Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Veggie Dip

This is so simple…it also disappears quickly! So quickly I didn't get a picture!!

Mix together:
3/4 cup Sour Cream
2 Tbsp. Green Onion, chopped very small
1/2 tsp. Garlic Powder (or to taste)
2 tsp. Parsley flakes

Chill. Serve with fresh veggies.

Yogurt Cheese Dip for Veggies (Also How to make Yogurt Cheese)

Based off a recipe of Sue Gregg’s

In large mixer bowl, mix:

Yogurt Cheese**
Cheddar Cheese, shredded–approximately same amount as Yogurt Cheese
Parsley Flakes, about 1/2 tsp per 2 cups of Cheeses
Garlic powder, about 1/2 tsp per 2 cups of Cheeses

While mixing sprinkle in some Worcestershire sauce, until dip is pale orange in color. Keep refrigerated. Also good spread on crackers.


** How to Make Yogurt Cheese
Place plain yogurt (about twice the amount of cheese you need for recipe) in center of square of doubled cheesecloth. Pull corners of cheesecloth to center and up to form a bag. Tie heavy thread or string around bag and hang above a bowl from cabinet knob. Allow whey to drip for about 24 hours. Don’t throw the whey away! Whey is good for fertilizer, baking-use as part of your moisture for yeast breads, and pre-soaking grains.