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
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Fermented Foods
Foods prepared by bacterial or fungal fermentation.
Botulism & Cheese Making
A quick dive into the risk of botulism during cheese making, and how to manage that risk.
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Fact or Fiction – Safety and Health of Raw Milk
There 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.
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Making Yogurt at Home
A post on how to ferment your own yogurt at home, plus tricks for making a thicker yogurt, and maintaining a “house culture”.
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The Microbiology of Yogurt/Yoghurt
A quick introduction into how yoghurt (yogurt) fermentation works, and the interplay between the two species of bacteria present in yogurt cultures.
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Return of the Fermented Foods Series!
The 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.
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Krautify The World – Making Sauerkraut
This is the fourth instalment in my new series on fermented foods – and finally, I’ve got a recipe for
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Fermented Foods: Taking the Mystery Out Of Brine
The brine is the most important part of many fermented foods. Too little salt and the food will spoil. Too
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Food Fermentation: The Good, The Bad & The Infectious
Like wild & sour beers, fermented foods rely on a host of organisms to generate their flavourful and preservative properties.
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