Making sorghum syrup the old way — slow, sticky, and with good company. #SorghumTime A big thank you to @ozarkdraftpower & @matriarkie for inviting us back out to their farmstead and putting this together. Grateful for all the new friends we met too. #ozarks #arkansas #missouri #sorghum #homestead #farmstead | The Ozark Podcast
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Fermented red sorghum porridge from scratch. #sorghum #fermentation #homemade #easyrecipes | Chef Sipho Gourmet Meals
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Making molasses or sorghum - a fall tradition across the South—hot, sticky, and rooted in community. Farmers harvested the tall cane, fed it through a mule-powered press, then boiled the green juice down in wide pans over open fires. The thick, dark syrup that came off the pan was rich, sweet, and smoky—poured on biscuits or sold by the jar. It was food—it was a gathering, with neighbors pitching in and kids sneaking tastes. A taste of the South, slow-cooked and full of soul. #americana | Truck
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Making sorghum molasses with Willard Villines. Willard was on the first episode of the Bear Grease Podcast’s Buffalo River story. https://podcasts.apple.com/us/podcast/bear-grease/id1559983625?i=1000664578239 | Clay Newcomb
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Good morning Are you craving some fermented sorghum porridge? Let me show you how you can do it the modern way All you need is Sorghum Lukewarm water Blender -Place the sorghum in a blender and blend until fine -Pour the crushed sorghum into a container and pour in lukewarm water , make sure the sorghum is submerged into the water -Cover with lid and place the container in a warm place for 3 days (this depends on how warm or hot the place is) -In a pot pour in some of the fermented liquid and br
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