Raw Grapefruit Marmalade


This is a great way NOT to kill all the enzynes and probiotics in your food and still satisfy your sweet tooth in the morning at the same time! The recipe begins with whey. The whey, the truth and the life. Just kidding. Please do not consume whey protein isolate as it is an exito-toxin like MSG.

You city folks that don’t milk your own goats can simply buy really good yogurt, like Nancy’s Whole Milk or a goat yogurt, if you prefer. Strain it in a bouillon strainer or use cheese cloth, over night in the fridge. You will be left with cream cheese (yum) and whey, about half and half.


4-6 T. whey

8 small or 4 big organic grapefruit or mixed citrus fruit  (Please use organic because there will be rind in the final product)

1 T. sea salt

1/4 tsp. cinnamon

1/4 tsp. cardamom

1/4 tsp. clove

1 cup of raw honey


Peel 1/2 to 3/4 of the fruit.

Slice the fruit into 1/4 inch wide cross sections and then quarter those.

Place grapefruit slices in a wide mouth quart sized mason jar.

Mix whey, salt and spices and pour over fruit in the jar, leaving 1 inch of head room in the jar.

Tighten the lid and leave on the counter out of direct light at 70-80 degrees for 3 days.

Strain fruit from whey. (You can make a smoothy with the whey.)

Using a food processor, grind the fruit into the raw honey and store in glass jars in the fridge for about a month if it lasts that long. The flavor improves over time, as well. This tastes really good with the cream cheese, left over from obtaining the whey, on sourdough toast (stay tuned.)

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How to Make Ice Cream in a Food Processor

Well, it’s not exactly ice cream, it’s frozen yogurt. I discovered this because goat’s milk doesn’t separate into cream much as it is naturally homogenized. So ice cream was a dismal failure in my conventional Cuisinart ice cream maker, which I have since sold on eBay. So here’s the recipe for my homemade frozen yogurt. Advanced instructions are available by email for people who milk their own dairy animals.


1 quart yogurt (Please buy real yogurt with probiotics or you might as well eat Rocky Road)

3 cups small frozen berries (If you use strawberries, you must half thaw because they are too big.  I make frozen 1/2 ” cross sections of bananas on a cookie tray )

1 T. real maple syrup

1/4 cup chocolate, carob, or peanut butter chips

Cheesecloth or bouillon strainer

Food Processor

1 Day in Advance Preparation:

Strain quart of yogurt in a colander with 2 layers of cheesecloth or a bouillon strainer (fine,fine,fine) in the refrigerator overnite (8 hours)

You will be left with 1 pint cream cheese (yum on toast) and 1 pint whey (Do not throw out! It can be used to make sauerkraut, sauercarrots or just drink it)

Making the frozen yogurt:

Put 1 pint of cream cheese (as above) in a food processor

Add maple syrup, frozen fruit and chips

Pulse until all ingredients blend at the same rate. Do not over blend or the heat will melt everything.

Serve immediately for a soft custard style treat or freeze in 1 pint jars (wide mouth please, leaving 1 inch of airspace or plastic, if you must)

For best consistency, if frozen for more than a couple of hours, defrost slightly before serving.

I hate to admit it, but 30 seconds in the microwave gives perfect spoonfuls.

Please post your favorite flavors.