Spiced Pumpkin-Sweet Potato Soup with Kefir

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Ever wanted to combine the nourishment of soup with the probiotics of cultured dairy? It can be done.

The problem with the usual recipes is the cooking of yogurt, kefir, or sour cream into the soup. This makes for a creamy soup, but it also kills all of the enzymes and probiotics that make these cultured foods so good.

Instead, why not add freshly cultured milk kefir to a thick soup which has cooled just enough to keep the cultures alive? You don’t need a thermometer, though.

A good rule of “thumb” is to place a clean finger into the center of the soup and if you can hold it in there without it feeling as though it might burn you, then your soup should keep your milk kefir alive and kicking…. 

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Shannon

Shannon is a mama to three 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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Herbed Soft Kefir Cheese

bread with cheese dip

Milk kefir can be used in a whole host of ways, beyond a simple smoothie or drink. By straining off the whey, as we did yesterday, you can make a tangy, rich, spreadable cheese.

This cheese can be flavored sweet, as in cinnamon, nutmeg, and a drizzle of honey. Or, savory, as in this recipe.

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Shannon

Shannon is a mama to three 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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Cantaloupe Kefir Smoothie

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If there were ever a time for a fruity, frosty kefir-based smoothie it is now. The height of summer is upon us and nothing refreshes better than these ice-cold smoothies.

Unusual as it might sound, our family loves this smoothie and its simplicity with melons straight from the garden.

The kefir, cantaloupe, and salt in this smoothie give it a deeply-hydrating effect. So drinking it as a component of breakfast will start a hot day off right.

It is equally as refreshing in the afternoon or at the end of a hot day to replenish some much-needed fluids. Either way, make this smoothie as we move into melon season, and enjoy its tangy-sweet freshness.

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Shannon

Shannon is a mama to three 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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A Simple Way to Eat Cultured… on the Road

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Julie, Founder of Cultures for Health and Cultured Kitchen-Keeper.

This year our travel schedule has picked up substantially. We’ve exhibited at more shows already this year than any previous year. While we enjoy traveling to shows and meeting our customers, we have come to realize travel is not without serious challenges. We have three kids 6 and under, all of whom have very restrictive diets.

We quickly learned that flying and hotels were convenient but miserable due to the constant stress of where to find clean food. We also live in a city with a very small airport. Short security lines are traded-off for the reality that one delayed flight through a connecting city can cause a travel delay of 24 hours or more. It’s no fun to suddenly be stuck in a strange city you didn’t plan for.

A few months ago we settled on a new solution. We would travel with a camping trailer and camp our way to and from our destinations. This has proven to be a great deal of fun! It allows us flexibility in our schedule, we are getting to see the United States up close, we get to visit family and friends along the way, and our children enjoy the adventure of staying at a new campground with a new playground almost every night.

I will admit I was perhaps most excited about having our own small kitchen traveling with us complete with my own cooking utensils and our own food! But there was one element I didn’t fully consider—culturing on the road.

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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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