How We Like Our Fermented Vegetables

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Fermented vegetables have a frequent place at our table. We eat them in a host of different ways – from a topping to whatever it happens to be that we’re eating to incorporated in a host of tasty dishes. Given the variety of flavors you can create with fermented vegetables, they can be one of the most versatile items in your kitchen.

But they need to taste good in order to work well as an ingredient or standalone food item. Over the years I’ve found that our family has a preference for certain aspects of fermented vegetables and when these are lacking, we’re not nearly as excited about them.

Here are a few of our prerequisites and how we achieve them.

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Grain-Free Pancakes with Cultured Dairy

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These pancakes have a tendency to get dark rather quickly, so it helps to cook on a lower heat than normal. If are using unblanched almond flour, soak the almond flour overnight in the cultured dairy and add the remaining ingredients in the morning.

Warm Caramel Deliciousness

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This isn’t exactly a cultured product. And it’s definitely not a cheese. But it is warm, sweet, AMAZING in coffee, and perfect for fall. Have you guessed yet? It’s cojita…a caramel sauce/candy made from fresh milk that is a wonderful treat for your family and friends. It takes a while (toss in a load of… 

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A Closer Look: Paneer & Queso Blanco Cheese Making Kit

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Kits are a great way to get started with something new without having to figure out all the details.  This kit provides what you need to get started making Paneer and Queso Blanco, “…if you have nothing, are absolutely new to the world of cheesemaking and don’t know the first thing about buying any of… 

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Weekly Recap – October 18th Edition

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