Michael Grant – Page 3 – Urban Fermentation

How To Make Super Creamy Yogurt With Heavy Cream

How to make creamy yogurt is a common question when you are starting to make your own yogurt and it can be achieved in any number of ways (For several other methods of making thick yogurt read this...

How To Properly Store Homemade Yogurt

There is nothing worse than opening a container of yogurt only to find it has little green fluffy growths dispersed all over the surface. Actually there is, not noticing the green fluffy...

How To Buy The Best Yogurt Maker

If you are anything like me you have a cupboard full of unused kitchen appliances which someone thought would be super useful. There are indoor grills, pizza makers, bagel slicers, mini...

3 Easy Ways To Make Powdered Milk Yogurt

Powdered milk has been used in making yogurt for a long time. In commercial yogurt it can be called modified milk ingredients and is used to thicken and provide added structure to the...

7 Reasons Not To Keep A Kombucha SCOBY Hotel

Most home brewers still transfer their SCOBY from one batch to another with almost a religious belief that somehow it contains some extra power which can only be passed on by its addition into a new...

The How And Why Of Making Killer Kombucha

If you are new to the world of fermentation and kombucha is the first fermented drink you are going to make then you are in good company. Many people use kombucha as their first fermentation...

About the Author

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.