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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Sharp Parmesan Cheese Crackers

homemadecracker

These crackers are oh-so-easy to make, and the taste will rival that of the brand-name crackers with the mysterious ingredients.

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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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Traditional Mozzarella With Jerrilynn and Stacie!

Mozzarella Cheese

A couple weeks ago, I posted about the fabulous, fun day when CFH’s own Jerrilynn and I got together to make cheese. Along with the delicious cottage cheese (it was gone in two days,) we made traditional mozzarella…. 

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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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A Closer Look: Mesophilic Direct Set Culture

cheddarcheese

 

Today we are going to take a closer look at the Cultures for Health Mesophilic Direct Set Starter Culture.  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.

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