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 a few interesting links from around the web.
Let’s start with some awesome new content you can find at the CFH site including recipes, upcoming products & events, and brand new products to help you in your cultured kitchen.
News, Products & Recipes from CFH
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.
Highlights from the latest recipe uploads include:
- Clean Green Kombucha
- Lacto-Fermented Whole Jalapenos
- Simple Cumin-Spiked Cucumber & Yogurt Raita
- Gluten-Free Sourdough Pizza Crust
New Product Information
CFH is now caring its own fresh cheese culture, which is great for making cottage cheese, neufchatel, chevre, and other soft cheeses. Another use for this cheese culture is in flavorful aged cheese varieties such as Blue Cheese and Baby Swiss.
This Past Week on the Blog
In case you missed them, here are a few highlights from this past week:
Milk Kefir: the Common Mistake You Might Be Making – find out if you’re making this common mistake that can negatively effect the flavor of your kefir as well as the health of your grains.
My Favorite Fermentation Tools – Erin shares her must-haves for the cultured kitchen, from high-tech to super basic.
The Simple Art of Lacto-Fermented Vegetables: Salsa – One of our family’s favorite ferments, this salsa is simple, tangy, spicy, and delicious.
CFH at the Green Festival in Chicago – Suzanne shares her experience at the Green Festival, including a fun old-time tool she scored while thrifting.
And, finally, From Around the Web
Some cultured & fermented highlights from around the web:
- Milk Kefir: Why Homemade is Better than Store-bought
- Fermented Carrot Sticks
- Fermented Sauerkraut, Sandor Style
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.
See you tomorrow!