A Closer Look: Greek Yogurt Starter

Bowl of Greek Yogurt

“One of the HUGE advantages this has is that as long as you re-culture yogurt every 7 days you never have to buy another start! This start works fantastically well, and when paired with a strainer it makes some delightfully thick yogurt. Almost sour cream consistency if I let it strain long enough.” -Chris

Today we are going to take a closer look at the Cultures for Health Greek Yogurt Starter.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

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Traditional Mozzarella With Jerrilynn and Stacie!

Mozzarella Cheese

A couple weeks ago, I posted about the fabulous, fun day when CFH’s own Jerrilynn and I got together to make cheese. Along with the delicious cottage cheese (it was gone in two days,) we made traditional mozzarella.

Weekly Recap & Cultured Gathering

blog gathering

It’s time for the weekly recap as well as your opportunity to share links for the Cultured Gathering.

The Quickest Path to Kefir Cheese

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I make kefir cheese regularly as a cultured alternative to cream cheese. It’s savory with dill and garlic, sweet with fruit and honey, and creamy and tangy any way you slice it. I’m also a bit of a space cadet so I often leave the kefir to culture a bit too long. I recently did… 

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What’s New at CFH: Save 10% on Cheesemaking Supplies & 4 New Recipes

cheese in oil

This week you can save 10% on cheesemaking supplies and try some new recipes.