the weekly cultured food roundup: edition #4

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

New Product Information

CFH is now carrying a Paneer and Queso Blanco Cheesemaking Kit. If you’ve been wanting to get started with cheesemaking then these simple cheeses may be just the place to start.

This Past Week on the Blog

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

An Introduction to Ancestral Fermentation – This week I kicked off this exciting series where we’ll examine how foods have been cultured in various cultures and at various points in history.

Preserving My Garden’s Glory Through Lacto-Fermentation – Janet details how she takes fresh garden produce and turns it into delicious, homemade, fermented pickles for snacking and meals.

Yogurt Tzatziki Sauce – This delicious Greek yogurt sauce is perfect with gyros, kabobs, and flatbreads.

Three Tips for Getting Your Milk Kefir Grains to Grow – If you’re struggling with getting your milk kefir grains to multiply, then maybe the three tips that helped me will help you too.

And, finally, From Around the Web

Some cultured & fermented highlights from around the web:

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!


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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