How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lact
I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: Afte
I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about
I've seen quite a few sites make the claim that commercial yogurt starters will stop working after a few generations (example), so home yogurt makers should use
I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and
I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butt
I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought "cultured buttermilk" is done exactly like ho
Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche? I learned that adding cultured butter milk to heavy
In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured,
I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese. Is it possible to use the whey from my homemade yogur
I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the l
I have a dairy cow, and when I leave its raw milk on the counter for a couple of days, I end up with clabber (also called clabbered milk). However, I am not wil