Choosing Milk for Culturing

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Back before I began culturing frequently, I bought milk without much thought. I tried to get organic when it became available, sought out local dairies and looked for a good price. When I began to use dairy in culturing when I received milk kefir grains from a friend, I learned there was a lot more to milk! And more options have become available in the years since.

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Sarah

Sarah

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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SaladKraut and Other Tips for Streamlining Ferment Routines

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I could easily spend hours a day dabbling in the kitchen with cultures. Trying new combinations of vegetable ferments, spinning a batch of kefir into something new and exciting, or baking up something sweeter than usual with my sourdough starter all sound like a great way to spend the day to me. It’s part of my job, and I love it!

But let’s face it, I can’t afford to spend that kind of time in the kitchen unless it’s for work. And I’m guessing I’m not alone in saying that.

So, instead of spending free time I don’t have experimenting in the kitchen, I generally keep it very simple. Here are a few ways I streamline my making of kraut, kefir, and sourdough.

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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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Blue Cheese and Walnut Kefir Dip

Blue Cheese

For those that like blue cheese dressing there is nothing quite like it.  And what better way to make an extra healthy dip than with some strained kefir?… 

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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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The Quickest Path to Kefir Cheese


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I make kefir cheese regularly as a cultured alternative to cream cheese. It’s savory with dill and garlic, sweet with fruit and honey, and creamy and tangy any way you slice it.

I’m also a bit of a space cadet so I often leave the kefir to culture a bit too long. I recently did a whole write up with photos on straining milk kefir, especially if you’ve over-cultured. But this, my friends, is beyond over-cultured (as you’ll see in the photo). It’s entirely curds and whey and I know it’s going to be a bit of a hassle to fish out those kefir grains.

So, instead of fighting it, I work with it. This curds and whey thing actually works really well for making kefir cheese. Dare I say my spaciness made it easier?

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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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