Experiments in Cultured Sodas

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If there is one thing the various healthy living camps can agree on, it’s that high-fructose corn syrup laden sodas are bad for you. It’s not just the high-fructose corn syrup, though. Even “naturally” sweetened sodas are incredibly high in sugar and therefore more of a celebratory drink than an every day beverage.

What many people don’t realize is that sodas have health-minded roots. Many of the tonics that modern day sodas are based on were rich in herbs, barks, roots, and even cultures. These would have most likely contained a sweetener of some sort, but more for the fuel of fermentation than a sickly sweet aftertaste.

Anyway, there are many ways to achieve that fizzy, fruity, slightly sweet, wonderfully delicious tonic of yesteryear. Some don’t even require a mother culture that needs tending, which is what I’ve been dabbling in lately.

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Gluten-free Sourdough Hamburger Buns

Sourdough Hamburger Buns

These hamburger buns are a spin-off of a dinner roll recipe, but work really well as the bookends to the perfect burger (or sandwich). Butter them and toast them, once split, for a delicious gluten-free burger.

Strawberry Kombucha Shrub

Strawberry Drink

From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper. After neglecting some Kombucha for a few extra weeks, I had a large amount of strong vinegar on my hands. I had read about drinking vinegars and decided to give it a try.

A Closer Look: Piima Yogurt Starter

Yogurt Drink

“We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold.” -Meir Today we are going to take a closer look at the Cultures for Health Piima Yogurt Starter.

Weekly Cultured Gathering: June 21

blog gathering

This week we will get the ball rolling by sharing one link.  It is a news article that mentioned Cultures for Health in The Huffington Post.  Jump in with your comments as well!