Fermented Applesauce
Fermented Applesauce by Jerri Eek! Fermentation panic! All my standard airlocks were busy in other fermentation projects, and I desperately wanted to try fermented applesauce! Apples were still falling from my little tree at the end of November, so I poked around in my cabinet and as luck would have it, I had ONE type […]
Mesophilic Yogurt: Viili
Mesophilic Yogurt: Viili by Jerri At NW Ferments we absolutely LOVE the mesophilic (a.k.a. room temperature) yogurts. We carry the Matsoni, Filmjolk, and Piima, but today we are rehydrating and using the Viili culture. I have a special interest in this one because my daughter is spending her junior year abroad in Finland, where Viili hails from! Our product description says: […]
FAQS – Heirloom Thermophilic Yogurt
FAQS – Heirloom Thermophilic Yogurt FAQs: Can I use Ultra Pasteurized milk? There is nothing else at the store . NEVER EVER use Ultra Pastuerized milk or Flash or UP or UHT or HTST milk. It’s cooked, dead milk, and cultures cannot survive in it. Always use milk that states only pasteurized on the label. Also new to […]
Using Raw Milk with the Thermophilic and Mesophilic Yogurt Cultures
Using Raw Milk with the Thermophilic and Mesophilic Yogurt Cultures by Jerri If you have access to raw milk, you may be wondering how to use it with your heirloom yogurt cultures. If you want your yogurt to be as raw as possible, there is an extra step/batch that often is misunderstood, but necessary. Waaaaaait […]
Buttermilk with Flora Danica
Buttermilk with Flora Danica by Jerri I’ve never had a need to make buttermilk. It always seemed like it was meant for drinking or in pancakes, neither of which we’d be able to do since we’re, for the most part, a gluten and dairy free family. But, it’s been fun to dabble and post about […]
Making Greek Yogurt Amongst Friends
Making Greek Yogurt Amongst Friends When my good buddies asked about yogurt, I said, Hey, I know where to get some and I know who can teach you! They were stokednervous, but stoked. Both of them have InstantPots, and one pot’s maiden voyage was going to be in yogurt making. I wanted to ease them into it, […]
Milk Kefir Instructions
Milk Kefir Instructions NOTE: if you’re not planning to start your Milk Kefir right away, store it in the refrigerator until you are ready. You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon fine mesh […]
Eau de Kombucha (an Ode to Kombucha)
Eau de Kombucha (an Ode to Kombucha) Oh kombucha…Sour, tangy, nostril-searing, eye-burning. Some want nothing to do with the distinctive (pun intended) smell & taste. There are definitely two breeds of people: kombucha lovers & not-so-lovers. You either like it or you don’t-not much grey area there. I have grown to adore the taste and […]
New Beginnings
New Beginnings Spring cleaning, fresh start, new beginning They’re all cliches, but somehow completely appropriate, too. Spring does make me feel like getting started, though usually I get started (or re-started) on the more mundane things: cleaning out the garage, going through last year’s summer clothes, preparing the garden for seedlings, etc, etc. One spring […]
Welcome
Welcome Hello, we’d like to welcome you to our “Font of Information”! Sue and I will be sharing tips, stories and recipes about culturing and the fermenting life. We also have a couple of wonderfully knowledgeable writers on board – Suzanne & Stacie. They’re experts on cultures, fermentation & cheese making. With our Superteam (and […]