Adjusting My Kombucha Routine for the Warm Summer Months

Warm Summer Kombucha

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

As a practical matter, the care we give live cultures must adjust as the seasons shift. Of all the cultured foods in my kitchen right now, kombucha is the one I need to make the most adjustments for as the weather grows warmer.

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What’s New at CFH: Save 20% on Sour Cream Starter

Sour Cream Lead Photo

Enjoy savings on Sour Cream Starter, check out some new recipes, and find the weekly recap all wrapped up in today’s post!

Kefir-Soaked Muesli

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I think hippy food might be the only way to describe something like this. It’s organic barley flakes fermented in milk kefir and then eaten with fresh fruit and seeds, nuts, or nut butter. But it’s fermented and tangy and delicious and makes for a cool, light breakfast on these hot mornings. That and the… 

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Cultured Ice Cream (and how to make it without a machine)

Raspberry Ice Cream

What if you could eat ice cream every day and have it be part of a nutritous, probiotic-rich, healthy diet? Ice cream can indeed be a great addition to your menu when you make it from home-cultured dairy products such as sour cream, crème fraîche, kefir, or yogurt.

Vegan Cashew Chevre

Jerri Tries Artisan Vegan Cheese

Join Jerri as she tries making Vegan Cashew Chevre for the first time!