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Heirloom Yogurts as Kitchen Companions: Matsoni, Piimä, Viili & Filmjölk
Yogurt is one of those quiet miracles of the kitchen, a jar of milk transformed by time, and the presence of unseen companions. Most of us meet yogurt in its thermophilic form, coaxed by heat into a thick, tangy cream. But there’s another slower and more subtle lineage of soured milks that thicken at room…
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Autumn Ferment: Homemade Curtido Kraut
As the season shifts toward autumn, the farmer’s market fills with hearty root vegetables that are perfect for fermenting. Curtido, a Latin American-inspired kraut, brings a savory, herbal brightness to tacos, beans, and grain bowls. It’s simple to prepare and transforms the cool-weather staples of cabbage, carrots, and onions into something vibrant and tangy. About…
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Preserve Summer with Pickled Onions
Summer While late-summer onions can be stored through the colder months, fermenting them softens their bite and transforms them into a bright, tangy garnish. They’re delicious on their own or paired with carrots or jalapeños, and they add depth to everything from salads to stews. Recipe Ingredients Instructions Equipment Notes & Variations Serving Suggestions Fermented…
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Fermented Jalapeño Peppers
Summer Late summer brings an abundance to the farmer’s market: deep red tomatoes, bell peppers, bright green chiles and tomatillos, heavy cabbages, crisp heads of lettuce, and the perennial presence of kale and other leafy greens. It’s the perfect season to gather the harvest and prepare your pantry for the cooler months ahead. While salsas…
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Homemade Greek Yogurt: A Ritual of Transformation
Spring As the days lengthen and the pasture grasses return, it’s a time for the birth of calves and the return of fresh milk. For those of us living close to the rhythms of our kitchens, this is the time to begin again, to invite culture and time to do their slow work. Making yogurt…
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Mesophilic Yogurt: A Recipe for Everyday Nourishment
There’s a subtle magic in leaving a jar of milk on your countertop and waking up to yogurt. Mesophilic yogurt is a cooler-temperature ferment that thrives between 70°F and 80°F, making it a low-effort way to keep a nutritious batch of yogurt in your kitchen without special equipment. With a few spoonfuls of active culture…
