The Methylene Blue Test
A few months ago I wrote a cheese-focused article on the safety and organoleptic qualities of raw milk. During that
Read moreFoods prepared by bacterial or fungal fermentation.
A few months ago I wrote a cheese-focused article on the safety and organoleptic qualities of raw milk. During that
Read moreA quick dive into the risk of botulism during cheese making, and how to manage that risk.
Read moreThere are a lot of claims regarding the safety and dangers of consuming raw milk. This article takes a critical eye to separate hype from reality.
Read moreA post on how to ferment your own yogurt at home, plus tricks for making a thicker yogurt, and maintaining a “house culture”.
Read moreA quick introduction into how yoghurt (yogurt) fermentation works, and the interplay between the two species of bacteria present in yogurt cultures.
Read moreThe fermented foods series is making a comeback! This post gives a quick update on the project, and what to expect in the next 6 months.
Read moreThis is the fourth instalment in my new series on fermented foods – and finally, I’ve got a recipe for
Read moreThe brine is the most important part of many fermented foods. Too little salt and the food will spoil. Too
Read moreLike wild & sour beers, fermented foods rely on a host of organisms to generate their flavourful and preservative properties.
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