Category Archives: Cultured

Sausage (About)

By Cat, Nov 2007 (Image, right, from Wikimedia Commons) See also: 1. Lamb, Port & Small Game Menu; 2. Boudin Sausage Other Sites: The Art and Practice of Sausage Making (pdf (2)) from North Dakota State University Includes: 1. General information about sausage; 2. Sausage classifications and … Continue reading

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Whole Foods: Storage

By Cat, Jan 2015 See also: 1. Foods (About) Menu; 2. Diet for Health: Local and Organic: Procuring Healthful Foods (links to old site; update links in text when moved) Includes: Links to cold storage, and food-preservation files on The EssentiaList The EssentiaList website of which I … Continue reading

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Supplements: Probiotic & Prebiotic

By Cat, Dec 2006; updated Mar 2008, Feb, Aug 2017 Real foods should always be your first choice in both sickness and health; supplements are only for adding-to foods. Always use supplements made/derived from real foods, as opposed to synthetic ones, as they … Continue reading

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Probiotic Foods: Achieving Eubiosis

By Cat, Dec 2006 and updated Mar 2008 (Photo, right, from Wikimedia Commons) See also: 1. Whole Foods (About) Menu; 2. Culturing, Curing & Fermentation (Menu); 3.  Cultured Dairy (Menu); Includes: 1. Bugs in the gut; 2. Foods to provide & feed probiotics; 3. … Continue reading

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Natural Leavens

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) See also: 1. Sourdough Introduction; 2. Bread Basics (Yeast-Leavened Breads); 3. Bread & Rolls menu (scroll to ‘Sourdough’) Includes: 1. Sourdough Starter; 2. Salt-Rising Starter; 3. Natural Yeast Starter The best known of natural leavens is Sourdough, but there are others that … Continue reading

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Homemade Mayonnaise from Scratch

by Cat, Nov 2007 (Photo, right, from Wikimedia Commons) Mayonnaise made from scratch is so easy, you’ll wonder why you never did it before.  And the taste is so wonderful, you’ll throw away that jar of commercial mayo. See also: … Continue reading

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Cultured Nut Milk (Yogurt, etc.)

by Cat, Dec 2011 See also: Nut & Seed Milk (Almond Milk Example); Coconut Milk Yogurt;  Coconut Milk Kefir I had to go without dairy and cultured dairy for 30 days as an experiment to see if I had a food sensitivity to … Continue reading

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Yogurt Cream Cheese & Liquid Whey for Lacto-Fermentation

by Cat, July-Aug 2007 See also: Milk & Culturing of Milk (About); Yogurt; Kefir; Butter & Buttermilk. Cultured cream and milk, as for yogurt or kefir, makes a wonderful cream cheese, and a byproduct of the process makes liquid whey, which is used as … Continue reading

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by Cat, July 2007 (photo, right, from Wikimedia Commons) Kefir (pronounced ‘keh-fear’ or ‘keff-e-er’) is an ancient beverage believed to have originated in the north Caucasus Mountains around 3,000 BC. It is not only cultured but also fermented.  The culturing grains (or powder) are … Continue reading

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by Cat, July 2007; updated 2013 (with my learnings), and 2017 (for raw milk yogurt test); 2018 (with more learnings) (Photo, right, from Cheesemaking .com) The yogurt culture likely originated in Bulgaria, in eastern Europe – at least, the main … Continue reading

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