A Closer Look: Plastic Strainer

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Today we are going to take a closer look at the plastic strainer.  These plastic strainers are one of my favorite tools for making both milk and water kefir. They easily catch the grains and fit over a wide-mouth mason jar lid with just a bit of overhang.

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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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How I Kept My Cultures Going While On Vacation

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I recently made a surprise visit to my family in another state. When planning for it, it would require four planes, as well as wheelchair assistance and having to deal with crutches for one of my two children. But, what about the other children, the cultures in my kitchen? My kombucha, water kefir, and milk kefir couldn’t come along, so what to do with them? Leaving them in my husband’s care was not an option!… 

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Scoby Snacks

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If you have been brewing kombucha for a while now, you probably have an excess of baby scobys. I do a continuous brew kombucha and brew each batch for a very long time. This results in some huge, and I mean HUGE, scobys. This one measures about 10”-11” in diameter and is about 2”+ thick.

 

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

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Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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When You’re Just Getting Started with Cultured Foods

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I remember when the thought of leaving food on the counter overnight completely weirded me out. Growing up in a pasteurized society, it’s hard to imagine anything is edible if it isn’t immediately boiled, frozen, or canned. Much of that, I believe, stems from our having grown up with refrigeration and away from the natural processes of growing, preparing, and eating one’s food.

So many of us, myself included, make a little journey when we embrace cultured foods. We hold our breath when the milk sits out for a day to make kefir. We sniff and poke and prod our vegetables wondering if they will kill us and then we taste them and have to grow accustomed to that sour flavor we will grow to love.

But it’s not always easy, and it doesn’t happen overnight. I am a long ways away from being an expert, having only started culturing foods in my own home for about a decade or so now. Maybe that’s why I still remember the hesitation, the wonder, the amazement, and the frustration. So, here are a few things I know now that I wish I’d known then.

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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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