Guest guest Posted October 1, 2001 Report Share Posted October 1, 2001 I have one more question on wheat. I am trying to make bulgar and cannot find the screen insert for my mason jars to sprout the wheat. Does anyone know of an online store to buy these from? I know that I do not have to have these, but thought it would be more convenient to have them. TIA, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 NT explains how to make whey and cream cheese. Just let fresh raw milk stand at room temperature for 1-3 days and strain the result and you have whey and cream cheese. The book explains the nuances better. I find that during colder months, the milk takes longer to separate. RE: straining - After lots of experimenting, I've found that it's easiest to secure a linen napkin with a rubber band over a wide-mouthed container (I use a 1 gallon glass jar), and then pour the separated milk into the napkin. It separates beautifully in a few hours. Enjoy. Dana ----- Original Message ----- From: umbasheer@... Sent: Tuesday, October 02, 2001 3:43 PM Subject: Re: sprouting wheat How do you get whey from just raw milk? Or maybe I misunderstood your reply. Also may I ask from where did you acquire the kamut farina? Sounds interesting. Thank you, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2001 Report Share Posted October 3, 2001 > NT explains how to make whey and cream cheese. Just > let fresh raw milk stand at room temperature for 1-3 > days and strain the result and you have whey and > cream cheese. Yes, that's the kind of whey I meant. Sometimes I add about 1/4 cup of commercial cultured buttermilk to the raw milk and then let it stand, I find that gives a slightly more tart, clean taste (to my mind, anyway) than plain raw milk, and it clabbers and separates faster. However, I have had some failures that way, whereas plain raw milk is more predictable in my experience. > RE: straining - After lots of experimenting, I've > found that it's easiest to secure a linen napkin > with a rubber band over a wide-mouthed container (I > use a 1 gallon glass jar), and then pour the > separated milk into the napkin. It separates > beautifully in a few hours. Good idea, I'll have to try it that way next time. > Also may I ask from where did you acquire the > kamut farina? Sounds > interesting. I got it at the health food store, it was in a sealed package stocked alongside the other Bob's Red Mill hot cereals. More expensive than oats, but a nice change. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2001 Report Share Posted October 5, 2001 Dear , I bought screen and cut the circles Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 Hi Yair, I sprout wheat berries every week, to make sprout bread. I usually sprout them for 2 days. In fact, I have some on to soak right now, for when I make sprout bread on Wednesday. The gluten breaks down during germination. 3 day old wheat berry sprouts are great for snacking on, especially when mixed with raisins. But they should be eaten in moderation, because the 3 days of sprouting isn't long enough to convert all the raw starch. Wheat protein increases by 300% in the 3 day sprout, and sprouted wheat is the best way to obtain truly fresh, raw wheat germ. The above information is from Sproutman's Kitchen Garden Book. Eve > > Hello again Sprouters! > > I was wondering - I tried some sprouted wheat yesterday (not the grass stage, just the 1 day old grains) > it tasted good but I wonder if eating gluten is actually good for you.. > > What do you guys think? > > do you eat sprouted wheat grains? > > Cheers! > > Yair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 To Eve and other grain sprouters: Have you ever tried to sprout/make bread out of rye, millet, quinoa, or other grains? Jess From: evenoble <ernoble@...> Subject: Re: sprouting wheat Date: Monday, May 3, 2010, 1:31 AM  Hi Yair, I sprout wheat berries every week, to make sprout bread. I usually sprout them for 2 days. In fact, I have some on to soak right now, for when I make sprout bread on Wednesday. The gluten breaks down during germination. 3 day old wheat berry sprouts are great for snacking on, especially when mixed with raisins. But they should be eaten in moderation, because the 3 days of sprouting isn't long enough to convert all the raw starch. Wheat protein increases by 300% in the 3 day sprout, and sprouted wheat is the best way to obtain truly fresh, raw wheat germ. The above information is from Sproutman's Kitchen Garden Book. Eve > > Hello again Sprouters! > > I was wondering - I tried some sprouted wheat yesterday (not the grass stage, just the 1 day old grains) > it tasted good but I wonder if eating gluten is actually good for you.. > > What do you guys think? > > do you eat sprouted wheat grains? > > Cheers! > > Yair > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Sure, here's what I do to sprout in my vegetable steamers. I have 2 by the way, a great big one and a smaller version. I take any seeds that I usually sprout. For example, I take radish,alfalfa,broccoli and a tiny bit of cabbage seeds. The whole amount might equal two tablespoons. I soak this in a large mason jar in water overnight. I CAN NOT TRANSFER THEM TO THE VEGETABLE STEAMER BECAUSE THE HOLES RE TOO BIG AND THE SEEDS WOULD FALL THROUGH. I rinse and drain two times a day until the 3rd day. I usually keep these smaller sprouts in the same large mason jar, but I have also transferred them to a colander with smaller holes for about three days. So here's the exact order in which I do this. 1. Soak over night in a glass mason jar. 2. Next morning, rinse and drain, 3. Keep in mason jar, or transfer to a colander or ANYTHING with tiny holes for drainage. (Me? I keep in the same mason jar, it's just easier. 4. When I see that all these delightful sprouts are sprouting, THAT'S WHEN I TRANSFER THEM TO THE VEGETABLE STEAMER. Watch the video again. What you see are sprouts that were transferred a few days previously and all you do is dip in a bowl of water, close it up, tighten with your hands so MOST OF THE WATER drains out. Open it up, (and this is the important step). I then take my clean hands and move the sprouts so they are SPREAD OUT all around the vegetable steamer. Because when you first dip in water, close it up and tighten it, WHEN YOU OPEN IT UP, you will have the sprouts in a tight cluster in the middle of the veggie steamer. That's when you spread them around the steamer. Works every time. Just did it this morning with my latest batch. YOU CAN PUT LOTS OF SPROUTS IN THIS THING. LOTS!!! lol Let me know how you do!!! Melody > > > > Hello again Sprouters! > > > > I was wondering - I tried some sprouted wheat yesterday (not the grass > stage, just the 1 day old grains) > > it tasted good but I wonder if eating gluten is actually good for you.. > > > > What do you guys think? > > > > do you eat sprouted wheat grains? > > > > Cheers! > > > > Yair > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 I use a plastic collander myself over a bowl and covered with a plate...good work From: Melody <eliz7212@...> Subject: Re: sprouting wheat Date: Thursday, May 6, 2010, 7:52 AM Â Sure, here's what I do to sprout in my vegetable steamers. I have 2 by the way, a great big one and a smaller version. I take any seeds that I usually sprout. For example, I take radish,alfalfa, broccoli and a tiny bit of cabbage seeds. The whole amount might equal two tablespoons. I soak this in a large mason jar in water overnight. I CAN NOT TRANSFER THEM TO THE VEGETABLE STEAMER BECAUSE THE HOLES RE TOO BIG AND THE SEEDS WOULD FALL THROUGH. I rinse and drain two times a day until the 3rd day. I usually keep these smaller sprouts in the same large mason jar, but I have also transferred them to a colander with smaller holes for about three days. So here's the exact order in which I do this. 1. Soak over night in a glass mason jar. 2. Next morning, rinse and drain, 3. Keep in mason jar, or transfer to a colander or ANYTHING with tiny holes for drainage. (Me? I keep in the same mason jar, it's just easier. 4. When I see that all these delightful sprouts are sprouting, THAT'S WHEN I TRANSFER THEM TO THE VEGETABLE STEAMER. Watch the video again. What you see are sprouts that were transferred a few days previously and all you do is dip in a bowl of water, close it up, tighten with your hands so MOST OF THE WATER drains out. Open it up, (and this is the important step). I then take my clean hands and move the sprouts so they are SPREAD OUT all around the vegetable steamer. Because when you first dip in water, close it up and tighten it, WHEN YOU OPEN IT UP, you will have the sprouts in a tight cluster in the middle of the veggie steamer. That's when you spread them around the steamer. Works every time. Just did it this morning with my latest batch. YOU CAN PUT LOTS OF SPROUTS IN THIS THING. LOTS!!! lol Let me know how you do!!! Melody > > > > Hello again Sprouters! > > > > I was wondering - I tried some sprouted wheat yesterday (not the grass > stage, just the 1 day old grains) > > it tasted good but I wonder if eating gluten is actually good for you.. > > > > What do you guys think? > > > > do you eat sprouted wheat grains? > > > > Cheers! > > > > Yair > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Do you cover them? From: [mailto: ] On Behalf Of Melody Sent: Thursday, May 06, 2010 7:52 AM Subject: Re: sprouting wheat Sure, here's what I do to sprout in my vegetable steamers. I have 2 by the way, a great big one and a smaller version. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Oh, I thought I added that info to my sprouting info when using steamers. When I transfer my sprouts to the veggie steamers, I use covers that are actually microwave covers. I have about 5 so I can cover everything as they sprout. And the cover is see through so I can see if they need greening, etc. Very handy. Melody > > Do you cover them? > > > > From: [mailto: ] On > Behalf Of Melody > Sent: Thursday, May 06, 2010 7:52 AM > > Subject: Re: sprouting wheat > > > > > > Sure, here's what I do to sprout in my vegetable steamers. I have 2 by the > way, a great big one and a smaller version. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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