Soured Millet Garlic Mash

milletstuff

Millet is a gluten-free grain commonly consumed in Asia and Africa. In the United States, however, it is not so common. It is high in vitamins and minerals and can be used in place of potatoes as a starch, as in this dish…. 

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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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Accidental Experiments in Milk Kefir Second Fermentation

kefirclose

Many of the most innovative things have happened by accident, and the cultured kitchen is no exception. I often accidentally stumble upon something that changes the course of what we eat or how we eat or what our current favorite dish is. This week my space cadet tendencies reminded me of the revelation that is a second fermentation of milk kefir.

I’ve actually done this before and written about a second fermentation of milk kefir here on the main CFH site. I had forgotten about it and really only done it a few times as we just consumed the kefir too fast to buy the time to do it.

But one day I left one quart of kefir out on accident. It sat at room temperature with a tight-fitting lid for about 8-12 hours. A second quart of milk kefir went into cold storage. When I served cups of kefir up at breakfast there was a marked difference in the flavor of this kefir from our usual batches.

My family loved it and there was a marked difference between this kefir and the one that had not undergone the second fermentation.

… 

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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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Cold Borscht with Kefir

coldborsch

There is a hot borscht soup originating from Europe that contains beets as well as hearty chunks of beef and beef bone broth. It is often served topped with sour cream and dill.

This cold borscht, perhaps of Lithuanian origin, is less well known in North America, but has many of the same lovely colors and flavors as the hot beef borscht…. 

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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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Chocolate White Russian Kefir Pudding Shots

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From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper…. 

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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