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Homemade Raw Milk Yogurt Recipe

This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe. All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Follow along in the simple step by step directions or watch the video.

Prep Time: 10 minutes

Culture Time: 12-18 hours

Servings: 8 servings

Equipment

  • 1 quart (liter) glass jar with lid
  • kitchen towel or cheesecloth
  • rubber band

Ingredients

  • 4 cups raw milk
  • 4 tablespoons raw milk yogurt mother culture

Instructions

  1. Measure 4 cups of raw milk into a glass or plastic container.
  2. Add 4 tablespoons of mother culture and mix well.
  3. Cover with a towel or cheesecloth, secure with a rubber band.
  4. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
  5. Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
  6. Once set, refrigerate for at least 6 hours before eating.

Notes

  • Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
  • See post for specific starters we use.
  • See post text for details on crockpot and Instant pot methods.

For the printable recipe and complete recipe details, visit the Homemade Raw Milk Yogurt Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Beef Bone Broth in 5 Easy Steps

Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.

Prep Time: 5 minutes

Cook Time: 24 hours

Total Time: 1 day 5 minutes

Makes: 4 liters

Equipment

  • Stock pot or slow-cooker
  • Strainer
  • Glass jars for storage

Ingredients

  • 6 pounds bones beef, lamb, goat, etc*
  • 1/4 cup raw apple cider vinegar lemon or lime juice
  • veggie and herb scraps optional, see note

Instructions

  • Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
  • In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
  • Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
  • Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
  • Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.

Notes

Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.

*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!

**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.

For the printable recipe and complete recipe details, visit the Bone Broth in 5 Steps Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Sous Vide in Glass Canning Jars

Sous Vide is a method of cooking food in a water bath at a low set temperature for an extended amount of time.  The long cooking time above 130°F will kill any bacteria in the food.  Time + temperature is the key.  
 
Many people are wary of cooking in plastic bags or silicone bags so I experimented with cooking my meat in glass canning jars.
 
I used a 2.74 lb slab of grassfed cross rib roast. 
I used 2 wide mouth glass Ball canning jars with lids ( or you could use the wide mouth jars with gaskets and wire clip lids)
 
I defrosted the meat to the point where I could cut through it and divide it between the two jars.  
I poured the defrosted meat juice into the jars along with the meat.  (Alternatively, I could have diced the meat and probably fitted most of it into one of the glass jars. )
 
I did not fill up the jar with any liquid although I imagine you could fill the jar with a broth if you wanted to.  I reasoned that the air in the jar would reach the temperature of the surrounding water bath and would cook the meat over time. 
 
For one jar I placed the lid on the top and gently finger tightened the ring collar.  I reasoned that as the air in the jar heated, it would expand and would need to be expelled up and around the lid, so finger tightening would be best.  
I place the jar in a plastic bag before submerging it in the water to prevent any cooking water from leaking into the jar.
For the second jar, I used a food preserver vacuum accessory to vacuum air out of the jar and seal the top. Then I gently finger tightened the ring collar around the top. 
 
I placed the jars in enough water to cover the  tops and weighted them down with a bowl and some glass weights.  I placed some plastic film over the surface to cut down on evaporation loss.
Temperature was set to 130°F or 54°C
 
Sous vide for 12 hours.
 
Remove the meat from the jars and slice into slabs for pan searing or dice and eat as is.
 
The meat was tender and juicy and evenly cooked to medium rare throughout. The fat was translucent and soft and there were some “veins” of collagen throughout the meat that were ‘melt in the mouth’ delicious.  
 
After cooking, I usually pour off the nutrient rich meat juice and drink it right down (cooks privilege) but if not to your taste, at least save it and make a sauce out of it or freeze it and use it when making broth.
 
Both methods worked out well.  I concluded that it’s not necessary to vacuum seal the jars before cooking.

Recipes by: Cathy Loughman 

Final product after cooking for 12 hours. Most people would probably cut the meat into 1″ thick slabs and sear it in a hot pan before eatingI didn’t bother because I’m lazy and I like the taste of meat as is. 

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Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

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Onion Roast

3-4 pound roast cut, (round, chuck, osso bucco, etc)

2 Tbsp onion flakes 

1 Tbsp garlic

1 Tbsp black pepper

2 tsp salt

¼-½ cup water

Add all ingredients to the slow cooker and cook on low for 6-8 hours.

If cooking longer, add a little more water.

Once cooked, shred all the meat and put back into the juices.

You can continue to cook it, or serve as is.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.