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Originally published Jan 20, 2017. Updated May 22, 2022.
We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. If you’re new to kefir, it’s similar to yogurt. Both are made by fermenting milk. To my taste buds, kefir is like an intensified form of yogurt, effervescent and wonderfully tart and tangy. Kefir is thinner than yogurt so it is easier to drink on the go.
Kefir relies on dozens of bacteria and yeasts to convert the lactose and other compounds found in milk to small molecules that contribute to the taste and texture of kefir. Thank you microbes! In this blog post, I’ll cover the history of kefir, some of the microbiology behind it, and how I make kefir at home. (more…)
Last year, I made 26 batches of homemade yogurt and ate probably over 350 yogurt and granola breakfasts (or some variation of that). Since I left the world of laboratory bench work, the kitchen has become my lab, a place to create edible experiments to satisfy my microbial curiosities. From sourdough to kefir to kombucha to yogurt, I have found that yogurt is the one I’ve most consistently stuck to. Here, I’ll share with you how I make yogurt, some tips and tricks, and some of the science behind the scenes. (more…)
Every two weeks, I grow a new batch of yogurt, pouring warm milk into my “incubator” and 10 hours later, scooping out the thickened concoction that becomes my yogurt and granola breakfast. In the fridge, sits a small jar of sourdough starter, lying dormant until I revive it again with some flour and water.
As a former bench microbiologist, I am thankful to be able to take my experiments into the kitchen, dabbling in experiments with kefir, kombucha, sourdough, and yogurt. Below, you'll find some of the recipes I’ve delighted in as I take you around my microbial foods table. (more…)
Brie. Goat cheese. Parmesan. Each so very different from one another, and yet, all so tasty. If you’re a cheese lover like me, you’re in the right place. Today’s blog article is all about cheese and the microbes behind it.
Here’s the breakdown:
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The vineyard becomes the lab in investigations of Botrytis cinerea. It’s a “Dr. Jekyll and Mr. Hyde” type of fungus because it causes two very different types of infections. It produces sweet wine grapes during noble rot but causes the plant’s demise in grey mold.
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