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I've been searching the CNS book for a reference to Almond Flour and landed on various pages here where it is mentioned Kiefer saying that you can replace flour with almond flour. Would almond flour be okay to use for making meat loaf on ULC nights? Also, if you can get whole raw milk and have a blender.. Homemade butter takes all of 5 minutes and kicks all the store bought butters asses.. just saying... You can use HWC to make your own as well, but that shit is pasteurized and rather dead. Also, I buy cultured butter as it has less lactose and more lactic acid..
The almond meal for a meat loaf is perfectly ok. Just be sure to track those carbs for a daily intake. I made some a while back and came out pretty good to be honest. Unfortunately I still have a full unopened bag of it that I don't use anymore. Homemade is great, I took some left over butter and made Ghee for the first time. Not sure it came out like it is supposed to but smells and tastes amazing.
Homemade butter takes all of 5 minutes and kicks all the store bought butters asses.. just saying...
Um...yes please...how do I make it? I'm setting up an account with a NJ farm that delivers grass-fed meats and raw dairy weekly. Butter is pricey and I was only getting a small amount of the milk for carb nite, but I might as well use half of it to make butter for my bulletproof coffe/tea.Do tell...
Homemade butter takes all of 5 minutes and kicks all the store bought butters asses.. just saying...
Um...yes please...how do I make it? I'm setting up an account with a NJ farm that delivers grass-fed meats and raw dairy weekly. Butter is pricey and I was only getting a small amount of the milk for carb nite, but I might as well use half of it to make butter for my bulletproof coffe/tea.Do tell...
Do you get, or can you, get heavy cream? (I left Raw Milk Cream out when I made my original statement) To culture it you leave it at room temp for 8 hours, then rechill. (doesn't need to be cultured) Once cold, place in a blender on high until the butter separates from the whey. From there, hand squeeze, or press with a spatula, to work out the whey.. salt to taste, it helps preserve it as well, press into a bowl & refrigerate. (whey is buttermilk)Congrates on the field raised grass feed, we get a whole beef and share what we don't want with parents and #1 son as their holiday gift.. Sent from my DROID4 using Tapatalk 2
Do you get, or can you, get heavy cream? (I left Raw Milk Cream out when I made my original statement) To culture it you leave it at room temp for 8 hours, then rechill. (doesn't need to be cultured) Once cold, place in a blender on high until the butter separates from the whey. From there, hand squeeze, or press with a spatula, to work out the whey.. salt to taste, it helps preserve it as well, press into a bowl & refrigerate. (whey is buttermilk)Congrates on the field raised grass feed, we get a whole beef and share what we don't want with parents and #1 son as their holiday gift..
Very nice...yeah there are some cow shares around but I'll stick with rib-eyes, London Broil & skirts for now...Thanks so much for sharing...I'll add some cream to my order and give it a whirl (literally!) 😛
For anyone who has tried these breads, can anyone weigh in on which flavor is the tastiest (almond, coconut, or netzero)? I'd like to have some on hand to break up the monotony during ULC days (mostly for my husband).
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