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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Butter Magic, Part 1: Making Butter in a Jar

butter on muffin

Editor’s Note – Please welcome Stacie to the Cultures for Health blog.  As a cheese expert, she will be contributing content to the blog and helping to answer your cheese questions. We’ve had a couple requests for a step-by-step butter making tutorial, and I think it’s a brilliant idea. Butter is one of the easiest… 

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Weekly Cultured Gathering: August 2

blog gathering

Last week, Living at My Farmhouse shared two links:  Making Hot Sauce and Old Fashion Dill Pickles. Join in this week with your own cultured adventures!

What’s New at CFH: Save 10% on All Products!

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Don’t miss 3 new recipes this week, the weekly recap, and the opportunity to save 10% on all CFH products.

Lacto-Fermented Jalapeno Slices

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I remember distinctly the first time I worked with jalapeno peppers in the kitchen. They were the first hot pepper I had ever worked with, and it showed. I got out my trusty cutting board and chef’s knife and set to chopping. Thirty minutes later I was hunched over the sink, desperately trying to remove… 

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