What’s New at CFH: Save 20% on Yogurt Starters & New Recipes

kraut

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 Yogurt Starters.  Also, check out the weekly recap and new recipes like Salt-Free Sauerkraut and Appetizer Salads with Pistachio-Goat Cheese Dressing.

Save on Yogurt 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:

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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: Chevre Culture Starter – You can make a soft, creamy goat cheese using this wonderful starter.

Gluten-Free, Egg-Free Sourdough Pancakes – Join Jerri as she makes delicious, fluffy pancakes without common allergens.

Easy No-Knead Peachy Almond Loaf – Cultured buttermilk brings together whole wheat flour, almonds, and peach preserves into a delicious, soaked bread.

Moving Into the Summer Season of Fermentation – In the south it is warming up. As the temperatures rise I begin to change a few things up in my fermentation processes. This post explains the whys and hows.

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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