A Few Hours at Green Dona's World Part 2

Today I'm continuing to show you what a lady is up to. Her business is still small, so everything is done by hand, with a team of just two people. For now! As I mentioned in my previous post,

https://steemit.com/hive-185836/@kozanozdra/a-few-hours-at-green-dona-s-world

I missed the process of making cashew yogurt, so now I'm showing you the beginning. You won't see the end because it takes almost a whole day, and I didn't have that much time to spare.

I start with preparing the cashew nuts, which goes like this. After soaking the cashews for 24 hours, you pour out the water, then rinse them several times. Next is blending with a little water. After this step, it's put on the stove to boil, stirring until it reaches the desired temperature.

As Donna explained to me, this moment is crucial because if it goes over a certain temperature, the milk burns and everything has to be thrown away. Donna shared that she herself has burnt quite a bit of production before reaching the perfect combination. Unfortunately, these things happen, and considering that a huge part of the world's population is starving, it's quite unpleasant, but the good thing is that now everything is done perfectly, and she rarely misses the temperature.

After the milk is boiled, it's left to cool down and reach the temperature again. Then she adds some starter from her prepared milk. She stirs well and lets it cool a bit more. She puts it in a machine where the yogurt will happen. I think there was one more step before putting it in the machine, but I can't remember what it was.

I'll show you the preparation of tofu, which is made from soy, and she uses certified soy. After being soaked overnight and rinsed well several times, she puts the soybeans in a blender, adds water, and blends.

Then everything is boiled again to a certain temperature.

She puts the milk in a press that squeezes out the liquid, leaving only the future tofu.

There are a few more steps that I missed. But you can see the result. It's flavored with olive oil and Bulgarian seasoning. Super delicious. And almost ready for distribution to the stores!

I also stumbled upon the making of vegan banitsa, which believe me, without any doubt, are divine! Several times a week there are farmer's markets where people from all over the country sell their products - bread, vegetables and fruits, meat, pastries, wine, kombucha, dairy products, nuts, in general, it's quite diverse. Donna presents her products there and that's how I found her. The banitsas she makes can only be bought at the markets, as she doesn't sell them in stores.

She uses whole grain phyllo dough, which she buys from a small producer, just like her. She spreads the dough with a mixture of chia, olive oil, salt, and flax seeds.

Then she sprinkles them with cheese made from pumpkin seeds, rolls them up, spreads the mixture on top, sprinkles with raw pumpkin seeds, and bakes them.

The result is visible. You'd want to eat it all)))

Enjoy