A Closer Look: Vegan Yogurt Starter

yogurtveganstarter

“I make wonderful coconut milk yogurt with this product. It’s easy, I can control what is and isn’t in it, and I’m thrilled to be eating yogurt again!” -Snackgirl

“I’ve made two batches of soy yogurt so far, and I’m extremely pleased with the results. The cultures and instructions both worked a treat.” -Tish

Today we are going to take a closer look at Vegan Yogurt Starter.

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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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Sauerkraut Soup

sauerkrautsoup

Do you have some extra sauerkraut you need to use up?  Why not make some soup!  Today’s recipe will give you a good start…

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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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Coconut Milk Yogurt

coconutmilklead

Today Bonni takes a look at making dairy-free yogurt.  Join her on another adventure brought to you by the world of a Cultures for Health Support Rep!

 

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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Lacto-fermented Olive Oil Mayonnaise

mayonaise

Many people love mayonnaise on sandwiches, in salads, and as a delicious condiment to freshly steamed vegetables. But most commercial mayonnaise is made with processed vegetable oils.

Using an unrefined olive oil is a great alternative. To preserve the mayonnaise for better keeping and add enzymes, try this lacto-fermented 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.

More Posts - Website