February 3, 2012 in What's New at CFH
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February 2, 2012 in Yogurt
We have a brand new product available in the warehouse and I’m particularly excited about this one. For awhile now we have carried another line of yogurt makers which offered either a set of 6 oz. glass jars or a 2 qt. plastic container for making yogurt. We have regularly received feedback from customers that neither of these options is really a good fit for everyone. While having your yogurt in handy 6 oz. glass jars works for some people, the reality is that many families need to make yogurt in much larger quantities and prefer a large single glass container.
So I went on the hunt for a yogurt maker that was more versatile and allowed a glass container, large batch option. I’m excited that we can now offer the Yolife Yogurt Maker. The Yolife model comes with seven 6 oz. glass jars and a cover for the set of jars. But here’s what gets me excited: This yogurt maker also comes with a second taller cover (7″ high) that can accommodate several quart size canning jars or even a single 64 oz. glass jar (we have these available too as an optional add-on). Now you can make yogurt in all those canning jars you have around your kitchen and get away from plastic touching your food!
The price is right too, just $39.95 for a yogurt maker than can accommodate a variety of yogurt making needs. It works well with traditional cow or goat milk yogurt as well as dairy free varieties of yogurt.
Intrigued? Click here to check it out and let me know what you think. We will be expanding our line to include more types of yogurt makers shortly (including one that doesn’t require electricity!) and we always love feedback.
July 7, 2011 in Buttermilk
Did you know there are two types of buttermilk?
The liquid leftover from making butter is known as traditional buttermilk. Traditional buttermilk is very low in fat (since most of the fat went to making the butter). It can be consumed as a beverage (try it with fresh ground pepper) or added to recipes in place of water for a nutritional boost.
Cultured buttermilk is generally what is called for in recipes. It is also the type of buttermilk you find in the store or you can make your own using a Cultured Buttermilk Starter. Cultured buttermilk is very similar to yogurt in the sense that it is cultured using live beneficial bacteria. Cultured buttermilk can be consumed as a thick and creamy beverage or used in cooking (pancakes anyone?).
July 6, 2011 in Cheese Making
If you have too much Kombucha Tea on hand or have some Kombucha that simply over-fermented and is too sour to be plesant to drink, there are a couple of easy ways to use it. Did you know you can use Kombucha in place of vinegar in recipes? Making Kombucha Salad Dressing and Marinades is an easy way to add a probiotic element to your next meal.
Kombucha Salad Dressing
Replace the vinegar in your favorite salad dressing recipe with an equal amount of Kombucha. This works particularly well with Kombucha that is a bit over-fermented and has lost all its sweetness but Kombucha at various stages of fermentation can be used depending on your taste preferences.
Replace the vinegar in your favorite marinade recipe with an equal amount of Kombucha. This works particularly well with Kombucha that is a bit over-fermented and has lost all its sweetness but Kombucha at various stages of fermentation can be used depending on your taste preferences.
July 5, 2011 in Sourdough
There are many recipes and methods for making a sourdough starter from scratch available online or in popular books. Although creating a sourdough bread starter from scratch can be an interesting process, there are several advantages to using an established sourdough starter.
- It’s easier. Creating a sourdough bread starter from scratch involves a lot of effort over a 7-day period (feeding the starter each day, switching containers each day, etc.). With an established sourdough starter, the process is more straightforward. You simply add the sourdough starter to a container, mix it with flour and water and then feed the starter (mixing in more flour and water) each day for 1-4 days (depending on whether you are using a fresh or dried sourdough starter culture). There is no need to switch containers. This process is also faster than creating a sourdough starter from scratch, particularly if you are using a fresh sourdough starter culture.
- It’s more reliable. Using an established sourdough starter will ultimately produce more reliable results. All of our sourdough starter cultures contain active yeast that has been perpetuated over a long period of time. They are stable, active and resilient.
- Ensure pleasant tasting sourdough. With an established sourdough starter you can be assured that your sourdough bread and other baked goods will have a pleasant taste. Not all wild yeast is created equal and we don’t all live in areas where pleasant tasting wild yeast abounds. Relying on capturing wild yeast where you live may not yield the result you desire. Many people have gone through the process of creating a sourdough starter from scratch only to find it tastes and/or smells unpleasant.