Culturing Courage

culturingcourage

I hear all the time from people who are nervous about getting started culturing. We live in a very germ-phobic society where hand sanitizer is everywhere and the news regularly reports outbreaks of foodborne illness or tainted food recalls. For those who have worked in food service, the image of the thermometer proclaiming “Danger Zone” is permanently etched in memory.

So how can you make the leap from over caution about food to leaving a jar of cabbage on the counter for 3 weeks? Or perhaps even leaving milk out for 48 hours!… 

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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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A Closer Look: Paneer & Queso Blanco Cheese Making Kit

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Kits are a great way to get started with something new without having to figure out all the details.  This kit provides what you need to get started making Paneer and Queso Blanco,

“…if you have nothing, are absolutely new to the world of cheesemaking and don’t know the first thing about buying any of this stuff on your own, then I’d spend the money.” ~Mary

Today we are going to take a closer look at the Paneer and Queso Blanco Cheese Making Kit.

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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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Ricotta Salata With Jerrilynn

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A couple of weeks ago I was blessed, once again, to make cheese with one of CFH’s most fabulous CSRs, Jerrilynn. Jerri and I have been friends for a long time and really enjoy making cheese together. We got our hands on a CFH Italian cheese kit and decided to try one of my husband’s favorite cheeses, Ricotta Salata.
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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Mac ‘n’ Four Cheese

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Four different cheeses come together to transform this traditional family favorite into a gourmet treat for all ages…. 

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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