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In The Kitchen: Chicken Stock, Yogurt and Kimchi

Posted Aug 23 2008 3:19pm

This week brings another build-up of kitchen projects. I like keeping my family well-nourished, though often it seems like I spend a LOT of time in the kitchen. I've been working on doing one project each day rather than all of them at once, but this day I ended up with a counter full of food-waiting-to-be-made. Here is what I made:

Raw Milk Yogurt
- I've never had my homemade yogurt turn out like supermarket yogurt, but this batch is really yummy. I heated about 6 cups of milk on the stove to 110 degrees F-- warm enough for the bacteria to proliferate but not so hot that the enzymes and bacteria present in the raw milk would be killed. I then boiled a tiny bit of water, dissolved 2 teaspoons beef gelatin into the hot water, and mixed the gelatin, vanilla, xylitol and stevia (to taste), and a small container of Brown Cow yogurt in with the warm milk. The mixture went into my yogurt maker (but a yogurt maker is not necessary), incubated overnight and then went into the fridge. In this article "Mother Linda" talks about heating or not heating yogurt, and she makes hers without a yogurt maker.

Chicken Stock -I've read that not only does stock have lots of minerals easily absorbed by our bodies, but it also nourishes our digestive systems with its gelatin. Every week I roast a whole chicken, eat the meat, and toss the bones, along with the organs (I would throw in the head and feet, too, if I could find some), into the stockpot. I add some vinegar, some veggies, and let it simmer (covered) overnight. In the morning I pour the stock into jars and refrigerate and/or freeze them. I use the stock for our morning oatmeal, for soups and sauces, and for drinking (with salt added). Here is an article about stock , which includes recipes for chick, beef, and fish stock.

- I usually only make sauerkraut, but I'm trying to branch out. I used the recipe from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods . I cut up about half a head of cabbage (I was supposed to use Chinese cabbage), a few radishes and a couple carrots and let them soak in salt water overnight. The next morning I mixed up a paste of chopped onion, ginger, garlic, cayenne pepper, fish sauce, and kelp and mixed the paste with the drained veggies. I put it all in a jar, weighed it down by setting a glass with water on top of the mixture, and let it sit out until "ripe". Matt really likes it. There are several recipes at Love That Kimchi , and The Ultimate Kimchi Recipe looks like it's worth trying.

What projects are on your kitchen counters this week? What kind of foods do you prepare on a regular basis?

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