How to Get More Kefir from Powdered Kefir Starter

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It probably goes without saying that I am interested in sustainable food ways. I like nourishing food that we can make over and over again from simple ingredients. I like making things myself and believe that homemade anything is better than store-bought everything. I like to reduce waste in my kitchen and in my landfill.

So you might think that something like a powdered kefir culture wouldn’t make it into my kitchen on a regular basis, at least not when milk kefir grains are available. Right now I actually have both milk kefir grains and powdered milk kefir culture creating quarts and quarts of probiotic goodness. I’ll get to the reasons I’m a fan of this powdered kefir culture in a minute, but first let me tell you something else that I recently figured out.

I’m sure I’m the last person to have thought of this, but just in case I’m not, here’s how I am making way more milk kefir than I initially thought I could get out of a single packet of kefir starter.

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Weekly Recap – July 11th Edition

blog gathering

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

What’s New at CFH: Honey Rosemary Shampoo

honey as an ingredient

There are really so many healthy DIY Body Care ideas that it can be hard to know where to start. How about a healthy shampoo? Honey may seem an odd ingredient to use in a shampoo, but combined with the right ingredients, it can add body and health to your hair. Rosemary cleans and disinfects,… 

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Sprouting Sunflower Seeds

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I love seeds of all kinds sprinkled here and there in our meals – chia in oatmeal, pumpkin for snacking, and sunflower seeds in well, just about anything. Sunflower seeds are so diverse, tasty, and nutritious but, like all seeds, in their raw form they can be a little tough on the digestion. So, like… 

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100% Rye Sourdough Pseudo English Muffins

Rye Sourdough

The original English muffin is made with wheat, but it does not require additional leavening in the form of the baking soda mentioned in this recipe. This recipe uses rye sourdough starter, which is why these are called “pseudo” English muffins. The final texture of these is just a bit different from the usual English muffin,… 

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