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.
Carly and Hannah of Kombucha Brewers International share tips on creating tasty and complex kombuchas using spices, herbs, and fruits.
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.
Certified Master Beekeeper Grace Mehl walks through what you need to know before starting your home beekeeping adventure.
Hydromel is two Latin words combined to mean water (hydro) and honey (mel). Discover how to make these session-strength meads at home.
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.