Blue Cheese and Walnut Kefir Dip

Blue Cheese

For those that like blue cheese dressing there is nothing quite like it.  And what better way to make an extra healthy dip than with some strained kefir?… 

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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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A Closer Look: Greek Yogurt Starter

Bowl of Greek Yogurt

“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris

Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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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

The Quickest Path to Kefir Cheese


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I make kefir cheese regularly as a cultured alternative to cream cheese. It’s savory with dill and garlic, sweet with fruit and honey, and creamy and tangy any way you slice it.

I’m also a bit of a space cadet so I often leave the kefir to culture a bit too long. I recently did a whole write up with photos on straining milk kefir, especially if you’ve over-cultured. But this, my friends, is beyond over-cultured (as you’ll see in the photo). It’s entirely curds and whey and I know it’s going to be a bit of a hassle to fish out those kefir grains.

So, instead of fighting it, I work with it. This curds and whey thing actually works really well for making kefir cheese. Dare I say my spaciness made it easier?

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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