What to do with a ton of garlic scapes?

What to do with a ton of garlic scapes? By Jerri What to do? FERMENT THEM of course! Garlic scapes are the curly part of the garlic stalk that shoots up before garlic is ready to be harvested. You remove the scapes so that the energy for growth goes toward the bulb in its final […]

WAKE UP! Activating Dried and Sleepy Milk Kefir Grains

WAKE UP! Activating Dried and Sleepy Milk Kefir Grains by Jerri Dried Milk Kefir Grains are awesome to work with, or to have on hand as a back up for current grains. NWFerments can help you get started if you’ve always wanted to start on that probiotically awesome journey! You’ll notice the dried grains will have […]

Kombucha Gets a New Life, with Strawberries!

Kombucha Gets a New Life, with Strawberries! by Jerri I recently tried second fermenting my kombucha brew (no scoby involved, hit the road baby!). It did get more pop and fizz to it, but the flavor was pretty blah. Lucky for me, I have frozen strawberries on hand all year long for smoothies, so let’s put […]

Feta Cheese

Feta Cheese by Jerri Have you thought about making feta? You CAN do it! Gather your supplies, including the culture for Feta Cheese from NWFerments. This is not an all-in-one direct set like some cheeses, so you’ll need to get animal rennet or vegetable rennet as well!  Mine is made with a portion of the vegetable rennet tablet. The process […]

Don’t Cry Over Overheated Milk! Farmers Cheese Anyone?

Don’t Cry Over Overheated Milk! Farmers Cheese Anyone? by Jerri I was in a hurry. I thought, I’ve done this a million times, set the timer, and walked away from the stove to do another part of the yogurt project. My cow’s milk was slowly warming over medium heat for a rebatch of Greek yogurt. […]

Sour Cream

Sour Cream by Jerri Making sour cream is so easy! You, too, can get this lovely glop of goodness! It’s all possible with cream and a mesophilic (room temperature) culture called Flora Danica. Remember, the cream cannot be Ultra Pasteurized. Reliable results are rarenot worth the risk. I was only able to find heavy whipping […]

Cottage Cheese with the Aromatic B Cheese Culture

Cottage Cheese with the Aromatic B Cheese Culture by Jerri I am certainly no expert, but I love experimenting. So the intro picture resembles cottage cheese, and ended up tasting sourly divine, but did I really make cottage cheese ? In another blog post, cottage cheese was attempted using the MA 11. Did that truly work? It can also […]

Simple Chevre and Simple Bread

Simple Chevre and Simple Bread by Suzanne I love Ottolenghi’s cookbooks. I just do. The photos alone are worth a browse, even if you don’t cook at all. His newest book, Simple, is no exception. As I was getting deep into it, I came across an interesting quick bread recipe, nothing like I’d ever made before. […]

Sima? What? Why?

Sima? What? Why? by Jerri Vappu (May Day) is celebrated May 1 st in Finland, usually for an entire week. It’s said this Finnish holiday rivals that of Christmas and Easter! Banks and government offices (liquor stores too!) are all closed. Originally in the 1700s, the upper class would go horseback riding to enjoy the new […]

Cultured Butter (and Buttermilk) with the Aromatic B

Cultured Butter (and Buttermilk) with the Aromatic B by Jerri I get giddy when I get a chance to make butter! It’s hard to find good cream that is not Ultra Pasteurized or a heavy whipping cream, so when you do, you’d better make something GOOD with it. When my kids were younger we’d have […]