Strawberry Lemonade Water Kefir

Strawberry Lemonade Water Kefir Ingredients: 4 cups finished water kefir (grains removed) 1/4 cup lemon juice 5 strawberries, washed & sliced Instructions Combine ingredients in a jar with an airtight lid. Let sit at room temperature for 2 days. Refrigerate after 2 day. It will keep for quite awhile, but will taste best when consumed […]

Citrus Water Kefir

Citrus Water Kefir Ingredients: 4 cups finished water kefir (grains removed) 3 slices each: orange, lemon, lime (well washed) Instructions Combine ingredients in a jar with an airtight lid. Let sit at room temperature for 2 days. After 2 days, remove citrus slices and refrigerate (note: citrus peel can add a bitter flavor if left […]

Water Kefir Cream Soda

Water Kefir Cream Soda Ingredients: 4 cups finished water kefir (grains removed) 1 tablespoon vanilla extract (or to taste) Instructions Combine ingredients in a jar with an airtight lid. Let sit at room temperature for 2 days. Refrigerate after 2 days. It will keep for quite awhile, but will taste best when consumed within a […]

Apple Cinnamon Water Kefir (A Second Fermentation)

Apple Cinnamon Water Kefir (A Second Fermentation) Ingredients: 4 cups finished water kefir (grains removed) 1 cup unfiltered apple cider (or to taste) 1/4 cinnamon stick Instructions Combine ingredients in a jar with an airtight lid. Let sit at room temperature for 2 days. Remove cinnamon stick and refrigerate. It will keep for quite awhile, […]

Whole Grain Kombucha Mustard

Whole Grain Kombucha Mustard Great for sandwiches, dips, meats, and as a base for salad dressings and marinades! A good way to use long-cultured kombucha. Ingredients: whole mustard seeds (yellow, brown, or a mix of the two) kombucha (the stronger, the better) sea salt Optional Additions whole garlic cloves dried or fresh chiles turmeric root, […]

Basic Soft Cheese Recipe

Basic Soft Cheese Recipe Basic Soft Cheese Ingredients: 1-gallon whole milk (not ultra-high temperature pasteurized) 1/4 tsp direct-set flora danica or MA11 mesophilic culture Sea Salt Equipment: Large stockpot Wooden spoon Thermometer Cheesecloth Colander Instructions 1. Heat milk to 86-95F, stirring frequently to ensure even heating. Once proper temperature has been reached, add culture and stir thoroughly. 2. […]

Cottage Cheese

Cottage Cheese This recipe is adapted from Home Cheese Making by Ricki Carroll. Ingredients: 1 quart to 1 gallon milk 1/8 tsp. calcium chloride diluted in 1/4 cup water (if using store-bought milk- may not be necessary if using raw milk) 1 packet MA11 or Flora Danica direct-set mesophilic culture 1-2 tbsp. heavy cream (optional, […]

Spinach & Ricotta Malfatti

Spinach & Ricotta Malfatti From Italia Magazine, serves 4 – aka Sue’s Ricotta Balls Ingredients: 520g baby spinach leaves, washed 50g flour (’00’ is recommended) 250g ricotta 1 large egg 200g grated parmesan flakey sea salt freshly ground pepper 1/2 tsp. freshly grated nutmeg 200g semolina flour 100g butter a handful of picked sage leaves […]

Raw Milk Ricotta Cheese

Raw Milk Ricotta Cheese Ingredients: 1 quart raw milk 3 tbsp. lemon juice Instructions Heat milk to 150°. Remove from heat. Stir in lemon juice and cover. Let culture at room temperature for 3 hours. Pour into colander lined with butter muslin or cheesecloth and drain off the whey. The more whey removed, the drier […]

Sauerkraut

Sauerkraut Ingredients: 1 medium head green cabbage (will produce about a quart) 1 tablespoon non-iodized salt (or to taste) Quart sized canning jar Instructions Quarter the cabbage, remove the core, and slice the cabbage into thin strips (about 1/4″ wide). Everything will ferment at the same pace if the pieces are cut uniformly. Put 1/2 […]