Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Homemade Paneer is a simple cheese-making recipe that makes a light-flavored formed cheese fantastic in Asian recipes or served on its own. A perfect recipe for first time cheese makers!
If you've got whey leftover from home cheese-making, don't throw it away. Added to some salt and water, it's a great way to preserve vegetables and herbs and for an unusual and healthy snack.
Leftover whey provides a perfect culture for giving your vegetables the zing and health kick they need. Carrots, onion, cauliflower and broccoli can all benefit from this briny, garlicky treatment.
A Russian fermented tonic of either rye bread or vegetables, kvass, can be used to make cold nutritious soups. Click for the pravda about kvass beet borscht, kvass mixed vegetable soup, and a cucumber melon soup enriched with kvass, da?
Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine (such as from making dill pickles) introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
