Category Archives: Fermented Foods

Is Water Kefir as Beneficial as Milk Kefir?

by Sarah TheHealthyHomeEconomist

water kefir versus milk kefir_mini

My recent article comparing the probiotic potency and overall health benefits of milk kefir versus yogurt spawned a lot of emails to my inbox with questions about how water kefir fits into the mix.

After a bit of reflection on the subject, I came to the conclusion that the topic really deserved its own blog post, so here we go!

Which is really better, water kefir or milk kefir?  Or, are the benefits between the two basically the same?

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Video: Separating Whey from Plain Store Yogurt

by Sarah TheHealthyHomeEconomist

Yogurt
Whey
in its liquid and whole food form is the ideal starter for probiotic rich, health enhancing fermented foods and drinks.

Liquid whey is most easily and economically obtained from raw milk that has naturally soured, or clabbered, on the kitchen counter. Clabbered milk is a very useful item for the traditionally minded cook and has the consistency and taste of drinkable style yogurt. In this video, I show you how this process works.

Unfortunately, not everyone has access to raw milk which may seem to preclude the use of unprocessed, liquid whey for fermentation purposes as it is not commercially available.

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Fermented Cucumbers: Healthy Pickles (Recipe plus Video How-to)

by Sarah TheHealthyHomeEconomist

fermented cucumbersFermented cucumbers are a healthy, probiotic and enzyme rich alternative to store pickles packed in vinegar.

When my Australian husband first moved to the United States some years ago after we first got engaged, he commented that Americans must really love pickles because no matter where you go in the US, deli sandwiches are almost invariably served with some sort of pickle on the side.

It’s true.  Americans do love pickles.  Sweet pickles, sour pickles, dill pickles, it doesn’t seem to really matter what type – Americans consider them an essential condiment, and the wide variety of pickles at the supermarket is a strong testament to this fact.

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The Crucial Difference Between Pickled and Fermented

by Sarah TheHealthyHomeEconomist

There seems to be a bit of confusion going around about fermented foods and the difference between what you make in your kitchen and the pickled versions that are available on the supermarket shelf.

For example, in one of my video lessons, I demonstrate how to make sauerkraut in the traditional manner.  After the shredded cabbage ferments on the kitchen counter for a few days, it is then refrigerated or kept in a cool cellar where the sauerkraut remains naturally preserved for extended periods of time.

How does this homemade pickled cabbage compare to the pickled cabbage in a jar in the supermarket?

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Three Ways to Make Ricotta (Recipe plus Video How-to)

by Sarah TheHealthyHomeEconomist

ricotta

If you are interested in trying your hand at making cheese, ricotta is a great one to start with.

The deliciously sweet, creamy ricotta curds are slightly off white in color with a taste and texture a bit reminiscent of cottage cheese though considerably lighter.

The great news is that messing up ricotta is just about impossible!  It is one of the easiest cheeses you will ever attempt and the results are so delectable you will no doubt be making it over and over again.

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