Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
If you want your lard to be snowy white or beef tallow extracted from cow bones, there's a right way and a wrong way for each. Here are the right ways.
This is not your average vegan cheese. It goes through the fermentation process, which makes all the difference. Fermentation is an essential part of cheese making that is usually skipped in favor of simple acidifying in dairy-free cheese.
Preserved spice rhubarb makes great desserts as well as a lovely cocktail from the resulting syrup. My daughter thinks eating rhubarb is for barbarians, so the cocktail is aptly dubbed, the "Rhubarbarian."
I have made my own herbal salves and balms for several years, growing and drying my own herbs, infusing them in olive oil and then using coconut oil and beeswax as a solidifier. I had always wanted to make a tallow salve, and I am thrilled with it.
Making cheese is a science. Considering the fact that I am no scientist, nor did I pay attention in chemistry class, it is a wonder I can still make cheese.
