Take bread, for instance. It was widely made with sourdough throughout much of history. Beer and wine are another fermented food that many of us enjoy. But the one food that almost everyone has eaten that can be counted as a fermented food is cheese.
Kombucha may just be the cultured food that has gotten the most buzz as of late. You can find it in health food stores, farmer’s markets, and local breweries.
But kombucha has a long and rich history. It is no pop-culture fad, though it may be in our own culture.
Our family’s first foray into kombucha came from a store-bought bottle I picked up at the health food store. I brought it home, tasted it, and immediately fell in love. My skeptical husband said “No thanks.” when I offered him a taste.
Eventually he came around and loved it as much as I did, but neither of us liked the price. We found out we could make it at home for less than 20 cents per bottle and we were sold. Who knows how many gallons of our beloved “bucha” have come out of our kitchen since.
Before sourdough, before milk kefir, before water kefir, even before kombucha… there was yogurt.
Yogurt was the very first cultured food I began making at home. We lived in a two-room apartment with a small kitchen as newlyweds. I spent hours a day learning to cook and save us money and making things from scratch seemed only logical.
So I mixed up skim milk, powdered milk, and a blob of yogurt from the store. Eight hours later an only slightly congealed bowl of milk came out of my oven and thus began my journey into yogurt-making. That was seven years ago.
In the years since I’ve come to appreciate homemade yogurt from whole, fresh milk so thick and tangy and rich that you can eat it out of the mason jar with a spoon.
And I’ve also come to love the mesophilic yogurt cultures carried by Cultures for Health. While every batch of yogurt I ever made from store-bought yogurt had to be incubated somehow, the mesophilic cultures from CFH are made simply at room temperature – a wonderful, no fuss feature necessary for busy kitchen-dwellers.
What a great start to our giveaway week yesterday! We are glad you are back for a day devoted to milk kefir.
Milk kefir is a lesser known cultured dairy product that many agree originated in the Caucuses. It is tangy, like yogurt, but there are also many differences, which you can read more about in this article.
It took my family a while to get used to it, as it does have a slightly different flavor than yogurt, but now we’re hooked. The word kefir actually roughly translates to mean “good feeling” which refers to the vitality many experience after consuming this drinkable cultured milk.
I also love it because it is simple to make, self-perpetuating, and sustainable.
Welcome to the Launch of the BRAND NEW Cultures for Health Blog! I am so happy you are here with us. We are re-launching this space in order to better serve your needs.