Introduction to Real Food Pudding

Animal milk has historically been a foundational food for many cultures since the beginning of civilization. That includes cow, goat, ox, horse, sheep, camel and yak milks.

Traditional societies consumed their milk by drinking it raw, soured, or culturing it into yogurt, kefir, cheese, and a host of other dairy products.

Seldom discussed is the roll of cooked milks in the traditional diet. During calving seasons, milk in abundance found it’s way into special foods like custards and puddings; cream soups, sauces, and gravies; and main dishes including fish, potatoes, vegetables, eggs, pork, beef, and lamb.

Foodwifery invites you to explore the role of cooked milk in your healing table.

 

Consuming high-quality raw milk, with all it’s raw enzyme and nutrient density, should be the goal of any real food kitchen. However, the process of gently cooking your raw milk in satiating puddings, sauces, and main dishes can add a delectable variety to your family’s diet.

That said, it’s easy to look at pudding as a junk or processed food because of what we find in our grocery stores today.

Whether it’s a box of questionable chemicals, or individual pre-made plastic pudding cups, the convenience puddings of today are a far cry from puddings made with real, traditional ingredients.

Pick up a box of pudding the next time you’re at the grocery store and read the labels for yourself.

You’ll find artificial sugars and dyes, modified food starch, hydrogenated oils, and a host of other chemicals to preserve flavor and add color. And — what in the world is Tetrasodium Pyrophosphate, anyways?

If you’re making real, traditional pudding, you’re looking at a few simple, high quality ingredients: raw milk, eggs, flour, honey, butter, and real flavorings.

Don’t have access to raw milk? Bloom where you’re planted. Use organic coconut milk. Or, almond milk.

If you don’t have access to honey, use coconut or date sugar.

No butter? Substitute coconut oil.

Feel free to experiment with the recipe, and use the best ingredients that you have access to wherever you’re at.

And, you have full permission to get creative with flavorings. Butterscotch, banana, chocolate, vanilla, strawberry… the sky is the limit.

So without further ado, let’s make pudding!

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We're a mother and daughter duo that love to talk about (and eat!) real food.

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