make delicious cultured butter from raw milk by fermenting fresh cream to give it a tangy, extra buttery flavor with a higher smoke point
*Update* These cultured quite quickly for me and I put them in the fridge after just two days. They were fizzing away like crazy - l...
Learn how to make real cultured buttermilk from scratch with this simple method. Forget the buttermilk substitutes made with vinegar or lemon juice, this is the real deal and is the best to use in baking as it results in much lighter and fluffier baked goods.
Learn how to make cultured butter at home with this easy cultured butter recipe complete with step-by-step photos! A tangy alternative to regular butter.
Be sure to stop by our giveaway post starting 1/17 as my sister Christy over at Whole Foods On a Budget and I will be doing a fun giveaw...
Sour cream is also known as cultured cream. It is produced by fermentation of ultra-pasteurized cream or half and half that contains 18-20% fat content. I use this in place of sour cream in recipes and love that not only does it taste wonderful, but it also has probiotics. We ferment the yogurt longer - 12 hours, which results in a rich and thick curd that looks and tastes just like sour cream, only better! I also use this cream in desserts that call for mascarpone cheese and you can even whip the cream until it's light and fluffy. You'll never need to buy sour cream again and you can re-culture this using your first batch as a starter making it very affordable.
This is my daughter Maci's cultured carrot recipe and one she ate often when she was healing her gut.
This is a great way to use your cream from raw milk, or you can use regular heavy whipping cream. It will be one of the most delicious butters you've ever had. You can make this with kefir grains. It does get a little bit difficult to get the grains out of the cream, but it still can work. If you're a Biotic Pro member check out my recipe for a kefir snowman made from butter in my Biotic Pro membership section. TIP: If your house is pretty warm, above 75°F, it can help to place the kefir in the fridge before trying to whip it into butter.
This yummy salsa is a snap to make. It's super easy and it's made in a blender. This is a great way to get people to eat cultured veggies. Everybody loves salsa, so just ferment it and they'll never know they're consuming billions of probiotics in every bite. Tomatoes are one of nature's wonder foods. And with added spices and probiotics, it becomes a superfood!
This cultured vegan butter, inspired by Miyoko's cultured plant-based butter, is great for spreading, cooking, and baking.
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This is my mom's recipe that she used to make when I was younger. It wasn't fermented so I changed it so it would be fermented and filled with probiotics. I love summer squash and this is slightly sweet and sour and I love it on burgers. Make some Donna's Dill pickles too, and you will have a bunch of veggies perfect for summer.
Making butter at home is far easier than you might think. This cultured butter recipe from Kuba Winkowski requires just three ingredients and, once you’ve let the cream and yoghurt gently ferment for two days, less than an hour of hands-on prep. Tangy, salty and incredibly moreish, it’s far better than anything shop-bought and will elevate a simple slice of toast into something truly special.
There is no better time to make cultured veggies than in the summertime! The fruits and veggies are abundant and when you ferment them they'll last nine months in your fridge! Culturing, or what can also be called fermenting, is a no-sweat endeavor. . .
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Butter. To me, nothing compares to butter other than bacon. If you're not aware, I could survive the zombie apocalypse with butter and bacon alone. That's the truth. BUT not only could I live off of butter
