Sage Cream Cheese with Yogurt


Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into sourdough biscuits…. 

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A Closer Look: Buttermilk Starter

buttermilk biscuits

“When I finally understood that the stuff on the supermarket shelves wasn’t real buttermilk, I started looking for an alternative. I found it! I’ve been making a fresh batch of buttermilk weekly for about 8 months now….Well worth the price, and incredibly easy to make.” ~Melanie

Weekly Recap – March 28th Edition

blog gathering

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

Cultured News Roundup


Every once and awhile it is interesting to take a look at how some of our favorite fermented foods are impacting the “culture”.  So here is a brief snapshot of some recent articles discussing fermentation.  Enjoy!

Quick and Easy Cheeses (And What To Do With Them!)

Cutting Paneer

Spring is a crazy time on the farm. The grass is growing, planting is happening, piglets, kids, calves, chicks, ducklings, poults, and goslings are being born. EVERYONE is anxious to get outside, and I could happily spend all day in the garden without thought for meals or housework. People still want/need to eat, however, regardless… 

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