DIY: Food and Beverages

  • Lard
  • Kombucha
  • Beet Kvass: Take about 2 large or 4 small beets and chop them up (I don’t bother peeling them), place in a 2 quart jar (i.e. 1/2 gallon jar) with 1/4 cup whey (not powdered whey protein, but the liquid that forms at the top of a natural yogurt) and about 1 tablespoon of salt. Pour enough water to almost fill the jar and then you cover it with a paper towel, sealed with an elastic band and leave out of direct sunlight on the counter for 3-5 days. A film will develop on the top, just skim this off (throw the entire batch away if you see any black mold, otherwise it should be fine). Pour everything through a mesh strainer. You can discard the beets or use them one more time.
  • Sauerkraut: For those with a fermentations crock click here or for a simpler version, try this.
  • Apple Juice Jigglers: Juice enough apples to get just over 2 cups of apple juice. Set aside 1/2 cup and warm the rest of the juice in a pot on the stove. Sprinkle 3 Tbsp of beef gelatin over the 1/2 cup cool juice and wait ten minutes for it to absorb. Add the 1/2 cup of gelatin/juice to the warm liquid and mix with a whisk. Poor into a 8×10 glass dish and put in the fridge to set, about 3 hours. (Inspired by Super Nutrition for Babies)
  • Homemade Popsicles: Mix organic plain, whole milk yogurt (or kefir) with organic fruit and raw honey (optional) and pour into a popsicle mold, freeze and enjoy!

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