Ouma Buttermilk Rusks 500 g

Product Information

In the Winelands regions, the variation was called mosbeskuit – a rusk made via a fermentation process with grape must to produce long strands of buttery fingers that are ultra-absorbent when dunked. Basson, Leilani (3 August 2010). "Ouma's Rusks and her husband's Ford". Leisure Wheels . Retrieved 19 October 2016.

Rusks and Oumas: Foundation of a nation - Daily Maverick Rusks and Oumas: Foundation of a nation - Daily Maverick

They were first sold under the brand name "Outspan Rusks" but was changed soon after to ' Ouma' (Afrikaans for grandmother). [8] [9] Disclosure: The Ouma in the photograph on every box of rusks is not Ouma Nannie. The photographs of the real Nannie in the factory’s scrapbook show a youthful, rather beautiful woman. The real ‘Ouma’, Nannie Greyvensteyn, is the lady on the left. The cookie is set by Krux Digital under the domain krxd.net. The cookie stores a unique ID to identify a returning user for the purpose of targeted advertising.If you were an explorer, a hunter, a prospector, a trekboer or simply a wandering remittance man crossing the great Thirstland, you always carried a bag of rusks in your wagon. Rusks not drying out? Place a spoon in the oven door to allow steam to escape during the drying out process.

Ouma South African Breakfast Rusk 450g | Woolworths Ouma South African Breakfast Rusk 450g | Woolworths

Nannie’s rusks became more and more famous. She sold them at rugby games, at other church gatherings, at bazaars. The original oven where Nannie Greyvensteyn first baked her rusks. When the Greyvensteyns needed bigger premises, Ouma Nannie applied for a loan of R3 000 from the newly created Industrial Development Corporation. The IDC’s archives state that their first loan of 1941 went to a certain Mrs Greyvensteyn of Molteno, who had great faith in her rusks. So the enlarged factory still stands on the original Friedenheim farm, surrounded by tall trees like any other farmhouse, with distant sandstone mountains, open veld and grazing sheep. Rusks are relatively simple to make – the dry ingredients and wet ingredients are combined. As always with flour, don’t overmix or they’ll be tough.In 1939, when Great Depression was biting hard, a dominee in the little Eastern Cape town of Molteno made an offer to a number of women at a church meeting. This cookie is set by Addthis. This is a geolocation cookie to understand where the users sharing the information are located. The Ouma factory in Molteno is currently the largest employer in the town, with 250 employees. [14] [15] Advertising [ edit ] By Julienne du Toit, Pictures by Chris Marais – buy a copy of Julienne and Chris’ ‘Moving to the Platteland’ here. Rusk Test by Barry Hilton How a private-public partnership saved the historic Eastern Cape town of Molteno". Ouma. 5 November 2013. Archived from the original on 15 May 2014.

gluten-free buttermilk rusks - Recipe Petitchef Homemade, gluten-free buttermilk rusks - Recipe Petitchef

Nannie first sold her rusks under the brand Uitspan, then Outspan. Eventually they became Ouma Rusks, and she became known as Ouma Nannie. Her husband was well-respected, and became mayor of Molteno for a record-breaking 21 years. Buttermilk rusks have stood the test of time and continue to morph to incorporate new food trends. These healthy muesli rusks contain little sugar and lots of seeds and nuts. (Photo: Louzel Lombard Steyn) After the first bake, the bolletjies are delicately torn from one another. What happens here is critical. Ideally, fine strands of angel hair-like gold must form the sought-after veertjies or feathers of the rusk. The lighter the feathers, the better the baker. From here, those golden strands are set in the drying process, ready to be soaked again and enjoyed as a kind of soft marshmallow-cake combo.The barn at Friedenheim became a factory which unfortunately burnt down in 1952. A new, better one was built in its place – probably a good thing, because by then the little farm outside Molteno was something of a player in the dry foods market. The Ouma Rusk factory is the biggest employer in Molteno. Another important thing to note is that rusks are baked twice – baked, and then dried out – so make sure you have time to complete the project. You can dry them overnight, if you prefer. It’s a good idea to make a big batch, because of the time needed to cook and dry them. They also keep for months in an airtight container.