Explore one of the world’s rarest ferments, camel’s milk, with an artisan cheesemaker, and get the history of this often-overlooked liquid.
Eat from cave to table with this centuries-old treasure that’s unique to a small French village. Learn the history behind this potent cheese.
Make your own sweet ferment — the base for a variety of tasty Japanese desserts, drinks and sauces — using Aspergillus oryzae, more commonly known as koji.
Story and photos by Ann Accetta-Scott
Use a starter culture to create a fermented dish heavy on protein power. Adding jalapeños will give the eggs a nice kick.
Learn about the Mongolians’ reverence for dairy — which has a much different taste and application than milk in America.
By Meg Thompson
Enjoy that delicious creamy taste and texture for your drinks or dishes by fermenting milk kefir using coconuts.
Use culture to mimic high-quality raw cream for this recipe. Pure cream, which is hard to find in grocery stores, produces better butter.
Use calcium chloride and rennet to your basic fresh and versatile cheesemaking steps to create coagulated milk. Curds and whey are useful in the kitchen and garden.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.