Lacto-Fermenting the Garden and Long-Term Storage

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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 available, is it even necessary to pursue such a challenge? Is it too good to be true that you can ferment pickles in minutes of hands-on time instead of standing over a boiling canner in the height of summer? Is it possible to preserve food for months with an age-old method? After all, if it doesn’t actually preserve the pickle for long periods then, besides the health benefits, is it a practical solution?

After many years of practicing lacto-fermentation and talking to those who do the same – all without refrigeration – I’ve poked around to find the answer.

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A Closer Look: Cream Cheese Starter

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“The product was just as described and easy to use. I just followed the included instructions and made amazing cream cheese!! I was shocked at how easy it was! I added chives and garlic powder yummy!!!” -Valerie

Weekly Recap – February 21st Edition

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

What’s New at CFH: Save 20% on Cheesemaking Supplies + How to Test Your Yogurt Maker

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This week you can save 20% on Cheesemaking supplies and 10% on all other Cultures for Health products.  We are also featuring instructions on how to test your yogurt maker to ensure success in culturing.

Yummy, HEALTHY Hot Cocoa

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I don’t know about you guys, but when it’s chilly outside and the rains start coming down, I dream of a cup of something warm to sip while reading a book. This hot cocoa recipe is one that I started working on when I got my first goats, a couple of Oberhasli does named Tia… 

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