Imagine this: you’re in a rush, but so hungry and in need of a quick lunch. There’s a bag of broccoli and cauliflower in your freezer and some frozen meat. There’s not enough time for the latter and even though you’re not a fan, you choose to go with the veggies.  How to make them […] The post Cheese Sauce: Easy Homemade Recipe appeared first on My Fermented Foods ..read more

Throwing away food is ridiculous. I often encounter people who are surprised when I tell them how many ways there are to preserve food. By doing this, all you get in return are benefits (directly and indirectly).  We need to eliminate waste if we want to have a nice Planet to live on. At the […] The post Fermented Cauliflower Recipe appeared first on My Fermented Foods ..read more

If you ever tried culturing dairy products at home, you probably remember using starter cultures rich with lactic acid bacteria (they help the lactose to turn into acid).  This process is called fermentation or culturing and for it, we usually use koumiss, yogurt, kefir, or store-bought starter. What if I told you that there’s an […] The post Clabbered Milk Recipe appeared first on My Fermented Foods ..read more

Milk has been serving mammals as nectar for thousands of years. It’s what makes sure baby mammals get the right nutrients at a young age, specifically provided for them by the female. This natural resource is highly appreciated by the people. That’s why they keep livestock that can produce milk. Cultures all around the world […] The post 6 Fermented Milk Products appeared first on My Fermented Foods ..read more

Preparing cheese, or any other fermented dairy product (such as yogurt, kefir, cultured cream, squeaky cheese, etc), has a lot to do with controlling the growth and development of the beneficial bacteria that live in raw milk. We call these bacteria cheese cultures, or starter cultures, as we usually add them into the milk to […] The post Cheese Cultures: Mesophilic & Thermophilic appeared first on My Fermented Foods ..read more

If you’re imagining small, high-pitched screaming curds when I say “squeaky cheese curds”, I don’t blame you. I did as well once. Cooked curds refer to heated milk curds that you get during the cheese-making process of hard types of cheeses such as Cheddar. Only less-pressed and less aged. They have a mild taste and […] The post Squeaky Cheese Curds Recipe appeared first on My Fermented Foods ..read more

For some of us, cheese is life. For others, it is the tastiest and most cheerful food out there while someone else might not get the big deal. If you are in the last category, I don’t think this article concerns you.  Cheese is one of the oldest foods in the history of mankind. It […] The post How to Store Cheese at Home appeared first on My Fermented Foods ..read more

When someone mentions whey to you, what’s your first reaction? Many people just nod their heads left and right thinking that it’s something gross. Well, they’re wrong: whey is a leftover,  transparent liquid, that remains after curdling milk. It has a mild sour taste and it’s packed with proteins, minerals, vitamins, and enzymes. There are […] The post 13 Uses for Whey appeared first on My Fermented Foods ..read more

Cheese, which by the way existed long before any written language did, is the core of every extra yummy dish and that is a fact. Just check all these people getting mad over mac-n-cheese! Right?  Turophiles, or if you prefer cheese lovers, believe it can do all sorts of things to you, resulting in making […] The post How to Make Nacho Cheese Sauce appeared first on My Fermented Foods ..read more

The most popular cheese in the UK and the second-most popular in the US, Cheddar cheese attracts a lot of attention, especially among true epicures. This semi-hard cheese is well known for its slightly sharper taste and a variety of ways you can use it in the kitchen. Would you like to learn how to […] The post Cheddar Cheese Recipe appeared first on My Fermented Foods ..read more