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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...

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Using Raw Milk with the Thermophilic and Mesophilic Yogurt Cultures

by Jerri If you have access to raw milk, you may be wondering how to use it with your heirloom yogurt cultures. If you want your yogurt to be as raw as possible, there is an extra step/batch that often is misunderstood, but necessary. Waaaaaait for it. You have to heat your raw milk for the mother culture batches. WHAT? HEAT precious raw milk? But that's an abominable act, right? Not to fret, we'll help you make as raw yogurt as possible, while ensuring your beloved mother culture bacteria will live as long as it can, generation after generation. It's actually very simple. First, you have to understand it is because of the naturally bionic, super strong, amazing bacteria in...

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Buttermilk with Flora Danica

by JerriI've never had a need to make buttermilk. It always seemed like it was meant for drinking or in pancakes, neither of which we'd be able to do since we're, for the most part, a gluten and dairy free family. But, it's been fun to dabble and post about the cheese cultures lately, straying to taste test...so I asked a beloved kitchen keeper and she said, œSure! You can make buttermilk with the Flora Danica! Well, okay then! My steps: Heated 1 quart pasteurized whole organic milk to 185ºF Held the milk as best I could around 185ºF for 35-40 minutes Cooled to 77ºF Stirred in the Flora Danica. Insulated it in the same pot with an emergency blanket...

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Making Greek Yogurt Amongst Friends

When my good buddies asked about yogurt, I said, œHey, I know where to get some and I know who can teach you! They were stokednervous, but stoked. Both of them have InstantPots, and one pot's maiden voyage was going to be in yogurt making. I wanted to ease them into it, so I created a document of directions and FAQs that even included how long it might take to heat/cool their milk. I decided to activate the starter for them, so they'd have yogurt starter to work with after our lesson. Here's how it goesFirst, heat the milk slowly to 160ºF, and then cool to 110ºF. Sprinkle the powdered culture from the silver packet on the surface, and let...

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Using Rejuvelac to Make Dairy-Free Vegan Sour Cream

by Jerri **Please note that the stew picture is NOT vegan - the sour cream however is, as we are a dairy free family. Continuing with the wonders of culturing with rejuvelac, we move on to Vegan "Sour Cream" again, the recipe being found in Miyoko Schinner's book Artisan Vegan Cheese, which I know by now you've finally secured and drooled over. RIGHT? Sour cream without all the fuss and junk found at the grocery store? Yep, you can do it, with cashews, water, rejuvelac, and sea salt. And a blender. And a regular mouth mason jar (no need for a big ole bulky blender cup!). Can't you just taste the sourdough bread dipped in your soup or stew, topped...

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