Mastering Fermentation

“Mary Karlin has done it again, getting me all excited about the passions we share, as she previously did with cheesemaking and wood-fired cooking.”
Peter Reinhart,
author of Artisan Bread Everyday and Bread Baker’s Apprentice.

“Mastering Fermentation is full of recipes and ideas that are imminently doable and also delicious”.
Deborah Madison,
author of Vegetable Literacy and Vegetarian Cooking for Everyone

Artisan Cheese Making at Home

“Part cookbook, part textbook, and part travel guide through the world of hand-crafted cheeses, Artisan Cheese Making at Home is both educational and inspirational”.
Jill Giacomini Basch,
Managing Partner, Point Reyes Farmstead Cheese Company

“If you thought reading about making cheese couldn’t be exciting, this book will change your mind. Mary Karlin’s expert advice, instruction, and passion for cheese making come together to create a page-turning tome that allows us to become DIYers and artisans all at once.”
Laura Werlin,
author of Mac and Cheese, Please! and Laura Werlin’s Cheese Essentials

Wood-Fired Cooking

“A wood fire is always the heart and hearth of a social gathering—I never feel more at home than when I'm cooking over the flames. Mary Karlin's comprehensive and beautiful book introduces you to one of our most ancient, basic, and satisfying ways to cook.”
Alice Waters,
founder and co-owner of Chez Panisse and author of The Art of Simple Food

“In Wood-Fired Cooking, Mary Karlin combines the romance of the fire with practical information and really delicious recipes that are easy to prepare. A surefire hit.”
Joyce Goldstein,
chef and author of Back to Square One and Italian Slow and Savory




Fermentation Process

Beneficial microorganisms are at work in the two main types of fermentation: natural, spontaneously occurring from bacteria, yeasts, or molds in the environment or on the product being fermented, and starter, in which bacterium, yeast, or mold is introduced into a food to jump start the process. These helpers can come in the form of salt, whey, brine, sugar, packaged starter cultures, wild yeast starters, and even alcohol. At least one of these needs to be present to allow for safe fermentation to occur.

Here are some examples of the types of fermentation and their applications:
Fermentation Chart
Download Fermentation Chart Click Here

Starter Cultures specific to dairy and cheese making are in chart form on pages 12 & 13 in Artisan Cheese Making at Home, plus there’s a Comprehensive Cultures Chart on this page on www.artisancheesemakingathome.com