Coconut Milk Yogurt

coconutmilklead

Today Bonni takes a look at making dairy-free yogurt.  Join her on another adventure brought to you by the world of a Cultures for Health Support Rep!

 

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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The Cabbage Crusher

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What does a giant wood working tool have to do with fermented food?  Join  Bonni today as she takes a look at something unique that makes the cultured foods process easier and a thing of beauty.

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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Water Kefir: Simple and Delicious

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From the Editor: Please welcome Bonni, CFH Customer Support Rep and Cultured Kitchen Keeper.

There are so many cultured foods and drinks to choose from, but if I had to choose a favorite, it would be water kefir. Water kefir is incredibly easy to make and versatile. There is a flavor to please virtually anyone.

Culturing water kefir is as simple as putting water kefir grains in a quart of sugar water for 48 hours. Here is how we make it extra tasty.

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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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Keep ‘em Cozy, but Don’t Cook the Kefir Grains!

jars in oven

Note from Shannon: Please welcome Bonni, Cultures for Health Customer Service Rep and Cultured-Kitchen Keeper.

When the seasons change and the weather begins to cool, we have to get creative with keeping appropriate temperatures for our cultures. I keep my house relatively cool in the Autumn and Winter months ~ 67ºF(19ºC) during the day and 63ºF(17ºC) at night. We stay cozy in sweaters or blankets, but cultures have a bit of a harder time.

So, here’s what works to keep my cultures cozy…

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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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