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
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:
Also available on the CFH site is article upon article on the various topics of fermentation. New content is being added all of the time and here is the latest:
- The Differences Between Cow and Goat Milk
- Tips for Troubleshooting Better Tasting Goat Milk
- Overview of Cheese Cultures: Thermophilic and Secondary Starters
This Past Week on the Blog
In case you missed them, here are a few highlights from this past week:
Introduction: Does Dried Milk Powder Successfully Thicken Yogurt? – Join Rosalyn as she kicks off this three-part series attempting to test the milk powder suggestion we get from so many.
The Experiment: Does Dried Milk Powder Successfully Thicken Yogurt? – This second part in the series goes over her experiment in which she combines goat and cow milk powders with goat and cow’s milk for making yogurt.
The Results: Does Dried Milk Powder Successfully Thicken Yogurt? – In this final part of the series find out the results – does mixing goat milk powder with cow’s milk result in a good combination? What worked and what didn’t?
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.