A Closer Look: Greek Yogurt Starter

Bowl of Greek Yogurt

“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris

Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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Honey Yogurt Salad Dressing

Yogurt Dressing

This dressing is not only good for green salads, but great to pour over cold pasta or stir into a zesty potato salad for a unique, cultured flavor.

Kombucha Root Beer

Root Beer

I love root beer. I’m not even sure why. Maybe it’s something from my childhood? It’s cold, it’s rich, it’s sweet—I mean what’s not to love? These days however, sugar and I do not get along and so even the more natural brands of root beer simply aren’t an option. From the Editor: Please welcome… 

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A Closer Look: Mesophilic Direct Set Culture

cheddarcheese

  Today we are going to take a closer look at the Cultures for Health Mesophilic Direct Set Starter Culture.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

Weekly Cultured Gathering: September 6

blog gathering

This week’s article is about a fermentation learning session held in Indonesia.  “On the first day exhibited manufacture of yoghurt, fish sauce, pickled mango, and strawberry cider . While on the second day participants learn the manufacture of virgin coconut oil, snow lotus, and modified cassava… After the completion of [the] workshop participants can bring… 

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