Kitchen Time Travel
Going back 12,000 years while I wait for the ricotta to cool.
Between research trips for The Lost Supper, I’ve been playing around with fermenting dairy products at home. I started with kefir and yogurt, which are pretty easy, but require an investment. In the case of kefir, you have to obtain kefir crystals, the symbiotic community of bacteria and yeast responsible for souring the milk ($19 in Montrel); with yogu…
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