kvalifood - fermentation

Milk Kefir - The Local Pusher - kvalilog_3

by: Max M Rasmussen

Milk kefir is not something you usually make yourself, but it is incredibly easy. It works both at room temperature and in the refrigerator. The hardest thing is to get a hold of some kefir grains to start with. There you would have to know someone who knows someone. This is also a very simple recipe for a kefir smoothie.

Wild Garlic Pesto - Pesto of Rams - Berlin Wannsee - kvalilog_1

by: Max M Rasmussen

Pesto is one of the best ways to use herbs and you can make pesto of almost all the "fine" one-year herbs. Wild garlic pesto is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it's in season. This is also the first video I make as a "vlog" where I get out of the kitchen and meet the world. I'm chasing rams in the forests around Wannsee near Berlin.

Rams are also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic.

People's Republic of Fermentation - by Sandor Katz

by: Max M Rasmussen

I got some videos, articles and recipes about fermentation on my site. If you are interested in that you should check out this youtube series by Sandor Katz. He knows what he is talking about.

Fermented potato chips

by: Max M Rasmussen

This is an even better version of potato chips. They fry better. They taste better. Just slightly acidic and mildly salted all the way through. It is basically the same recipe as regular potato chips. The only difference is that they are fermented before cooking. Basically like homemade saukraut is made

Make a Sourdough Starter

by: Max M Rasmussen

Video recipe - It is easy to make your own sourdough. Despite the fact that most people around the world have only heard about this mysterious thing called "homemade bread based on sourdough". The problem is almost always to get started. To make the sourdough. But it is not hard, and it is something we do routinely here in denmark, where most of the bread we eat is sourdough ryebread.

Homemade butter, sour cream, herb butter and spreadable butter

by: Max M Rasmussen

Video Recipe - The butter you buy has had all the flavor washed out to improve durability. You do not need to do that with the home-made version, and therefore it tastes much better than the butter you can buy. It is also pretty easy to make your own butter, so why not try it the next time there's a party? Here is also a few extra recipes and tricks about butter.

Homemade Feta Cheese

by: Max M Rasmussen

Video Recipe - It is a LOT of fun to make your own cheese and it's actually pretty easy. It does takes a little bit of utensils and ingredients that you don't normally have, but they are easy to obtain and it is definitely worth the effort. The funny thing is that all the cheeses we know have the same basic recipe. Just small changes in how you follow the recipe gives the different cheeses. So if you can make a kind of cheese you can actually make them all. Feta cheese is one of the easiest and fastest. And you don't have to wait a month before it can be eaten. Therefore, it is an ideal starting cheese.

Homemade kimchi - Asian sauerkraut

by: Max M Rasmussen

Kimchi is the Asian variation of the european sauerkraut. Various vegetables are salted and fermented with natural lactic acid bacterias. In contrast to the European sauerkraut it is made of asian cabbage and with a lot of spices. I really like the classical sauerkraut, but kimchi I can eat straight from the jar.

Ginger ale or other types of fizzy softdrink - with no machines

by: Max M Rasmussen

Recipe with video - Once in a while I felt the urge to make my own sodapop. I especially wanted to eksperiment with unusual flavours. Or try to make my own cola, using one of the recipes that are online. But that sodamachine has always stopped me. I simply don't drint enough fizzy drinks to buy one of those. But then I found a very simple recipe where yeast is used to make the fizzle. Like beer and champagne.

Homemade Yogurt with heavy cream and skimmed milk powder

by: Max M Rasmussen

It's easy to make your own yogurt, and it can be quite different from the yoghurt you can buy in the store. If you like yogurt, it's even fun to make your own. People who are lactose intolerant can often also better tolerate homemade yogurt. The longer the yogurt "ferment" the more of the lactose is broken down. Making it easier to digest.

Homemade Greek/Tyrkish yogurt of whole milk

by: Max M Rasmussen

Video Recipe - I have tried different methods of making yogurt. One of my favorite ways is to make it with whole milk, which I then drain. The style usually known as "Turkish" or "Greek".

Classic Homemade fermented sauerkraut

by: Max M Rasmussen

Video Recipe - When it comes to sauerkraut the opinions are divided. Some love it and others hate it. I hardly ned to say where I belong, as I am currently writing a recipe for it. The saukraut that you can buy are typically made by putting cabbage into vinegar. This is certainly not the best way to do it. It should be made like yogurts and sourdoughs, by fermenting until it becomes really good and healthy.