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10 Cultured Dairy Foods and How to Use Them

May 22, 2009 By jenny 42 Comments

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Cultured dairy foods enjoy a long and vibrant history. In every society that historically consumed dairy foods, cultured yogurt and other probiotic dairy foods earned a much-loved and much-respected place in the indigenous diets. That place was rightly deserved, too. While culturing milk and cream inevitably offered the practical benefit of enabling [...]

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Giveaway: Cultures for Health

April 2, 2009 By jenny

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In the past few weeks, I’ve enjoyed a little treat: fresh, homemade matsoni courtesy of a new company Cultures for Health. Matsoni is a nice tart yogurt hailing from Georgia and was thought to convey long life. Matsoni is also a room-temperature yogurt that cultures well with minimal effort. For those of you [...]

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Pan-fried Brussels Sprouts with Piima Cream

January 24, 2009 By jenny 6 Comments

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This is one of my all-time favorite ways to serve brussels sprouts. Even non-sprout lovers should enjoy this dish. The piima cream is a perfect foil to the crisp sprouts and nuts. This recipe serves 4. I love the underdogs of the vegetable world: turnips, beets and brussels sprouts in particular. [...]

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