Kefir Ranch Dip

Ranch Dip Alternative

Herbs and spices combine with milk kefir to make a cultured alternative to ranch dip that your family will love…. 

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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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Culturing Fruit Juice with Water Kefir Grains

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It has been a while since I’ve had enough water kefir grains to take a chance on something new. I generally do not like to mess with mother cultures unless I have a backup. So I’ll take an extra kombucha SCOBY and throw it into some apple juice or that extra clump of milk kefir grains can go into coconut milk. But I always keep enough mother culture fermenting in its preferred medium to ensure their own safety.

Cultures are incredibly resilient – and these experiments almost always turn out fine – but, I like my cultures too much to throw that much caution to the wind.

So, when I found my water kefir grains happily multiplying, I decided to grab some and take a chance on using fruit juice instead of sugar water for the initial fermentation.

I’m so glad I did.

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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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Tips for Carbonating Fermented Beverages

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I don’t know of a single person who doesn’t enjoy a bubbly, carbonated beverage. Our culture’s love affair with soda has certainly proven that, but these bubbly, flavorful drinks don’t have to be sugar-laden and bad for you.

Carbonated fermented beverages are flat out delicious, refreshing, and the one ferment you can get just about anyone to eat. Whether it’s kombucha, water kefir, ginger beer, or fermented lemonade; there are a few factors that go into making them nose-tingling carbonated.

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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