Re: JackDaw and FinallyFaith...Raw Goat's Milk

Good Morning FinallyFaith,

I have been a member of The Weston Price Foundation for 4 years. I really love their message. I usually let the yogurt culture for 8 to 10 hours, but I have also cultured it for as long as 34 hours.

I get my best results when I use a yogurt maker. I have Donvier and Yogourmet yogurt makers. I cannot reommend Donivier. I have left it to ferment on the counter before, but I don't always like the results.

I just finished making a 1/2 gallon of yogurt. Yesterday I picked beets and cabbage from the garden. I made sauerkraut out of the cabbage and juiced the beets. Today I am going to make some beet kvass.

Have you ever made the Bread and Butter Pickles that Sally Fallon gives the recipe for in her book Eat Fat Lose Fat? They are to die for!!!! I can't wait until my cucumbers are ready to pick!