I'd like regular ancestral cooking emails!
Raw goat milk whey ice cubes. Andrea @farmandhearth turned me on to freezing whey in cubes. These will stay, conveniently, in my freezer and I’ll take a couple out at a time and use the microbes to ferment up some goodies.
I want to have a go at root beer. Traditionally made with sassafras in the US (a plant that, until a month ago, I’d never heard of), I’ll have to find an alternative here. I’m wondering about carrot, maybe with some spices added like ginger and possibly licorice.
Suggestions from root beer makers would be much appreciated!