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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 some pizazz in my booch! It's super easy! Because I can't fathom the idea of getting strawberries in and out of a Grolsch-style bottle, I took a chance on a mason jar and a new seal/lid. If the seal is good, it should hold in any gasses that form so I can get carbonation and a good second ferment. Assemble your goodies “ this a quart size jar. I prefer to...

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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....

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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...

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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 cream but it worked great! Just look at the beautiful chunk of loveliness in the cream! Now to begin.you'll need : And give yourself time, about 16-18 hours for it to culture plan ahead on some scratch paper so you are awake or home to check at end of the culturing period. I chose a Tuesday night at 9 pm and it was done at 3 pm...

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Cottage Cheese with the Aromatic B Cheese Culture

by JerriI 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 be made with the Flora Danica and the Aromatic B. This time I opted for Aromatic B to see how it compared to the MA 11. I followed our same directionsexcept when my stove didn't cooperate I slowly heated it to 72º (which happens fast, even when done slowly). After removing it from the heat, I added the diluted Calcium Chloride, since I used storebought pasteurized milk and this helps make...

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