What to Do About Over-Cultured and Separating Milk Kefir
Is your milk kefir separating? Don't throw it out. Here are six ways to use over-cultured kefir, and how to prevent it from curdling again.| Fermenting for Foodies
Sweet Fermented Rhubarb| www.fermentingforfoodies.com
Is your milk kefir separating? Don't throw it out. Here are six ways to use over-cultured kefir, and how to prevent it from curdling again.| Fermenting for Foodies
Are you confused about which types of sweeteners are healthy? Here is everything you need to know about sugar and alternative sweeteners.| Fermenting for Foodies
Honey vanilla frozen yogurt is flavorful, probiotic, and healthy! Here is how to make creamy frozen yogurt with only 3 ingredients!| Fermenting for Foodies
Sourdough or fermented granola is a healthy breakfast option. It is a crunchy, toasted granola that doesn't require any additional sweetener!| Fermenting for Foodies
Buttermilk, honey, and rye pancakes are deliciously fluffy. This wholesome breakfast is deliciously rich and flavorful.| Fermenting for Foodies
Rhubarb Pie Cocktail is a rhubarb vodka cocktail that is easy to make and perfect for spring.| Boulder Locavore
Gluten-free sourdough waffles are perfect for breakfast, lunch, or dinner. The sourdough flavor is ideal for savory and sweet toppings.| Fermenting for Foodies
Homemade fermented soda pop is a healthy and zero-waste alternative. Learn about the different options for making fermented drinks.| Fermenting for Foodies
Emillie Parrish is a writer, food photographer, and recipe developer. She is a columnist with 2 magazines and has an award-winning cookbook.| Fermenting for Foodies
Want to make probiotic sodas? Here's how to catch and feed ginger bug for homemade sodas. All you need is water, ginger root and sugar!| Fermenting for Foodies
Fermenting For Foodies is a personal blog and small business run by Emillie Parrish. In addition to banner advertisements, Fermenting For Foodies relies on income from affiliate marketing to keep this site running. As an Amazon Associate,...| Fermenting for Foodies
