Michael Grant – Page 6 – Urban Fermentation

Kefir and Almond Nut Waffles

For all those who can’t have wheat but still like to have something to pour syrup over these waffles are made for you. There are no grains in this recipe but still make waffles which hold...

Dehydrated Hot Fermented Pepper Powder

Everyone who likes hot food has a stash of their favorite ground hot pepper powder. Whether it is cayenne, chillies or serrano it is used to add a little heat to anything and everything. ...

Hard Kefir Cheese

Kefir grains are a great option for making kefir because the culture is made up of some 50 different probiotics which help to promote health, if they are taken care of they will last forever and they...

Why Your Homemade Yogurt Does Not Set

Anyone who has been making their own yogurt for a while will eventually have the experience of the milk not thickening no matter how long it is incubated. When this happens to you it is not...

Four Cultures To Use For Yogurt Starter

There are four general types of yogurt starter which can be used, live culture store bought yogurt, powdered direct set culture, heirloom culture and probiotic powder culture. Each has their...

Can Homemade Yogurt Be Lactose Free

This is a common question which is asked by those of us with lactose intolerance. If you have trouble digesting lactose then eating fermented milk products is a great option but if you are...

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.