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Probably very basic but I’d love to see a video on making GAPS cream cheese 😊 I always read that it’s very easy to make but have never found how to do it.
I’m not familiar with GAPS protocol, but regular cream cheese is made by hanging sour cream in a tight-weave cheesecloth or muslin overnight. It thickens into cream cheese
I bet this makes some amazing ice cream. By the way, you solved my ice cream dilemma by previously advising to add more eggs; so I doubled up on it. Now I do: 1 quart heavy cream, 12 yolks, 1 cup milk (for iciness) -- very close to perfection.
Did this on accident. My daughter left the raw cream wrapped in a towel kin the car for 2 days. I'm here to see what happened to it. It tastes amazing.
Hi , do I need warm up the cream if I am using Kalona super Natural whipping cream? They pasteurize their products at low temps. So I am unsure if I should warm it before adding the yogurts (which I am going to use the same brand plain yogurt, Kalona super natural). Thank you in advance and I love your videos and all the knowledge that you share with us!
ohhh everytime i added something new yo my journey you made a video. i buy my cream from the farm that buy eggs and raw milk. the cream is pasteurised but its thicker than normal and live it to culture for 24 hours and its super thick.my little boy loves it with raw honey . my question is once cultured how long does it last in the fridge?
I have raw heavy cream. It has been in the fridge for 8 days, plus a day shipped with ice packs. Is that ok to take out of fridge and put it on the counter to start fermenting? Its not bad that it was in fridge for days? I should leave it at room temperature for how long? Thank you Do you do consultations
I have a question for you since you are a certified gaps coach! I’ve been on gaps for 6 months and just found out this morning that the venison sausage I’ve been eating fairly regularly (once a week at least) changed its ingredients to add maple sugar and 2% or less rice hull. I’ve unknowingly been eating it for who knows how long, does this mean I should restart my 2 year countdown? Or maybe go back to intro or phase 1 to help my gut a little extra? Let me know your thoughts if you have time and see this! Thanks Marissa! 🙂
Hi Melisa, I just started the GAPS diet today. I am iron deficient. Is it okay for me to take the iron supplement while on the GAPS diet? Is there any you would recommend? Thank you!
I may suggest instead of using your hands to wash and salt the butter, please try the dough hook on the stand mixer. You can wash the butter on slow speed changing the cold water a few times to remove the remaining buttermilk. When the water is clear after final wash, drain water add salt and let it mix thoroughly. You"ll find this is a much easier hands off approach.
Sally Fallon ( Nourishing Traditions) calls for buttermilk as the culture for Cultured cream. Is that not allowed on GAPS because buttermilk is typically store bought? My family has an A2 dairy farm (cows on pasture 100% with the exception of being milked) so I make my own buttermilk out of the best quality raw milk you can find! Any reason that would not be Gaps approved?
Hello, I’m trying rendering tallow in the crockpot today, it’s been bubbling away for 6 hours and there are still solid chunks in it that are definitely fat, not gristle. How long is the initial rendering supposed to take?
Thank you so much! I never use ultra high temp pasteurized cream, but low temp/vat pasteurized cream from organic grass fed cows is a great option when raw isn't available :)
Hi Marissa, thank you for sharing your recipes! I am using raw goat milk & cannot get the cream like you do with raw cow milk. will I ever be able to make your Cultured Cream & other items that require that cream from raw cow milk?
Thank you Marissa! Question for you. I made lip balm twice, first time lucky, second time not so much. It was hard as rock. Can I remelt, and add more beeswax, or what do you recommend?
@@BumblebeeApothecary thank you so much! My first batch was perfect, I didn’t even add much beeswax to this one, but the beef fat was so different to work with. Lambs fat is best!🥰
Hello, I have a question :when you do the 3rd method (pasteurized cream), after heating it, you say to let it 2 to 3 days on the counter but do you put something in it or you just let the cream alone? Many thanks for your reply
This is off topic but I followed your rendering beef tallow by wet method video. My tallow turned out pretty white but it smells sort of like burnt cow hair. Is that normal? I rendered it three times.
Hi, if I culture cream with yogurt, do I put it in the yogurt maker for 24-hours? That part of this video confused me because all of the other 3 ways you are putting it on the counter for a few days ...
From my understanding, it shouldn't change it too much; freezing may kill some friendly microbes and change the texture some, but it should be okay as you're adding life back to it when culturing :)
Can you make yogurt and cultures with organic ultra pasteurized if you have no access to raw milk? I live five hours away from a raw milk source and can't afford to travel like that.
