Let's Get Cultured, Shall We? My Favorite Cultured Recipes (2024)

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Let’s say you win the Kitchen Culturing Package in the Epic Giveaway. Well — that means you just won a cultured butter kit, a hard cheesemaking kit (including press), and a fermenting kit from our good friend Jerri at Homesteader Supply.

First of all, these are awesome tools. So, yay, you!

Second of all, these tools get really good and regular use in our kitchen. They’re absolutely fabulous quality and they just work.

So when you get yours… 🙂 Here are recipes and techniques to get you started.

Cultured Butter

To this day, I still save up my soured cream (which can also be cultured specifically using the culture in the cultured butter kit) to make big batches of cultured butter (or single batches of cultured butter). If I’m pressed for time, I simply fashion logs like in the picture above. But if I’m in a kitchen groove and want to mold the butter, I use a mold. Here’s my video on how to use a butter mold (a different mold than from Homesteader Supply, as I didn’t have one back then).

Oh, and by the way, here’s the easiest sour cream ever…

Cheesemaking

We make cheese every other week or so, from milk that we didn’t quite get to drinking from our herd share. Here are our favorite recipes.

Cheddar cheese — here’s the recipe, and they’re great as fresh curds, too! (Usually I get out my Ultimate Cheese Press and press away into a beautiful wheel.)

Cultured and Flavored Cream Cheese. You make cream cheese from soured cream that’s dripped through cheesecloth — or use yogurt cheese, kefir cheese, or other soft cheese. In any case, at this post, you’ll get 2 recipes for doctoring it up (cinnamon-walnut and onion-chive) plus a free video.

More? Try this raw cottage cheese, or here’s my Easy Raw Chevre — another favorite in our house! We spread it on sourdough toast or sourdough english muffins, and I even use it as the base for cream cheese frosting (so good). And these kefir/cheese balls (with video) are so delish!

Ferments

Ah…. One of my favorite aspects of kitchen culturing. Everything above is considered fermented, of course, but let’s talk about fruit and vegetable ferments (plus condiments and beverages). The fermenting kit from Homesteader Supply helps you get started with all of this. It includes my book plus Pickle Pro fermenting lids, a veggie culture starter (no need to use whey), and a pounder. Just add wide-mouth mason jars!

We’ve got a lot of fermented recipes here at Traditional Cooking School. Right here on the blog, and of course extensively covered in our online class.

Though it’s going to be tough to narrow it down, I’m going to share some favorites.

Lacto-Fermented Red Pepper Hummus (or this simple hummus)

Fermented Pesto (3 Recipes)

Lacto-Fermented Cranberry Sauce

Nikki’s Roma Fresca

Or, beverages: Fermented Coconut Water, Kombucha, Water Kefir, Ginger-Grapefuit Kombucha, Water Kefir Tea

Even condiments: Guacamole (with video), Ketchup, Mustard, 3 More Mustards, and Mayonnaise.

And I never even got to sourdough — which is a whole ‘nother world of culturing! Here are our sourdough archives (extensive).

How Often Do You Eat Cultured Foods?

All of these recipes and more go through the rotation at our house. We try to have fermented foods at least once per day, if not with each meal — to support gut health and a healthy digestive system. We definitely feel the benefits. How about you? What are your goals with cultured foods? Do you wish you ate more of them? Do you get enough?

More?

Remember if you need help with any of this — that’s why I’m here. Check out our online Traditional Cooking School or our eBooks.

What are your favorite cultured food recipes? How often do you eat cultured foods? What do they do for you?

...without giving up the foods you love or spending all day in the kitchen!

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