It's thanksgiving week, and I'm vacationing from the diet that took me from 242 lbs down to 206 pounds. Not only to enjoy the holiday foods but also to reset my metabolism so I can continue dropping weight once I get back on. But enough about me and my diet. I wanted to share some valuable information about microbes. Have been reading Sandor Ellix Katz's book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods , a delightful book on how to ferment anything from cheeses to mead to kimchee, along with info on the health benefits of fermented foods. Surprisingly, Katz misses a trick for cheeses, which I will now share with you. If you pick up a book on how to make cheese, you will find out that many cheeses must be made not only with a curdling agent called rennet, but also a microbial agent called a mesophilic starter and possibly one called a thermophilic starter. Both of these agents are microorganisms which convert the lactose in the milk to lac
On the joys of eating local in New Mexico's northeastern mountains.