Starting Water Kefir In Our New Kitchen: Ferment Seasonality

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Do you change your ferments to match the seasons? I do, but I didn’t really think about it too much until we moved off-grid and began to experience a closeness to the elements we never had before.

I bake sourdough much more in the fall and winter. Milk kefir is generally a three season thing as summers here just don’t make for good milk kefir. Vegetable ferments are all year except the three hottest months of summer. Kombucha can happen all year, if I’m on the ball about taking care of it in more extreme periods. And then there’s that beloved water kefir, especially refreshing on triple digit days.

So, with summer approaching and the construction on our off-grid kitchen nearing completion, I’m starting up the water kefir again.

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A Closer Look: Mitoku Home Tofu Kit

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Today we are going to take a closer look at the Mitoku Home Tofu Kit. In a review for this product Silkweaver says “I would have ordered this years ago if I had known it would be this easy to make tofu. Now I have fresh, organic tofu anytime I want it.“

Weekly Recap – January 24th Edition

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

A Couple of Sourdough Tips I Picked Up Along the Way

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I am by no means an expert at sourdough baking. I’ve been doing it on and off for about six years and have found it fascinating – and sometimes frustrating – right from the start. Having a small bit of bread making knowledge helped me to not be too intimidated by the bread making process… 

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What’s New at CFH: Save 10% on All Products and Pork & Kraut Soft Tacos

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This week you can save 10% on all Cultures for Health products.  We are also featuring a new pork and kraut soft taco recipe!