Nope, I'm not a crunchy mom at all :)
cloth pull ups for ds
pitchfork
wheeelbarrel
coconut oil
cultures
whole wheat flour
second layer for yogurt maker
castile soap
vegetable plants (a few of my seeds didn't grow)
soaker hose
yeast
produce
unrefined sugar
garlic
I was just sitting here thinking how odd this list would seem seem to the average person lol.
What does your shopping list look like?
Mine isn't that crunchy but not too normal either.
Quoting suetoo:
Have you tried white whole wheat flour? It is great for breads that need a lighter texture but still the same whole grain nutrition.
Quoting heatherall12:What do you need coconut oil for and I might have castille soap too.
Love this! Can you fill me in on the 2nd layer for 'yogurt maker'? I'm new to going green and am much more aware of the food industry deception now so trying to buy all organic can be expensive, etc. As a health and nutrition nut that actually had a 'collapse' in December 2011 finding out I'm gluten intolerant, I am refocusing my diet now to truly healthy/toxic free stuff.....do you make your own yogurt? ***In finding out our flipping gluten/wheat products have also been engineered kind of ticked me off as they market it to be soooo good for you - NOOOOOOT!***
*I'm looking for a company I can partner with to consume organic/green products as well as possible biz opp - any ideas?*
DIVINI (pronounced Davina) :)
I have this yogurt maker
and these cultures
http://www.culturesforhealth.com/greek-yogurt-starter.html
to make yogurt. The villi yogurt cultures from the same website do not require a yogurt maker. I make buttermilk as well that I then use to make sour cream, ranch dressing, etc. It is all really easy to make. From yogurt you can make cream cheese but I haven't done that yet. My family likes the greek yogurt but they have several different kinds.
For greek yogurt I just heat milk to 160 degrees, let cool to 110 degrees, stir in the cultures, then put it in the yogurt maker (that keeps it at 110 degrees for 10 hours). Refrigerate for 6 hours and it's ready to use. Use the last jar to make the next batch.
For buttermilk I just put 1 c. of milk to 1/4 c. of buttermilk (once it's started) and cover it with a coffee filter rubber banded on. Let it sit overnight or until it's set. Refrigerate for at least 6 hours.
From there I can take 2 tbsp of buttermilk and add it to 1 c. of whipping cream. Let it culture like buttermilk and you have sour cream. Once again refrigerating for at least 6 hours before using.
it's cheaper and healthier than store bought :)
Quoting Divini:Love this! Can you fill me in on the 2nd layer for 'yogurt maker'? I'm new to going green and am much more aware of the food industry deception now so trying to buy all organic can be expensive, etc. As a health and nutrition nut that actually had a 'collapse' in December 2011 finding out I'm gluten intolerant, I am refocusing my diet now to truly healthy/toxic free stuff.....do you make your own yogurt? ***In finding out our flipping gluten/wheat products have also been engineered kind of ticked me off as they market it to be soooo good for you - NOOOOOOT!***
*I'm looking for a company I can partner with to consume organic/green products as well as possible biz opp - any ideas?*
DIVINI (pronounced Davina) :)
Recycle clothing!
- JasonsMom2007
on Jun. 14, 2012 at 11:34 AM