(Compliments of Jesse Clark)

4 cups Sesame seeds
3/4 cup Seaweed, crushed (kelp, dulse, nori)
Molasses

Combine seeds and seaweed. Drizzle with molasses 1 tablespoon at a time and mix well. Continue adding molasses until all seeds are coated but not dripping. Spread onto dehydrator sheet and dehydrate on the dried fruit setting for 24 hours.

(Compliments of Jesse Clark)

3 cups Flax seeds
enough water to cover plus 1 inch

Let seeds soak over night or 24 hours. They will turn gelatinous and congeal together. Spoon out the seeds and spread onto dehydrator tray. Dehydrate using the setting for dried fruit. Crackers will be done in 6-8 hours.

(Compliments of Jesse Clark)

Bring 2 quarts of milk to 180 degrees stirring often to prevent scorching. Pour milk into 2 quart jars and allow to cool to 115 degrees. Add 2 Tbsp of yogurt containing live active cultures to each quart jar of milk. Cover and keep in a warm place. A cooler, a radiator, near a wood stove,etc. Keep the milk between 90 and 120 degrees. The lower the temperature the less tart the yogurt will be. Keep the milk still. The milk will thicken into yogurt within 4-6 hours.

(Compliments of Jesse Clark)

Bring 2 quarts of milk to a rolling boil stirring to prevent scorching. Remove from heat and stir in 3 Tbsp of lemon juice. Stir GENTLY until curds form. Drain the curds from the whey in strainer lined with cheesecloth.

To make paneer squeeze/press all liquid from Chenna and cut into cubes.