Hi Zillah!

I've never tasted buffalo milk! How does it compare in taste to cow's milk?

I've made the recipe Ginger Carrots (taken from the book Nourishing Traditions by Sally Fallon) with good results. I recently tried them with just salt instead of whey, and now they are sitting in the back of the fridge. I'm waiting and hoping that they will taste better in a couple of weeks. All I could taste was salt! However, in the past, when I've made them with whey, they tasted really nice! My DH loves them and ended up nagging me for ages to make more, although he was very skeptical to ginger carrots in the beginning. One jar requires 4 tablespoons of whey, and I usually make two because they don't last long in our house! So 4 tablespoons here and there adds up to less whey to pour out at the end.

The Nourishing Traditions book, has quite a few good fermentation recipes that use whey. I tried a salsa recipe, and just loved it!

A bit more info about me. I was actually born and grew up in Cardiff, South Wales. My family emigrated to the US in the early 1990s, so I lived there for about 7 years before moving to Norway to be with my partner, who I went on to marry and have two beautiful daughters with

I've been to Scotland once (Edinburgh) to visit my DH, who was working at the University at the time. The funny thing is that HE had to translate what people were saying to ME! My DH is Norwegian, so you can kind of understand why it all seemed kind of strange! He loved Edinburgh, and even more the Isle of Skye. Very romantic place to visit, and we have vowed to return someday!

-Ambika

"Even if I should learn that the world would end tomorrow, I would still plant this apple tree today." ~ Martin Luther ~