Fromage Blanc Enchiladas

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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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How to Pair Wine With Cheese

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From the Editor: Please welcome Janet, CFH Content Contributor and Cultured Kitchen Keeper.

I like to eat what tells good stories. Standing traditions exist in our family that revolve around food – good food that creates memories and starts conversations.

People since, well, forever, have communed together with good food, and cheese has had a long-standing place at these tables. Depending on the cheese and it’s presentation, it can often be a great conversation starter.  With good food follows good drink.  Here we will explore how to pair wine with homemade artisan cheeses.

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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.

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Cultured Holiday Gifts: Chevre, Cranberry, & Pecan Spread

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

Here is a fun holiday recipe that can be made ahead for dinner parties.  The combination of flavors and colors are stellar and, best of all, it can be prepared ahead of time. Make up a batch of sourdough crackers to go with this spread for a cultured homemade treat.

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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.

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Recipe for Mascarpone Cheese

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Mascarpone is one of the most delicious, creamy, and indulgent cheeses I have ever tried. It is terrific in cheesecakes, desserts like tiramisu or cannoli, or as a decadent topping or frosting for fruit and cakes. So, when I saw this recipe amongst the many cheesemaking recipes I had to check it out and see just how much was entailed in making such a delicious cheese.

It turns out that mascarpone cheese is quite simple to make. Rennet is not called for in the recipe. Instead, cream of tartar or lemon juice are used to thicken the cream into cheese. Beyond that it is a simple procedure that I could follow in my home kitchen. And, if we ever fulfill that dream of owning a milk animal, I think I will.

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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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