What’s New at CFH: Save 20% on All Kefir Kits & 2 Vegan Recipes

 

kefirkits 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 20% on all Kefir Kits!  Plus, two new vegan recipes.

Save on all Kefir Kits!

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Originating in Mexico, water kefir grains (also known as sugar kefir grains) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage. Incredibly easy to brew, the starter culture can create a new batch of kefir every 24 to 48 hours. This makes a fantastic non-dairy alternative to milk kefir and can be flavored after brewing to make a variety of delicious sodas. If you are looking to replace soda pop, your family will love it!


Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a probiotic drink within 24 to 48 hours. This dairy kefir culture is reusable and, with care, will allow you to make kefir over and over again.

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:

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This Past Week on the Blog

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

A Closer Look: Buttermilk Starter - We take a look at another favorite, the Buttermilk Starter.

Beet Kvass, Take 2 – Jerri explores the question, “So I was wondering if you could help me make this stuff taste good?”

Gluten-free Sourdough Millet-Corn Muffins – Enjoy a tasty, gluten-free, variation on corn muffins.

Interview With a Cheesemaker – Shannon introduces and interviews Tracy about cheesemaking.  We also announce the new “Ask the Cheesemaker” feature.

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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