Uses For A Moldy Lemon
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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 Flesh 
Lemon Pudding
Remove the peel from the moldy lemon with your hands. Pick out the seeds (pips) and discard. The yellow part inside is the flesh.
Preparation:
Grease a saucepan
Ingredients:
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
1 egg
Directions:
Remove the skin, seeds and whatever white stringy stuff from the lemon that you can.  To make this with a whole lemon that is not moldy, squeeze the lemon and use the juice, and reduce sugar by 1 tablespoon.
Put 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.
Put the water and lemon mixture into the saucepan and add:
3 Tablespoons of corn starch [substitute: 1 tablespoon of arrowroot and 4 tablespoons of organic white flour]
9 tablespoons of sugar
Stir until cornstarch is dissolved and then cook over medium high heat, stirring with a wooden spoon, until it thickens.
Remove from heat.
Add a tablespoon of butter and stir in.
Beat an egg and add it to the thickened pudding stirring constantly with a wooden spoon. See "Adding Egg To Hot Liquid" on how to add egg to hot liquid.
Return to stove and re-heat it briefly until the egg sets, stirring constantly with a wooden spoon.
Pour into serving bowl(s) and refrigerate.

Lemonade
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.

As Is
If you like tart, chop up the lemon flesh and eat it as is in a salad.

 The Peel 

Pickled Lemon Peel
Put 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.

Blue 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 to dry.


 The Mold 

(Caution: Always remember never to breathe in any mold powder.)


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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 from 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.)

Sour cream 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.



Make 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 culturing medium, cover with an airlock and wait for signs of fermentation (air bubbles in liquid). See How To Harvest Wild Yeast for further details.

Things you can make with a wild yeast starter:
Water kefir
Ale
Fermented iced tea
Soda pop
Bread



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Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods by Nancy Bentley
Nourishing Traditions by Sally Fallon
Full Moon Feast by Jessica Prentice
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 corn fritters.




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