Make pudding with flesh of a
moldy lemon, pickles with
the skin and kefir or cream cheese with the mold. There is no part of a
moldy lemon that needs to be thrown away.
the peel from the moldy lemon with your hands. Pick out the seeds
(pips) and discard. The yellow part inside is the flesh.
1 lemon with peel removed
9 tablespoons of sugar
1 1/2 cups of water (360 mls)
3 tablespoons of cornstarch
1 tablespoon of butter
skin, seeds and whatever white stringy stuff from the lemon
that you can. To make this
with a whole
is not moldy,
squeeze the lemon and use the juice, and reduce sugar by 1 tablespoon.
pulp into a mixing bowl with 1 1/2 cups (or 360 mls) of water and mix,
or put in a blender and blend until smooth.
the water and lemon mixture into the saucepan and add:
Tablespoons of corn starch [substitute: 1 tablespoon of arrowroot and 4
tablespoons of organic white flour]
tablespoons of sugar
until cornstarch is dissolved and then cook
over medium high heat, stirring with a wooden spoon, until
Remove from heat.
a tablespoon of butter and stir in.
and add it to the thickened pudding stirring constantly with a wooden
Egg To Hot Liquid"
on how to add egg to hot liquid.
to stove and re-heat it briefly until the egg sets, stirring constantly
with a wooden spoon.
into serving bowl(s) and refrigerate.
Peel and remove seeds from one moldy lemon. Put the lemon flesh in a
blender with 8-9 tablespoons of sugar and 340 mls
of water. Blend on high until liquified. Strain if desired.
If you like tart, chop up the lemon flesh and eat it as
is in a salad.
Pickled Lemon Peel
moldy lemon peel in brine and ferment as you would sauerkraut. In
about 3 months, remove the lemon peel, which will now be soggy, chop up
and mix with other fermented fruits and vegetables to make a condiment
with a tangy taste. Experiment. See Chutney.
Cheese. Remove mold and peel
from lemon, turn inside out and wrap around a piece of plain cheddar
cheese. Put in a glass jar, cover with an airlock and set in a cupboard
for 6 months to a year to allow mold to permeate cheese. Cut off the mold crust on the cheese and use it
to innoculate another batch of cheese.
Candied Lemon Peel
Remove peel and remove mold from peel. Drop peels into a saucepan of
simmering sugar water mixed in a ratio of 3 parts sugar to 1 part
water. Simmer until soft (time will depend on how soft the peel was
when going in), and then remove with a slotted spoon and set on a rack
(Caution: Always remember never to breathe in any mold
Kefir-like clabbered milk.
Scrape the mold off the lemon into pasteurized whole
milk. This makes a very nice, kefir-ish type beverage of cultured milk
it.There are clearly signs of yeast fermentation in the clabbered
milk. This culture forms a thick, tart cream cheese that separates
easily from the whey. (It is
possible that this
product contains trace amounts of penicillin,
as it is a penicillium ferment, but I have no way
to test it.)
cheese (paneer, leban).
Clabber cream as above for kefir-like clabbered milk. Strain this thick
mold-clabbered milk or cream through cotton
flannel to remove whey. Mix in a little sea salt to taste and lemon
juice or other flavoring if desired. Cover and allow
to sit in cotton flannel overnight to drain. Remove cream cheese from
sieve and then put in glass jar or wrap in leaves. Can be stored in
either fridge or on the shelf. If stored on the shelf it will continue
to mellow in flavor if it is left long enough.
your own penicillin with blue and white mold from a moldy lemon. See Peniclllin
Wild Yeast for bread or beer
Scrape the mold into a sugar water
medium, cover with an airlock and wait for signs of fermentation (air
bubbles in liquid). See How To Harvest Wild Yeast
Things you can make with a wild yeast starter:
Taste, Health and Community With Naturally Fermented Foods by Nancy
Traditions by Sally
Moon Feast by Jessica
This is a good book if you like learning about indigenous customs and
following natural cycles. Includes using coconut oil, a rootbeer recipe
that calls for only 2 tablespoons of sassafras and easy and delicious