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Monday, October 19, 2009

Kitchens Gone Wild 10-19-2009


I took this pic from my kitchen mini-redo post, just because it looks so cool. Those are my sourdough starters in the back, so I thought they'd go nice in this post!

These are the ingredients from the Nourishing Traditions cookbook for Haymaker's Oat Water. I made it, but haven't tried it yet. It got shoved to the back of the fridge & I've just been too busy, tired & preoccupied to retrieve it.

Here it is, ready to be covered for the night.

And here, I just added milk to 2 tablespoons of buttermilk to make a quart. This stuff is so wonderful & simple to make. Simply put your 2T in a quart jug, jar or bottle & fill with milk to make one quart. Let it sit at room temperature 24-48 hours. Even in the cold Wyoming weather here, it's ready in about 24 hours, but you can give it up to 48. After it has cultured, in the fridge it goes for baking & drinking (one of my kids loves it & one of my daycare girls loves it as well).

Since the kids were sick most of last week, I didn't try too many new things. My kombucha will be checked today to see if it's done. Yoghurt is on the agenda again this week as well, since the last batch is just about gone.

So, last but not least- zucchini bread made with Amish Friendship Bread Starter. Absolutely delicious. I made the basic recipe & dumped in about a cup of shredded zucchini. HUGE hit!


Millie said...

That zuke bread looks yummy. How does the thickness of your buttermilk turn out? If I leave mine more than 18 hours it is too thick too pour (it globs). I love the flavor of it but the 'glob' keeps me from drinking it.

Michaela Dunn Leeper said...

Sometimes it's super thick, sometimes not as much. I typically use it for baking more than drinking, so if it's on the thicker side, I use less flour.