Weekly Cultured Roundup: October 25


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:

Tips for Culturing When Fresh Food Inspires – Join Janet as she enjoys lunch in a beautiful garden, and comes away with all sorts of culturing inspiration.

Basic Thermometer Testing and Calibration – Wondering if your yogurt or cheese thermometer is really accurate? Suzanne gives us some great instructions for testing and calibrating for perfect yogurt and cheese.

Probiotic-Rich Chicken Liver Pate – Chicken livers are a superfood, so why not add more superfoods to this pate by adding some culture?

Five Minutes to Cultured Veggies – Intimidated by the time it takes to put together large batches? Don’t have room to store gallons and gallons of ferments? Try this approach for cultured veggies in a flash.

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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