So here is what it’s all about. For one year we will make our lives a bit more public in order to share what is it is like living on a small family farm in rural America. You will share in our real world, uncensored. You will see how we do what we do, how we live, how we make ends meet or not, what we eat, what we raise, in general how we live. You can ask us questions, we reply back in the blog.
Wednesday, July 9, 2014
Good afternoon from the mountain and fermented honey
Good evening from the mountain, guess what kind of goof ball
thing I did? I fermented honey and it is
all frothy and yummy. Darn it where has
fermented honey been all my life. I
tasted it and it was like love flowed into your mouth. There is nothing else like it, so I will be
moving it to different jars to allow it to continue without making a mess all
over the place.
A bit of time back I told you I had a mess in the cabinet and
thought I had over filled the honey jars, well I was wrong, what really was
going on was that my raw unfiltered honey had started to ferment. This happens when you have too much moisture
left in the honey and you have stuck your jars in a nice warm place. With this higher moisture level and warmth a
basic form of fermentation occurs, due to the wild yeasts and enzymes in the
honey mostly from the bee’s hard work.
The reason modern people heat and strain their honey is to
prevent lovely natural things like this from happing. Truthfully I like this frothy stuff better
than the regular raw honey and I plan to re-jar it and use it to make bread and
other yummy things, man I bet it would be great with yogurt. I did just get that new yogurt maker, hmmm, I
guess I will set her up tonight and have some yummy fresh goat’s milk yogurt
and fermented honey in the morning.
I read that you can make fermented honey yourself, on purpose. He is a breakdown of what is needed.
A few jars with butter muslin and rings
A warm place, mine is in a cupboard nest to an oven.
I would use quart size wide mouth jars. Mix one cup raw honey with a teaspoon full of
water, add to clean quart jar, and cut a square of butter muslin or clean
t-shirt material a little larger than the top of the jar. Place ring on jar over the piece of muslin or
t-shirt. Now place jar in a warm, but
not hot place, where is it shielded from sunlight, check in a few days and you
should see it foaming up and looking lovely.
Here is mine:
You can see how the lid was pushed up from the fermentation.