Accidental Experiments in Milk Kefir Second Fermentation

kefirclose

Many of the most innovative things have happened by accident, and the cultured kitchen is no exception. I often accidentally stumble upon something that changes the course of what we eat or how we eat or what our current favorite dish is. This week my space cadet tendencies reminded me of the revelation that is a second fermentation of milk kefir.

I’ve actually done this before and written about a second fermentation of milk kefir here on the main CFH site. I had forgotten about it and really only done it a few times as we just consumed the kefir too fast to buy the time to do it.

But one day I left one quart of kefir out on accident. It sat at room temperature with a tight-fitting lid for about 8-12 hours. A second quart of milk kefir went into cold storage. When I served cups of kefir up at breakfast there was a marked difference in the flavor of this kefir from our usual batches.

My family loved it and there was a marked difference between this kefir and the one that had not undergone the second fermentation.

… 

Read More »

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.

Kombucha Root Beer

Root Beer

I love root beer. I’m not even sure why. Maybe it’s something from my childhood? It’s cold, it’s rich, it’s sweet—I mean what’s not to love? These days however, sugar and I do not get along and so even the more natural brands of root beer simply aren’t an option. From the Editor: Please welcome… 

Read More »

A Closer Look: Mesophilic Direct Set Culture

cheddarcheese

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

Weekly Cultured Gathering: September 6

blog gathering

This week’s article is about a fermentation learning session held in Indonesia.  “On the first day exhibited manufacture of yoghurt, fish sauce, pickled mango, and strawberry cider . While on the second day participants learn the manufacture of virgin coconut oil, snow lotus, and modified cassava… After the completion of [the] workshop participants can bring… 

Read More »