Fuhmentaboudit is getting cheesy this week as author and natural cheesemaker David Asher is on the line with Chris and Mary. , Talking about what constitutes natural cheesemaking as well as other items that David regularly ferments, he explains that a popular item he produces is kefir: a traditional yogurt culture from Central Asia. , Conversation delves into rennet and the various types that are available to the aspiring cheesemakers today and many more details from David’s new book, “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses!” Tune in for an informative show!
“My favorite is chevre, a straight up fresh goat cheese… it’s remarkably tasty for a fresh cheese only two days old and really, really easy to make.” [33:45]
–David Asher on Fuhmentaboudit
Latest Episodes
Biscuits & Beer
June 30, 2020
251
Chris and Mary are joined remotely by the inimitable Christopher Gandsy of DaleView Biscuits and Beer. They discuss baking gluten free, the birth and operation of his Chris' Brooklyn business, basement brewing, now and future plans, and a brand new scholarship/internship aimed at diversifying the industry planned in collaboration with the NYC ...
This week in Episode "Halfway to 500", Mary and Chris bring on long time friend and fellow fermenter/Brooklynite Joe Kirchhoff to talk all things bread and home baking. From sourdough starters, injera, boules and bagels...this episode celebrates patience and rise. Cheers to Joe's friends and homebrew clubs, The Brooklyn Brewsers, and, The ...
This week Mary and Chris catch up with friend and occasional co-host Cheryl Paswater to talk fermented nut cheeses and food preservation in a pandemic world. Put on your 'Depression Era Grandma Helmet' and preserve those vegetables!Photo Courtesy of Valerie RuzzoFuhmentaboudit is powered by Simplecast.
Oh how we've missed you! ... but boy have we been busy.' Chris & Mary catch us up while warming up for a new season of fermentation fun and inspiration in 2020. They discuss a few ferments they've been doing at home during social distancing, an indoor herb garden, and how they've pivoted their business taproom to a full on 'To-Go' room at ...
What are the NYC Fermenters up to in April? April fooling around! From more crazy cookies to many delicious creme fraiche mistakes, Fuhmentaboudit talks to the local makers about things they made in their own homes -things you can make, too!Fuhmentaboudit! is powered by Simplecast.
Hot Sauce Cookies and other Fermented Snacks with the NYC Ferments Meetup
March 7, 2019
246
We're back at the NYC Ferments for the March meetup. Join the local fermenters for treats with the theme of Pickles from Parts, meaning ferments are used as part of a larger dish. Hear about pickled corn, nut cheeses, and some tips on what to do with whey.Fuhmentaboudit! is powered by Simplecast.
Chris and Mary stop in the middle of a multi-cultural collaboration to interview the makers at Norwegian brewery Haandbryggeriet. Stefan and Ragnar talk about how to make beers in Norway, beer trends, frustrating lawmakers, and making the transition from musician to beermaker.Fuhmentaboudit! is powered by Simplecast.
Live from Fifth Hammer, it's the NYC Ferments meetup group! Join local NYC fermenters and fermentation enthusiasts for a deep dive into homemade kimchis, sourdoughs, and tempeh.Fuhmentaboudit!, is powered by Simplecast.
