At The Wise Traditions Conference in Portland, Oregon

Jerri WT1

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

I am pretty sure I work for the best company, ever. Where else can I talk about culturing food all day long, educating people passionate about improving their families’ health? At the Wise Traditions Conference in Portland, Oregon, I recently shared the privilege with Suzanne to do so for two full days. Pure bliss!

We talked bacteria and enzymes. We encouraged experimentation. We put fermentation fears to rest. We introduced people to new cultures they’d not heard of before. We ran into old acquaintances. We met people from all over the United States, Canada, and even Australia! We had a fabulous time, and wished you were there…Enjoy the photos!

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Making Dog Treats from Kombucha SCOBYs

The humans in this house love kombucha! But what makes for a happy pooch? Especially a 75 pound Golden Retriever? Kombucha scobys!

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That’s right, scobys. You’ve run out of friends to give them to, your kombucha hotel is now likened to the Leaning Tower of Pisa, and composting them is making you feel a bit guilty, so what else can you do? Make dog treats!

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Ready-to-Pack-in-a-Lunch Individual Serving Size of Yogurt

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Want to impress your friends with slick looking jars of ready-to-eat yogurt in individual single-serving containers? Want to save time by having the fruit and sweetener already in the jar, layered and ready for the mixing when YOUR time is right? I have found a simple method to have yogurt ready for my family’s lunches, and at any point in the week all one has to do is grab a jar from the fridge and go!

There is actually another reason, besides convenience, for culturing in individual jars. As with any live culture, you expect variances in your end product since you do not have the controlled environment one has from a commercial retailer/producer. I was having issues with the “presentation” of my Matsoni yogurt.

In my personal experience, when culturing a mesophilic culture (it cultures at room-temperature without requiring a yogurt maker or electricity), I find that when I use raw milk especially, the yogurt looks perfectly smooth and thick when complete. However, when it comes time to scoop out what we want individually to plop into a bowl or cup, the yogurt becomes a bit runnier than what we are traditionally used to. Although it is absolutely delicious, it isn’t pleasing to the eye. I fixed this by skipping an extra “handling” step…I culture in individual jars so the yogurt looks pretty and untouched.

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Fermented Garlic Cloves

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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 Jerri, Cultures for Health Customer Support Representative and Cultured Kitchen-Keeper.

Garlic, garlic, garlic! Marveled for its nutritional punch and medicinal properties, who doesn’t enjoy garlic? My garden boxes are full of the one crop I can successfully grow.

Now that I’ve won the battle against the squirrels and birds (thanks to laying chicken wire over the top of my beloved cloves) I am delightfully overrun with garlic. There’s nothing like planting them in the winter, watching them poke out of the ground when the weather warms up, and watching them take off like crazy in May!

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Then I wait until July or August for harvesting and drying time.Jerrigarlic3

After a few weeks of drying, it’s time to clean them up. Oh so purdy!

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But how many bulbs of garlic can one family use? What to do with it all? Spend some time peeling all those cloves, and then FERMENT it baby!

Here’s how:

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

More Posts