Blog — Food RSS



Learning More About My Danish Rye Sourdough Starter

by Suzanne Time for a little honesty: I got bored with fermenting. I have been fermenting for years, and I was in a rut. I had done it all, over and over, and I was all but ready to give it up for something more exciting. Enter the Danish Rye Sourdough Starter. What a blast! There’s nothing else quite like it. Most of my ferments, once prepared, just kinda sit there...kombucha, sauerkraut, even water kefir. But with sourdough, it is so much fun to stir, check on bubbles, then peruse recipes and find fun things to bake! With all my experimenting, I have learned a few important rules about my sourdough starter. Some are no-brainers if you are an experienced...

Continue reading



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 stage, and not the upper part of the plant. They can be used just like garlic, so why not try fermenting them? I planted these last fall, with my Sarge watching for squirrels: What a difference today! So these were sitting on my counter in some water, but I just wasn’t ready to put them in a recipe. I could have refrigerated them for a few weeks, but hey, let’s see what happens when...

Continue reading



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 some larger pieces along with some smaller pieces, and that they are brownish in color€.oh, and they smell a bit pungent! All normal so make sure you have a good quality, regularly pasteurized milk to get started. I lucked out with some organic milk that was marked down, but still had plenty of days before its best by date. You'll need a quart jar, and just 1 cup of milk to get started....

Continue reading



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 is straight forward, but be sure to get our directions and read them thoroughly several days in advance. You do not want to get started and then have a hiccup. Heat the milk very slowly on low heat to 86ºF. Add culture to surface of milk, wait a few minutes, then stir well. Let it sit for 1 hour at room temperature....

Continue reading



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. It was only supposed to reach 160ºF, so 15 minutes in when steam was rising from the pot, I freaked. As the numbers on the thermometer rose beyond 160 and up into the 180s, I held back the tears, and remembered I had lemon juice. Lemon juice! I poured the overheated milk into a bowl, grabbed the lemon juice, and as I dumped it in while stirring I thought, How much lemon juice...

Continue reading