DIY Cheese Containers

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

Cheeses finished and drained in small containers are just cute.  It’s a fact.  Think small rounds of goat cheese perfect for displaying on a cheese board. You can find a whole host of cheese molds at the CFH site with every size and shape to suit your fancy.

But you can also reuse some items you might already have in your kitchen. Simply look around and you might find a whole host of things waiting to mold a perfectly cute little mound of cheese.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Help With Flu Prevention (recipe: Cultured Beet and Apple Relish)

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

It is that time of year again.  Fall is settling in and winter is upon us and many folks are getting their flu shots.  What a pristine time to begin eating more fermented foods and getting your body “machine” in tip top shape to ward off the winter bug blues.

Why not take some of the fall bounty of fruits and vegetables and ferment them?  Try to get the freshest, organic items.  In my house, I do my best to get them straight our of the garden. Fermenting fruits and vegetables will extend their refrigerator life but that doesn’t happen in our house as they are usually eaten right up!

Here is a simple, fall recipe that leads you on the way to better health and it tasty too! Spread it on sandwiches; drizzle over salads and soups or consume right out of the jar (that is what usually happens in our house).

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Exploring the Science of Sourdough

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

One of the things your car needs to propel it forward is the element of fuel. In a similar manner, yeast is the driving force behind fermentation to make it rise.  Being the wide-eyed learner of science that I am, I find it quite amazing that one tiny cell can turn into millions over a short time if given the right surrounding elements. Not to mention the delicious bread it produces!

In researching this topic, I found this post, an Introduction to Sourdough, very helpful for me as well as my kids for it simply describes the science of sourdough:

This (sourdough) mixture takes on yeasts, acids, and bacteria when in the presence of a consistent food supply, air, and warmth. For optimum rise in baking, a higher amount of yeasts than bacteria in the starter is beneficial.

The article goes onto address the following:

  • How Sourdough Works
  • History of Sourdough
  • What Makes Sourdough Superior?

And if you’re interested in learning more on the science of sourdough, then take a look at these articles…

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Tips for Culturing when Fresh Garden Foods Inspire

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

Singing birds, sunshine, and garden plots all around, nature subdues. It has a way of doing that, thankfully, and I know I can consistently find balance in nature.

Today I dined on my lunch at a local community garden. As I strolled around, some plots were very kept, almost too much so.  Others were turning brown and loaded with tomatoes, summer squash, or beets ready to pop out of the ground. And the icing on the cake (I mean gardens) were the very stylish scarecrows happily greeting me as I strolled the aisles.

Inspiration consumed me and I decided to create something using these vegetables by combining them with cultured foods. I have found that once the cultured food bug bites you, ideas seem to just keep coming for the cultured kitchen. Have you been bitten yet?

Here are a few of my tips, inspired by that day…

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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