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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Weekly Cultured Gathering: February 1

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  Highlights From Last Week Cultured Life shared How To Make Greek Yogurt in a Round Dehydrator

What’s New at CFH: Save 20% on Kefir Starters & Weekly Recap

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in. This week you can save 20% on Kefir Starters!  Also, check out the four new recipes… 

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The Culture-Converted Husband: Introduction

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One of the biggest struggles folks have with cultured foods is convincing their family to eat them. If coming from a high-sugar, low nutrient diet it can be difficult to retrain the pallet to love the traditional sour and pungent flavors that make cultured foods so wonderful. I’ve gotten quite a few inquiries over the… 

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Kefir-soaked Muffins

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This very basic muffin recipe uses kefir as a soaking agent. Soaking the flour in kefir gives it a bit of tang, breaks down the fiber present in the grain, and even lends a bit of lift due to the naturally present yeasts in kefir.