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 »

Easy Overnight Gluten-free Sourdough Waffles

waffles

If you’re looking for a gluten-free sourdough waffle recipe, this might be the one for you. These gluten-free sourdough waffles are also dairy-free, and so appeal to those multiple food sensitivities. Serve them up for breakfast with cultured butter and a dollop of yogurt (dairy-free, if needed); or freeze them for quick snacks or breakfast… 

Read More »

Adjusting My Kombucha Routine for the Warm Summer Months

Warm Summer Kombucha

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper. As a practical matter, the care we give live cultures must adjust as the seasons shift. Of all the cultured foods in my kitchen right now, kombucha is the one I need to make the most adjustments for as the… 

Read More »

A Closer Look: Filmjolk Yogurt Starter

Filmjolk Lead

“Of all the mesophilic (can make at room temp) yogurts, this is by far my favorite . Very versatile , great in smoothies, to cook with, as a salad dressing base and makes great yogurt cheese. The subtle cheese-like flavor really gives the flavor more character without being overwhelming or undesirable . So easy to… 

Read More »

Weekly Cultured Gathering: July 26

blog gathering

This week let’s get things rolling with Lacto-fermented Butternut Squash.  Drop a comment and let us know how your summer fermentation is going!