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  1. First Person: Fermenting Homemade Yogurt Made Easy

    […] This is part 2 of Good Food on Every Table’s First Person feature with fermentation expert Branden Byers, who publishes the FermUp website and  authored The Everyday Fermentation Handbook. Byers — who gave how-to presentations on the Good Food Commons at’s Good Food Festival last March — here explains how easy it is to make viili, an “heirloom” yogurt. And please check out part 1 (which includes a recipe for fermented leek rings) by clicking here. […]

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