Warm Caramel Deliciousness

carmel

This isn’t exactly a cultured product. And it’s definitely not a cheese. But it is warm, sweet, AMAZING in coffee, and perfect for fall.

Have you guessed yet? It’s cojita…a caramel sauce/candy made from fresh milk that is a wonderful treat for your family and friends. It takes a while (toss in a load of laundry or grab a good book,) but is so, so, so worth it.

Cojita is traditionally made with goats’ milk, but cows’ milk works just as well…it just doesn’t have that distinct tang that goats’ milk has. It’s fantastic either way…. 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Butter Magic, Part 2: Large Batch Butter Making

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Today we are going to talk about making butter in larger quantities. The jar method is fantastic for making a quarter to half a pound of butter. It’s my favorite way to make butter for a special dinner, or if I’m in a hurry and don’t want to wash my food processor.

However, if I want to make a pound or more, or if I’m making butter to freeze, I prefer to use a food processor. I have a large one, and it will hold half a gallon of cream at a time.

Here’s how I make it.

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Cultured Dairy Chocolate Cake

chocolate cake

Using kefir, yogurt, or buttermilk in baked goods is not only a great way to use up any excess cultures you have lying around, but also creates a moist, tender crumb. The acidity in these dairy products is what makes this chocolate cake tender and light.

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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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A Cultured Day In My Kitchen

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From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper.

We sometimes get asked how we fit all that cultured food into our life. I recently had a very cultured day and decided to share. This is not how everyday goes of course. Most of the cultured food gets made here and there and stored up in the fridge for later.

Here’s how my day went…

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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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