Comments on: Convenience Food: Soaking Legumes, Grains and Making Yummy Dairy Products!

By: Roasted Chickpeas – 2 Ways « The Left Over Queen

Roasted Chickpeas – 2 Ways « The Left Over Queen — Mon, 07 Jun 2010 15:32:17 +0000

[...] of my favorite beans, and basically as convenient as canned beans when prepared ahead like this. One of my tricks of making your own convenience foods, saving time and money, and the taste? About a million times [...]

By: Recipe: Scottish Oat Cakes « The Left Over Queen

Recipe: Scottish Oat Cakes « The Left Over Queen — Wed, 31 Mar 2010 04:06:34 +0000

[...] Scottish Oat Cakes with Smoked Salmon and Crème Fraîche [...]

By: Jeff

Jeff — Wed, 09 Dec 2009 15:47:55 +0000

I am constantly amazed by the amount of people who think this stuff is impossible to make or it is time consuming. My mom makes her own yogurt and it takes little to no effort.

Fresh creme fraiche rocks and a great way to get rid of excess buttermilk from making your own butter with leftover cream.

Everything has a use and awesome write up!

p.s. homemade stock is awesome. We end up making batches of it and shove it in a freezer. The ingredients are dang near free since we already paid for the bones when we bought the animal and the rest is stuff that is already floating around the house.

By: Judy

Judy — Mon, 07 Dec 2009 17:20:20 +0000

Great ideas Jenn. Now can you come to my house every Sunday and kinda do this for me???

By: Arlene (MOM)

Arlene (MOM) — Mon, 07 Dec 2009 15:43:01 +0000

I actually went to the store in search of Buckwheat to do the soaking thing and all I could find was flour and cereal with buckwheat in it but not the grains. So disappointed. But I definitely like the idea of this method and think it a great way to add some good fiber to the diet. I do the soak thing withbeans though and find it a big help.

By: Erica

Erica — Sun, 06 Dec 2009 23:37:25 +0000

What a great post!!!! I love homemade cheese and crema fresca (Creme fraiche).

By: The Leftover Queen

The Leftover Queen — Sun, 06 Dec 2009 16:16:06 +0000

Thanks for those suggestions, and for your comment!

By: The Leftover Queen

The Leftover Queen — Sun, 06 Dec 2009 16:15:48 +0000

I do that too – except I freeze them. It really is a great way to get ahead!

By: kat

kat — Sun, 06 Dec 2009 14:46:02 +0000

Such great tips Jenn! We got another interesting one from Jamie at Rancho Gordo while we were in San Francisco. He soaks & cooks his beans all ahead of time & stores them in mason jars until he needs them in recipes. Then they are as easy as canned beans.

By: Ivy

Ivy — Sun, 06 Dec 2009 09:59:01 +0000

After making yoghurt last week, now I may attempt to make sour cream and creme fraiche as well.

By: RPW

RPW — Sun, 06 Dec 2009 03:11:24 +0000

I always say that I am good at leaving food on my counter, so that means I should be good at making things like kefir, yogurt, kombucha, etc., and soaking beans, oats, etc. My only problem sometimes is remembering to do it!

For the person who said that they can’t have dairy, yogurt and kefir made like this is often tolerated well by those who are lactose intolerant. Also, my family has dairy allergies and lactose intolerance, and we have found we don’t react to raw milk (nonpasteurized). It turns out that a lot of the reason we react to milk is that we have killed the things in milk that help us to digest it. Lactase is still there to help us digest lactose, and enzymes are still present to help us digest the milk proteins. I’d consider giving it a try. Look at http://www.realmilk.com

By: we are never full

we are never full — Sat, 05 Dec 2009 19:49:32 +0000

i’ve always been frustrated that creme fraiche seems to be difficult to get here in the states. it is so delicious and works much better than sour cream when appropriate. i will totally try to make my own.