I use a crockpot. Put the butter (up to eight pounds fits in mine) in, cover, and set the temperature setting to "low."
Let the butter melt and simmer for about eight hours; at this point, there will be a sort of foamy "scum" on top (protein, mostly), a lot of butterfat (all the good yellow stuff) in the middle, and the milk solids at the bottom.
If you're wondering, "Why on earth did she tag this as a _breakfast_ recipe??", then you're not on the GAPS diet. This is a great way to make an economical "cut" of meat into something tender and good.
2 lbs. stew beef, or 3-4 lbs. short ribs
1/2-3/4 tsp. salt
A good large grind of pepper
2 garlic cloves
Put the beef into a slow cooker on "low." Sprinkle with salt and pepper, and crush the garlic on top. Cover the cooker and go to sleep.
I'm not sure if this is the best way to do it, but I've been making yogurt for a while now and haven't gotten sick yet. :) It has a great taste, the long fermentation gets rid of all the lactose, and while it's not as thick as yogurt made from pasteurized milk, I think it's more nutritious. (If you want virtually foolproof, thick and creamy yogurt, heat the milk to 180f and let it cool to 110f before stirring in the starter and beginning the fermentation.)
These are so good--like little meatball falafels. I adapted this recipe from "The Grassfed Gourmet," which recommended grilling on skewers (I don't have a grill).
Makes four small servings; these are delicious with yogurt http://www.lifeisapalindrome.com/recipes/how-i-make-raw-milk-yogurt .
6 large garlic cloves, cut into thirds
2 or 3 pin oak leaves or grape leaves
thick sliced pickling cucumbers
sprig of dill
Place the oak leaves in the bottom of the jar, add dill and then layer slices of cucumber with pieces of garlic. Cover with brine (2-3 TBSP Sea salt per quart of water) and let ferment for 4-6 days at room temperature.
I know this is crazy, but I didn't eat my first hamburger until age 30 and three-quarters. It was a traumatic experience ( http://www.lifeisapalindrome.com/content/schoolbuses-neuroplasticity-an… ). But now I really like them...most of the time.
In order for my GAPS recipe section to accurately reflect all the new foods I am now making, here is my recipe:
yield 1 quart
Millie says: "Watching your sugars? Don't worry about the apple in this salad - according to Donna Gates, Body Ecology Diet expert, the sugars in cultured apples get eaten up during the fermentation process. In fact, she suggests using apples in cultured recipes even during Candida treatment. Taking a cue from her, I added one to this mix; it adds a nice hint of tart/sweet flavor that compliments the other flavors well. Trust your own intuition and tolerances; choose to include it or leave it out!"
From Nancy, via Millie, comes this recipe, adapted by me:
1 part cabbage (very pretty with purple)
1 part peeled apples
1 pint fresh cranberries, or 1/2 bag frozen ones, whirled in the food processor until just chopped
1 tbsp. salt
1/2 cup sauerkraut juice/starter (optional)
Mix all ingredients, cover carefully (so that liquid covers the veggies/fruits) and let ferment for about two weeks.
Proportions: 4 lbs. cabbage and 4 lbs. apples, along with the cranberries, fits into 2 gallon jars, each filled halfway.
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My basic recipe (makes about 3/4 gallon, to fit into a 1 gallon jar):
5 lbs. cabbage (one huge, or two medium cabbages) (can use some carrots, beets, etc. instead of all cabbage)
3 tbsp. salt
Millie says: "According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt. Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin. The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation."