How to Make Crème Fraîche

creambread

Crème fraîche makes a delicious topping for soups, main dishes and even desserts. The decadent texture is rich, creamy, and very satisfying. Not only is making crème fraîche at home very easy, it allows you the option of choosing high-quality ingredients such as organic milk or cream if desired…. 

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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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Grain-Free Pancakes with Cultured Dairy

pancakes

These pancakes have a tendency to get dark rather quickly, so it helps to cook on a lower heat than normal. If are using unblanched almond flour, soak the almond flour overnight in the cultured dairy and add the remaining ingredients in the morning.

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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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Choosing Milk for Culturing

choosemilklead

Back before I began culturing frequently, I bought milk without much thought. I tried to get organic when it became available, sought out local dairies and looked for a good price. When I began to use dairy in culturing when I received milk kefir grains from a friend, I learned there was a lot more to milk! And more options have become available in the years since.

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Sarah

Sarah

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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