Accidental Experiments in Milk Kefir Second Fermentation

kefirclose

Many of the most innovative things have happened by accident, and the cultured kitchen is no exception. I often accidentally stumble upon something that changes the course of what we eat or how we eat or what our current favorite dish is. This week my space cadet tendencies reminded me of the revelation that is a second fermentation of milk kefir.

I’ve actually done this before and written about a second fermentation of milk kefir here on the main CFH site. I had forgotten about it and really only done it a few times as we just consumed the kefir too fast to buy the time to do it.

But one day I left one quart of kefir out on accident. It sat at room temperature with a tight-fitting lid for about 8-12 hours. A second quart of milk kefir went into cold storage. When I served cups of kefir up at breakfast there was a marked difference in the flavor of this kefir from our usual batches.

My family loved it and there was a marked difference between this kefir and the one that had not undergone the second fermentation.

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A Closer Look: Piima Yogurt Starter

Yogurt Drink

“We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold.” -Meir Today we are going to take a closer look at the Cultures for Health Piima Yogurt Starter.

Weekly Cultured Gathering: June 21

blog gathering

This week we will get the ball rolling by sharing one link.  It is a news article that mentioned Cultures for Health in The Huffington Post.  Jump in with your comments as well!

What’s New at CFH: Save 20% on Yogurt Starters & Weekly Recap

Yogurt Starters Sale

Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in. This week save 20% on Yogurt Starters!  Also, don’t forget to check the weekly roundup and… 

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Napa Cabbage Kimchi

Napa Cabbage

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper. Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi.