Cheddar Herb Biscuits

These cheesy herb biscuits are a great savory addition to any meal. 0

Cheddar Herb Biscuits

So we’ve made tortillas, bread, sweet scones, and cookies, but we have yet to make those flaky, buttery, cheesy, herb-acious biscuits that we all love. Thankfully, cold rainy days mean more days in the...

Cardamom scones make for excellent breakfast snacks. 0

Cardamom Delights

Cardamom is one of the less common spices in our homestead, but I think it is quickly becoming one of our favorites. Cardamom has a subtle spicy, herbal, and citrusy flavor. It is used...

A buffalo chicken wrap, ready to explode with flavor. 0

Buffalo Chicken Wraps

Ok, here we go. I’m super excited about this one. It was wicked cold today, which means more time plotting in the warm kitchen. Buffalo chicken and melty cheese, um yes please! Wrapped in a...

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Pomegranate Chia Pudding

A few years after I planted my first pomegranate tree, it started to flower in a trumpeting red frenzy. My honeybees took note, and BAM—huge red orbs draped down like oversized ornaments. I fell...

Fresh ricotta cheese. 0

Ricotta Cheese

We make a lot of Greek yogurt and kefir cheese here at the Little House on Pine. Each of these processes requires us to separate the whey, which is the liquid remaining after milk...

Chia pudding 0

Basic Chia Pudding

The book Born to Run introduced me to the culinary wonder of chia seeds, a traditional superfood prized by the Mayans, Aztecs, and modern athletes. Basic chia pudding stands on its own as a light breakfast, hunger-curbing snack,...

Basic supplies for making yogurt: mason jars, milk, starter yogurt culture. 0

Making Yogurt

Making yogurt at home saves money, reduces plastic, and keeps a staple probiotic food in the house. Nourishing Traditions recounts research that the lactobacillus acidophilus bacteria in yogurt strengthens resistance to allergies. I make...

Gently stir the kefir to separate the kefir grains from the cultivated milk. 0

Making Kefir

My passion for fermentation started with kefir. I first heard about kefir in the 2010 documentary The Whole Truth about Raw Milk, and shortly thereafter began buying quarts of it from an Amish farmer....