SAFE DAIRY – Home Made Yoghurt and Crème Fraiche

Because of the lack of an enzyme called lactase to digest lactose, many people cannot digest lactose which is milk sugar is well known now a day. However for many people also Milk protein and Milk fat may cause a health problem.

And as much as milk products (Dairy) causes a problem, it’s a great source of pro-biotic. So I would like to explain to you how to make SAFE DAIRY – Home Made Yoghurt and Crème Fraiche.

Recipe:

32 oz. Milk – Ideally raw milk. However, like NY, in many of states, at least once pasteurized is a law. So worst case pasteurized (not ultra-pasteurized) and non-homogenized organic whole milk.  Please do not use skim or reduced fat milk.   Those are another problem.

6 oz. Yoghurt (quality of milk must be as same as the milk)

I think that you better have a yoghurt maker that does not have a timer. Usually their timer does not go long enough.

1. If you are using pasteurized non-homogenized milk, then you must heat the milk close to the boil. But do not boil.

2. Then, cool down the milk to about 105-113°F. I recommend you to use a thermometer.   If you are using raw milk, start from here to heat the milk to the proper temperature.

3. Add the yoghurt into the milk and stir well. I usually use strainer to mix them well.

4. Pour into 7 6oz glass jars that come with a yoghurt maker or follow an instruction of your yoghurt maker.

5. At least 24 hours, ferment your yoghurt. I usually do it till 30 hours.(This is the entire point of Home Made Yoghurt. Usually commercialized yoghurt is fermented up to 8hours most as a result of my research. Also qualities of milk need to be considerate. )

6. Cover the lids and keep them in a refrigerator more than 6 hours.

When you ferment milk more than 24hours, then all the possible cause of problem from milk can be prevented. And the home made yoghurt can be a great source of your pro-biotic.  If you are allergic to milk, you can not eat even this particular Home Made Yogurt.

And if you want to make a thicker one which can be called crème fraiche or sour cream, use heavy cream instead of milk.

The Yoghurt Maker I use is Euro Cuisine model# YM80.

Bibliography:

Natasha Campbell-McBride MD, Gut and Psychology Syndrome

Howard F. Loomis, Jr., D.C., F.I.A.C.A., ENZYMES The Key to Health

Recipe 2. – Marination

MISO MARINATED PORK TENDERLOIN

Marination:

Usually two long pieces of pork Tenderloin in one plastic bag is about 2.5pound

You can use both tenderloins, or begin with one

Place the pork in a large zip-lock bag

For one long piece of pork: add 1 Tablespoon of Miso (non-pasteurized), 1 teaspoon of Sake (any kind, preferably organic), and 1 teaspoon of Toasted Sesame oil (everything goes into the zip lock)

If you use both pieces of pork, then increase the portion of marinade to 1.5 times more (Not twice more)

Close the sip-lock tightly and massage the pork with the marinade until the marinade is equally distributed over the entire surface of the pork

Squeeze out any excess air before sealing zip-lock

Place pork in the refrigerator from a few hours up to about 4 days before cooking. (After more than 3days of marinating, please make sure the pork is still ok to eat. Use your nose to smell and feel the texture, and make sure that the pork is not slimy )

Cooking:

Cut pork into 1.5” slices, arrange in baking dish, and bake 30-40 minutes at 400 degrees, or until pork is thoroughly cooked

*You can also grill, stir-fry, kabob, or sauté the pork (cut pork accordingly)

LEMOM JUICE MARINATED CHICKEN

Marination:

Begin with two medium sized boneless chicken breast (each piece cut into thirds)

Place chicken in a large zip-lock bag with the juice of a one whole lemon, 1/2 teaspoon of sea salt, 1 Tablespoon of extra virgin/cold pressed olive oil, black pepper to taste

Close zip-lock and massage marinade over entire surface of chicken

Squeeze out any excess air before sealing zip-lock

Place chicken in refrigerator, and allow it to marinade from a few hours up to about 4 days before cooking

Cooking:

Place chicken in baking dish, and place in oven for 25-30 minutes at 400 degrees, or until thoroughly cooked

*Again, you can grill, stir-fry, kabob, or sauté chicken (cut accordingly)

RED WINE MARINATED BEEF

Marination:

Begin with 2.5lbs of chuck roast beef: Place in zip-lock bag with ½ cup of red wine, 2 tablespoons of extra virgin/cold pressed olive oil, 1 teaspoon of sea salt, black pepper to taste, along with any herbs you prefer

Close zip-lock and massage marinade over entire surface of beef

Squeeze out excess air before sealing zip-lock

Place in refrigerator from 2 hours up to about 4 days before cooking

Cooking:

Place beef in a baking dish and cook for 20 minutes to ½ hour at 400 degrees
(longer cooking time for well done)

*Slice beef to preferred portion size

JAPANESE STYLE MARINATED CHICKEN WINGS

Marination:

Begin with 16 chicken wings: Place wings in zip-lock bag with ½ teaspoon of sea salt, black pepper to taste, ¼ cup of Sake (any kind, preferably organic), ¼ cup of Tamari soy sauce, and 1 teaspoon of toasted sesame oil

Close zip-lock and massage marinade over entire surface of chicken wings

Squeeze out any excess air before sealing zip-lock

Place in refrigerator from 2 hours up to about 4 days before cooking

Cooking:

Place chicken wings in baking dish and cook for 1 hour at 400 degrees

SOPHISTICATED LATINO STYLE MARINATED PORK

Marination:

Begin with l lb. of pork tenderloin: Place in zip-lock bag with the juice of 1 whole lime, 1 tablespoon of olive oil, 1 teaspoon of sea salt, pepper to taste, ½ teaspoon of oregano

Close zip-lock and massage marinade of the entire surface of pork

Squeeze out any excess air before sealing zip-lock

Place in refrigerator from 2 hours to up to about 4 days before cooking

Cooking:

Place in baking dish and cook for ½ hour to 40 minutes at 400 degrees (or until thoroughly cooked)

Recipe 1. – Pickling

PICKLING

Begin with a large (3cup) mason jar: select a non-leafy vegetable of choice (preferably seasonal) For example:  turnip, carrot, celery, radish, garlic, eggplant, etc……

Basic pickling options: (3 versions)

-Fill jar half- way with vegetable, and add 1 ½ teaspoons of sea salt

-Fill jar half-way with vegetable, and add 1 ½ teaspoons of sea salt and the juice of 1 whole lemon

-Fill jar half-way with vegetable, and add 1 ½ teaspoons of sea salt, the juice of 1 whole lemon, and 1     Tablespoon of extra virgin/cold pressed olive  oil

*close lid and shake jar until all the vegetables are covered, let set at room temperature for 1-2 days, then place jar in refrigerator

Miso pickling:

-Fill jar half-way with vegetable, and add 2 Tablespoons of Miso (non-pasteurized)

*thoroughly mix vegetables and Miso using clean hands, let set at room temperature for 1-2 days, then place jar in refrigerator

With all pickling, the longer the vegetables remain in the refrigerator, the deeper the taste of the pickling becomes.

Tips for Natural Healing Kitchen

IMPORTANT FACTORS FOR A “HEALTHY AND HAPPY GUT”

Cook with love: Making the people you are cooking for, including yourself, happy through food

-Imagine the happy faces of your loved ones

-Shake off your anger before you begin cooking

-Clean up your negative energy

*Your kitchen is a sacred space where you can prepare a loving meal for the people you care about.  It’s important that the energy that goes into the preparation and execution of the food comes from a warm and happy heart.  Eating is a happy occasion; it can’t come from “angry hands”

-Healthy body, mind, and spirit

-Be aware of good posture

-Incorporate all 5 senses into your preparation and cooking practices

-Your choice of foods represents your attitude toward your life

*In order to maintain a healthy gut, this means balancing the level of pro-biotic, your diet must contain no processed food, no fast food, no canned food, no sugary foods……….the food you consume should be whole, fresh and real from Land or Sea.

Feet are the Foundation of our Posture !

At the beginning of my posture balance class, the 1^st half hour focuses on feet exercise.  Just recently a new student asked me why feet exercises are needed for posture.

Most people think that of correcting the spine and pelvis to treat posture problems.  However, feet are the foundation of our posture, and the soles of the feet are our first contact with the ground or floor.  So without improving the wellbeing of our feet, it is also difficult to correct our spine or pelvis.  Like a house,  the columns or roof cannot be built without a good cornerstone and foundation.  And if the foundation is not level, then the column will be tilted, or settle over time, which will cause several problems later.

Therefore, wearing the wrong shoes and driving cars to complete most of your daily chores will reduce your awareness of your feet, and these circumstances will increase the likelihood of having bad posture.

For example, a client had been searching for the solution to her lower backache.  She had worn tight shoes for a long time, so her toes were squashed together and immobilized.  She had bandaged every toe, and could not walk well.  When we cannot use our toes well, we cannot balance well.  So she was tensing her buttocks muscles to find some balance rather than focusing on using her feet’s flexibility. By not releasing her buttocks muscles, she could not correct her pelvis’ position. Therefore, she created her own backache.