October 11, 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:
- Fluffy Fruit Cobbler
- Fromage Blanc Garlic Dip
- Buttermilk Herb Butter
- Chevre and Cream Cheese Cupcake Frosting
This Past Week on the Blog
In case you missed them, here are a few highlights from this past week:
A Reader’s Take on Wild Fermentation – Janet reviews a fermentation classic in this foodie’s take on the book Wild Fermentation.
Lacto-Fermented Pear Chutney – If you’re looking for a quick, delicious, and enzymatic way to preserve pears then try this lacto-fermented chutney with lots of flavor.
Water Kefir: Flavors and Other Delicious Uses – In this last part to the water kefir series I go through the different methods for flavoring this beverage along with some fun and exciting uses for it.
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.