Super Simple Lacto-fermented Peppers

peppers

Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.

But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.

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Savory Sourdough Skillet Pie (using “discarded” sourdough)

pie done

I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding. This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter… 

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Cultured Banana Cream Pie with Sourdough Pie Crust and Piima Whipped Cream

dreamstime_s_9954990

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper. Potlucks are a big deal to me. I take them very seriously and always try to challenge myself. A friend decided to throw a pie potluck for their birthday. Luckily, I had just started the Australian Sourdough Starter and I’m not… 

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Gluten-free Blueberry Cottage Cheese Pancakes

cottage cheese blueberry pancakes

These pancakes are higher in protein than most pancakes with the addition of cottage cheese and eggs. They don’t need any topping other than a little fresh cultured butter, but a blueberry sauce will make an extra special breakfast treat! Make these pancakes small and leave plenty of space between them on the griddle because… 

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A Closer Look: Liquid Vegetable Rennet

mozzarella

Today we are going to take a closer look at Liquid Vegetable Rennet for cheesemaking.