The Search for Skyr

lostskyr

When I visited Iceland many years ago, I was thrilled by the amazing scenery–spouting geysers, raging waterfalls, black sand beaches.

But of course, one of my fondest memories is of the food.

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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A Closer Look: Greek Yogurt Starter

Bowl of Greek Yogurt

“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris

Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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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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Honey Yogurt Salad Dressing

Yogurt Dressing

This dressing is not only good for green salads, but great to pour over cold pasta or stir into a zesty potato salad for a unique, cultured flavor.

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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