weekly cultured roundup: November 1


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.

New Products

Our latest free eBook focuses on the art and science of making cheese. 280 pages including step-by-step instructions for making over 50 varieties of cheese. Whether you’re a beginning cheesemaker or have been making cheese for years, this eBook is for you! Get it now.

New Recipes

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:

Exploring the Science of Sourdough – Join Janet as she looks into the science behind this delicious, age-old making of bread.

How to Make Banana Leaf Tempeh – This awesome photo tutorial, shared by Sarah, shows you how to make tempeh at home with the use of the inexpensive banana leaf. No plastic required!

Kefir Scones – Want to make delicious, fluffy scones using your homemade kefir? Here’s the recipe.

My Top Five Ferments, In Order of Ease of Preparation – These are the cultured foods I make when I have very little time, but still want to feed my family all of the goodness of ferments.

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.


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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