Category Archives: Fermented Foods

Video: Separating Whey from Plain Store Yogurt

by Sarah TheHealthyHomeEconomist February 13, 2014

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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Video: How to Make a Starter Culture for Homemade Soda

by Sarah TheHealthyHomeEconomist November 24, 2013

Starter for Homemade Soda

Investigation of the culinary practices of Ancestral Societies from around the world reveals that nearly all of them utilized various types of fermented foods and drinks to assist digestion, maintain a healthy balance of gut bacteria and keep immunity strong.

Of course, these cultures did not understand the science behind the benefits of fermented foods; they only observed anecdotally that by eating these foods regularly, vibrant health was more easily maintained and chronic disease avoided.

We now know that traditionally prepared fermented foods contain an abundance of beneficial bacteria, enzymes, and nutritional co-factors not present in the unfermented version of the same foods. Regular consumption of traditionally fermented foods makes it far more likely that you and your family will sail through flu season with nothing more than a mild sniffle or a brief fever if even that!

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

by Sarah TheHealthyHomeEconomist January 2, 2013

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 December 27, 2012

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 June 13, 2012

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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