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3 Nov ’12
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1 gal filtered water
a 4" ginger root
1-1/2 C pure sugar
1/2 to 1 C whey
Peel the ginger root and grate it into a non-aluminum pot full of the water.
Get the water up to a boil. After it's boiling for 3 minutes, remove from heat and stir in the sugar.
Let it settle down to room temp. Once it's at room temperature, stir in the whey. Pour into a fermenting crock, jug w/ airlock or mason jars and let sit for 2-6 days, until mixture becomes fizzy. (if using mason jar, release the pressure by unscrewing the lid at least once a day.) Pour into tightly capped bottles, you can strain out the ginger pieces if you want. Leave at room temp for another 2 days before refrigerating.
15 Feb ’12
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interesting, thanks groin, i'll have to try that next time I make yogurt or cheese
23 Jul ’13
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I processed 5 rabbits yesterday. Finally have enough pelts saved up, so I'll be researching and deciding on a method to use for tanning.
15 Feb ’12
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nice, here's a pretty simple method I found a few months ago
23 Jul ’13
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Didn't accomplish quiet as much today... Working on some knitted Christmas presents ( socks and fingerless mittens) and deciding on which cookies to make this year.
11 Mar ’12
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Amanda and I packed 30 bales today. We decided to try to get some down the hill without help so we loaded 20 of them onto a tarp and hauled. We got them down the hill and a friend helped get them the rest of the way to the barn. It was an interesting experiment
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