Fermenting

Fermentation is the process of “good” microorganisms fermenting sugars and nutrients in food to produce byproducts (acids) that usually preserve the food in some manner.  For example, milk is fermented to produce acids that create cheese, yogurt, and other products. In most cases, fermentation alone cannot produce a shelf-stable (room temperature) food product.  Nearly all fermented foods require canning to preserve or refrigeration.

milk

 

milk

 

Buttermilk

 

Cultured Cream

 

 

Kefir

 

kombucha

 

Yogurt