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culturesgroup – Fermentation • Preservation • Cooking • Cultures • Information

Fermentation • Preservation • Cooking • Cultures • Information

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culturesgroup – Fermentation • Preservation • Cooking • Cultures • Information | culturesgroup.net Reviews

https://culturesgroup.net

Fermentation • Preservation • Cooking • Cultures • Information

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Milk Kefir (MK) – culturesgroup

https://culturesgroup.net/category/milk-kefir-mk

Fermentation Preservation Cooking Cultures Aspergillus. Category: Milk Kefir (MK). Milk Kefir is an incredibly nutritious, digestible and easy to make drink that can have various tastes and devoted fans based o the fruits, juices, vegetables, sweet or savory spices and herbs used during a 2F (second ferment). You can even chose not to use anything to do a 2F instead just enhancing the nutritional profile even further. Fermenting at a colder temperature. Using colder milk to start out. 8211; is that durin...

2

2F (second ferment) ideas – culturesgroup

https://culturesgroup.net/category/2f-second-ferment-ideas

Fermentation Preservation Cooking Cultures Aspergillus. Category: 2F (second ferment) ideas. Milk Kefir is an incredibly nutritious, digestible and easy to make drink that can have various tastes and devoted fans based o the fruits, juices, vegetables, sweet or savory spices and herbs used during a 2F (second ferment). You can even chose not to use anything to do a 2F instead just enhancing the nutritional profile even further. Fermenting at a colder temperature. Using colder milk to start out. 8211; is ...

3

Chef Ken Fornataro – culturesgroup

https://culturesgroup.net/category/chef-ken-fornataro

Fermentation Preservation Cooking Cultures Aspergillus. Category: Chef Ken Fornataro. Grilled broccoli with fermented garlic and cultured butter. February 19, 2017. February 26, 2017. Leave a comment on Grilled broccoli with fermented garlic and cultured butter. Fermenting at a colder temperature. Using colder milk to start out. Use less grains i.e. (use 1 tsp per quart if using raw warm milk). Strain the grains out after a much shorter period of time. The more you move it around the thicker and more hom...

4

www.culturesgroup.net – culturesgroup

https://culturesgroup.net/2015/10/30/www-culturesgroup-net-2

Fermentation Preservation Cooking Cultures Aspergillus. Culturesgroup is an information, education, media and trade network for food and cultures, including wild or cultured fermentation, preservation, research, and advocacy. We have a pending 501(c)(6). Donations are accepted but are not tax deductible. Http:/ www.culturesgroup.net. Https:/ www.facebook.com/groups/culturesgroup/. Tumblr: https:/ www.tumblr.com/#culturesgroup. Http:/ www.culturesgroup.net. Https:/ www.facebook.com/culturesgroup. Email ch...

5

Milk Kefir Cheese – culturesgroup

https://culturesgroup.net/category/milk-kefir-cheese

Fermentation Preservation Cooking Cultures Aspergillus. Category: Milk Kefir Cheese. Milk Kefir is an incredibly nutritious, digestible and easy to make drink that can have various tastes and devoted fans based o the fruits, juices, vegetables, sweet or savory spices and herbs used during a 2F (second ferment). You can even chose not to use anything to do a 2F instead just enhancing the nutritional profile even further. Fermenting at a colder temperature. Using colder milk to start out. 8211; is that dur...

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homebrewsake.com homebrewsake.com

Forum at HomeBrewSake.com

http://homebrewsake.com/home/forum

Sake Brewing Supplies, Information and Forum. For the most part the Forum is still to be implemented. Until we have the real thing in place we can used the comments here in lieu of an actual forum. On November 15th, 2009. What would you like to see on this site? I’m dying to know! On November 30th, 2009. I would like to see a full range of products from home to semi-prossional brewing, as well as information on how to properly maintain a yeast culture as well as how to choose/obtain koji seeds. By Fred E...

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Video Series and Instructions for Making Koji for Sake at HomeBrewSake.com

http://homebrewsake.com/home/recipe/video-series-and-instructions-for-making-koji-for-sake

Sake Brewing Supplies, Information and Forum. Video Series and Instructions for Making Koji for Sake. What are we trying to do while making koji? OK, so what exactly are we trying to do when making koji? Rice preparation consists of washing, rinsing, soaking, draining, packing, steaming, cooling and finally inoculating and then incubating. Let’s cover each of these steps separately. Once thoroughly washed the rice should be rinsed in cold running water to rinse away the particulates that have been washed...

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culturesgroup – Fermentation • Preservation • Cooking • Cultures • Information

Fermentation Preservation Cooking Cultures Information. March 8, 2016. 2F (second ferment) ideas. Kefir Whey Evaporated Milk. December 2, 2015. November 9, 2015. October 30, 2015. Rice for Sake – Koji-kin is dusted. September 30, 2015. The Art of Fermentation. The Art of Fermentation by Sandor Ellix Katz. Cucumber and Nasturtium Kimchee. March 30, 2015. What’s in your gut microbiome and heart disease in HIV. February 27, 2015. Blog at WordPress.com. Blog at WordPress.com.

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The Culture Shack

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