A Closer Look: New Zealand Rye Sourdough Starter

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The New Zealand starter has been excellent. I’ve cultured it with barley, rye, and wheat, and made numerous types of breads, pizzas, English muffins, pancakes, and even desserts (like gingerbread, cookies) with it. It has been very adaptable, tolerating a wide range of temperatures (after it was already live). I love how quick it is, as well.

The only thing I’d change in my last review is my review on price – it’s absolutely worth it. At the time, I didn’t appreciate the value of what I was buying, as it was my first starter, and I didn’t realize it could last a lifetime. Of course it’s worth the minimal initial investment! -Kim

Today we are going to take a closer look at the Cultures for Health New Zealand Rye Sourdough Starter.

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The Quickest Pickle? Lacto-Fermented Watermelon Rinds

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A couple of weeks ago our boys went down for their nightly milk pick-up and came back with a giant half watermelon. This thing was as big as my sweet, chunky baby! So, at the end of the day, we feasted on juicy slices of it as we sat down for supper. Afterward we were… 

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A Closer Look: Bulgarian Yogurt Starter

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  Today we are going to take a closer look at the Cultures for Health Bulgarian Yogurt Starter.

Adventures in Milk Kefir Ice Cream

To Do List - Use Kefir!

The other day my sister asked me, “Eve, what is going on in this refrigerator?!”  I couldn’t help but hang my head when I figured out that she was likely referring to the 7 quart jars of milk kefir taking up almost half of our tiny refrigerator. It’s a little out of control. From the… 

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Super Simple Lacto-fermented Peppers

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Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C. But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of… 

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