More ALLERGY-FRIENDLY "Butter" (and other cozy winter experiments)
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- Опубліковано 15 гру 2024
- In the midst of this holiday season we found a recipe in a magazine that we really want to try. This could be a game changer for Michelle while she's dairy-free! You can get 50% off your subscription to Backwoods Home or Self-Reliance magazine with this link: www.backwoodsh... There's also a lot more to do today if the weather cooperates...
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Dear Michelle, a good idea. As an M.D. in nutritional medicine for more than 40 years, I can attest to this from my practice. Ghee is really perfect for people with lactose intolerance and milk protein intolerant. Many can tolerate some dairy products again after 9-12 months. Preferably full-fat and fermented such as yogurt, kefir and quark. Quark is typically German, you can make it yourself. Curd is a dairy product made by heating sour milk until it curdles and then straining it. The finished product is firm and has a particularly high protein content. very healthy. Thank you so much for this video.
Similarly, I've known people that research these things and they've recommended ghee, as well. It's also interesting to note from these people, as well as a history podcast that I subscribe to, indicated that milk, wheat, barley, etc. were never traditionally eaten 'unprocessed' as we do today. What I mean by that is that historically, people across even ancient Mesopotamia and the world-at-large used to have to ferment or at least water bath all their grains and milk (i.e., yogurt) prior to consuming, since humans were never greatly adapted to these food items in their immediate, unfermented, or unprocessed (not to be confused with industrialized processing though) state. Barley was used in Mesopotamia but they would even "process" it (leave in water) at the least one night before consuming due to how it breaks down a certain component to aid in human digestion and get more nutrient content from the grain. Today, it's just grown, some good tidbits are removed ("whole" wheat isn't always completely "whole" for instance), and ground into flour as is. But, that's just what I've heard through the grapevine...still a really interesting topic and field of study for you though! :)
I wish I could order the magazines. But I guess they mail to Canada.. 🇨🇦 😢😢😢
Where can you buy quark around here? When we go to Germany I enjoy lots of it.
Those browned bits is why browned butter is so delicious. I put it over popcorn. It is the best part!
So good!😋
Turmeric has 2 R's in it. ❤❤❤
Hi I am from India. I wanted to share with you that we are daily use ghee in our foods. Our ancestors uses to say that it will make your bones strong.
I have been subscribing to Backwoods Home magazine for years. The "Ask Jackie" column makes it worth the subscription price. Her canning and recipe books are awesome too. I use them daily. They walk the talk and are true experts on homesteading!
Hi. I am not sure if anyone has already addressed this in the comments, but you should wait longer to remove the solids from the top, then you have much less leftovers, and they are firmer so you can strain them and get the most ghee out of it.
michelle ur skin is looking amazing- i also struggle w adult acne, ive been DF for abt a decade but was still having bad hormonal acne. i just recently cut gluten in summer and after a couple months not only is my skin completely different but my periods are a fraction of the discomfort/life disturbance they used to be. excited for u to be experimenting with cutting dairy. i know sourdough works for some ppl who are sensitive to gluten though!! some ppl are fine w both gluten and dairy, for other ppl like us it causes inflammation in our bodies!!!! thanks for always posting such informative content.
Your soap journey is going so well! I love them!
You don’t need to skim it, you just need to keep stirring it until the milk solids sink to the bottom.
Hi im from Tamizhnaadu...we make our ghee, you no need to skim all those foam...just leave it in simmer after an 1/2hr or 1hr all the milk solids goes to the bottom, when i turn off the heat i add moringa leaves for a beautiful aroma n iron contents. Then filter it...store it in glass bottles...
My mum in law sent us ghee from Pakistan from cows she owned and took care of.
I kept it refrigerated and I was the only one handling it. My husband didn’t eat it often and the kids didn’t like the smell and it lasted us 5 years without a single speck of mould. You may think ugh but I can attest it’s was perfectly edible till the day it finished. So yes he’s a good shelf like as long as there’s no contamination.
Love your show ❤️ God bless
Also the browned milk solids make the best pasta sauce 😍
Your soaps are looking great! I've been making soap a long time and just recently thought I'd like to try turmeric for color. I love that you did, and it looks beautiful! Good job!
Let Cody try those bits at the bottom of your ghee. They are delicious!!
Excelent experiment. Thanks for doing it with us.
We are a dairy allergy household too, lactose and Casein I do know ghee contains butyric acid. It helps maintain gut health by supporting growth of healthy bacteria. It also reduces inflammation of the digestive tract to help the absorption of nutrients. So not only is it anti-inflammatory, it is an immune booster as well. The CLA in ghee is also beneficial in lowering bad cholesterol. A bonus is it's high smoke point, suitable for high temp cooking without breaking down into harmful compounds. An overall win win 🙌
So glad you found a use for all your hard earned butter. Crossing my fingers it soft enough for your stomachs! I have been having a hard time with dairy recently too, so I'm extra invested on if it works.
Bring on the seed catalogs!!! Online the ghee looks just like honey. Winter is a time for a break, visiting friends and relatives, reading gardening books and putting my feet up. Merry Christmas and a happy New Year from TN. God bless y'all and keep growing.
After you strain the ghee you should put it back in a clean pot, allow to come back to gently bubbling, continue to heat until it stops making bubbles that break the surface.
Should look like it's moving under the surface but no bubbles.
Your ghee has liquid in it thus its too loose. Ghee should be solid like crisco.
I made ghee a couple years ago. It seems to be storing well in the cupboard. I like the oven method. Less likely to scorch the butter.
Ghee is the BEST fat for cooking, browning, sauteeing, etc! And to not have all that butter taking up freezer space is an amazing benefit.
I love how the seasons change so you get to focus more on in home projects and experiments. I live in South Florida and we don't have that. It's green and garden season and hot all year long. It's lovely to see what it could be with four seasons. Enjoy your holiday. 💚
Michelle, I use to make clarfied butter alotand cook with it. It has a HIGH smoke point. Excellent to cook meat with.
Practical Self Reliance has an excellent raspberry wine recipe. Lots of other wine and mead recipes too. She gives substitutions for tannins, yeast nutrients, and wine acids too. Highly recommend.
Thank you for the recommendation!
BHM Is an awesome publication.
I, too, love ghee. I use it daily. I've found that it very much elevates the flavor of foods as an ingredient, as a cooking fat, and as a baste. It is also excellent with herbs added! Liquid gold
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The milk solids at the bottom are so fantastic to eat! That's your treat for making ghee! I have to stop myself from drinking my ghee because it's so delicious.
Thanks for the video !
The video quality just keeps getting better and better. 😊
Thank you so much!😊
Great job on the mead and the soap you guys
Thank you!
Ghee has a much higher smoke point which I love
@Michelle you can cann your ghee and make it shelf stable
I got a subscription to both of those magazines for my in-laws for Christmas. I ordered a couple weeks ago with Ruth Zimmerman’s link, sorry. I was happy to gift something practical. It’s a great gift, y’all, and with that 50% off, it’s a nice price.
I have had on for 2 years. It's easy for me to use. Don't have we to ask my husband to help.
That's nice butter
I don't skim the foam and after a while all the foamy stuff join the milk solids at the bottom. Less work. Maybe try it next time.
I made ghee after wstching a Rose Red Homestead video. Not as hard as it sounds. I have it on my list to make more in January.
I love Ghee. Makes an awesome drawn butter for seafood. I have not made it. I have only bought it. Really expensive.
I can the butter as is canning butter is considered rebel and its last 5 yrs jarred. I have some 3 yrs and its perfect you can buy canned butter its so expensive. I prefer butter over the gee oil. Truly its shelf stable.
How long do you process it for? I assume you pressure can it? Thank you.
Will you guys be doing a New Year’s video on all of the goals? You succeeded in this year and new goals that you have for next year? I loved your video last year talking about your goals! And it was so fun to see you succeeded in getting your truck.
I used fishing line to keep up my asparagus.
Can you please share how to make soap? I’d love to learn.
Hopefully coming soon!😊
so Nice❤❤❤❤
Another good video. Wow, the real butter looks beautiful. I bet it tastes delicious but I understand you and your daughter can’t have it. Thanks for sharing.❤
As someone with dairy problems and a daughter with dairy problems (not lactose related), we were not able to do ghee. Did you try it from the store before making it to make sure you could handle it? That is a ton lol
Just ordered both subscriptions, l couldn't find the link to the mini hand chainsaw?? lt wasn't in your Amazon link either. Please post it, thanks!
Awesome! It should've come up as a linked product through UA-cam, but here's a link 😊 amzn.to/3ZZPk8P
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Rich in Nutrients: Ghee is packed with essential vitamins like A, D, E, and K, which are vital for overall health.
Boosts Immunity: Contains butyric acid, which strengthens the immune system and supports gut health.
Improves Digestion: Ghee aids in digestion by stimulating the production of digestive enzymes and reducing acidity.
Good for Skin: Its moisturizing properties promote glowing, healthy skin when consumed or applied.
Boosts Brain Function: Ghee is considered a brain tonic in Ayurveda, enhancing memory and focus.
Energy Source: High in healthy fats, it provides a long-lasting energy boost.
Supports Weight Loss: In moderation, ghee can help burn stubborn fat and boost metabolism.
Lactose-Free: Ghee is safe for those with lactose intolerance since it is free of milk solids.
Anti-inflammatory: Reduces inflammation in the body and promotes healing.
Enhances Taste: Adds a rich flavor to dishes, making it a versatile ingredient in cooking.
Goats milk?
Cody, I'm so confused. What cow were you milking last video? If you sold Maddie because of Michelle and your daughter's allergies, why were you milking another cow?
I AM NEWFOUNDLAND CANADA SWEETIE U MADE CLEARAFIDE BUTTER IT LOOKS ALL OIL WHAT DO U DO WITH IT AND THE SOLIDS U SKIMED OF WHAT DO U DO WITH THAT, OH BY THE WAY HE IS LUUCKY TO HAVE U LADY
Are you and your daughter allergic to raw milk too? I heard it is very healthy
Oh no! I think butter is a thousand times better in all ways. I detest ghee. Good luck with it. I bet you would have no digestive issues with your butter as long as that was the only dairy you used.
I made ghee after wstching a Rose Red Homestead video. Not as hard as it sounds. I have it on my list to make more in January.