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Postby Owly on Mon Dec 18, 2017 12:36 pm

I just joined today. Age 62, South Central Montana

I've had a passion for microbes since childhood and my first microscope. I'm currently making cheese for the first time..... I can't believe I never tried it before. I also have kombucha, kefir, sourdough, and beer going at the moment, and I'm malting barley, and I'm making yogurt from oat milk with chia. I began brewing beer and wine on the sly at age 12, and of course making yogurt, and various sourdough products from "wild" sourdough collected on the back patio in a bowl of thin wheat flour batter covered with grocery store "cheesecloth". I've also done tempeh, and cultured aspergillus fungus on barley and rice for brewing.

Yesterday's cheese batch (my second), made 3 cheeses. Brie, Feta, and Ricotta from one batch of 3 gallons of milk. Next I hope to try some washed rind cheeses using wild Bacterium Linnens, as well as a cambizola.

Posts: 5
Joined: Sun Dec 17, 2017 1:51 pm

Re: Hello

Postby Christopher Weeks on Mon Dec 18, 2017 1:06 pm

Welcome to Wild Fermentation!
Christopher Weeks
Nuka Ninja
Posts: 1918
Joined: Tue Oct 12, 2010 3:59 pm
Location: Jordan, MN

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