Recipe Writing Fun, Part 2

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Today I’m making gruyere for the second time, with raw milk from our Jersey cows. This means that along with two gallons of milk, I will need:

  • Propionic Shermanii culture
  • Thermophilic type B culture
  • Veal rennet (I will use veggie rennet for test #3)
  • Strong brine
  • Stainless steel pot
  • Glass measuring cup
  • My favorite waterproof yellow thermometer
  • Big bamboo spoon
  • Cheese knife (any long knife will do; mine came from a yard sale)
  • Cheesecloth
  • Cheese press with two pound mold… 

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A Closer Look: Water Kefir Grains

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I have found that one of the easiest cultured foods to get people started on is water kefir. It tastes like a version of soda that has had the sugar turned down, so I’m not sure why anyone would stick their nose up at it. Still, water kefir comes as a surprise to some and… 

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Weekly Recap – November 15th Edition

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

What’s New at CFH: Save 20% on Yogurt Starter & 2 New Recipes

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This week you can save 20% on all yogurt starters.  We are also featuring two new recipes: Parmesan-Olive Sourdough Bread and Sourdough Onion Fritter.

Nourishing Soups and Ferments for Cozy Winter Meals

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It’s time for cozy meals by the fire in our home and I’m guessing if that’s the case in Central Texas, it is where you’re at too. One of the most-oft featured meal on our table is soup. I usually make it more like a stew, allowing much of the bone broth to cook down… 

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