Making Yogurt with an Electricity-Free Yogurt Maker Older Than Me

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It’s no secret in my community that fermented foods are something I get excited about. I often bring ferments to gatherings and hand them out to neighbors at regular and irregular intervals. I’ve also been known to offer up fermented carrots to visitors who ask if I dabble in homemade yogurt. That’s how I learned that while some are familiar with homemade yogurt, that doesn’t mean fermented carrots are up their alley.

So when my neighbor asked if I was interested in using his yogurt maker (he wasn’t utilizing it) I jumped at the opportunity. He very generously gave it to us and I hope to return the favor with batches of creamy homemade goat yogurt. My first batch of raw milk yogurt didn’t go as well as I’d hoped, but I’m not easily deterred by rogue batches of yogurt; it’s happened before.

Instead, I was interested in the history of this yogurt maker, and the fact that I could incubate thermophilic yogurt without electricity.

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What’s Culturing in My Kitchen

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I so enjoy taking a peek into the kitchens of others. Whether it’s the pantry, root cellar, or culturing counter; I’m always keen to see what’s happening. I find it connects people. So, today I thought I’d do a little show and tell with what’s culturing in my kitchen.

Naturally Cultured Pickles

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Enjoy some naturally cultured pickles with this recipe.

Bone Broth, Practically Free!

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Join Bonni as she explores how she makes homemade bone broth from odds and ends.  The end product is delicious and nutritious!

A Closer Look: Vegan Yogurt Starter

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“I make wonderful coconut milk yogurt with this product. It’s easy, I can control what is and isn’t in it, and I’m thrilled to be eating yogurt again!” -Snackgirl “I’ve made two batches of soy yogurt so far, and I’m extremely pleased with the results. The cultures and instructions both worked a treat.” -Tish Today… 

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