Traditional Foods eCourse

As you may have notice, my blog has taken a turn recently from being mostly gardening to focusing on more traditional cooking methods. This is just what we are focusing on in our lives right now. I’ve been doing a lot of research over the past few months and was experimenting on my own, but over the past month I’ve been finding many, many bloggers who are focusing on helping people learn traditional ways of cooking. It’s turning into quite an amazing journey that is now getting full-scale serious.

First dear boyfriend won a giveaway (that I signed him up for of course) from Cooking Traditional Foods called Gluten and Dairy-Free Traditional Foods eCourse.  It’s a 14 week eCourse that contains:

  • over 85 videos
  • 18 Classic Menu Mailer
  • 11 eBooks
  • Plus more!  Visit the links above to learn more.

Menu Mailer

This week I also signed up for unlimited access to all five (5) of the eCourses offered over at the GNOWFGLINS blog.  And they are wonderful!  The blog is written by Wardeh (pronounced “Wardee”) Harmon and she does a beautiful job at writing so the concepts are easy to understand for a newbie.

Here’s the five (5) eCourses available:

  • Fundamentals
  • Fundamentals II
  • Sourdough
  • Cultured Dairy & Basic Cheese Making
  • Lacto-Fermentation

I’m currently bouncing between the first Fundamentals course and the Cultured Dairy & Basic Cheese Making course.  Our budget has not allowed me to purchase all of the needed ingredients just yet, so I’m busy reading through all the lessons.

In the Fundamentals I class there are the following lessons:

  1. Soaking Whole Grains, Nuts and Seeds
  2. Soaked Whole-Grain Baked Goods I
  3. Soaked Whole-Grain Baked Goods II
  4. Soaking and Cooking Dry Beans
  5. Sprouting Beans
  6. Cooking a Chicken and Making Chicken Stock
  7. Skillet Dishes – A Dinner Formula
  8. Natural Soda – Water Kefir
  9. Dairy Kefir
  10. Soft, Spreadable Cheese
  11. Sourdough Bread
  12. Sprouting Whole Grains and Baking with Sprouted Flour
  13. Natural Pickled Foods

and in the Cultured Dairy & Basic Cheese Making eCourse:

  1. About Cultured Dairy and Cheese
  2. Whole Milk Buttermilk and Sour Cream
  3. Cultured Butter and Buttermilk
  4. Traditional Room Temperature Cultured Yogurt
  5. Clabbered Milk and cheese
  6. Just Like The Store Yogurt – not raw
  7. Beyond Kefir – Kefir Cream, Kefir Ice Cream, Kefir Cheese and Kefir Cheese Balls
  8. Traditional Ricotta (not raw) and Soft Cheese
  9. Cottage Cheese
  10. Feta Cheese
  11. Middle Eastern Fresh Cheese
  12. Queso Fresco Cheese
  13. Fresh Cheddar Cheese
  14. Traditional Mozzarella Cheese – not raw
  15. Propagating Mother Cultures
  16. Bonus – Waxing Cheese
  17. Bonus – Cultured & Flavored Cream Cheese
  18. Bonus – Molding Sof Cheese

(more info on the other eCourses later on as I start working through them)

The courses are designed to slowly work you into the world of traditional foods and cooking techniques so not to overwhelm you in the process.  Each lesson has many steps and is designed to be done over a week’s time.  Not that they are very difficult, but some preparation is needed.  And if you don’t rush through them in a day you hang onto what you’ve learned better.

Anyway, I’m super excited about the courses and will share my experience with you as I go along.  Of course, I can’t give you all the details ~ you’ll have to sign up for the courses for that.


My first tasks consist of creating a sourdough starter and finding a good source for organic whole grains.  Since I don’t have a grain mill yet I’ll have to purchase my grains already in flour form.  But my goal for that is to find the freshest flours I can.   Hard Red Winter Wheat (for breads) and Soft White Wheat (for other baking) seems to be the most suggested.  Spelt is supposed to be excellent for sourdough starters.

The sourdough starter is really being slow-to-start, which is not uncommon.  I have sent off for a starter from carlsfriends.net.  It’s supposed to take up to six (6) weeks to to get back to me but they say it’s usually not that long.  So in the meantime, I’m going to keep working on my wild starter.  I’m at the end of day two and it has very few bubbles and has not doubled in size yet.  But the fact that there are some bubbles says that there is life.  Also, we only have some unbleached white organic flour right now which could be the problem.  Some time this week we are planning on purchasing some better whole wheat flour to see how that does.

The organic whole grains are proving a little more difficult to find.  I’ve found a few websites (Wheat Montana, Pleasant Hill Grain and Organic Wheat Products), but I’d really like to find a more local source.  I don’t really know of any wheat that is grown here in Florida (I could be wrong about that though).  There is a co-op in my town that I haven’t yet joined, so that could be promising.  The problem with co-ops are that the pick up times are usually during a work day and that just proves to be a problem.  But I’ve got an email sent out so we’ll see what info comes back.  It is a lot cheaper to purchase most bulk foods from an online source ~ some of the grains are as low as $1 per pound for organic.  But the amounts you usually need to purchase to get that great price still take a good chunk out of the budget.  I will continue my searching though.


Also wanted to let you know that Gardening posts will return to TheHippyGardener blog soon.  I currently have plans to start growing some garlic that is Florida friendly, after I devour all the information from this site written by the Garlicmeister himself!  I’m learning that the garlic in the grocery stores is pretty much a dead food.  So I will also be ordering some garlic, for fall shipment, soon from this same site.  He guarantees all the growers are using organic methods when growing their garlic.

By the way ~ garlic is one of my favorite foods.  I normally put it in everything that I cook ~ well….except baked goods, of course.  We have a Pickl-It set on the way and one of the first things I’d wanted to ferment was garlic.  The two larger in the set will be used for milk kefir and water kefir.  The smaller one will be used for different things.  Since fermented garlic takes about a month, I’ll probably be doing some lacto-fermented catsup and mayo (not at the same time, of course), then some carrots or fries, THEN I hope I can get to fermenting some garlic.  LOL!  We shall see how it all goes…


As a side note ~ and completely unrelated to this post at all ~ I wanted to let you know that I will be hosting my very first giveaway later this week right here on this very blog.  So please keep an eye out for that post.  I’m not going to tell you what it is just yet, but a hint = you’ll need to sign up to follow my blog via email as one of the required entries.  Maybe you should go ahead and sign up just to make sure you don’t miss the giveaway!  Winking smile

 

Disclaimer: Many of my blog posts contain affiliate links. Purchasing through an affiliate link allows me to keep blogging and sharing what I learn with you. It is a bit like leaving a tip for service and is very much appreciated.

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