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
A Fresh Cheese-Making Kit is now available on the main CFH site. Make delicious Feta, Cottage Cheese, Cream Cheese, Fromage Blanc, and Traditional Quark at home with this easy-to-use kit. This kit includes recipes and ingredients. Just add milk!
Besides editing the blog here for CFH, my husband Stewart and I have been working with Julie to implement her vision of free eBooks for CFH customers. We have had a lot of fun designing and compiling these books to be a great resource for everyone.
The 200+ page Lacto-Fermentation eBook is now available!
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:
This Past Week on the Blog
In case you missed them, here are a few highlights from this past week:
Fermenting In the Heat – We’re in the triple digits right now in central TX. Find out how I manage fermenting in our non-air conditioned cabin this time of year.
Gluten-Free Rice and Blue Corn Pancakes (soured with water kefir) – Erin shares with us her method for making yummy gluten-free pancakes with a water kefir starter.
Lacto-Fermented Summer Squash Pickles with Flowering Cilantro – Pickle your abundant zucchini and summer squash with this summertime recipe.
Sourdough: My #1 Tip for Cleaning Up Sourdough Mess – This one tip for cleaning up after sourdough starter and batter changed my life at the kitchen sink.
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.