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…
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…
Spring | Summer Lately, I’ve been thinking about the quiet magic of tending something over time. My kombucha practice began four years ago with a humble SCOBY in a jar, and kombucha brewing become one of my favorite weekly rituals. Even when the fizz doesn’t show up, the act of brewing brings a kind of…