Probiotic, liquid sunshine, whey is fermenting gold! We call for it in many of our favorite recipes, from zingy fermented mustard to homemade muesli. You can even use it to soak grains! I’ll walk you through the process of how to make whey, which forms will work for fermenting, and uses for whey! [by Wardee Harmon]
Fluffy and soft in the middle, golden brown and slightly crisp on the outside, these homemade sourdough pancakes are “no wait” because you can use your sourdough discard, already soured and ready to go from its previous feeding! These pancakes can be made on the griddle… but my favorite way is to use two cast iron skillets and cook up all the batter at once. I highly recommend sitting and eating with your family for breakfast! [by Erin Vander Lugt]
Cultured butter starts with cultured cream… cream that is first allowed to ripen or culture before becoming butter. The result: more beneficial organisms (probiotics), enzymes and vitamins. You can use cultured butter in any dish where you’d use sweet (uncultured) butter. Enjoy the subtle tangy flavor! [by Wardee Harmon]
This cauliflower pizza crust is the best of our tried-and-true grain-free recipes! Crispy with a texture that holds together well, it’s a blank canvas for your favorite pizza toppings. [by Wardee Harmon]
If ever there was a cookie that begged for a tall, cold glass of raw milk, this is it! It’s a gluten-free, grain-free, dairy-free, nut-free, completely Paleo chocolate chip cookie recipe that satisfies as only chocolate can. [by Lindsey Dietz]
Gut-friendly and extra crunchy, these lacto-fermented turnips and beets are naturally pickled, totally raw, and made in only three days of fermenting time. We love the burst of fresh flavor they bring to salads and sandwiches! [by Wardee Harmon]
Learn to make your own cultured cream cheese, and you’ll never buy another tub from the grocery store again. It’s indulgently creamy and probiotic, plus there’s no limit to the flavors you can try! Enjoy on sourdough bagels, dolloped on homemade pancakes, or with a veggie or fruit platter! [by Wardee Harmon]
This ultimate guide to sourdough tips and troubleshooting will answer all of your sourdough FAQs… including what kind of flour to use, reviving a sourdough starter, converting recipes to sourdough, and more. [by Wardee Harmon]
Bold, salty, and earthy, beet kvass is a thousand-year-old traditional fermented beverage renowned as a health tonic! Here’s how to make it and flavor it so it actually tastes good! [by Wardee Harmon]
Lacto-fermented radishes are tart and tangy, crunchy and fresh. If you’re new to fermentation, this easy gut-friendly recipe will get you started! You’ll be scraping the bottom of the jar before you know it! [by Wardee Harmon]
