Sage Cream Cheese with Yogurt


Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into sourdough biscuits…. 

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BIG 20% Off Sale and Cultures for Health on the Move!

new articles and recipes

More exciting news this week at Cultures for Health…  Cultures for Health was featured in an article here, which explains some of the things happening behind the scenes and the move in process to North Carolina!  Also, until July 7th, you can enjoy 20% off all of your favorite products!  See below for the coupon… 

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Lacto-Fermenting the Garden and Long-Term Storage


Along with dehydration, fermentation has been used for a very long time as a way to harness food preservation. Without refrigeration, canning, or freezing; these means of putting food up were critical for the safety and livelihood of cultures everywhere. But in our modern day culture where these other high-energy means of food preservation are… 

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Quick Kombucha Pickled Beet Salad

beet salad

The beets and kombucha in this recipe combine for a lovely flavor. If you prefer a little less zing in your salad, use milder kombucha.

Making Lemon and Orange Curd Cheese

Curd Cheese

Don’t have a fancy culture on hand? How about lemons and oranges? I tend to be pretty thrifty, so after coming across a coupon for free organic milk, I planned to make some cheese that didn’t require a culture. It’s basically a curd cheese that is acidified by the juices of lemons and oranges, so… 

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