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Farmhouse Cream Cheese from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite. More

Farmhouse Cream Cheese from 'Mastering Fermentation'

Serious Eats Kate Williams 2 comments

If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk, this creamy spread is unabashedly rich and totally worth every bite. More

Water Kefir from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version. More

Water Kefir from 'Mastering Fermentation'

Serious Eats Kate Williams Post a comment

Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the water-based version. More

Tomato Ketchup from 'Mastering Fermentation'

Cook the Book Kate Williams 6 comments

Would you ever think of making fermented ketchup? I certainly hadn't before pickling up my copy of Mary Karlin's new cookbook, Mastering Fermentation. Yet, after pondering the history of the condiment, it makes a lot of sense. More

Cook the Book: 'Mastering Fermentation'

Cook the Book Kate Williams Closed

Mastering Fermentation, the new book from cheese maker and cooking teacher Mary Karlin, is a thorough (and gorgeous) collection of actual recipes for just about any ferment you might want to make at home. Beer, salami, yogurt, cheese, and, yes, vinegar are all there, along with recipes for several Asian ferments, like soy sauce, ponzu, and bran-fermented pickles, that are relative rarities in American cookbooks. More

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