Your home fermentation journey doesn’t need to stop at beer! Find topics on projects and recipes that expand and compliment your homebrewing skills, including sake, kombucha, and hop growing.
Cream cheese is like a thicker, creamier cousin of ricotta cheese. Like most cheese, it is milk that separates into solid curd and liquid whey forms. Curds are the solids that cheesemakers press, inoculate with cultures, and form into different types of cheese.
Miso is a fermented paste traditionally made with soybeans. As with sake, miso ferments with the help of koji, that magic culinary mold Aspergillus oryzae, grown on rice or barley.
It’s well known that root beer is a sweet, alcohol-free soda, but did you know its “roots” are unique to America? Find out how to make root beer at home!
This particular pizza dough recipe produces 4 or 5 full-sized pizzas, depending upon how thin you like your crust.
Check out these 7 creative ways to incorporate your favorite beer into your Thanksgiving celebration this year, including culinary adventures, pairing tips, and homebrew recipes.
These 5 fermented food recipes from around the world are perfect for your explorations into home-fermentation.
Practice your fermentation and knife skills with this cucumber dill relish recipe, from the book The Fermentation Kitchen.
From mead to kimchi, find out how your fermentation skills can be applied beyond beer to open up new worlds of creation.
Expand your homemaking endeavors to cheese! These recipes and videos will help you get started on home cheesemaking.
Quark is among the most popular cultured dairy products one encounters in Germany and much of Eastern Europe, but it’s rather uncommon in the United States.
Ethiopia has a wonderfully diverse culinary tradition, but the one food that’s found at nearly every meal is a spongy, fermented flatbread known as injera.
Kombucha recipe below! By Amahl Turczyn You’d be forgiven for thinking the name kombucha, a sweet/tart sparkling fermented beverage made from sweetened tea and fermented with both yeast and bacteria,…
