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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 B and MA 11 cultures will need either vegetable rennet tablets, liquid vegetable rennet, or liquid animal rennet. I have made chevre with the veggie rennet tablets, so today I’m working with animal rennet to coagulate my MA 11 infused raw goat milk! The MA 11 comes with four packets, but you’ll only need one for an ENTIRE gallon’s worth of milk! If you start in the early evening, it will be ready by the end of the next day! Here’s how I...

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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, dried Gluten Free Sourdough Starter, which is by far the easiest, or you can try making your own wild starter with some water kefir or kombucha. Either way, once it is started, you will make sure to feed it so that it is a thick consistency. The recipe I used is from Sharon Kane’s The Art of Gluten-Free Sourdough Baking…she’s done so much hard work, so why reinvent the wheel?...

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Deliciously Sticky Gooey Gluten-Free Sourdough Blobs

Awhile back a friend brought to a party something called “monkey bread” – it was wheat based, and although we avoid gluten as much as possible, we ate it. It was so, so, so, so yummy. Basically it was a doughy sticky sweet cinnamon-y concoction that was gone in no time! I searched for a gluten free version, and found a few recipes online I could piece together to also use sourdough. To start, you can use our Gluten Free Sourdough starter, or do a wild one. Personally, our NW Ferments starter is way easier, but I didn’t have one on hand when I got the urge to make this for a party just a few days away. I did it using brown rice...

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Kicking it Making Kimchi

Kimchi can have many, many versions of itself…its origin is known to be Korea, and I personally liken it to a spicy, hot, glorified sauerkraut...scrumptious for those who like some pizazz! To get some of that great flavor, you can do very simple recipes that don’t require months of fermenting buried in the ground…just a few days on your counter! Know that it’s always “better” to ferment and age things longer – the flavors intensify and change over time, and it’s just fantastic. Set up your station and let’s get going! Your kimchi may include: ginger, garlic, green onions, radishes, Napa cabbage (I’ve done regular cabbage when Napa is not available), and red pepper flakes/powder or the Korean version: gochugaru....

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Garlicky Kraut

I don’t steer too far from the norm when it comes to sauerkraut, but I do love garlic and have witnessed some yummy sauerkraut made by friends that use a lot more than just cabbage. It’s never a bad time to restock my sauerkraut supply either! Instead of having whole cloves of garlic, I chose to press mine. I think that opens up more surface area and garlic juices so the fermenting can be efficient. Plus, eating the fermented pressed garlic might be easier than a whole clove! There are many recipes to make sauerkraut, but basically you are just chopping or shredding the cabbage, pounding and pressing it to release the natural juices, then submerging it under a salt...

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