A Closer Look: Matsoni Yogurt Starter

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Today we are going to take a look at a tried and true method of making yogurt from the Cultures for Health Matsoni Yogurt Starter.  Using this starter is one of the easiest ways to make yogurt.  It also has these additional benefits:

  • No need for a yogurt maker
  • A culturing temperature near room temperature (70-78 degrees F)
  • And Matsoni yogurt can be saved and used to culture your next batch

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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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What’s New at CFH: Save 20% on Yogurt Starter

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Start making yogurt with a Cultures for Health Yogurt Starter.  They are easy to use… and if you order by 1/13/15 you can save 20%!

Save 20% on Yogurt Starter

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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.

More Posts - Website

Why Did the Top of My Kraut Discolor?

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Have you ever kept a batch of kraut around long enough to see it discolor at the top? This happened to me recently. It’s been so long since this happened – because we usually eat our ferments so fast – that I had kind of forgotten about the phenomenon.

But I remembered back when I used to keep ferments in a refrigerator in half-gallon jars. Eventually I had some of the top of the kraut go from green to brownish. Or, in this case, a jar of kimchi ended in two completely distinct coloring patterns – the red of the chilies at the bottom and the blah brown cabbage at the top.

It turns out there is a chemical compound that causes this to occur and, thinking back on the occurrences, I think I may have figured out why it happens. Or at least I have a guess.

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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.

More Posts - Website