Dear Friends,
I am so excited to let you know that I will be participating in the upcoming Holistic LDS Living Conference! I have been gearing up for the last few weeks, so I apologize that I have not posted in a while. I will be in booth 16 at the front of the vendor area.
The conference will be on the last Saturday in June, on the 26th, in South Jordan, Utah at Paradigm High School. I would love for you to meet me there, so I wanted to let you know that the registration deadline is this Friday, on June 18. After that, there may be some at the door registration spots left, but it’s not guaranteed and it will be at a higher price.
The conference is going to be amazing, and has 20 speakers providing 56 classes to choose from. Truly something for everyone, you won’t be disappointed! Many magnificent and qualified practitioners in the holistic field will be presenting at this conference. The opportunity to learn about such a vast array of interests from herbs, essential oils, energy work, vaccines, holistic dentistry, whole foods, and the like will be offered at the conference and is geared towards the beginner and expert alike. Be sure to check the blog and Facebook and Twitter pages to keep up to date on the last minute happenings.
As you know, there has been a major shift in the acceptance of the holistic arts, especially within the LDS community. It is important and timely to bring such an intensive learning opportunity to the public. Although the conference is spiritually based, it is open to people of all faiths and beliefs.
Your support would be very appreciated! If you could forward on this information to your contacts to let them know about this fantastic opportunity to learn and become empowered, that would be great.
Thank you!
project on hold due to my trip to the Raw Milk Symposium that weekend. I wanted to have plenty of time to do it right. So when I got back from Wisconsin, I pulled out the packets and with some very enthusiastic help from 7-year-old Zee, I went to work. We started with the Villi culture. Zee opened the packet for me and measured out the recommended 1/2 tsp of culture, which I mixed into 1/2 cup of raw milk. 
I left this in a canning jar on my stove top for 24 hours checking it occasionally – OK, so I hovered a little, I’m a little controlling – sorry! – after 24 hours, it was still not setting up, so I checked the instructions and saw that on the back of the page of instructions there was a special section for raw milk! So, I set the first try aside and started over, this time I slowly heated the milk to 160° and then cooling the milk to room temperature before adding the culture, and then began the waiting process all over again. Being a somewhat scientifically minded person, I left the first batch on the stove top along with the second one, and waited (alright – I already said I am not much good at waiting, but I really don’t think I hurt it any.) The next morning, the first batch had gelled up to a kind of slimy runny consistency, while the second batch was still not set up. I left it there and decided I would check it again when I got home from work.
When I got home, the first batch had gelled into a very soft yogurt that held form when first scooped up, but then collapsed into a really runny yogurt, more like kefir. The second one was much more firm and was beginning to separate from the whey. Glad that there was an extra half teaspoon, I used the pure starter and mixed it in to a quart of raw milk that I had mixed in about 1 cup of cream, and set it on the counter again. This batch set up very nicely after 24 hours and had a really nice thick mild flavored yogurt. Yum! I used the 3rd 1/2 tsp to make another pure starter (done right by heating the milk first) and put it in the refrigerator to be used in the next batch – I will make another pint of yogurt by h
eating the milk and then I can use 2 Tbsp in each quart of raw milk without having to heat it again until I want to make another batch of pure starter. This is done to preserve the integrity of the villi culture, because bacteria from the raw milk can change the culture and yield unpredictable results.
