How to Render Tallow (the easy way)

Tallow.....what the heck is tallow anyways?   Tallow is rendered beef fat (suet). It is similar to lard except from cows instead of pigs. No, you probably aren't hearing about your friends rendering their beef fat last week. Tallow is a traditional fat  used by your grand and great-grandparents. From grass-fed cows, it's a much MUCH healthier - rich in Vitamins A and D -  option than Crisco shortening and vegetable oils.  Unfortunately with the introduction of highly processed plant based oils, tallow has become somewhat hard to find. Unless you render you own or buy it (here), it can be nearly impossible to obtain. Tallow is rich in several components that are great for our health -  Omega 3 fatty acids –  These are essential for good health. Since our bodies cannot make them, they must come from food. "they also lower blood pressure and heart rate, improve blood vessel function, and, at higher doses, lower triglycerides and may ease ... [read more]

Scratch-Made Cream of Soup

Good food, family, holidays........MSG?   Well, Fall is upon us. That means more casseroles, soups and slow cooker recipes. That also means tons of recipes calling for a can of "Cream of Something" soup. But, before you grab that can of Campbell's lets take a good look at the ingredients... WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC. With highly processed vegetable oils like corn, cottonseed, canola or soybean, they are ALL likely GMO. Top that off with some good MSG, soy protein (GMO) and the all elusive *flavoring* this is a can of NO WAY, JOSE! For you and your family's sake, lets keep this off the menu shall we?   Scratch-Made Cream of Soup 2-3 cloves of garlic 1 small onion finely diced 1-2 green ... [read more]

Homemade Sweet Cream Butter

So I did it! I made my very own homemade butter. Big accomplishment for me! I know it's not super hard, but it's something I have BEEN wanting to do. Here's how I did it.... Homemade creamy delicious BUTTER: I started off with a quart of raw cream that I skimmed from about 3-4 gallons of milk. I always leave an inch or two on the gallon for good creamy flavor. Make sure your cream is at least 1-2 days old and not fresh from the cow, it will cream up better that way. Also, to make it cultured, like most butter is, leave your cream on the counter at room temp for about 8 hours.  If using store bought cream, organic low-temperature pasteurized is ideal. Ultra-pasteurized is what you don't want. This is Parsley....cute name except it is because she ATE all my parsley! She wanted her 15 min of fame while I was making making up some butter. Pour all your cream in a high powered blender...I used my Vitamix, but any high powered blender or even your ... [read more]