Reader Questions: Beef Suet, Kombucha and Budgets

I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions.  You might be wondering about how long you should cook your stock, what went wrong with your homemade yogurt or how to feed your children fermented foods they’ll actually like.  Once a week, I’ll be answering your questions by video.  So if you’ve had a nagging question that keeps coming up, please email them to for inclusion in the weekly round-up of reader questions.

This week’s questions center on the use of beef suet, culturing your own kombucha mother and developing a real food budget.  If you are reading this post by email, you will need to click through to the site to view the video.


Relevant Links

How much do you spend on groceries?

My family typically spends about $600 to $700 each month on food.  We adhere to a 100% organic diet and I’ll be discussing the breakdown in an upcoming post.  This doesn’t include supplements, personal care or household items.  The average Nourished Kitchen reader typically spends about $100 – $200 per person per month on food.  Check out the links below for additional information on cooking traditional foods on a budget.

Do I have to render beef fat for use in pastries?

Yes.  If you want your pastries and pie crusts to be flaky and tender, you must render your suet into tallow.  You can use the same method for rendering tallow as you would use for rendering lard.

Is my kombucha mother still good after months?

Yes!  As long as your kombucha is free from obvious signs of contamination, it should be fine.

Can you help these readers?

If you have something to add to the conversation, please leave your advice in the comments.  Nourished Kitchen readers are immensely knowledgeable and I’m sure you can help Jessica with ideas about budgets or Barbara with tips on using beef suet.

Do you have a question?

If you have a nagging question about traditional foods that you’d like to see included in the weekly video, please email it to for inclusion next week.

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