the weekly cultured food roundup: edition #11

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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.

Let’s start with some awesome new content you can find at the CFH site including recipes, product sales, and brand new content to help you in your cultured kitchen.

News, Products & Recipes from CFH

New Recipes

There are a ton of recipes for every cultured food imaginable over on the CFH site. They come from several recipe-developers, myself included, who test recipes for cultured foods in their home kitchens… so you don’t have to.

Checkout the latest recipe additions:

Sour Cream Doughnuts

New Content

And in new content, find out all about lacto-fermentation:

What is Lacto-Fermentation?

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

French Cicada Concert Brings Harmony of Flavors – Join Janet in France as she experiences the flavors, and wildlife, on her summer journey.

Making Fizzy, Flavored Water Kefir – Bonni shares with us how she flavors water kefir for a carbonated cultured alternative to soda.

Straining Whey from Kefir, Yogurt, or Clabbered Milk to Make a Soft Cheese – Learn how to make whey for a culture starter or the delicious soft cheese that results from the process.

Herbed Kefir Cheese – From the whey-draining process, you get soft kefir cheese. Add herbs and other flavorings for a tasty spread.

Which brings us to the next exciting feature of the CFH blog…

Tomorrow, and every Saturday, you can come share your adventures in cultured foods, link up, gain some extra views, and come together for fermentation. We’re hosting the Weekly Cultured Gathering and I’d love to see you there.

See you tomorrow!

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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