Free shipping over $35!

Recipes — Probiotic RSS



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...

Continue reading



Sima? What? Why?

by Jerri Vappu (May Day) is celebrated May 1st 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 greenness of spring “ since the 1800s, it morphed into university students celebrating academic achievements. Today it also includes workers, with everyone celebrating not only students' successes, but the current spring weather and the coming of the summer solstice. Celebrations actually start on April 30th, vappuaatto, or Vappu Eve. This is when the statue symbolic of Helsinki, The Daughter of the Baltic Sea (Havis Amanda), is cleaned and...

Continue reading



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 a weekly raw cow milk drop, and I would immediately scoop off the cream and we'd have a shake-shake-shake party to make butter. After the butter was made, my kids would do drive-bys with a spoon and it'd slowly disappear before even being applied to a food! And now I have learned that you can culture the cream FIRST, and then make butter “ LOVE that idea! You can use just about any...

Continue reading



Mesophilic Yogurt: Viili

by Jerri At NW Ferments we absolutely LOVE the mesophilic (a.k.a. œroom temperature) yogurts. We carry the Matsoni, Filmjolk, and Piima, but today we are rehydrating and using the Viili culture. I have a special interest in this one because my daughter is spending her junior year abroad in Finland, where Viili hails from! Our product description says: Make your own creamy & mildly flavored Viili Yogurt. Originally from Finland, this heirloom variety is mesophilic, meaning that it will culture at room temperature (70-77 degrees). No yogurt maker is required. Reusable- by reserving a bit from each batch, you can continue to make Viili Yogurt indefinitely! However, this time of year, if you don't have a spot in your home...

Continue reading



Fermented Applesauce

by Jerri Eek! Fermentation panic! All my standard airlocks were busy in other fermentation projects, and I desperately wanted to try fermented applesauce! Apples were still falling from my little tree at the end of November, so I poked around in my cabinet and as luck would have it, I had ONE type of airlock left. I forgot about this gem, awesome for all the wide mouth canning jars I own. This silicone tool from Heaven is made by MasonTops, and called a Pickle Pipe. Woohoo! I dug out my Nourishing Traditions book in the hopes of finding a fermented applesauce recipe, but nothing. Most of the fruit recipes in general for 1 quart called for ¼ cup whey and...

Continue reading