Self-Intro: Randi Claassen of Perham, MN

[Guest guest]

Greetings. My name is Randi Claassen, email woknwoll4ever@... I live in Ottertail county, MN. I found out about this group from searching info on another site through Onibasu and very excited I am!! I have just found a local source for raw milk (I am advised to be hush-hush) and had brought home my first few gallons a few days ago. I am quite keen to begin learning what I can do with it...cheese-making was going to be one of my first questions but a quick look on the list prior to writing my intro already provided much information....Wow! and thanks. I moved back to the US after living in England and Belgium for over ten years. I became so disappointed in the available supermarket yogurt that I got a book out of the library and learned to make my own. I use half and half and make a yogurt which is tasty and creamy...my son (5) who is autistic has

always loved yogurt...even when he is ill and fussy, he always wants his yogurt and jam. I don't know if anyone on this list has any knowledge of or experience with autism (with associated immune deficiency, possibly vaccine related) but common practice in treatment is to adopt a gluten-free/casein-free diet which I can't bring myself to do to him. I'm trying Traditional Chinese Medicine instead (which incidentally cured my daugther's eczema...I am now in the process of trying to cure her asthma) and trying to source and/or produce more wholesome foods to strengthen the kids immunity. While I lived abroad, I developed a taste for "live" food and delicious cheese and have been exceedingly disappointed with what is available as food locally. In England, I used to buy locally grown produce, local milk, etc., and am trying to find a way back to this practice...even if I have to produce the things myself in an effort to improve the health

of myself and my children. My mother gave us raw milk when we were kids (I remember shaking the butter) but for some reason, she insisted on giving us skim milk...I normally give whole milk to my kids topped up with some half and half. I grew very fond of the English double cream and clotted cream while I lived there and would love to find something similar here...the taste was delightful-- sweet and fresh. Even the supermarket butter doesn't taste quite right to me and I don't know why this is. I have been craving a cheese called "Cambozola" since leaving Europe...it's a blue brie, made in Germany...does anyone know if this is available in the US, or have a recipe to produce something similar? I think that's enough for an intro...I look forward to reading and learning from you all. Randi

Yahoo! Mail Use Photomail to share photos without annoying attachments.