A tutorial on creating your own handcrafted, BPA-free fermenting weights from items you can easily find around the kitchen.Posted Tuesday, October 20, 2015 | By Nicole Easterday |
Create creepy fermented "ogre fingers" for some ghoulishly probiotic Halloween fun.Posted Thursday, October 08, 2015 | By Alycia Lang |
Earlier this month, we wrote a brief comment at the end of another blog post about a rumored method of making yogurt called "cuddle yogurt." After many trials, it is with great disappointment that we report to you that cuddling your yogurt culture is not in fact a viable way to make yogurt (womp). While we don't have great yogurt to share at the end of this experiment, we do have a few funny stories and a lot of a yogurt-like substance that more closely resembles buttermilk. As the first hand director of this great experiment, I'd like to walk you through how on earth this simultaneously great and terrible idea came about.Posted Saturday, September 19, 2015 | By Alycia Lang |
We already know about the health benefits of eating ferments, but I recently stumbled upon several articles touting the benefits of putting them on your face! Here is a great recipe for a yogurt mask to make at home!Posted Wednesday, September 02, 2015 | By Alycia Lang |
We had a great workshop last weekend where we started some beautiful cheeses with the guidance of San Francisco Milk Maid. Follow along with our progress here!Posted Tuesday, August 25, 2015 | By Alycia Lang |
I could say that this post is especially for all the vegetarians out there, but let's be real – this one is for everyone because it's about bacon.
For most meat eaters, there is no substitute for the texture of the real thing. But I'm here to tell you that we may have found an alternative that scratches the bacon itch so well that even non vegetarians approve: Shiitake Bacon. The best part is it has only three ingredients!Posted Monday, August 24, 2015 | By Alycia Lang |
One of the best birthday gifts I ever received arrived in a tiny plastic container, unlabeled and mysterious. A friend of mine had been a chef at Google when the infamous food scientist Harold McGee visited and brought along a batch of his homemade yogurt to share with the chefs. I was lucky enough to receive a little bit of this starter and Harold’s special science-based instructions.Posted Thursday, August 20, 2015 | By Nicole Easterday |
Classic potato salad mixed with fermented vegetables makes for a delicious summer barbecue or picnic side dish that everyone will love. Get creative and feel free to add whatever fermented veggies you have on hand for this probiotic take on a beloved warm weather dish.Posted Thursday, August 20, 2015 | By Nicole Easterday |
The beauty of making your own fresh chevre, besides the fact that it’s embarrassingly simple, is that you can control the texture, tartness and how dry it becomes. It’s all up to you!
The cheese is incredible on its own but then dress the cheese up with your favorite herbs and other flavors to accentuate it even further and you’ve got a serious crowd-pleaser.Posted Tuesday, August 18, 2015 | By Nicole Easterday |
No matter what your New Years resolutions were, we think 2015 is a great year to try your hand at learning some new food skills! Whether you want to learn the basics of cheesemaking, fermenting, and meat curing or take your skills to the next level, we've got a class for you. Check out our schedule and reserve your spot now--these classes will fill up quickly!Posted Thursday, February 05, 2015 | By Nicole Easterday |