Lemons are amazing fruits, both in the kitchen and for cleaning. Here, their peels are fermented, creating an active enzymatic cleaner that can help remove stains and much more… It’s a simple fermentation process using something most people have in their fridge, and this recipe also yields a surplus of other things,…
Fermentation
Thermophilic vs. Mesophilic Yogurt
When we talk about yogurt, we’re talking about mesophilic or thermophilic yogurt. These two different types of yogurt produce very different results. One requires cooler temperatures, while the other needs warmer, more stable temperatures to thrive. One needs to ferment for a longer time, while the other for a shorter time. One is tangier, while the other is milder. The…
Kermaviili – Sour Cream in Finnish…
Once you’ve learned how to make Finnish Viili yogurt, you can also make cream Viili—or Kermaviili, as it’s called in Finnish. It’s extremely easy, and yes, it’s a very effective way to breathe new life into the stale cream you buy at the supermarket. Kermaviili can be made as a cream yogurt or as…
Viili, a Finnish heirloom yogurt
I received my Viili culture in the mail a while ago. I decided to start working with the culture on a Saturday. Saturday is always a good day to start activating a culture. Since it can easily take several days to get a Viili culture going, Saturday morning is the…
