How to make Kombucha (first ferment)
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How to make Kombucha (first ferment)

You might have heard of kombucha, the lightly fermented tea that has achieved considerable popularity among the healthy-eating crowd. Traditionally associated with Asia, Russia, and Germany, kombucha became a popular drink globally by the late 1990s. Advocates claim it enhances cognition, stimulates immune function, supports weight loss, can be applied as a therapy for almost any…

How to Make Crème Fraîche {2 Ingredients}
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How to Make Crème Fraîche {2 Ingredients}

We can harness probiotic bacteria to make many wonderful things, but crème fraîche is by far the easiest. This nutty, buttery, soured cream can be frustratingly hard to find in prepared form and—if you do happen to find it—can cost you as much as a dollar an ounce. Crème fraîche can be sweetened and whipped…

Roasted Tomato Meat Sauce {with canning instructions}
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Roasted Tomato Meat Sauce {with canning instructions}

Even though I’m fasting, our garden homegrown deliciousness still needs attention! Yesterday we harvested 20 pounds of tomatoes and today I’m making another batch of my Roasted Tomato Meat Sauce — and I’m going to walk you though it step by step! I’ll be providing you with the rough estimates of the ingredients that I used…

How to make Whey
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How to make Whey

Whey is often called for as a culture starter in foods like lacto-fermented vegetables, beverages, and grains and flours. It can be obtained from yogurt, kefir, cultured buttermilk, clabbered milk, and some cheeses. Whey is full of the beneficial bacteria and enzymes found in these cultured dairy products. By using whey, the ferment is inoculated…