Category Archives: biology

Raw Versus Pasteurized Milk for Cheddar

As you might recall, two months back I started some batches of cheddar. I was really curious to know how different the cheese would be using raw versus pasteurized milk, and whether I would be able to perceive that difference. … Continue reading

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Lactic Acid Fermentation Bacteria: Under the Scope

Well, I got a chance to peek at the bacteria in my sauerkraut and sauerprouts jars! Just as I had expected, the kraut juice had a MUCH higher cell density than the sprouts. The sprout juice was like a desolate … Continue reading

Posted in biology, Food, Microbiology, Science | 1 Comment

Lactic Acid Fermentation at Home

I’ve been fermenting a batch of cabbage to make sauerkraut, as well as a batch of Brussels sprouts to make (wait for it)… fermented Brussels sprouts. Yea, turns out there is not a special name for this delicacy. It has … Continue reading

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