Cream Cheese Starter Instructions
Cream Cheese Starter Instructions You Will Need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for […]
Chevre Starter Instructions
Chevre Starter Instructions You Will Need: stainless steel pot with lid non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized goat milk (avoid ultra-pasteurized orUHT) 1 packet Chevre starter culture (store remaining packets in freezer for future use) non-iodized salt Directions Slowly heat (on low) 1-4 quarts of […]
Wonderful, Versatile Milk Kefir!
Chevre Starter Instructions Milk kefir has many uses, besides the obvious – drinking it plain. It contains wonderful, gut-healing bacteria that aids in digestion, overall health, and just flat out makes your belly feel good! Smoothies Blend with fruits, veggies, chia or hemp seeds, a touch of honey- and you’ve got yourself a powerful probiotic […]
Dehydrated Milk Kefir Instructions
Dehydrated Milk Kefir Instructions Note: You will first rehydrate your grains to wake them up, then you can begin making milk kefir. Pasteurized milk is best for rehydrating grains – once rehydrated, you may introduce raw milk if desired. You Will Need: one quart canning jar or other glass jar coffee filter, paper towel […]
Vegetable Rennet Tablet Instructions
Vegetable Rennet Tablet Instructions One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk. Directions 1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water. 2) Mix 1/4 tsp salt per 1/4 tablet into solution. 3) Add evenly to warmed […]
Kombucha Kamper at The Camp
Kombucha Kamper at The Camp It’s almost summer, and like others, time for Jerri to try shedding those pounds and inches! She’s been working hard, and today she thought she’d take me along for the trip – a probiotic boost during her High Intensity Interval Training! Wow, was I in for a ride! Good grief, […]
What Is The Best Water To Use For Fermentation?
What Is The Best Water To Use For Fermentation? Water, water everywhere! Choosing the best water for fermenting foods and beverages is vital as it is one of the main ingredients. Opt for the wrong kind, and it impacts the flavor of your ferments or the health of your starters, SCOBY, or grains. We recommend […]
MA 11 + Animal Rennet = Chevre Cheese-a-licious!
MA 11 + Animal Rennet = Chevre Cheese-a-licious! Making your own homemade Chevre is rewarding and delicious. If you haven’t tried it yet, let’s go! Chevre can be made with multiple cultures: Aromatic B , MA 11 , and of course the Chevre culture. The Chevre culture is all-in-one, requiring no additional rennet. The Aromatic […]
Sourdough Coconut Biscuits
Sourdough Coconut Biscuits These are the tastiest little “biscuits” made from a gluten-free starter. Be warned, it can get very sour, so if you like that, this is for you! This is not a light weight contender, though…it’s a bit on the heftier side, but oh so delicious! You can do this with our NW Ferments established, […]
Sour Cream with the Aromatic B Cheese Culture
Sour Cream with the Aromatic B Cheese Culture by Jerri The Aromatic B Cheese Culture* can be used for many cheeses, like goat milk chevre, or cow milk for Havarti or Baby Swissbut until I get my hands regularly on Non-Ultra Pasteurized or raw goat milk, or a cheese press, and cheese cave to age the […]