Experiments in Cultured Sodas

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If there is one thing the various healthy living camps can agree on, it’s that high-fructose corn syrup laden sodas are bad for you. It’s not just the high-fructose corn syrup, though. Even “naturally” sweetened sodas are incredibly high in sugar and therefore more of a celebratory drink than an every day beverage.

What many people don’t realize is that sodas have health-minded roots. Many of the tonics that modern day sodas are based on were rich in herbs, barks, roots, and even cultures. These would have most likely contained a sweetener of some sort, but more for the fuel of fermentation than a sickly sweet aftertaste.

Anyway, there are many ways to achieve that fizzy, fruity, slightly sweet, wonderfully delicious tonic of yesteryear. Some don’t even require a mother culture that needs tending, which is what I’ve been dabbling in lately.

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The Culture-Converted Husband: What Won Me Over – Part 2

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Last week I took a look at three big things that can help a man overcome opposition to something new like cultured foods.  Today we will continue to examine a couple more and conclude with a special encouragement for men.

Piimä Ranch Dressing

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Ingredients 1-1/2 cup piimä yogurt*, strained for 2 to 4 hours 1 cucumber, finely chopped 4 teaspoons olive oil 2 to 3 tablespoons fresh lemon juice 2 garlic cloves, peeled and minced 1 tablespoon fresh dill or 1-1/2 teaspoon dried dill Salt and pepper to taste 1/2 cup mayonnaise 2 teaspoons parsley 1/4 teaspoon garlic… 

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Armenian Cultured Foods: Tahn

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From the Editor: Please welcome Suzanne, Cultures for Health Customer Support Rep and Cultured-Kitchen Keeper. Since my last post, I have continued to sample and read about different foods from my Armenian heritage. Lately, I have enjoyed foods with a yogurt base, as yogurt (madzoun) was such an important part of the Armenian diet. This… 

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A Closer Look: Plastic Strainer

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Today we are going to take a closer look at the plastic strainer.  These plastic strainers are one of my favorite tools for making both milk and water kefir. They easily catch the grains and fit over a wide-mouth mason jar lid with just a bit of overhang.