A Closer Look: Butter Muslin

muslin

“Works great for my wonderfully delicious ricotta cheese. Easy to clean! I think it will last a long time! It’s a keeper!” -PrettyMomma

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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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Interview with a Cheesemaker

cheeseinterview

Here at Cultures For Health we all have interests and experience in different types of cultured foods. I have only dabbled a little bit in cheesemaking, so I thought I’d introduce you to a real cheesemaker who writes recipes and how-tos on the topic. She also happens to be a dear friend and neighbor…. 

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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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A Closer Look: Citric Acid

citricacidcheese

Today we are going to take a closer look at the Cultures for Health Citric Acid product.  Citric Acid can be used to make Mozzarella and Ricotta Cheese.  Now you might be thinking, isn’t all Citric Acid the same?  There are some things worth noting about the Cultures for Health Citric Acid product that you may not have considered.  Join us for this week’s closer look.

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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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Fromage Blanc Enchiladas

dreamstime_s_15543535

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Ending up with a lot of some random cultured food is an occupational hazard with this job. Case in point. I needed to do a run through in preparation to make a video for the website. Normally I make Fromage Blanc or a similar soft cheese before a big party (goes great with crackers and sundried tomatoes) but in this case, I didn’t really need the resulting cheese, just to run through the process.

After I got over the shock of remembering how much soft cheese a gallon of milk makes, I was left trying to figure out what to do with all of it. I tried to pawn it off on the babysitter (no luck), thought about freezing it (still might), and finally had an idea. What if I used it to make the enchiladas tonight?

I’ve been trying to be better about cooking more casserole type dishes and getting in the habit of making two of everything with one pan going in the freezer. I figure if I practice, maybe I’ll get better at the cooking ahead thing and have a freezer full of meals one of these days. That night’s agenda called for two big pans of beef enchiladas.

Here’s what I did.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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