Warm Caramel Deliciousness

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This isn’t exactly a cultured product. And it’s definitely not a cheese. But it is warm, sweet, AMAZING in coffee, and perfect for fall.

Have you guessed yet? It’s cojita…a caramel sauce/candy made from fresh milk that is a wonderful treat for your family and friends. It takes a while (toss in a load of laundry or grab a good book,) but is so, so, so worth it.

Cojita is traditionally made with goats’ milk, but cows’ milk works just as well…it just doesn’t have that distinct tang that goats’ milk has. It’s fantastic either way…. 

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Fermented Food for Chickens

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We have been keeping chickens for about a 2.5 years now, so we are quite new to the chicken scene. They are a wonderful addition to our little homestead and have been fairly easy to take care of. Plus, they provide us with a small clutch of eggs most days. Since I’m forever experimenting with… 

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Cultured Waldorf Salad

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The Waldorf salad is a lovely combination of sweet, savory, and rich ingredients. Using kefir and sour cream, as in this recipe, it comes alive with the tang and probiotics one finds in cultured dairy.

Small Doses of Cultured Foods Add Up

fermented vegetables

This week Julie examines how little things can make a big difference.  Join her as she goes through the small and simple ways you can incorporate small doses of cultured foods into your diet.

A Closer Look: San Francisco Sourdough

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“Real San Francisco flavor and aroma. Has developed beautifully over the last two weeks and makes a great loaf.” -Bill “The bread I make with this starter has the best flavor of any sourdough I’ve eaten. Have been making sourdough for years and absolutely love this. I plan on trying other starters as well.” -Tracie