Recipe Writing Fun, Part 2


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


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

blog gathering

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


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


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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