I’m backing off the sourdough for a while, because we overeat it and we don’t need the carbs…”
I’m wondering how to get the milk kefir right. I can get it to a stage of somewhat thickness (instead of over-culturing to separation of whey), but as soon as I add any other ingredient, it becomes quite thin. I’m wondering if anyone has tried adding pectin or gelatin to make kefir closer to the commercial product you buy in the store?”
Please share what’s culturing on your counter this week. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?
Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.
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Disclaimer: These are external links and Cultures for Health does not necessarily support or endorse the content of the sites.
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About the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.
Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.
Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community, so let’s share!