.

Starter 2If you don’t have a sourdough starter, it is actually very easy to make. You can learn how here.

I prefer oven pancakes because they are easier, faster and more nutritionally dense than a regular pancake because there are more eggs in the recipe. And in this case with sourdough as the base, they are easier to digest too  : )

This recipe is kid approved!

 

Spelt Sourdough Oven Pancakes

What you will need:sourdough pancakes
2 cups sourdough starter
6 eggs
1 tsp unrefined salt

How to do it:
Step 1: Pre heat the oven to 400 degrees F
Step 2: Put 2 cups starter in the blender, crack 6 eggs ontop and sprinkle in the unrefined salt and blend until smooth.
Step 3: Generously grease an oven safe casserole dish with butter, ghee or coconut oil and pour batter in.
Step 4: Bake for 12 min.

Serve with maple syrup/ jam and creme fraiche/butter/yogurt on top!

sourdough pancakes served

 

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