Traditional Foods

So this topic is one I have been interested in and have researched off and on for years.  I just never seemed to work up the energy to take the plunge.  The energy is there now, but well, I am back on the HCG diet, so I cant eat any of it lol.  Instead I am spending my time doing, yes more research, and watching videos etc.  I am trying to get a good idea of a plan to implement all of this instead of just jumping in with both feet like I usually do and burning out or never starting at all.  I tend to do either extreme.

So, step 1 - Raw Milk
We have got raw milk in the past.  In fact we got it from the same place we bought a years worth of pastured chicken last year down in Cape.  During the summer, we visited the ILs enough that we were able to pick it up here and there, but that really hasn't been working since.  Well, Greenwood Farms, another local place, now delivers their raw milk to several local grocers as well as to a pick up spot where you can also pick up milk and cheese orders.  One of the locations is Freddie's in Webster....and I have an order in for a gallon to be picked up Wednesday.

Step 2 - Start making my own yogurt
I have a yogurt maker, never use it.  However, you can also use a cube dehydrator.  I am thinking of going this route as well as you can use them to make bigger batches of yogurt, dehydrate of course, rise bread dough, dry out sprouted grains, etc.

Step 3 -  Change the way I handle flour - soak it, sprout and grind it, or use sourdough
I would start this today, but I can't eat any bread or bread products for quite awhile...dont want to tempt myself!.  I am thinking a combo of all three would work best here.  Sourdough and soaking take a little more planning ahead which is not my forte.  Sprouted flour, while yes, would need to be planned ahead as well, I can make some up and put it in the freezer so it is ready for last minute baking.  Would need to get a grain mill though....

Step 4 - Start making water and milk kefir
This one I am totally excited about, but am making myself wait.  I am not totally sure we will actually like and drink too much of it so I am trying to start SLOOOOOOW.


The other thing I need to desperately implement is having stuff prepped and ready in the freezer.  Too easy to fall back on take-out on crazy days when the idea of cooking is just too much.