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As a vegetarian I still need animal protein—I just don't like killing the animal to get it.
Instead, I make fresh, homemade cheese every day. It is easily digested, and full of protein and vitamin B12. |
To make enough for four people, start with 2 liters, or quarts, of
non-homogenized, organic, whole milk (with the cream on top). Homogenized milk will also work, but it doesn't produce as nice curds.
Use a thick-bottomed pot, and bring the milk to a boil without boiling over. I wish I had a penny for every time I've had to clean the stove! |
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Just as the milk is about to boil, add two or three cups of plain yogurt. Homemade yogurt is less acidic, and always best to use, but store-bought yogurt will work, as will lime juice.
Turn the heat down and stir in the yogurt. The curds will soon separate from the whey (you may need to continue simmering for a while). |
Pour off the whey through a strainer, and let sit for 10-15 minutes to drain off excess liquid.
You now have a very delicious source of protein, which can easily be added to any vegetable dish. Or it can be sauteed in ghee or butter on low heat with spices (see first photo above).
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My standard spice mix, kept separately in a jar, is made of 1 part organic turmeric powder, 1 part fresh, ground cumin powder, 6 parts fresh, ground coriander powder, 10 parts fresh, ground fennel powder.
For a treat, I use Dr. Mishra's mom's tasty spice mix available here.
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If you're an American, Happy Thanksgiving to you today!
Have a great week!
Todd |
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