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Branden Byers
100 followers -
Photographer, Writer, Podcast Host & Fermentation Generalist
Photographer, Writer, Podcast Host & Fermentation Generalist

100 followers
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Here is our most recent discussion on fermented fish and umami. Enjoy!

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If you haven't tried viili yogurt, then listen to this podcast episode.
Hyvää huomenta! That's good-morning in Finnish and today's podcast is all about viili the heirloom yogurt from Finland. Learn what makes this yogurt so unique and stretchy.

We also discuss Branden's first attempt at making natto. All this and more so be sure to listen in to this week's fermented food podcast...

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Haven't you always wanted to try slimy fermented milk? It may sound gross, but it tastes pleasant and mild. Plus the challenge of getting spoon to mouth makes every bite exciting!

http://fermup.com/blog/how-to-make-viili-at-home/
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In regard to artisanal cheesemaking:

“The romance sells,” Heather Paxson says, referring to pastoral images of a simple, rural life. “But the romance is a fiction. Behind the romance is labor. Eighty percent of it is washing equipment, dealing with coyotes, and unpaid bills.”

http://www.bostonglobe.com/lifestyle/food-dining/2013/03/19/mit-anthropology-professor-writes-about-artisan-cheese/3tl6GpXKuIuTO7NgqgF8WM/story.html

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Want to brew kombucha but don't have access to a SCOBY? Try this simple technique for growing your own kombucha SCOBY from scratch. All you need is a 16oz bottle of store-bought kombucha, a bowl and patience...

http://fermup.com/blog/how-to-grow-your-own-kombucha-scoby/
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Don't have time for the Frequency?

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Check out FermUp's first video (many more to come)! This quick tip is on how to keep vegetables below the salt brine when fermenting in a mason jar...
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