Intro to Cultured/Fermented Dairy - The House & Homestead

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Return to course: SOS – Stock Your Pantry

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SOS - Stock Your Pantry

What is a Pantry Challenge?
Pantry Challenge - Week 1 (Get Organized)
Pantry Challenge - Week 2 (Pantry Substitutions)
Pantry Challenge - Week 3 (Get Creative)
Pantry Challenge - Week 4 (Create Something From Nothing)
Pantry Challenge - Week 5 (Reflect & Restock!)

Canning Resources & Bonuses
Canning Safety
Canning Tools & Equipment

Intro to Water Bath Canning + Applesauce Canning Tutorial
Canning Jams & Jellies + Pectin-Free Strawberry Jam Canning Tutorial
How to Can Homemade Pie Filling
Homemade Dill Pickles Tutorial
Canning Fruit In Syrup + Sugar Alternatives

Intro to Pressure Canning
Pressure Canning Homemade Chicken Stock
How to Can Vegetables + Pressure Canning Green Beans
Canning Tomatoes + Basic Tomato Sauce Recipe
How to Pressure Can Meat + Beef Canning Tutorial
How to Can Combination Meals + Chili con Carne Canning Tutorial

Storing & Using Home Canned Food

Triple Berry Jam with No Added Pectin
Apple Pie Jam with Powdered Pectin
Red Currant Jelly with Liquid Pectin
Low-Sugar Strawberry Jam

Intro to Dehydrating
How to Dry Herbs (2 Ways)
Dehydrating Berries
Homemade Fruit Leather
Dehydrating Zucchini (Noodles + Chips)
Homemade Beef Jerky (Oven & Dehydrator Method)
Dried Cinnamon Apple Slices

Intro to Fermenting
Fermented Pickles
Fermented Ginger Carrots
Sauerkraut & Curtido
Homemade Kimchi
Fermented Hot Sauce & Pickled Peppers
Homemade Apple Cider Vinegar

Kombucha 101: Basics and Health Benefits of Kombucha Tea
Kombucha: First Ferment
Kombucha: Second Ferment

Intro to Breadmaking
Breadmaking Tools & Equipment
No-Knead Artisan Bread
Honey Whole Wheat Sandwich Bread
Homemade Soft Dinner Rolls

Intro to Sourdough
How to Start & Maintain a Sourdough Starter
Sourdough Artisan Bread (Boule)
Sourdough Discard Pancakes

Intro to Cultured/Fermented Dairy
Homemade Yogurt (2 Ways)
How to Make Kefir At Home

Intro to Fresh Cheesemaking
Farmer's Cheese
Cottage Cheese
Whole-Milk Ricotta Cheese
Homemade Cream Cheese
Mozzarella Cheese
How to Use Leftover Whey

Intro to Cultured/Fermented Dairy

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