Maple Paprika Pumpkin Soup

Sweet, savory, simple, delicious? Yes, this soup has it all. Purèe and soup are my two main go-tos with pumpkin. We grew a small patch last Fall. They’ll store for 6 months, maybe longer. Butternut or acorn squash are fine substitutes. Pork, beef, chicken, or mixed bone broth work well here. Recipe 1 quart/32 ozContinue reading “Maple Paprika Pumpkin Soup”

Sourdough Whole Wheat Rye Bread

This recipe came out of my search for a traditional sourdough rye bread with no white flour. Its a 50/50 blend of whole wheat and dark rye flours with an 87% hydration. It has enough whole wheat flour to lighten the crumb without sacrificing the earthy rye notes. I believe even the novice bread makerContinue reading “Sourdough Whole Wheat Rye Bread”

Cream Cheese

This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. This recipe is for cultured cream cheese. Industrially made cream cheese uses thickening agents. What you’ll be making is the real stuff: milk, cream, cheese culture and salt. I use both mesophilic culture and animal rennet.Continue reading “Cream Cheese”

Kefir

This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. There’s no comparison between store bought and homemade kefir. Fresh kefir tastes rich, tangy without masking all other dairy flavors, and is slightly effervescent. Similar to how a kombucha “mother” turns sweet tea into kombucha, aContinue reading “Kefir”

Buttermilk

This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. Here, I am referring to cultured buttermilk, not the leftover liquid from churning butter. My buttermilk isn’t as thick as strained yogurt or kefir. I use it mostly for fresh cheese recipes (farmer’s cheese, pot cheese),Continue reading “Buttermilk”