October 18, 2013 in What's New at CFH
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.
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.
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:
- Lacto-Fermented Purple Onion Relish
- Rustic Sourdough Noodles
- Lacto-Fermented Garlic, Sour Cream, and Soft Goat Cheese Dip
This Past Week on the Blog
In case you missed them, here are a few highlights from this past week:
Fermented Berry Syrup – This recipe can top pancakes, ice creams, or even be used as an add-in to beverages. Plus, it’s cultured!
A Little Culture Goes A Long Way (recipe: Sourdough Baguette) – Grab this super simple baguette recipe and join Rosalyn as she shares some thoughts on culture and a connection with our food.
Pumpkin Spice Cultured Foods for Fall (recipe: Pumpkin Spice Kombucha) – We’re in the middle of fall and pumpkin season, so why not add some pumpkin and spice to your favorite cultures.
Add Culture to Every Meal: Versatile Yogurt-Garlic Sauce – We discuss how simple it can be, though daunting it may seem, to add culture to every meal with this super simple recipe.
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.