A Closer Look: Matsoni Yogurt Starter

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Today we are going to take a look at a tried and true method of making yogurt from the Cultures for Health Matsoni Yogurt Starter.  Using this starter is one of the easiest ways to make yogurt.  It also has these additional benefits:

  • No need for a yogurt maker
  • A culturing temperature near room temperature (70-78 degrees F)
  • And Matsoni yogurt can be saved and used to culture your next batch

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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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Vegan Yogurt Experiment: Take One

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From the Editor: Please welcome Jerri, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

I dragged my feet in attempting the vegan yogurt for myself. It’s been safely sitting in my fridge since this summer, awaiting the moment I’d finally have time (and the nerve) to ferment a non-dairy milk. Too many “what-ifs” also kept me from doing it.

But then, a new recipe my kids would likely enjoy came out:  Non-Dairy Orange Cream Gummies. It was time to try culturing with the vegan starter, putting my expertise and that of my colleagues to work. I can do this!

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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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Soaked Oatmeal Yogurt Muffins

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When it is too cold to go outside and the days are just starting to lengthen, I find that baking near a warm oven is a nice reprieve for icy fingers and toes. This simple recipe fits the bill perfectly.

Warm out of then oven and spread with butter, these make a great breakfast addition or just a lovely snack. Filling bellies can be tricky when little ones are burning through so many calories in an effort to just stay warm. So, why not give them something delicious and soaked, making them easy on the belly too?

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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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How to Make Inexpensive Coconut Milk for Dairy-Free Yogurt

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From the Editor: Please welcome Sarah, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

Trying to feed four children a whole food diet can get a little expensive. A few of my children cannot do dairy and we love coconut milk. With the amount I was going through in a week, I was having a hard time keeping us supplied for a reasonable cost. I learned that I could make it easily and found a bulk source for the shredded coconut. Now, instead of roughly $15 a week for milk, I spend less than that a month. And we get to have lots of coconut yogurt and ice cream too. Yum!

Here’s how I make it…

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Sarah Firkins

Sarah Firkins

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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