Friday, September 6, 2013

DIY Pancake Syrup

I love Agave syrup.

I kinda like maple syrup.

I LOVE waffles.

I've read that agave isn't that great for you.  So I'm trying to find something else to use for my waffles.

I'm about 90% processed foods free.  Long Story.  Buy my ebook for $1.  :)  That book is based on my journey with some fictional drama thrown in for some spice. :)

Maple syrup is so expensive.

The 'pancake syrup' without HFCS (high fructose corn syrup) at the store still had chemicals in it.  I want as healthy and affordable as I can get it.

I've researched "CORN SYRUP" and the effects on the body.  From my limited research I have found that corn syrup (I'm NOT talking about HFCS--- high fructose corn syrup) regular corn syrup is glucose.

In small amounts (about 1 - 2 tablespoon for two waffles) glucose is ok.

Below is more information on the effects of different types of sugars on the body.

Understanding Type 1 Diabetes

Sugar Dangers by Mercola

I've done an adrenal fatigue healing thing and I'm very aware of the epidemic of diabetes.
I don't eat much sugar.  I eat limited amount of fruits daily and use stevia.

I'm hoping that my pancake syrup is going to play apart in the dietary changes I've made.  I'm still researching the effects and will post accordingly.

Right now- I think in small amounts ...... (we don't need a lot of sweets) but I'm so guilty!

Anyway ......

Maple syrup is sooo expensive.  I've increased my Avon sales to cover buying my meat and produce at Earth Fare/ Whole Foods.  So, yikes, adding maple syrup and expeller pressed olive oil... etc etc.. it's adding up.

Here's my recipe for DIY pancake syrup.

1/4 cup regular corn syrup (not high fructose corn syrup)
2 TBP Maple syrup
dash of vanilla
little coconut oil

I melt coconut oil for my waffles.  So there is always a little bit still in the pan.  I add the corn syrup,  maple syrup, and dash of vanilla.  I heat it while the waffles are cooking.


It's really good and stretches the maple syrup. :)

(Adjust amounts to your needs and liking).

I'd love to read your comments.

(Now I have to go back and read my post on how to put a Pinterest button below.  It's been awhile since I've posted anything).


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Thursday, July 25, 2013

How To Get the Pinterest Pin It Button

I read so many sites.  I tried watching a YouTube video.

Why did everyone make this so hard?

This is how easy it is to put the Pinterest "Pin It" Button on your blog.


Go to Pinterest.


Click on the lines to the left top of the screen.  I have a screen shot below.  Look for the 'purple' "click here >"

My Pinterest Main Page

Click the "About" button (see above).

Click on "GOODIES" (above)

Scroll down (screen shot 1 of 2)

Screeon shot 2 of 2

Click in the PIN IT circle.

Ok- here it is.  The URL, Image, and Description need to be entered.  Then click "BUILD IT!".

Like this (See below)
I cleared out the 'demo' fields that Pinterest prepopulates.

Now I am going to add my Blog post to the URL.  I'm going to pull up the blog post I want and go to the address bar... right click on the address and click 'copy'.

Now I'm going to 'paste' it in the URL field on the Pinterest page.

Then I'm going to get my picture or Image I want for the post.

I had already pasted the images URL when I did that screen shot.

Lastly, put whatever you want to in the description.  This blog is about my fiction book about to be released!  Yea!  I'm so excited.  So I'm going to put "Prepared- The Beginning" as my description.

NOW!!!  Click the build it button right below the "Description"

(This will go so much faster as you do it) This is becoming a llloooonnnnggggg blog!) :)

The screen pops up with the 'coding' you need.

Copy the whole entire link in that box.  And paste it in your blog.... but first....
Go to your blog post.  Select "Edit".  Click the HTML button at the top on the page.

Now.... scroll to where you want your button and paste the script link from the Pinterest widget page- the arrow is pointing to where I pasted mine.

Now go get the JAVA script line and paste it.  Pinterest tells a good place to paste it but I just paste it at the bottom below where I pasted the script.

Then click "Update"  at the top!

Tada!!  You did it!  You computer genius you!  Whew Hoo!

Way to Go!

See look- I'll go to my blog post and click the Pin It button and show you what pops up.

That's it.

I know.  I know it sounds like a lot... but it's a lot easier than reading all this.

Please feel free to ask me questions.  I check my comment section regularly.

Happy Pinning and Blogging!

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Wednesday, July 24, 2013

The Perfect Storm

Have you heard about "The Perfect Storm" by John Paul Jackson?

Joni Lamb of Daystar TV has had him on her show and for her conferences many times.

It's about prophecies of possible upcoming events.  Some of the other prophecies God gave him earlier have come to pass.

Economic Melt Down?  Different Weather Patterns?  Loss of Freedoms?
What do we do to prepare for an uncertain future?

Planning and worry are two different things.

Don't worry- plan.

Joseph planned.

Planning Without Worry, by John Paul Jackson And John Paul Jackson Economic Collapse of America part 2

Do what God tells you to tell. Don't do what He doesn't tell you to do.

Don't do it out of worry or fear.

Preparing for the Perfect, this is the web site dedicated to the book.

#1 Know God through Jesus, His Son.
#2  Know His voice.  The Bible says, that His sheep know His voice.

I have 'felt' to prepare and that 'something' was coming.  All that led to me writing the FICTION book "Prepared, the Beginning".  (To be released soon).

During this time I heard about The Harbinger, The Harbinger Jonathan Cahn.  I have listened to several of the Youtube videos about this.

I've been reading the book by Perry Stone, Unusual Prophecies Being Fulfilled.

God is not a mean God.  But He will allow judgments.  Rememer Nineva and Jonah?  Jonah was a prophet sent to Nineva ( a wicked city).  He was to tell them to repent.  And they did.

I don't know what is going to happen... but here is what I'm doing.

#1 Getting Spiritually Fit- no more lazy Christianity.  Praying, Seeking, Obeying, Believing...

#2 Getting Out of DEBT!!!!  I know that God has wanted me out of debt for a long time now and I've put it off.  Not anymore.  I'm working diligently to pay off the credit cards and my medical bills.

#3 Gardening.  I have a small garden this year.  Next year for my birthday, I want a raised garden bed and heirloom seeds.  I will know how to save seeds by harvest time.

#4 I already have some herbs that I can use to cook and for medicine.  I will be planting more this fall.

#5 Stock piling matches and candles and blankets.  We live in suburbia.  We have gas fire places and a wood burning stove in the garage (stored away).  I hope we won't have to use it.

#6 This fall I will fix my rain barrels.  Right now they are just the food grade barrels from our local Coca-Cola bottling plant.  They are under a tarp ... waiting...

#7 I have berry plants and muscadine (a wild southern grape) growing.  I will learn how to tend to these to make them produce fruit and grow well.

#8 Getting rid of clutter and 'downsizing'.  I feel like I need to go through my 'stuff' stored boxes etc and get rid of 'stuff'- mainly give to others or Goodwill etc.

#9 Saving proof of what I have paid for- ie my medical bills, electricity etc.

#10 Have a certain amount of cash on hand.

That's all right now.

I don't have chickens.  I live in the city.  We're not going to dig a well.  And right now, UPDATE: I am stocking supplies & food.

But I will continue to pray and seek what the Lord would have me to do.

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Friday, July 19, 2013

The Balance of Obedience

I was just on the phone with a dear friend.  She was telling about what she had been up to.  She recently made the decision to stay home.

I've recently completed my first book.  I'm so excited.  It's being edited and I will 'publish' the ebook the first of August.

In my book the main character learns about massed produced foods (including milk) and genetically modified foods and the health issues they cause.   She becomes a Champion of her Cause and danger pursues... (it's fictional but based on true events).

Anyway- I would consider myself a Champion of ...... hhmmm .... 

  • The TRUE Christian Life (expanded later and not complicated)
  • Healthy Foods
  • Reducing my carbon footprint
  • Healing - emotional, spiritual, and physical
  • Setting the captive free
  • Worshiping in spirit and in truth
  • Living my life and not judging others
  • Natural Medicine (and Conventional when no natural medicine is available)
  • Personal Wholeness

In Jeremiah 29:11 God says He has a plan for you.  Each one of us.  He knows the plan he designed for us- before we were born.

Jeremiah 29:11

New International Version (NIV)
11 For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.

The Balance of Obedience means we each follow our own God-designed plan to the best of our ability ... seeking Him for guidance and listening to His still small voice.  To get up when we fall.  Right the Wrongs and continue on the journey He has for us.

You may be a Champion of ....

Clean Air, Save the Animals, Pro-Life, Living Sustainability, Being a mom, a dad, a grandparent, a student, have a career .....

My 'calling' is different from yours and yours from mine.  AND that is perfectly fine.

I care about each thing I mention two sentences up- but those weren't the first things that popped in my head.

I believe that if I do what I'm called to do.  And you do what you are called to do.  And others would do what God called them to do.....

Then we would .......

be better people     -     have clean air, water, food     -     treat animals correctly
and on and on.....

But we live in a fallen world.  Not everyone will do their part.  Some might not know how, or know they should, or care to ..... 

I can only live my life and pray and encourage others to Seek God for themselves.

Below is the devotional I received from Joel Osteen today ......

I pray that as you read this - you will make the decision to follow the path God has for you.

Stretch Further
“Enlarge the place of your tent, stretch your tent curtains wide, do not hold back...”
(Isaiah 54:2, NIV)
TODAY’S WORD from Joel and Victoria
God doesn’t want you to just barely get by in life. He wants you to experience His abundance. He wants you to constantly be increasing. He wants you to be happy in your marriage. He wants you to enjoy your work. He wants you to be continually rising to new heights. If you’re in sales, God wants you to lead that company. If you’re an athlete, God wants you to set new records. If you’re a mom, God wants you to be the best mom that you can possibly be.
We serve a big God with big plans for your future. Maybe some things haven’t worked out the way you thought they should because those plans were too small. Maybe it’s time to stretch yourself further and get a bigger vision for your life. If you’re not sure how to do that, start by asking God to increase your thinking. Ask Him to increase your capacity to receive from Him. Ask Him to enlarge your tent stakes. Continue to meditate on His Word and spend time in His presence, then watch what He will do as you stretch and grow in Him.
Father, thank You for Your grace and mercy in my life. Thank You for believing in me, for giving me a hope and a future. Today I choose to stretch; I choose increase; I choose to rise up higher so that I can be all You’ve created me to be in Jesus’ name. Amen.
— Joel & Victoria Osteen

DIY Citrus Cleaner

I love reading blogs.  I love the natural, healthy, DIY ones most.

I just had to share this 'cleaner' with my tweaks from Little House in the Suburbs (link below).

I had made a citrus 'enzyme' cleaner from Ecokaren (link below) but it called to add vinegar.  I wasn't crazy about the smell. But I don't like Tea Tree either.

AND.... how's this for re-purposing & reusing stuff......

I make my own kombucha.  Wonderful stuff. Very healthy.  Extremely good for you.  I got my SCOBY from Hannah, the Kombucha Mama at Kombucha Kamp.  Kombucha is a fermented beverage.  Probiotic. Sweet and tangy.  It's a great detoxer.

At the bottom of the brewing vessel is yeast.  I have used this to make the best sourdough bread - ever.  I have made the collard greens using kombucha vinegar- that was the first time I ate collard greens (and I live in the south).  They were so goooood!!!  AND my citrus cleaner.

I get REAL milk from my farmer... I get whey from clabbered milk or by making paneer cheese (blog later).

I have lots of lemon and lime rinds left over each week.



* Use a recycled plastic OJ bottle (since you won't be consuming this- the plastic is ok to use)  It should have a wide mouth and should be at least the 2 liter kind.

* Use about 6 cups of filter water (or enough to cover the citrus peels in the container) or let the water sit out over night to remove the chlorine.

* 1/2 cup white sugar.  White sugar works.  No sense on spending extra on yeast food. :)

* 1 tsp of yeast or 1/4 cup yeastie dregs from the bottom of a kombucha brewing vessel (plus you can scoop out the brown floatie yeastie pieces)

* 2 cups (or more) citrus pieces to fill half of the bottle.  (I use the lemon and limes from my fermented drink recipes.

* Funnel and cheese cloth


Add pieces of citrus to bottle- cut to fit through opening.  Pour in sugar through funnel.  Then add the yeast and water.  Cap tightly and shake several times.

Remove cap and let it sit loosely on the top.  Air needs to be able to escape.

Shake each day for the first 2 days.

Let it sit on the counter (or somewhere) for 2 weeks.

The container may bulge.  That's normal.

After 2 weeks... strain through cheese cloth into a glass container.

Put in a spray bottle and dilute with water.  

This can be used in the DIY Dishwasher Detergent, to clean bathrooms, toilets, etc.

Here is the list straight from Karen's web site of the uses for the Citrus Cleaner
  1.  for dishes and laundry (use 1/4 cup of enzyme)
  2. for washing bathrooms and toilets. grime comes off easily (1 part enzyme to 10 parts water)
  3. for removing stubborn stains and odors (colored fabrics and floors-used undiluted)
  4. to clean vegetables and fruits (1 part enzyme to 10 parts water)
  5. clear blockages in kitchen sinks and drains (use concentrated or blended pulp/sludge of enzyme)
  6. as a natural insect repellent (use undiluted) for ants, cockroaches
  7. for mopping floors (1 part enzyme to 20 parts water)
  8. as fertilizer for plants (use 1 part enzyme to 20 parts water, or use the leftover mop water)
  9. as a skincare product, e.g. facial cleanser or toner (1 part enzyme to 2 parts water)
  10. wash cars – cars will look as if they have just been polished! (1 part enzyme to 20 parts water)
As with any thing you try on a blog's site... test and adapt it to suit your needs.
OR use the little OJ bottles and tweak the above to make a small portion to try first! :)

FYI- Karen calls her an enzyme cleaner.  But over at Little House in the Suburbs there is a wonderful article that clarifies the issue regarding 'enzymes'.


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Thursday, July 18, 2013

Lacto-Fermented Pickles- Fast & Easy

I love pickles.

I found this wonderful recipe at The Healthy Home Economist.

Here's my version.

It's just me and my husband in the house now that the children are grown and out on their own.  He doesn't like sour pickles that much.

SO I just need a small amount of pickles.

I use a clean spaghetti sauce jar as my container.  Be sure to use glass. 

I buy just enough small pickling cucumbers to fit in my jar.  You can adjust the amount you need for your container.

Add the ingredients and wait two days.... TADA ... yummy probiotic pickles! 

How easy!

To have crunchy pickles, you will need to add oak leaves, grape leaves or bay leaves.

Sarah, The Healthy Home Economist, uses oak leaves.  But when she held up her oak leave in her video- it didn't look like my oak leaves.  I live in Tennessee.  I have a ton of muscadine grapes growing in my yard- soon to be transferred to my vineyard that we will create this fall.  So I used those to keep the pickles crunchy.

* Small 'picking' cucumbers- sliced (enough to fit in your container)
* A couple of grape, oak, or bay leaves (to keep pickles crunchy).  I use muscadine grape leaves.
* Garlic- I use about a 1/2 tsp of minced garlic or 1 clove in my jar- use more or less for your taste.
* Sea Salt- I use about 1 or 2 teaspoons per 2 cups filter water.  It's making a brine.
* Filter water- I use 2 cups.  That amount works for my spaghetti sauce jar- probably about 20 oz.  Not all the water fits... I just wanted make sure I had a 'good' brine.
* Liquid whey- I use about 1 or 2 tablespoons
* Bay leaves - since I don't use Bay leaves to keep my pickles crunchy- I add them to the jar.

Put the leaves in the bottom of the jar.  Add the garlic.  Add the sliced pickles.  Add the salt and liquid whey to the water.  Stir until salt dissolves.   This makes the brine.

Pour the brine over the sliced pickles.  Leave about 1 inch of head space at the top of the jar to prevent mold from forming.  Screw on the lid tightly.   

Leave on the counter for about two days.  After two days, use a clean fork, dip out one slice, and taste.  If it tastes great, store in the refrigerator - they are done.  If not sour enough, leave on the counter.  Taste each additional day until they are to your liking.

If mold develops throw them away.  


Liquid whey can be strained from plain yogurt.  Or you can get it from cheese making or clabbered milk using yummy, wonderful, healthy REAL unpasteurized milk.  

See my link for more info on clabbered milk and whey ...  Fermented Ginger Ale and Lacto-Fermented Ranch Dressing

PS- don't use 'regular' cucumbers- only the small pickling kind.  The others end up mushy.

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Friday, July 12, 2013

Lacto Fermented Ranch Dressing- Super Easy

I love Ranch Dressing.

But I don't like all the unnecessary ingredients in most bottled dressings.


I had tried different DIY dressings.  They were OK.  But none I loved.

I get a gallon of REAL milk every week. (I hate the word raw.  It's unpasteurized- straight from the cow- I love my farmers Fall Creek Farms).

Sometimes I don't drink all of it before it becomes "not fresh".  At this point I let it clabber and turn into whey and sour cream.

The Healthy Home Economist has a wonderful video on making whey and sour cream from clabbered milk.

Clabbered milk is raw milk that has been left out on the counter at room temperature for many hours- 12 to 24 or longer depending on the temperature of the room.  It separates into whey... and a 'sour' cream.

REAL (raw) milk and pasteurized milk are completely different.  Pasteurized milk won't clabber.  It will spoil.  Don't use pasteurized milk.

So.... I needed Ranch Dressing.

I poured a little of my milk- say a cup of milk into a glass jar.  I put the lid on it.  (I used my re-purposed glass jar that my olives came in).

I let it sit for about 48 hours.

Instead of draining the liquid whey from the sour cream.  I pour the clabbered milk in my Magic Bullet.  I added a dollop of my lacto-fermented mayo, Lacto-Fermented Mayo and some spices- blended it up and yum!!!


* Clabbered milk from raw milk (see above)
* Dollop of lacto-fermented mayonnaise >>  recipe here Lacto-Fermented Mayo
* Dried Dill (to taste)
* Dried Parsley (to taste)
* Onion Powder (to taste)
* Salt (to taste)
* Sugar (I use white sugar because the bacteria in the whey will eat it).  I used less than a tablespoon. But it had a sweet taste to it.  I let my ranch dressing sit on the counter for a couple of hours before refrigerating it.  The next day- there was no sweet taste to it.  It was perfect!

I blended all the above in my Magic Bullet (that I bought brand new at a yard sale).  I usually just shake (one or two shakes) of dill, parsley etc into my container.

Leave on the counter for a couple of hours.  Keep in the refrigerator.

I once bought Walmart's "Market" Ranch Dressing.  It was OK.  But it had extra ingredients in it.  I have digestion issues... I'm trying to reduce processed foods in my diet as much as possible.  The Walmart dressing comes in a glass jar.  I washed it and use it for MY healthy ranch dressing.

Check out this site about the health benefits of REAL (raw) milk Real Milk

Check out this site about fermented foods and drinks Food Renegade - The Basics

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Lacto-Fermented Mayo- Easy

I get a gallon of REAL (raw) milk from my farmers  Fall Creek Farms  every week.

See my post about lacto-fermented ranch dressing or lacto-fermented ginger ale for more info about how to make whey.

 Fermented Ginger Ale and Lacto-Fermented Ranch Dressing

Sometimes I buy their farm fresh eggs when I want to make mayo or creme de pot (recipe later)
If you can't get farm fresh eggs from a reliable farmer- use organic.

I warm my eggs... I don't cook them.  But I do let them sit on the stove over low heat while I'm getting all the ingredients together and warming the coconut oil.

I got the recipe from Food Renegade enzyme-rich-mayonnaise/
but tweaked it.

* 1 egg and 1 yolk (see above about eggs).  (Must be a room temperature or warmer- see above)
* 1 tsp sugar (I use white cause the bacteria in the whey eat it)
* 1 tsp of raw apple cider vinegar (I use Braggs)
* 1 tsp liquid whey
* 1/2 cup 'light' olive oil
* 1/2 coconut oil (warmed so it's a liquid)
* salt, paprika, & onion powder to taste
* Clean glass jar (pint size mason jar works great)

Put the egg and yolk, sugar, apple cider vinegar, whey, salt, paprika, & onion powder in a blender (the kind with the hole in the lid) and 'blend' it until smooth.  I use the lowest setting.

Then put the lid on (with the hole open), turn the blender on low and slowly add the oil.  Blend for just about 15 or 30 seconds- but less than a minute.

Pour into glass container.  Leave on counter for several hours.  Store in the refrigerator.

Lacto-fermented mayo (or any lacto-fermented food or beverage) is full of the good healthy gut bacteria that we need.

I will do a post about that later.

Here's info on how to pasteurize eggs.... copied from
First off, set your eggs out until they become room temperature, about 2-3 hours, then in a pot use enought water to completely cover your eggs. Using a candy thermometer, bring your water to 160-165 degrees farenheit, place your eggs in the water for 3 minutes, then remove and allow to cool back to room temperature (all the other eggs you just pasteurized you can put in the frg), once your eggs are room temperature, continue on to make your homemade Mayonnaise.

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Tuesday, July 9, 2013

Shop my AVON store!

Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click Missy's Avon

Here's the deal.

I love skin care and makeup.  Yes, I know that traditional make-up has toxins.  Yes, I have made my own mascara, cleanser, shampoo, moisturizer, etc.  Yes, I have read of people using cocoa powder or whatever for face color..... but....

I was using my 'natural' face care- I loved it... but then.... I started seeing many little lines around my eyes.

So- I'm back on my Avon.  I tried MK but that broke my skin out.

I love Avon's skin care.

Concerned about "Phthalates"?

Check out Avon's stand on phthalates.... Avon Company

You can order and have it shipped right to you. Orders $30 and over are shipped free.

I use the deo, shampoo, body wash, lotion, foot care, nail polish, make up, and skin care

Friday, June 28, 2013

PREPARED - A Fictitious Story Based on True Events

The main focus of the book is about preparing for an unknown disaster.  Whether the disaster or emergency situation is weather related, loss of power and/or water, man made, or God's judgement- we need to be prepared.  I believe The Harbinger book and The Mystery of the Shemita book have been written as warnings to us.  My book, "Prepared" is a fictional book about the main character's struggle with 'preparing' for an upcoming tragic event.

Book Two: "Virus" (written years before this current Ebola virus issue) is about population control, genetic manipulation and survival.

A Fictitious Story Based on True Events

~     ~     ~     ~     ~     ~     ~

 It's a story about one woman's journey toward living a sustainable healthy life, preparing for an unknown uncoming tragic event and her fight against a big chemical company that also manufactures most of the world's genetically engineered food.

It was my research for healthy foods (see my story below), my dreams (later described by Alex toward the end of this book) and my love of zombie type movies that led to this book.  

"All that is necessary for evil to triumph
is for good men to do nothing." Edmund Burke

~     ~     ~     ~     ~     ~     ~

Introduction (Why I Wrote This Book)
The main character in this book, Kristy, is a lot like me.  I developed digestive issues that resulted in $1000s of medical bills, a colonoscopy, ultra sounds, a CT scan and eventually the removal of my fibroid ridden uterus. 

No doctor could help me or offer any advice as to what was happening and how I could improve.  I came across many women who had the same or similar symptoms and the same unproductive medical advice.  No doctor ever suggested it was food related. 

In November 2011, my husband and I started enjoying nightly ‘night caps’ of Irish Cream and milk.  It was delicious, but, the liquor was destroying the precious balance of gut flora, over working my liver, reducing my immune system, stressing my already stressed out adrenal glands, and putting on extra weight.

For Christmas 2011, I received an at-home-soda marker.  I had asked for it.  It seemed to be the perfect gift since I was an avid diet soda drinker.  My former diet soda contained aspartame.  I had experienced arthritis like pain and what is called aspartame poisoning on numerous occasions, but I would lower the amount I drank until the pain went away.  [Side note:  Aspartame is a known excitotoxin].

The at-home-soda maker used Splenda in the diet drinks.  I thought this was going to be better than the aspartame.  I had done research on Splenda (years ago) and could not find any adverse issues.  I later discovered Splenda is known (documented- scientific- studies- known) for killing (destroying all) gut flora. 

In January 2012 I started experiencing embarrassing and painful digestive symptoms.   I no longer had regular bowl movements- actually I stopped having bowl movements all together … unless I took powerful medicines to produce one.  I went to my general doctor who referred me to a gastroenterologist.  She ran tests, did blood work, did a CT, ultra sound, then finally a colonoscopy.  Nothing was found.  Nothing was ever suggested.  I was only given different prescriptions to try. 

The ultra sound did reveal an enlarged uterus and uterine fibroids but my ob-gyn said it was nothing to worry about.  I later changed ob-gyn docs- but that’s another story.

While reading my colonoscopy report I came across my doctor’s notes: “possible IBS”.  She didn’t say anything to me about it.  If I hadn’t had read that… I would have never known.

I started researching safe foods for a person with IBS-C to eat.  I knew that certain foods either helped or aggregated my digestive issues.  I believe the Lord led me to the Blood Type diet which led me to the GenoType Diet both by Dr. Peter D’Adamo.  He’s a leader in epigenetics.

Following my safe foods list and increasing my consumption of fermented foods and beverages, switching to raw dairy products, giving up all diet sodas and pasteurized milk, and almost all processed foods has greatly improved my digestive issue.  I’m not at 100% yet, but I’m on my way.


PayPal Accepted.

What other readers have said.....

"Great read."  "Very informative."
"Scared to buy groceries now without knowing more of where the food came from."  
"Thought provoking."

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Tuesday, June 25, 2013

Easily Make Butter from Raw Milk

I live in Tennessee and I'm a member of a local herd share.

I get wonderful, beautiful, delicious raw milk from my precious farmer and her family.

The wonderful raw milk

What wonderful people!  Fall Creek Farms.

I searched high and low for how to make butter.  Most sites I found the blogger had a fancy kitchen-aid with paddle attachment.

I don't.

Using my hand held beater just made whipped cream.

I knew that had to be a way....

I read that it is the 'concussion' that makes the butter.  

     Concussion, from the Latin concutere ("to shake violently") or concussus ("action of striking together")

Slamming the cream into the sides of the container or using an electric paddle or a churner- is what causes the separation of the butter fat.

Anyway, below is how I make butter.  I sometimes use my butter to make ghee.

I use the butter's 'milk' (the left over 'milk' from the butter making process for my waffles, biscuits, muffins etc.

I use the half and half for pots de creme (recipe later).
My husband uses it the half and half in his coffee.
Sometimes we leave it in the milk.  Shake milk before drinking.

I sometimes make kefir (blog later).  And Paneer (blog later).

I use my leftover whey from the paneer or clabbered milk for my fermented foods and drinks.

An easy way to make butter....

First, I boil all the things I use and let dry.  I usually clean my kitchen counter (the area where I make butter) with my vinegar, lemon, and herb natural cleaner (blog later) but I did refer to it here  Fermented Ginger Ale.

My containers (I forgot some in the pic)

Can you see the darker cream at the top?

If you can't see the cream on the top of the milk... let your milk sit for several hours to a day (in the refrigerator) to let the cream rise to the top.

I get my milk in clear 2 quart jars.  I can easily see the cream at the top.

Items I use
1/4 cup measuring cup
big measuring cup
a larger container with tight lid to shake the cream in
container with lid to hold butter
container with lid to hold 'milk' from butter making
mesh strainer
my husband to shake the cream into butter or I do it.
salt (optional)

After sterilizing everything......

I scoop out the cream using the 1/4 cup measuring cup.
Cream is thick.  Milk is watery looking.  It will take some practice to scoop out just the cream.  

Watch the liquid as you scoop.  You can tell when some milk gets in your scooper... just pour it back into your jar and try again.  If some milk gets into your cream shaker- that's ok- it will just take longer to make the butter.

Put each scoop of cream into the container.

There is usually a small amount of cream left in my milk jar.  See above uses or just shake up milk prior to pouring.

Be careful to get the cream only

After scooping most of the cream out of your milk, put the lid on your 'shaker' container.  Make sure it's on tight.

Now shake.

And shake.
And shake.

It's the shaking that makes the butter.

My husband usually will shake it for me while he watches a football game or a cowboy show or an old movie.
OR... I do it. 

If I do it... I usually make an (low) aerobics routine out of it. lol

It's liquidy.

I step side to side or I'll jump on my rebounder or walk on my treadmill... but usually just step side to side while I watch TV or read my next protect.  This time I was reading how to make lacto fermented mayo from a recipe by Food Renegade.

Food Renegade's blog and lacto-fermented mayo!
I'll post my variation later.  But is was delicious!  

I'm too hyper to sit still do it.  I sit all day at work.  I like the movement.  But my husband sits while doing it.

The cream will go from cream to whipped cream to the butterfat separating into solids.

It's almost whipped cream.  And yes, those are my comfy house shoes  It was a Saturday.

The time it takes depends on the temperature of the room, of the milk, how much milk got into the cream, and other factors that I'm not aware of...

Just keep shaking.  And when you are absolutely convinced that there is NO way this will turn into butter... you are almost there- keep shaking.

THEN..... you should notice a different feel in the container, or in the sound, or something.... it will sound liquidy again.  There will be a ball of beautiful butter fat and the liquid.

Not there yet, but almost.
Back and forth

Now left hand
     (Above is when it gets real hard to shake.  You're really close.  But it will take some more time and muscle.  I slam it right then slam it left.. over and over.  I try shaking a few times.  Then go back to slamming it back and forth until I feel and hear the difference.)

There it is.  There's that butter fat separated from the milk. lol

Pour your butter fat through the mesh strainer into the container that you (will hopefully) store your butter's 'milk'.  Pets love this.  Use it to bake with. You can drink it.  But I don't like the taste.  You can freeze the butter's 'milk', toss it, or whatever.  Use within a few days or freeze.

Take the butter fat from the strainer and put back into the 'shaking' container.  Rinse with filtered water a few times.

Pour the butter fat over the mesh strainer again.  You can use the measuring cup to catch the water.  It will be cloudy looking.  I pour this liquid down the drain.  Some people say repeat the process 4 times.  I usually just do it once or twice.  The washing rinses away the 'cowy' taste.

This is the liquid left over when the butter fat separates.  Great for baking. 
Rinsing butter with filtered water

After your last rinsing, use your spatula to squeeze all of the water out.  Stir your butter around and that will help to release the water. 

You can sprinkle some salt over the butter and stir.  The salt acts as a preservative.

Using your spatula scrap the butter into your butter container.  Cover.  Keep in refrigerator.


Yea!  The one on the left will be ghee.

Ghee blog later....

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