Weekly Recap – April 18th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

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What’s New at CFH: Kombucha Scoby Candy

kombuchacandy

This week we have a new Kombucha Scoby Candy using three different methods! Extra kombucha scobys can pile up quickly if you are an avid kombucha brewer. When you tire of composting those scobys, try one of our methods for making a batch of scoby candy. It’s a delicious, gummy probiotic treat!

Recipe Writing Fun, Part 2

recipewriting

Today I’m making gruyere for the second time, with raw milk from our Jersey cows. This means that along with two gallons of milk, I will need: Propionic Shermanii culture Thermophilic type B culture Veal rennet (I will use veggie rennet for test #3) Strong brine Stainless steel pot Glass measuring cup My favorite waterproof… 

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Blue Cheese Dressing

Blue Cheese Dressing

Most blue cheese dressing recipes contain a combination of cultured dairy and mayonnaise as the base. To that you add blue cheese, some acidity, salt, and pepper. In this version the mayonnaise is replaced with additional cultured dairy. With the right ratio of acidity, blue cheese, and seasonings, you won’t even miss the mayonnaise!

Five Things I Wish I Had Known Before Making Tempeh

5thing

I eat tempeh all of the time. My neighborhood grocery store doesn’t carry it, so I always go buy a pack when I am near a store that stocks my favorite brand. Sadly, my tempeh of choice seems to have slipped in quality recently, so I decided to make my own.