Do you make your own, enjoy consuming or want to learn about any of the following?
Kimchi, Sourdough, Kefir, Yogurt, Cultured Butter, Kombucha, Ginger Beer, Sauerkraut, Pickles, Miso, Natto, Fermented Garlic, and the like...
Share your experiments, recipes, successes and failures with the community and together we can truly cultivate a healthy culture ; )
A batch of homemade yogurt will last for at least (2) weeks or so in the fridge. Some store bought yogurts, especially fruit flavored, tend to contain quite a bit of sugar and will mold more readily. I would say, unless it is moldy, the expiration date on the container is flexible - don’t freak out if it’s a few days over.
Tip:
“You should look for the seal on the yogurt label that reads “Live & Active Cultures” or similar verbiage to ensure the product contains live cultures. While all yogurt is initially made with live cultures, the cultures can be killed off if the manufacturer heat treats the yogurt to prolong shelf life. The U.S. Food and Drug Administration requires yogurt to be labeled “heat treated after culturing” if the manufacturer opts to heat treat a product. Always choose yogurt that you know is made with live cultures & active cultures to receive the benefits of probiotics.”
Yogurt with Live Cultures – Benefits & Brands.
The Dairy Dish.
https://thedairydish.com/yogurt-live-cultures/
This is something completely new for us! My son Door Dashed gifted us an excellent Christmas Eve Brunch from a local restaurant! He chose the menu items and we thoroughly enjoyed it! On top of the generous tip my son gave, we also tipped the driver extra since he had to drive up a snowy hill to deliver to us! The coffee was a Hot Buttered Cinnamon Roll Latte. Photos below. Yummo!
I cored and peeled some of our homegrown tomatoes and sauteed them in olive oil with a little garlic & salt to make a simple sauce. Of course, I could not resist slicing up a tomato, laying it on toasted sourdough with some mayo and swiss cheese. Yum!
This is our 2nd growing season after moving here to Idaho. We are still on a learning curve, working with the climate, but we are getting a bumper crop of tomatoes this year. We also managed a small harvest of potatoes, onions and herbs as well. Unfortunately, the grasshoppers are constantly munching on our basil, thyme & blueberry bushes.
