What type of food preserving do you want to do with others?
Canning, Cellaring, Cheesemaking, Drying, Freezing, Lacto-Fermentation, Pickling, Personal Care Products, Smoking
What do you hope to achieve by joining IthaCan?
To connect with other ferment enthusiasts, growers, storytellers and good grub makers.
Do you have any expertise or resources that you can offer to the IthaCan community?
I have experience with dairy fermenting both from a commercial cheese-making perspective and a wild home fermentation style. I worked as a cheese-maker for an artisan goat farm producing fresh and aged raw cheeses. I also have taught workshops on wild dairying for crafting yogurt, farmstead cheeses, kefir, and other soured varieties.
What is your favorite home-preserved food?
A tie: sauerkraut and yogurt cheese.
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