![]() In short, you can enclose a jar of fermented goodies and it will totally be fine. Contrary to popular beliefs that fermenting requires cheese cloths or “letting it air out”, converting glucose does not necessarily capture through the air (or environment) around us, fermentation occurs during anaerobic conditions. So let’s talk a little bit of science here shall we?įermentation is a process where carbohydrate (or glucose) is converted into alcohol or organic acids through microorganisms – also known as yeast or bacteria. Got vegan hotdogs, side of relish or sauerkraut! Korean food? No worries, I got kimchi! Charcuterie board, let’s bring out the cultured cheese!Īgain, I’m a probiotic, gut-health nerd. In all seriousness, I am the type who would have something fermented on the side of anything. It makes me feel high-end and so… cultured. Two, cultured cheese sounds so sophisticated. Because, one, I’ve not had dairy in over 6-7 years and any great non-dairy cheese is a win for me. Vegan cultured cheese was always my fascination. ![]() So, let’s talk cultured cheese! I’ve had my fair shares of fermentation from great to the saltiest/tangiest fermentation experiment I have ever created. Experimenting has been in my blood for the longest time, perhaps, since I could remember. If you’ve been following me for a hot minute, you would know I have this fascination for fermentation.Let alone, a fascination for anything science related. Alright, this recipe is going out to all the science-enthusiasts mixed with a passion for really good food.
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