In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Nonprofits GMO/Toxin Free USA and Organic Consumers Association filed a lawsuit against Perfect Day, Inc., alleging material omissions and deceptive marketing of its genetically engineered synthetic ...

The process was named fermentation, from the Latin word fervere ... and instead of alcohol he was obtaining a substance similar to sour milk. Pasteur analyzed the chemical contents of the sour ...

3. Shuffle The Milk Shuffle the cultured milk between two bowls for 5-6 times. This method ensures the culture is blended well and it helps start the fermentation process instantly. 4. Build Froth If ...

The kefir culture will keep growing. The more culture you use, the quicker will be the fermentation process as the culture uses lactose in the milk, so you need to change milk regularly – every ...

Yoghurt is creamy and has a more delicate flavour, while kefir has a more liquid consistency and a fresh, slightly acidic flavour. Kefir also has a slight sparkling taste, and a small alcohol content ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...