Small Doses of Cultured Foods Add Up

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This week Julie examines how little things can make a big difference.  Join her as she goes through the small and simple ways you can incorporate small doses of cultured foods into your diet.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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The Most Versatile Cultures in My Kitchen: Water Kefir and Kombucha

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

I’m a big fan of both water kefir and kombucha. They are delicious, easy to make, and I can generally keep them going in my kitchen no matter how crazy life gets. I also love them both because they are incredibly versatile. Having a batch of either going at any one time not only means having a delicious probiotic beverage but also an ingredient or culture for any number of other foods.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website

My Crazy Life Culturing Routine

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Life has been pretty busy lately. In addition to running a growing business, we homeschool our oldest, our middle daughter is learning to read, and our baby has become fully mobile. Some days it feels like there is very little time left for planning and cooking meals, let alone incorporating cultured foods.

However, when life is crazy, our bodies are stressed and it’s exactly when nourishing cultured foods are most needed. I have found that for me, developing a routine is crucial and here’s what I’ve been doing lately to stay on top of my cultures.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website

Fromage Blanc Enchiladas

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Ending up with a lot of some random cultured food is an occupational hazard with this job. Case in point. I needed to do a run through in preparation to make a video for the website. Normally I make Fromage Blanc or a similar soft cheese before a big party (goes great with crackers and sundried tomatoes) but in this case, I didn’t really need the resulting cheese, just to run through the process.

After I got over the shock of remembering how much soft cheese a gallon of milk makes, I was left trying to figure out what to do with all of it. I tried to pawn it off on the babysitter (no luck), thought about freezing it (still might), and finally had an idea. What if I used it to make the enchiladas tonight?

I’ve been trying to be better about cooking more casserole type dishes and getting in the habit of making two of everything with one pan going in the freezer. I figure if I practice, maybe I’ll get better at the cooking ahead thing and have a freezer full of meals one of these days. That night’s agenda called for two big pans of beef enchiladas.

Here’s what I did.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

More Posts - Website