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Cottage Cheese
Salad Dressing
Yoghurt
Yeast Free Bread
Pickled Vegetables
Sauerkraut
Extra Ideas
Recipes using Grainfields Probiotics
This is a very simple recipe with many variations. Make your cheese plain, then add fruits, dried or fresh, herbs, spices or use this cheese for quiches or cheese cakes - sweet or savoury. Great in filo pastries, etc.
Ingredients:
500mL of warm milk
1 level teaspoon of Celtic sea salt
2 teaspoons of fructose
100mL of Grainfields Liquid
Directions:
Mix together all ingredients in a sterile glass jar; place lid on loosely. Ferment at an even temperature of 40°C for 24 hours; refrigerate to set. Strain through muslin cloth. Do not discard the liquid; drink it. Store your cheese in the refrigerator in a container with a lid.
Ingredients:
400ml Oil (Olive, Flax OIl or Macadamia)
200mls Grainfields Liquid (BE Wholegrain Liquid or Lemon & Ginger)
Fresh chopped Garlic or Chillies
Freshly cracked Peppercorns
A dash of Lime Juice
Directions:
Mix all above ingredients together. Put into a bottle or jug and add to your favourite salad.
Ingredients:
70 mL Grainfields
1 litre of Cow, Goat or Soy Milk
Directions:
Mix together in a sterile glass jar, place lid on loosely, don’t screw down; you have to be able to let the gases release. Ferment at an even temperature of 40°C for 24 hours. Store in the refridgerator.
Ingredients:
2 cups wholemeal organic spelt flour
1/2 teaspoon fine celtic salt
1/4 cup of Grainfields Liquid
3/4 cup of lukewarm water
Directions:
Combine all ingredients and mix into a smooth dough. Place dough into a small bread tin or on a baking tray, cover with a tea towel and allow to rise for 4 to 6 hours in a warm draught-free place. Lightly brush with water and bake at 230°C for 35 to 40 minutes.
Ingredients:
400 g washed, peeled (if need be), portioned, mixed vegetables
400 mL warm water
80 mL Grainfields
1 teaspoon Celtic sea salt
2 teaspoons fructose
Directions:
Dissolve salt, fructose, Grainfields and warm water together. Place vegetables into a sterile glass jar, pour liquid over vegetables, making sure all are covered by the liquid. Place lid on loosely and ferment at an even temperature of 40°C for 24 hours. Place lid on, store in refrigerator. You can add herbs or spices to this recipe.
Ingredients:
400 g finely shredded washed cabbage (red or green)
10 g Celtic sea salt
20 g fructose
500 mL Grainfields
Directions:
In layers - Place the first layer of cabbage in the bottom of a sterile container; sprinkle lightly with salt and fructose. Pour enough Grainfields to cover, press liquid into the cabbage. Do this layer by layer until all cabbage is used, making sure the liquid covers the cabbage. Cover loosely with lid and ferment at an even temperature of 40°C for 24 hours. Put lid on, store in refrigerator. You can add herbs and/or shredded apple or carrot to this recipe.
- In your favourite bread recipe, replace one third of the liquid with Grainfields.
- salad dressings, replace the lemon juice with Grainfields.
- Make iceblocks using Grainfields.
- Add to your drinks or mix fruit pulp with Grainfields, and remake iceblocks.
- For colds: Warm Grainfields liquid, add some xylitol or agave and drink; do not boil or add boiling water as this temperature will be too hot for the bacteria (body temperature is perfect).
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