Mesophilic Fermentation: The Science Behind Kajmak and Soured Milk
How Central European home cooks used mesophilic fermentation to preserve dairy — the living science behind kajmak and traditionally soured milk.
#Preservation
4 articles
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Cooking Techniques -
Ingredient Guides Kajmak: A Guide to Central Europe's Oldest Dairy Tradition
What kajmak is, how it is made, why salt and fat work as natural preservatives, and how to source or substitute it in your kitchen today.
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Cooking Techniques How Early 20th Century Cooks Kept Grape Must Sweet for Years
Before refrigeration, home cooks used rapid heat and a resin seal to keep unfermented grape must sweet for years. Here is how the technique worked.
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Ingredient Guides What Is Pastrma? A Guide to Central Europe's Forgotten Cured Meat
Pastrma is a dry-cured, air-dried meat with roots across Central and Eastern Europe. Here is what it is, how it is made, and how to cook with it.