Today I really felt at home in the jungle. I was able to cook, and I ate some really yummy variations of the typical rice and beans Costa Rican diet.
Recently everyone has really been into cooking ‘dosa’ which is basically fermented rice and beans (2:1). This is a big deal and quite the treat for everyone living on the farm because you can turn dosa into a bread-like dough… and there isn’t bread here 🙂 No wheat or wheat products because wheat isn’t produced in Costa Rica.
all local. all the time.
I’ve learned how to make butter, kefir yogurt, kefir soda, dosa (of course), fried yuca patties (this was delicious last night), and twice-fried plantanos. This morning we made crepe-like dosa pancakes with dosa, milk, bananas, sugar, salt, and cinammon, with fresh papaya jam. Yum!
My computer is still out of service so for now I can’t blog as planned, but I’m still writing everything I’m learning and will blog when I can. So stay tuned 🙂
- Fresh cow milk. Heat to a light froth, then remove from heat and add a type of acid really slowly (stir and pour really slowly) — lemon or vinegar used here — you must play around with this to get the right amount of milk/acid. In the jungle with kefir vinegar and milk, it’s about 6ish cups of milk to 1 cup kefir vinegar/lemon. If you’re using white vinegar, it’s much stronger than kefir vinegar and you will therefore need much less.
- The curds will naturally separate from the whey as you stir. Scoop out the curds.
- Hang curds in cheese cloth to naturally drain the remaining whey.
- Add herbs or other flavors to the cheese.
- Mix live kefir grains with fresh cow milk (about 1 tbsp live grains to 1 liter of milk).
- Let this mixture sit for 2 days.
- Strain the kefir from yogurt. (Add fresh cow milk to kefir grains to restart yogurt process.)
- Let the yogurt sit for a few hours.
- Skim off all the whey from the top. Discard (or try to find something to do with whey!).
- What’s left is fresh, pro-biotic, good-for-you, organic, and delicious yogurt!
- 2:1 white rice to garbanzo beans.
- Soak in water for 1 day.
- Grind the mixture really fine — almost like flour.
- Stir and let ferment for three days.
- Mix with whatever you would like (bananas/sugar/salt/milk for a sweet crepe-like consistency, salt/pepper, etc).
- Fry, bake, add to bottom of casserole, etc