A Closer Look: Viili Yogurt Starter

 Viili Yogurt Starter - Our Most Popular

” My family loves this yogurt. We use local dairy pasteurized milk. I typically just mix some jelly and chia seeds into it and my family loves it. Super easy to reuse. And I absolutely love that’s its a room temp culture. Thanks!” -Kim

Today we are going to take a closer look at the Cultures for Health Viili Yogurt Starter.

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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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Weekly Cultured Gathering: July 12

blog gathering

We will get this week rolling with two interesting links submitted last week.  The Local Kitchener contributed Cultured Catsup or Fermented Ketchup and Nourishing Foodways submitted Flower Power Herbal Kombucha.  Join in this week and leave a comment or link!

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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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What’s New at CFH: Save 20% on Water Kefir Grains & Some New Recipes

Water Kefir Sale

Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in.

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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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Why I’m Soaking Grains in Milk Kefir Right Now

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I’m a huge fan of sourdough. In about six weeks I’ll probably start up the New Zealand Rye starter I have sitting on my desk. I’m deliberately putting it off – both for my own sanity and for the viability of that dehydrated starter. I just know that the likelihood of it staying vigorous and strong right now isn’t very good.

But we’re still eating pancakes, breads, and tortillas – mostly those that can be cooked on a griddle since turning the oven on doesn’t make a lot of sense when it’s 95 degrees outside. I soak or ferment pretty much all of our baked goods, and have for a few years now. They’re just so much easier to digest and, frankly, tastier this way.

And since my preferred method of souring grains via a sourdough starter isn’t happening right now, I’m soaking in cultured dairy – specifically milk kefir.

Here’s the how and why.

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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