Cultured Holiday Gifts: Seasonal Cultured Compound Butters

dreamstime_s_30249963

From the Editor: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

The joy of butter is just that: JOY! When you add flavors and a bit of good bacteria, you now have butter that is transcendent!  The many dishes that they can be used for is astounding: look beyond buttering your toast and use these butters on top of vegetables, meats, and even desserts to make them shine with a complexity of flavors.

Here is a listing of seasonal butters that can be used throughout the holidays; they freeze well and can be used for a pretty hostess gift or part of a food Christmas basket. Feel free to use your creativity to come up with other flavor options.

… 

Read More »

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

More Posts

Soaked Flour Apple Cake with Caramel Sauce

dreamstime_m_27134168

Desserts can get a bad rap in healthy-eating circles. But why not enjoy them from time to time using wholesome ingredients like traditional fats, unrefined sweeteners, and soaked or soured flours?

Soaking flour in an acidic medium is a method of making the grain more digestible, while lightening the baked good. The breaking down of the fibers in the whole grain flour often results in a much better tasting end product, akin to those made with refined white flour.

You can find more information on the benefits of soaking flours in cultured dairy in this article. And don’t forget to add something sweet, tasty, and nourishing, like this soaked apple cake, to your celebration table.

… 

Read More »

Shannon

Shannon is a mama to three 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

Buttermilk Ice Cream: One of Many Reasons to Culture Buttermilk

http://www.dreamstime.com/royalty-free-stock-photography-fresh-vanilla-ice-cream-mint-outdoor-image23486247

Cultured buttermilk is often forgotten in the world of cultured dairy enthusiasts. But if you enjoy that unique buttermilk flavor for baked goods, salad dressings, and savory dishes; then keeping cultured buttermilk in your kitchen can enhance a whole host of dishes.

Buttermilk biscuits. Buttermilk fried chicken. Buttermilk pancakes. Buttermilk ranch. Buttermilk chocolate cake. All of these are some of tastiest foods we can put on the table.

One dish that might not be so familiar is buttermilk ice cream. The cultured tang lends a light, delicious flavor to the fresh cream and unrefined sugar that make up this recipe. Add in your favorite seasonal fruit during this high harvest time, and you’ll find just one more reason to keep that buttermilk culturing in your cabinet.

… 

Read More »

Shannon

Shannon is a mama to three 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

Homemade Salad Dressing Recipes

dreamstime_s_22742816

People tell me that I’m a good cook. My husband talks about how flavorful my foods are, but things weren’t always that way. I used to be a pretty basic cook. I found recipes with five ingredients or less and made those, following the recipe to the letter.

A couple years ago a shift happened. It came from watching cooking shows, reading recipes (mostly on the internet), watching other people when I was at their home, and experimenting with different ingredients and spices. Experimenting was a huge leap for me. That was probably the thing that changed my cooking most.

I had mixed up oil and vinegar for a salad, but I had never made a dressing and certainly not on a daily basis. I thought it was too much work to mix it up every time we had a salad, so I didn’t bother. One day, while at a friends with my daughter for a playdate, she was preparing a salad. She pulled out a salad bowl and started mixing up a homemade salad dressing. I watched her like a hawk, memorizing everything she did.

I took that process home in my head and decided to alter it and make it my own. Here is my process.

  • A few tablespoons (eyeball it) of extra virgin olive oil
  • A tablespoon or two of vinegar – I change this up all the time, using red wine vinegar, white wine vinegar, balsamic vinegar or any vinegar I might have on hand and feel inspired to use.
  • Salt & pepper to taste
  • Herbs & spices: I choose herbs/spices based on what I’m making for dinner, selecting ones that either match or compliment the herbs/spices I’m using in the main dish. Try parsley, basil, oregano, paprika, garlic powder, onion powder, cayenne, or anything that you think will work well. Get creative!
  • Then I add the secret ingredient . . . homemade, cultured sour cream. YUM. You can find the culture here. I drop in a dollop, probably about a teaspoon or two. This allows the oil and vinegar to combine and adds a wonderful flavor.

My husband raves about my dressing and thinks it’s about the best ever. He makes a pretty mean blue cheese dressing, too. And I think it’s about the best blue cheese dressing ever.  For this, you can use our Blue Cheese Starter Kit to make your own blue cheese. You will also need homemade cultured sour cream. Here is his process.

  • 1/2 pint cultured sour cream
  • 1/2 pint (homemade) mayo
  • Garlic powder and onion powder to taste
  • Salt to taste
  • 1-2 cups blue cheese, depending on your taste – mix in half, then fold in the other half
  • Let sit in fridge overnight to allow flavor to develop
  • Add water to thin if necessary

Enjoy!

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

More Posts