Michael Grant – Page 2 – Urban Fermentation

Homemade Vinegar Trouble Shooting

If you have ever tried to make vinegar but instead ended up with moldy fruit in a jar or your vinegar just doesn’t taste right then you must have wondered why. Some of the typical problems...

5 Ways to make sour yogurt

There are several ways to make sour yogurt and the method you choose will depend on your timeline, purpose for the yogurt and available equipment. The flavor of the sour yogurt will also vary a...

Milk Kefir vs Water Kefir

Many people get confused when it comes to milk kefir and water kefir. Not knowing the differences between the two results in questions like: Can you make water kefir with milk kefir grains?...

Everything You Need To Know About Sour Yogurt

Sour yogurt has been around for centuries, although it has not always been categorized as sour yogurt. It is yogurt which has a higher than normal amount of acid in it. The acid can be...

The difference between regular and greek yogurt

When making or buying yogurt you will be presented with a wide variety of choices, one of which is whether to make (buy) regular or greek yogurt. Without knowing the differences between the two...

Five Easy Ways To Make High Protein Yogurt

To make high protein yogurt you have a few choices, you can remove some of the low protein content components, add protein from external sources or use milk which is naturally high in protein. ...

About the Author

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.