“Join me on my ‘Journey of a Woolmarket, Mississippi Girl’ as I work hard to get back to the basics of life regarding food, nutrition, general health, sewing and quilting while utilizing modern equipment, tools and techniques when available.
I posess a passion for making all things...bread from freshly-milled grains, fermented foods, vanilla extract, soaps, skincare products, quilts, crochet...And I fix things.” ~ Marina
This is the season she will make beautiful things. Not perfect things. But honest things that speak to who she is and who she is called to be. ~ Morgan Harper Nichols
My instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
@@suzananda Thanks for the info! Good to know that you have success at that temperature. Dr. Davis is pretty adamant about the temperature and I’ve been leery of trying it on any of my other Instant Pots that don’t allow for temperature control.
After pasteurization of my whole milk & half & half, I put the pot in cold water to cool it to 100F. Then I add the L. Reuteri starter to the milk combo. I think it likes whole milks. Donna Schwenk talks to Dr. William Davis about it on a RU-vid video. My instructions say to mix the whey in with the yogurt if it separates. Hope this helps. 🤗🇨🇦
It's counter productive to make l reuteri yoghurt with raw milk as it kills all the natural goodness in the raw milk. Obviously if you have a cow and use raw milk for everything then that's fine, but its much better to keep raw milk for drinking and on cereal etc and use UHT/ultra pasteurised milk for l reuteri as you don't have to scald it.
Since I don’t want to disturb the pot once I put the lid on, I just trust that the temperature that I set on sous vide is going to maintain. The “little” container is 1/2 gallon.
@@findingmyrootswoolmarketmsMy instant pot doesn't have the sous vide program, thus i use yoghurt program, and put a regular glass (not sealed with silicon) and the temperature reach 101.8 F 😊
I love oat groats as they are. I cook them in the Instant Pot. 2 C oat groats 3 C hot water Cook 5 minutes in the iPot on high pressure with natural release. Do not remove the lid. Let stand on warm setting, covered for two hours. Serve in place of rice.
Thank you so much! I don’t have a clue what I’m doing with this camera and appreciate any tips. I’ve got some videos that show him in the background. I’ll have to figure out which ones.
@@Adam-l7r7k Skip to about 26 minutes in this video and you’ll see my sweet Elvis. 🐾❤️🐾 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C5xFTlzh5xc.htmlsi=XLtIblqPt1j8CYjV
A few things I’ve learned by attaching this motor and editing my video: 1. I referred to the company as 1899 Wild West Company. I absolutely know that their correct name is 1889 Wild West Company. 2. I now know that the company does not recommend that you wash this mill with water or mill wet grain. After getting the motor attached, I wouldn’t want to be moving it around anyway. 3. I would attach the support leg completely before seating the motor onto the grain mill.
I only use cast iron fry pans best cooking tools you can own past down though generations, Grandmother , Aunt and my parents and I have bought some through the years myself. generations,
'Nonstick' cookware means that nothing sticks to it- literally nothing. This includes frying eggs without any grease or oil. When you can do that in seasoned cast iron, then you can call it nonstick.
@@findingmyrootswoolmarketms If you can find a way to make cast iron truly nonstick, that would save me a LOT of money, since the nonstick teflon pans I buy are only nonstick for about 10 uses and then I have to replace them. It would also be exponentially better for the environment.
@@williampierson4340 I refuse to use Teflon. I’m on a journey to eliminate chemicals and such from my life. I cook exclusively on cast-iron and stainless steel. it’s become a way of life for me and is quite time-consuming but worth it.
@@lankylanky1833 Not necessarily. Have you ever tried cooking in cast iron that hasn’t been well seasoned? I have another skillet that I’m still in the process of getting seasoned just right. At this point I would never attempt to fry an egg in it, even with bacon grease.
@@scrappy4209 I also love to fry eggs in butter. I was making breakfast sandwiches that incorporate fried bacon, so for these eggs, I used a little bit of the bacon grease. Yummy!
@@jewel6214 I followed the techniques in this video. I chose to use grape seed oil. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ekUuPhOOHnE.htmlsi=hLF2Lu1LIFLBzsZP
@@cpppp4128 Not necessarily. Have you ever tried cooking in cast iron that hasn’t been well seasoned? I have another skillet that I’m still in the process of getting seasoned just right. At this point I would never attempt to fry an egg in it, even with bacon grease.
@reneedaniel2881 lol. Actually, when talking about seasoning a cast iron pan, it actually means applying a thing layer of oil in the pan, so that it forms a coating making it non stick, it's also used for making sure it doesn't rust out.
@@reneedaniel2881 Actually, bacon grease is a good seasoning for food and a good seasoning (conditioner) for a cast-iron skillet. I choose to use grapeseed oil to season my cast-iron to get it up the level of nonstick that you see here.
My favorite way to order from Azure Standard is by having my items delivered to a local drop location. You can have your order shipped to your home or join a drop by following this link. www.azurestandard.com/?a_aid=b895c1d81d
The recipe that I followed came from the book, “Super Gut” by William Davis, MD. I’ll be sharing the entire process soon. In the meantime, you can find his recipe for L. Reuteri yogurt at drdavisinfinitehealth.com/2019/07/how-to-make-l-reuteri-yogurt-step-by-step/.
200 degrees is too hot for L. Reuteri. It should not be heated over 106-108 degrees is my understanding if you want to maintain the viability of the bacteria in it for probiotic purposes. The bacillus coagulans probiotic makes a much milder flavored cultured dairy and you would probably like the taste of it much better--it's the best one that I've tried so far!
Thanks for the info. The 200° was accidentally reached when I was “pasteurizing“ raw skim milk that I sourced locally. It was an experiment for me as I typically use half and half and milk that is already pasteurized. L. Reuteri is definitely my favorite yogurt to make and consume. The benefits have been amazing.
