Comments on: Spicy Mustard

By: Kari

Kari — Fri, 20 Mar 2009 13:52:35 +0000

Hi Kara. Just wanted to let you know I found my mustard seeds and will be making your recipe in the next week. Also, there is a food carnival going on that you might want to post your recipe in that’s dedicated to whole foods. It’s at Food Renegade. I’ve never done a carnival before but I posted something for this one. Thought you might like to know about it. Here is the link: http://www.foodrenegade.com/fight-back-fridays-3/

By: kara

kara — Sun, 15 Mar 2009 18:21:02 +0000

Hi Kari,
Strained yogurt has the taste and consistency of cream cheese (the longer you let it strain the firmer it becomes). I use it as I would the store-bought kind. I’ve also strained goat milk and sheep milk yogurt. I loved the goat-milk cream cheese but didn’t really like the the sheep milk.
Thanks for reading.
-Kara

By: Kari

Kari — Sun, 15 Mar 2009 14:48:25 +0000

I just stumbled onto your site and enjoyed reading about how to make mustard. I think I might try this. I have a question, though, about the whey and cream cheese. Once the yogurt is in the strainer, the liquid in the bowl is the whey and the yogurt without the whey becomes cream cheese? Or just tastes like cream cheese?

By: Pam

Pam — Sat, 14 Mar 2009 02:53:33 +0000

i once put whole mustard seeds through a food mill (think pasta roller) to make mustard powder. it would have been a great weapon. seeds shot out in all directions. soaking and blending… much easier.

By: Lizzzzzzzz

Lizzzzzzzz — Tue, 10 Mar 2009 21:05:48 +0000

Ever since I found out tumeric is an anti-inflammatory, I started putting it in EVERYTHING. And it is good, in ALMOST everything.