Five Things I Wish I Had Known Before Making Tempeh

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I eat tempeh all of the time. My neighborhood grocery store doesn’t carry it, so I always go buy a pack when I am near a store that stocks my favorite brand. Sadly, my tempeh of choice seems to have slipped in quality recently, so I decided to make my own…. 

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What’s New at CFH: Save 10% on All Cheesemaking Supplies & New Squash Recipes

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This week you can save 10% on all cheesemaking supplies.  Also, with Thanksgiving just around the corner we have two new lacto-fermented squash recipes.

Making Yogurt with an Electricity-Free Yogurt Maker Older Than Me

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It’s no secret in my community that fermented foods are something I get excited about. I often bring ferments to gatherings and hand them out to neighbors at regular and irregular intervals. I’ve also been known to offer up fermented carrots to visitors who ask if I dabble in homemade yogurt. That’s how I learned… 

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Pickled Onions

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Pickled onions are one of those foods that was once preserved (or pickled) using the traditional method of lacto-fermentation. The natural lactic acid produced in the fermentation process produces that acidic pickled effect. Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they… 

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Culturing Courage

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I hear all the time from people who are nervous about getting started culturing. We live in a very germ-phobic society where hand sanitizer is everywhere and the news regularly reports outbreaks of foodborne illness or tainted food recalls. For those who have worked in food service, the image of the thermometer proclaiming “Danger Zone”… 

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