KYF #099: Listener Questions

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’m back answering listener questions. I don’t know what I would do without all of you. It’s truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today’s episode (and the answers) helpful on your journey. Plus… the tip of the week! [by Wardee Harmon]

Blossom Cheese {Easy Homemade Soft Cheese}

Blossom Cheese {Easy Homemade Soft Cheese} | Since I am nursing a little one and homeschooling, time is not on my side. So I need a simple way to make cheese and add some variety to it as well. So here you are: the easiest cheese to make, requiring little working time and effort, and our favorite variations: Honey Hazelnut Yogurt Cheese Ball and Onion & Garlic Yogurt Cheese. | TraditionalCookingSchool.com

Since I am nursing a little one and homeschooling, time is not on my side. So I need a simple way to make cheese and add some variety to it as well. So here you are: the easiest cheese to make, requiring little working time and effort, and our favorite variations: Honey Hazelnut Yogurt Cheese Ball and Onion & Garlic Yogurt Cheese. [by Tracey Vierra]

KYF #096: Fermenting Questions Answered

I'm back answering listener questions. I don't know what I would do without all of you. It's truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today's episode (and the answers) helpful on your journey. Plus... the tip of the week! | KnowYourFoodPodcast.com/99

I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don’t have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus… the tip of the week! [by Wardee Harmon]

KYF #095: Sourdough Questions Answered

KYF #095: Sourdough Questions Answered | I've received many questions about sourdough via email so I'm devoting this week's podcast to answering them: trouble rolling out tortillas and pizza crust, sourdough starter doesn't smell lovely, bread that's too heavy and dense, how to just get started, a low maintenance way to care for a starter, and I need to "see" how it's done. Plus... the tip of the week! | KnowYourFoodPodcast.com/95

I’ve received many questions about sourdough via email so I’m devoting this week’s podcast to answering them: trouble rolling out tortillas and pizza crust, sourdough starter doesn’t smell lovely, bread that’s too heavy and dense, how to just get started, a low maintenance way to care for a starter, and I need to “see” how it’s done. Plus… the tip of the week! [by Wardee Harmon]

Sourdough English Muffin Bread (Soda Bread)

Sourdough English Muffin Bread | What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it's-just-too-sour, or it's-kind-of-like-a-brick-but-we'll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness -- fresh from our very own ovens. | TraditionalCookingSchool.com

What if I told you that you could have the same tastiness of the sourdough English muffin but with even less effort? Truly! I worked for about six minutes to get a delicious and beautifully-risen loaf of bread. No it’s-just-too-sour, or it’s-kind-of-like-a-brick-but-we’ll-still-eat-it. Enjoy and join my victory dance as we enjoy slice after slice of nourishing, whole grain, sourdough goodness — fresh from our very own ovens. [by Erin Vander Lugt]

Let’s Get Cultured, Shall We? A Cultured Recipe Round-Up

Lets Get Cultured Traditional Cooking School GNOWFGLINS square

You know that here we’re all about culturing…. And in honor of the Kitchen Culturing Package that’s up for grabs as part of the Epic DIY Kitchen Giveaway, I thought why not share my favorite cultured recipes? Here are simple and delicious recipes to get you started. [by Wardee Harmon]

3 Fermented Mustard Recipes

3 Fermented Mustard Recipes | Mustard rolls right along with you... whether you're experiencing the brisk breezes of fall, sweltering temperatures of summer, or fresh snows of winter. Such a simple -- yet complex -- condiment. Ready to enhance the flavors of your soups, stews, dressings, salads, casseroles, meats, and more. Enjoy these three tasty, whole grain, lacto-fermented mustard recipes. |GNOWFGLINS.com TraditionalCookingSchool.com

Mustard rolls right along with you… whether you’re experiencing the brisk breezes of fall, sweltering temperatures of summer, or fresh snows of winter. Ready to enhance the flavors of your soups, stews, dressings, salads, casseroles, meats, and more! Enjoy these three tasty, whole grain, lacto-fermented mustard recipes. [by Erin Vander Lugt]