What’s New at CFH: Save 15% on Kefir Starters & New Recipes

crackers

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.

This week you can save 15% on Kefir Starters.  Also, check out the weekly recap and new recipes like Lacto-Fermented Dried Apple Butter, Baked Kraut Crackers, and Frozen Stawberry Yogurt Cheese.

Save on Kefir Starters!

New Recipes & Content

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. Along with recipes, there are hundreds of expert advice articles, answering all of your fermentation questions.

Check out some of the latest recipes & articles:

apples

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

A Closer Look: Vegan Yogurt Starter – Make dairy-free and vegan yogurt with this starter.

Bone Broth, Practically Free – Join Bonni as she turns scraps into nutrient-dense broth.

Naturally Cultured Pickles – Get ready for the growing season by tucking away this favorite summer recipe.

What’s Culturing In My Kitchen – Salsa, sourdough, kombucha, and more in this edition of What’s Culturing In My Kitchen.

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

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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Comments

  1. says

    Hi I have been experimenting with some fermenting. I have been eating youghurt for 40 plus long years and often make my own. I also eat kefir and have tried making that.
    My question is the only grass fed dairy I have access to is a whole milk yoghurt.
    Can I use this yoghurt to make kefir or cheese or must I use a regular bottled organic uncultured milk?
    I tried to thicken this yoghurt by adding more cream but it has not done much yet. It may have been too cool when I added the cream. I hope after warming for 12 plus hours and now refrigerating that it will restart.
    If I add more culture to it will it thicken?

    Thanks so muh for your great website. I will be reading the ebooks promptly.

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