Skyr: a thick Icelandic favourite
Meet skyr: how culturing and concentration shape its texture, how it relates to yogurt, and three ways to enjoy it.
Articles for curious cooks
Start with the new readings, or explore earlier writing from the archive.
Historical articles are labelled and have not yet been revised. Their older health or food-safety claims are not current guidance.
23 articles
Yogurt: cultures, texture and the first spoonful
How milk becomes yogurt, why set and strained styles differ, and where to begin.
Cheese: from fresh curds to ripened wheels
Separate culturing, setting the milk and ripening, then explore three ways to enjoy cheese.
Tvorog: fresh cultured curds
A soft fresh cheese to crumble, spoon or use in a recipe written for its texture.
Ryazhenka: meet cultured baked milk
Baking the milk before culturing gives this dairy food its distinctive starting point.
Eight cultured dairy foods, side by side
Skyr, yogurt, kefir, labneh, quark, sour cream, tvorog and ryazhenka: compare what starts each food and what ends up on the spoon.
Choose your first fermentation project
Start with something you already enjoy eating, then match the method to your kitchen and routine.
The equipment you actually need
Start with the recipe. Choose a suitable container and the tools that help you measure what matters.
Fermentation and pickling: what is the difference?
Two jars can taste sour for different reasons. Follow where the acid comes from.
Kombucha: what to know before you brew
Acidity, alcohol, mould and bottle pressure are separate questions. Here is what each one means.
Probiotic claims: what a label can tell you
A strain name, a cell count and a health promise answer different questions. Learn to read them separately.
11 Most Potent Fermented Foods In Your Healer’s Toolkit
From the original Fermentationist archive. Awaiting editorial revision.
Why our ancestors didn’t need probiotic pills...
From the original Fermentationist archive. Awaiting editorial revision.
How To Avoid Moldy Ferments & Other Dangers
From the original Fermentationist archive. Awaiting editorial revision.
Take the Mystery Out of Latin Names of Probiotics and Other Microorganisms
From the original Fermentationist archive. Awaiting editorial revision.
Better Beauty Products Buying Guide
From the original Fermentationist archive. Awaiting editorial revision.
What to do Before Fermenting at Home
From the original Fermentationist archive. Awaiting editorial revision.
MODULE Injera
From the original Fermentationist archive. Awaiting editorial revision.
Make Kefir
From the original Fermentationist archive. Awaiting editorial revision.
Not All Fermented Foods are Probiotic, But Are They Still Good For You??
From the original Fermentationist archive. Awaiting editorial revision.
Lacto-fermented Foods 101
From the original Fermentationist archive. Awaiting editorial revision.
Why can’t anyone agree on what the microbiome is?
From the original Fermentationist archive. Awaiting editorial revision.
Miso Magic: Probiotics & Benefits of this Ancient Ferment
From the original Fermentationist archive. Awaiting editorial revision.
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Original archive destinations are preserved separately from this reading list.