Yogurt-making is having a moment: From thick and creamy Aussie styles to the tart and tangy Greek version there are myriad approaches to the perfecting the art of the craft. Dairy aficionado David Asher takes an unconventional route by using kefir as a starter. The technique is simple and the end result is guaranteed to delight the tastebuds far more than the grocery store product sitting in the fridge. The following excerpt is from The Art of Natural Cheesemaking by David Asher. It ... Read the Post
Natural Yogurt: Using Kefir as a Yogurt Starter
Kvass & Kefir :: Nourishing Fermented Beverages
Looking to add another recipe to your fermenting repertoire? Try your hand at kvass. This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. Use beets or get creative with various fruit combinations like Blueberry Lemon Mint or Ginger Apple Lime. The following recipes are from The Heal Your Gut Cookbook by Hilary Boynton and Mary Brackett. They have been adapted for the web. According to Sally Fallon Morell, co-founder ... Read the Post