I stumbled onto a mix that adds whole new dimension to any fermented milk product I’ve tried. Be it kefir, yogurt, kefir cheese or separated buttermilk fat, it works for any of them. It’s so simple, I am almost embarrassed to call it a recipe. Then again, it’s healthy, tasty and opens door to infinite number of variations. Try it and see if you like it as much as I do.
A few weeks ago I was encouraged to try and make coffee kombucha. While the recipes do float on the internet, I never ventured away from the tea-based garden variety. This time, however, my curiosity has been piqued.
This has to be the easiest ferment I’ve ever done. I stumbled onto it while looking for something to replace the sauerkraut in those couple months when the previous crop of cabbage best suitable for fermenting is out and a new one is not in yet. Not that you couldn’t make it, but the kick is weaker than I like, and I am always curious about something new. Sure, brined cucumbers are always here, and it’s my long-standing favorite, but curiosity… what can I say, cats are my favorite animals for a reason. But back to carrots.
There are countless recipes for the low carb/keto pancakes floating all over the Internet, some of them great, some not so much. Here are two that I like; one is on a softer side and another with a bit grittier texture. Both are very easy to make and lend themselves to any kind of topping, from sour cream to berries.
Carnivores, of which I am one, tend to appreciate smoked goods. One of my favorites is what I call PSP – Pork Smoked to Perfection. In fact, I like it so much that I make it in two different forms; we will go over both in this post.
Let’s make Injera – Ethiopian flat bread from fermented teff flour. Why, you ask? Well, why not? It’s a unique kind of bread tasting unlike anything I’ve ever tried; it’s fermented (and my ears perk when I hear this word); it’s exotic, and it’s easy to make. It’s not a bread to spread your butter on (although have no doubt that I tried that, and it worked to a degree); it’s rather a wrap or a “utensil” with which you can scoop up a stir fry, a stew, or a salad. I would characterize its taste as a curious mix of bland and sour; thanks to blandness it soaks in the taste of the food you use it with, and sourness adds an intriguing twist. If you are not convinced still, a few words about its nutritional facts. Or, if it’s just the recipe you are interested in, scroll right through.
Heavy whipping cream (HWC) is a long-standing favorite among low-carbers, and for a good reason. At 7g carbs per cup (when liquid), it’s ideally suited for use in low-carb desserts, adding to coffee etc. In this post, I want to show my favorite way to use it. We are going to ferment our HWC, turning it into a cultured cream – probiotic, slightly tangy, with a rich luscious mouthfeel, and with a different texture which I call naturally whipped.
By now it’s probably clear to you that I view bread as a butter delivery device. That was the role assigned to it in the flax bread and Paleo crackers posts. The thing about butter though is, you can never have enough delivery vehicles for it. Being always on a lookout for those, I couldn’t let the recipe posted by Sandy of Sandy’s Simple Recipes and More go unnoticed. Or untested for that matter. And an intriguing recipe it is. Peanut butter bread?
You can find many variations of these crackers on the internet, as folks adapt it to their tastes. As far as low-carb eating goes, this is a pure beauty. They are:
- sugar-, wheat-, grain-, and gluten-free;
- rich in fiber, fat, and protein;
- lend itself perfectly to spread your butter on;
- fit in Paleo, Keto, and LCHF;
- crispy and chewy at the same time;
- very simple to make, as they require no specific appliances.