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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No-Bake Cultured Pumpkin Cheesecake

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In case you need one more dessert recipe for Thanksgiving… in case you need a dessert that makes you feel good… in case you just need more sweet pumpkin and cultured food in your life, I present to you the raw and cultured pumpkin cheesecake.

The crust is a typical graham cracker crust, which can be made with sprouted flour. The filling is a rich, decadent, slightly sweet, and cultured no-bake delight. It’s easy, rich, and lower in sugars than many desserts; making it one of our family’s favorites.

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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