How to Get More Kefir from Powdered Kefir Starter

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It probably goes without saying that I am interested in sustainable food ways. I like nourishing food that we can make over and over again from simple ingredients. I like making things myself and believe that homemade anything is better than store-bought everything. I like to reduce waste in my kitchen and in my landfill.

So you might think that something like a powdered kefir culture wouldn’t make it into my kitchen on a regular basis, at least not when milk kefir grains are available. Right now I actually have both milk kefir grains and powdered milk kefir culture creating quarts and quarts of probiotic goodness. I’ll get to the reasons I’m a fan of this powdered kefir culture in a minute, but first let me tell you something else that I recently figured out.

I’m sure I’m the last person to have thought of this, but just in case I’m not, here’s how I am making way more milk kefir than I initially thought I could get out of a single packet of kefir starter.

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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. …It’s incredibly versatile and easy to make. This yogurt can be eaten plain with some fruit and granola, whizzed up in a smoothie, used in place of sour cream, or as part of marinades and dressings. I… 

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Weekly Recap – September 5th Edition

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

Stocking the DIY Personal Care Pantry

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The other day we ran out of toothpaste. It was refreshing (no pun intended) to tell my family “Don’t worry, I’ll whip something up.” My husband took the children to town to run errands and I busied myself in the kitchen. I worked on a few gluten-free sourdough recipes. I tidied up a bit. And… 

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Do Fermented Foods Reduce Anxiety?

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A recent article on National Geographic points to some research that shows how gut health and fermented foods may help reduce anxiety.  It continues to show that we are just scratching the surface on the benefits of traditional fermented foods.