Weekly Recap – November 22nd Edition

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

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Pickled Onions

pickledonions

Pickled onions are one of those foods that was once preserved (or pickled) using the traditional method of lacto-fermentation. The natural lactic acid produced in the fermentation process produces that acidic pickled effect. Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they… 

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Culturing Courage

culturingcourage

I hear all the time from people who are nervous about getting started culturing. We live in a very germ-phobic society where hand sanitizer is everywhere and the news regularly reports outbreaks of foodborne illness or tainted food recalls. For those who have worked in food service, the image of the thermometer proclaiming “Danger Zone”… 

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A Closer Look: CapraMilk – Powdered Goat Milk

capramilklead

“I have a cow’s milk allergy, and we live far away from any goat’s milk dairies, so making my own milk kefir or cheeses has only been a dream. Until I found CapraMilk! Works just like powdered skim milk, but is much creamier – and healthier. I finally made ricotta (using products from CFH) and… 

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Weekly Recap – October 25th Edition

blog gathering

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