Making Chevre is Easy! (photo tutorial and video)

http://www.dreamstime.com/royalty-free-stock-image-fresh-goat-cheese-rosemary-image30133866

Note from Shannon: Please welcome Bonni, CFH Customer Service Representative and Cultured Kitchen-Keeper.

I’ve been culturing for years. You’d think I would be ready to take on any culturing task. Not so! Yes, I get nervous every single time I try something new. I’ve fermented sauerkraut and dilly beans using our recipes, but I was still nervous making our salsa recipe for the first time.

Recently I decided to try my hand and making cheese, beginning with chèvre. I’ve heard it was really easy. Still, I made my husband hang in the kitchen with me. To my surprise, it really was easy…even easier than I expected.

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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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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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My Water Kefir Rhythm

water kefir

Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Bonni, CFH Customer Service Rep & cultured kitchen-keeper.

Having a variety of cultures going on in one household can become overwhelming, especially when culturing water kefir in back to back batches every 48 hours. My husband and I love water kefir, so I was determined to figure out how to make it work. I knew that I just needed to find my rhythm and implement the simplest way for me.

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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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Where’s the Baby? (the Kombucha baby)

Brewing Kombucha TeaI tried making kombucha years ago. I followed the directions to the letter and a baby (second) SCOBY never formed. I couldn’t figure out what I was doing wrong and why my kombucha failed every time. Finally, I just gave up.

About a year ago, I decided to give it another try and I was determined to make it work this time. I checked it everyday, waiting for the baby to form. And . . . no baby. Grrr… What was I doing wrong and why couldn’t I make kombucha?!

I talked to a friend who was brewing successful kombucha by the gallons. I learned two things. First, a baby is not the determining factor in producing successful kombucha. What?! Do you mean that my kombucha was likely successful all along, but I was looking for a baby SCOBY as the predictor?! *sigh* I tasted my brew and it was delicious!

The second thing I learned is that forming a baby SCOBY is a very sensitive process. Even a bump can disrupt the formation. I had no idea! I started my next batch, put it up in the cupboard over the refrigerator and didn’t touch it at all — not once during the brew time. I also gave my husband strict instructions to STAY OUT of that cupboard.

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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