vtferments

February 23, 2021
Beki with Giant Cabbage

Straight talk about ingredients

Organic. Conventional. Local. Regional. National. International? Yes. Wait… What? “Yes?” Yes?!? You use ingredients sourced from all of those places? You don’t only use locally grown, […]
February 22, 2021

Step-by-Step Recipe for Yogurt

Here is the recipe for one gallon of yogurt. Ingredients: One gallon less one-half cup milk One-half cup heavy cream or half & half, optional Four […]
February 16, 2021
Crock on a shelf

Plastics at VFA

Ugh. Plastic. If I could do away with it entirely, I’d be so happy. If I could get Korean red pepper powder and the pounds of […]
January 28, 2021

Step-by-Step Recipe for Kombucha

Ingredients for one gallon of kombucha: One gallon non-chlorinated water One cup sugar One-half cup plain, raw kombucha Four tablespoons black tea leaves or four black tea bags […]
December 24, 2020
Kombucha bottling options

Kombucha Bottling

Drinking kombucha, I feel every cell in my body celebrating the nutrients and microbes it contains.  As much as I enjoy it, I struggled to transform […]
December 24, 2020

Kombucha Blooper #2: Learning to Walk

Batch/Blooper #1 taught me about temperature control/moderation.  Batch #2 headed in the right direction with a kombucha mother from my kombucha soul mate and life-long friend, […]
December 24, 2020
Filled kombucha bottles

Kombucha Blooper #1: No Mother, No Cry

I love kombucha.  Its tart fizziness feels wonderful in my mouth and on my tongue.  The microbes send signals of health and happiness to my cells. […]
December 23, 2020

Simple Sauerkraut Making

In order to make sauerkraut, this is all you need:  two ingredients, time, patience, and sensitivity. Keep reading if you want more details! Gather your equipment: […]
December 22, 2020
Straining Yogurt in a colander

The Yogurt Diary, Chapter 4: Straining Yogurt

People often ask me how we can use 2 gallons of yogurt before it goes bad, since there are only four of us in our family.  […]
December 16, 2020
Vanilla beans floating on top of heating milk.

The Yogurt Diary, Chapter 3: Flavoring Yogurt

For almost a year, I made plain yogurt before I tried flavoring it. I resisted flavoring yogurt because it seems that we all have too much […]
December 10, 2020

The Yogurt Diary, Chapter 2: Yogurt Insight after Meeting the Master

Today I made a quart of yogurt using the slimy batch (see yogurt bloopers) from 11/22/09 as the starter. I was surprised by the results. The […]
October 22, 2020

The Yogurt Diary, Chapter 1: Learning to Make Yogurt

My friend Liza has been making yogurt for a long time, and the day that she showed me her method, she also lent me her copy […]
February 23, 2021
Beki with Giant Cabbage

Straight talk about ingredients

Organic. Conventional. Local. Regional. National. International? Yes. Wait… What? “Yes?” Yes?!? You use ingredients sourced from all of those places? You don’t only use locally grown, […]
February 16, 2021
Crock on a shelf

Plastics at VFA

Ugh. Plastic. If I could do away with it entirely, I’d be so happy. If I could get Korean red pepper powder and the pounds of […]
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