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Home » Instagram » Raw goat milk is back at @aziendaagricolapodereruggeri! That means my hubby has a great excuse to run uphill through olives and vines for almost an hour…to feed my kefir needs :-) . We’ve been without fresh raw milk for 5 months and I’ve missed it. . So grateful for the two farms we get all our meat and dairy from – that we can reach them without a car, by using our (or in this case just my hubby’s!) legs. . Bring on the kefir smoothies for breakfast.
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Raw goat milk is back at @aziendaagricolapodereruggeri! That means my hubby has a great excuse to run uphill through olives and vines for almost an hour…to feed my kefir needs :-) . We’ve been without fresh raw milk for 5 months and I’ve missed it. . So grateful for the two farms we get all our meat and dairy from – that we can reach them without a car, by using our (or in this case just my hubby’s!) legs. . Bring on the kefir smoothies for breakfast.

April 12, 2021 by Ali

Previous PostThis jar of rosemary, sultanas and apple is the beginning of a wild-fermented botanical water. Once it’s fizzy, I’ll strain and then use it, along with flour, to build a starter. I’ll then use this starter (as I would a standard sourdough one), to leaven a loaf. . What a cool technique?! It’s from Naturally Fermented Bread by @morgancarsandbread – a book that I found via an IG live Paul did a few months ago. . Aside the leavening power of this ferment, the liquid will also give my bread flavour. And I’m guessing it’ll be delicious, because it smells amazing already.
Next Post#4 – The 5 Most Expensive (And Yet The Cheapest) Foods

Recent Posts

  • This is a recipe from the 1929 book ‘The Scots Kitchen’ (check my story today to see it) for Scottish scones made with sowans, the oat fermentation. . The first thing I noticed biting in is that they are seriously squidgy, with a satisfying firmness! That’s important, right? After that came the tang (from the ferment) and the flash of the odd caraway seed. . I ate with butter – the scones have holes in them (a bit like English crumpets) perfect for melting butter. . I’m hoping to add this scone recipe to my sowans course over at @thefermentationschool. There’s a link to my course in my profile if you’re curious.
  • Sourdough Oatcakes
  • Chocolate-Covered Fermented Chestnuts
  • Sourdough oatcakes. . In researching Scottish oats (for a forthcoming article in the Weston Price journal) I was surprised to learn that the Scottish did not pre-soak or ferment the oats that they used for their staple ‘bread’ – oatcakes. . In my kitchen, anything that stands still for too long gets fermented, especially grains! So despite loving the standard Scottish oatcake, I really wanted to have a go at creating a fermented, sourdough version. . Here is the result. It’s got all the creaminess of oats, and fresh from the pan it’s crunchy. But the sour tang of the ferment makes it almost cheesy too! Warm, with salted butter, these have become a go-to breakfast the last few weeks! . The recipe will go out in my newsletter tomorrow. If you’re not on my list and you want to get it, go to ancestralkitchen.com/newsletter (link in my profile).
  • Traditional Scottish Oatcakes

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