the weekly cultured food roundup: edition #11

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in.

Let’s start with some awesome new content you can find at the CFH site including recipes, product sales, and brand new content to help you in your cultured kitchen.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Herbed Soft Kefir Cheese

bread with cheese dip

Milk kefir can be used in a whole host of ways, beyond a simple smoothie or drink. By straining off the whey, as we did yesterday, you can make a tangy, rich, spreadable cheese.

This cheese can be flavored sweet, as in cinnamon, nutmeg, and a drizzle of honey. Or, savory, as in this recipe.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Straining Whey From Yogurt, Kefir, or Clabbered Milk to Make a Soft Cheese

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Almost everyone has heard of eating “curds and whey”. These terms are applicable in the dairy world – from cheesemaking to cultured milks like yogurt and kefir.

These two components make up a cultured dairy product and can be seen when a batch of kefir is cultured for a bit longer than usual or when you allow raw milk to clabber until a separation is reached.

I like using whey as a general culture starter in things like lacto-fermented lemonade or juices, or for the creamy cheese the process produces. I have also, in the very early days of fermenting vegetables, used it as a starter for fermenting sauerkraut, salsa, and pickles. I forgo the whey now when fermenting vegetables, but still like to make whey from time to time.

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Here’s how…

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Fizzy, Flavored Water Kefir (a great alternative to soda)

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Bonni, Cultures for Health Customer Representative and Cultured Kitchen-Keeper.

Water kefir is a favorite in my house. We love it because it is so versatile. You can choose to carbonate or not and the flavoring options are endless. If you are going to drink water kefir, flavor is essential. It’s essential, but incredibly easy.

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finished water kefir ready for lemon juice

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Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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