Hawaii’s traditional dish, poi, is in danger. Fewer farmers are growing taro, the starchy root vegetable that is fermented to make it.
Historically, poi was a staple for native Hawaiians and in Polynesian countries. Today it’s mostly served at celebrations and luaus. The purple, paste-like dish is made by cooking and mashing taro root, then leaving it to ferment for a week. Poi develops a sour flavor, similar to yogurt.
But taro farming is steadily declining. Honolulu Civil Beat points out that growing, cultivating and cooking taro “is hard work that’s not always profitable.” Limited access to farming land and Hawaii’s wet climate also make taro a difficult crop to raise. And production and sales data — the basis for Federal and state subsidies — under-represent actual activity, as many farmers trade taro to friends and family instead of selling it to retailers.
Read more (Honolulu Civil Beat)
Tequila sales last year were 60 million gallons, 800% higher than two decades ago. This agave-based spirit has become so popular that distillers are “selling it at the price of gold.” What caused the boom? Celebrity endorsements.
From George Clooney to Arnold Schwarzenegger, LeBron James to Nick Jonas and Dwayne “The Rock” Johnson to Kendall Jenner, celebrities have made billions off their tequila brands.
A Los Angeles Times article highlights the pros (a booming local economy in Mexico, tequila being introduced to more people) and the cons (environmental concerns, agave plants harvested too young, diverse crop fields and forests turned into monocultures of agave, foreigners taking over a traditional drink) of this growth. The article continues:
“Pre-Hispanic Indigenous groups in Mexico had been fermenting agave into a viscous alcoholic drink known as pulque for centuries when Spanish conquistadors arrived in the 16th century and first distilled tequila. It has since evolved into an $10.8-billion-a-year industry.”
Read more (Los Angeles Times)
More specialty coffee producers are developing unique approaches to their coffee bean fermentation, isolating native microorganisms to create a flavorful cup or working closely with rural farmers to utilize fermentation control techniques on small-scale operations.
“Practically all the coffee we drink has been fermented in one way or another. But there is huge room for improvement, innovation and development in the realm of coffee fermentation,” says Mario Fernández, PhD, Technical Officer with the Specialty Coffee Association (SCA). The SCA partnered with The Fermentation Association for the webinar The State of the Art in Coffee Fermentation.
Fernández continues: “Coffee is produced by millions of small coffee producers around the tropics that have very little capital to invest in fermentation equipment. Oftentimes, the price is too low for them to add fermentation controls as part of the cost equation. Therefore, for perhaps 99.9% of coffee in the world, it undergoes wild fermentation, in which the microbes grow on the mass of mucilage in a wild fashion and the coffee producer only controls certain parameters, such as the length of the fermentation.”
Two industry experts on the forefront of coffee fermentation technique and technology joined Fernández — Felipe Ospina, CEO of Colors of Nature Group (multinational specialty coffee trader) and Rubén Sorto, CEO of BioFortune Group (a coffee, upcycled and food ingredient manufacturer based in Honduras).
Post Harvest Processing Technology
Sorto is adapting fermentation technology to coffee, mapping the microbiota of the bacteria and yeasts that are present at Biofortune Group’s farms.
“We realized that fermentation was one of the key aspects of the coffee production that hadn’t been addressed,” Sorto said, noting fermentation is controlled in industries like dairy, wine, beer and bread but not in coffee. “We learned that our soil, our water, our coffee trees, our leaves, our [coffee] cherries, had a large compendium of bacteria and yeast that were involved in the posterior fermentation process…some of the yeasts and bacteria were definitely beneficial and were urgently needed during the fermentation but some of them were not.”
To maximize flavor, they focus on that complex array of bacteria and yeasts, preferably indigenous to the countries of origin. These microorganisms thrive in their local environment, reflecting altitude and temperature. To control the fermentation of those bacteria and yeasts, Biofortune reduces the variables, including monitoring pH levels, alcohol content and container contaminants.
“If you are able to control the fermentation, you are also able to offer a higher-quality product, a consistent quality product…and that’s what the market is looking for, consistent quality in a cup,” Sorto says.
Educating Coffee Farmers
Ospina, meanwhile, is researching fermentation techniques accessible to small-holder coffee producers and training them. The goal is for them to understand the role of each microorganism, discover how to use it in fermentation, then scale that knowledge to small-scale operations, so they can produce incredible coffees.
At La Cereza Research Center, the Colors of Nature facility in southern Colombia, they are experimenting with fermentation processes. Some alcoholic fermentations result in coffees that produce coffees that taste of whiskey, cognac, champagne, sangria or even beer. Lactic fermentations might produce coffees with flavors of banana, mango, papaya, grapefruit or even cacao. “This is showing us the potential is humongous,” Ospina says.
“Wild fermentation is the ultimate expression of the terroir and it’s very important for us because the terroir produces unique coffees,” Ospina says. “The thing is, we don’t understand wild fermentation yet, but I’m very against demonizing wild fermentation. Why? Because we have seen hundreds and hundreds of outstanding, amazing coffees from all over the world that have been produced with wild fermentation.”
There are challenges. Food safety is a big concern. Ospina teaches the use of disposable gloves at the farm level to prevent contaminants, and to put a new plastic bag in the bioreactor for each batch of beans to avoid cross-contamination.
The cost of implementing fermentation technology can be high. Sorto recommends to start by buying each farmer a pocket pH meter and a refractometer to closely monitor the fermentation.
“Translating science and technology to small farmers with very little investment will help them increase the possibility of a higher income because if you are not able to control fermentation, you are risking the effort of a one year harvest,” Sorto advises.
Will fermentation be key to the future of the food industry? A third of food produced globally is thrown out, but an article in Forbes explores a promising solution — more companies are using fermentation as a way to decrease food waste.
A new Danish startup, Resauce, gives companies the resources to turn their food waste into fermented products. Their success stories include a farmer who made fermented onion paste and sauerkraut from excess onions and cabbages, and a vineyard owner who converted grapes into a honey-fermented grape syrup. Each producer then sold their product under their own brand.
Resauce founder Philip Bindesbøll said: “Now we can give companies an innovative product, financial benefits, as well as a positive sustainable story.”
Read more (Forbes)
Fermented foods are produced through controlled microbial growth — but how do industry professionals manage those complex microorganisms? Three panelists, each with experience in a different field and at a different scale — restaurant chef, artisanal cheesemaker and commercial food producer — shared their insights during a TFA webinar, Managing Fermented Food Microbes to Control Quality.
“Producers of fermented foods rely on microbial communities or what we often call microbiomes, these collections of bacteria yeasts and sometimes even molds to make these delicious products that we all enjoy,” says Ben Wolfe, PhD, associate professor at Tufts University, who moderator the webinar along with Maria Marco, PhD, professor at University of California, Davis (both are TFA Advisory Board members).
Wolfe continued: “Fermenters use these microbial communities every day right, they’re working with them in crocks of kimchi and sauerkraut, they’re working with them in a vat of milk as it’s gone from milk to cheese, but yet most of these microbial communities are invisible. We’re relying on these communities that we rarely can actually see or know in great detail, and so it’s this really interesting challenge of how do you manage these invisible microbial communities to consistently make delicious fermented foods.”
Three panelists joined Wolfe and Marco: Cortney Burns (chef, author and current consultant at Blue Hill at Stone Barns in New York, a farmstead restaurant), Mateo Kehler (founder and cheesemaker at Jasper Hill in Vermont, a dairy farm and creamery) and Olivia Slaugh (quality assurance manager at wildbrine | wildcreamery in California, producers of fermented vegetables and plant-based dairy).
Fermentation mishaps are not the same for producers because “each kitchen is different, each processing facility, each packaging facility, you really have to tune in to what is happening and understand the nuance within a site,” Marco notes. “Informed trial and error” is important.
The three agreed that part of the joy of working in the culinary world is creating, and mistakes are part of that process.
“We have learned a lot over the years and never by doing anything right, we’ve learned everything we know by making mistakes,” says Kehler.
One season at Jasper Hill, aspergillus molds colonized on the rinds of hard cheeses, spoiling them. The cheesemakers discovered that there had been a problem early on as the rind developed. They corrected this issue by washing the cheese more aggressively and putting it immediately into the cellar.
“For the record, I’ve had so many things go wrong,” Burns says. A koji that failed because a heating sensor moved, ferments that turned soft because the air conditioning shut off or a water kefir that became too thick when the ferment time was off. “[Microbes are] alive, so it’s a constant conversation, it’s a relationship really that we’re having with each and every one on a different level, and some of these relationships fall to the wayside or we forget about them or they don’t get the attention they need.”
Burns continues: “All these little safeguards need to be put in place in order for us to have continual success with what we’re doing, but we always learn from it. We move the sensor, we drop the temperature, we leave things for a little bit longer. That’s how we end up manipulating them, it’s just creating an environment that we know they’re going to thrive in.”
Slaugh distinguishes between what she calls “intended microbiology” — the microbes that will benefit the food you’re creating — and “unintended microbiology” — packaging defects, spoilage organisms or a contamination event.
Slaugh says one of the benefits of working with ferments at a large scale at wildbrine is the cost of routine microbiological analysis is lower. But a mistake is stressful. She recounted a time when thousands of pounds of food needed to be thrown out because of a contaminant in packaging from an ice supplier.
“Despite the fact that the manufacturer was sending us a food-grade or in some cases a medical-grade ingredient, the container does not have the same level of sanitation, so you can’t really take these things for granted,” Slaugh says.
Her recommendations include supplier oversight, a quality assurance person that can track defects and sample the product throughout fermentation and a detailed process flow diagram. That document, Slaugh advises, should go far beyond what producers use to comply with government food regulations. It should include minutiae like what scissors are used to cut open ingredient bags and the process for employees to change their gloves.
“I think this is just an incredible time to be in fermented foods,” Kehler adds. “There’s this moment now where you have the arrival of technology. The way I described being a cheesemaker when I started making cheese almost 20 years ago was it was like being a god, except you’re blind and dumb. You’re unleashing these universes of life and then wiping them out and you couldn’t see them, you could see the impacts of your actions, but you may or may not have control. What’s happened since we started making cheese is now the technology has enabled us to actually see what’s happening. I think it’s this groundbreaking moment, we have the acceleration of knowledge. We’re living in this moment where we can start to understand the things that previously could only be intuited.”
In a study published in Frontiers in Sustainable Food Systems, researchers detail how they have created an eco-friendly pesticide using beer bagasse (spent beer grains), rapeseed cake (byproduct of oil extraction from seeds) and fresh cow manure.
Chemical pesticides have been proven harmful to the environment, damaging soil and water. Pesticides are also easily consumed, and many studies link their use to multiple diseases and birth defects. Researchers from the Neiker Basque Institute for Agricultural Research and Development in Spain hope that farmers will use these organic byproducts from beer production to kill parasites, preserve healthy soil and increase crop yields.
Read more (Frontiers Science News)
Investments in alternative protein hit their highest level in 2020: $3.1 billion, double the amount invested from 2010-2019. Over $1 billion of that was in fermentation-powered protein alternatives.
It’s a time of huge growth for the industry — the alternative protein market is projected to reach $290 billion by 2035 — but it represents only a tiny segment of the larger meat and dairy industries.
Approximately 350 million metric tons of meat are produced globally every year. For reference, that’s about 1 million Volkswagen Beetles of meat a day. Meat consumption is expected to increase to 500 million metric tons by 2050 — but alternative proteins are expected to account for just 1 million.
“The world has a very large demand for meat and that meat demand is expected to go up,” says Zak Weston, foodservice and supply chain manager for the Good Food Institute (GFI). Weston shared details on fermented alternative proteins during the GFI presentation The State of the Industry: Fermentation for Alternative Proteins. “We think the solution lies in creating alternatives that are competitive with animal-based meat and dairy.”
Why is Alternative Protein Growing?
Animal meat is environmentally inefficient. It requires significant resources, from the amount of agricultural land needed to raise animals, to the fertilizers, pesticides and hormones used for feed, to the carbon emissions from the animals.
Globally, 83% of agricultural land is used to produce animal-based meat, dairy or eggs. Two-thirds of the global supply of protein comes from traditional animal protein.
The caloric conversion ratios — the calories it takes to grow an animal versus the calories that the animal provides when consumed — is extremely unbalanced. It takes 8 calories in to get 1 calorie out of a chicken, 11 calories to get 1 calorie out of a pig and 34 calories to get 1 calorie out of a cow. Alternative protein sources, on the other hand, have an average of a 1:1 calorie conversion. It takes years to grow animals but only hours to grow microbes.
“This is the underlying weakness in the animal protein system that leads to a lot of the negative externalities that we focus on and really need to be solved as part of our protein system,” Weston says. “We have to ameliorate these effects, we have to find ways to mitigate these risks and avoid some of these negative externalities associated with the way in which we currently produce industrialized animal proteins.”
What are Fermented Alternative Proteins?
Alternative proteins are either plant-based and fermented using microbes or cultivated directly from animal cells. Fermented proteins are made using one of three production types: traditional fermentation, biomass fermentation or precision fermentation.
“Fermentation is something familiar to most of us, it’s been used for thousands and thousands of years across a wide variety of cultures for a wide variety of foods,” Weston says, citing foods like cheese, bread, beer, wine and kimchi. “That indeed is one of the benefits for this technology, it’s relatively familiar and well known to a lot of different consumers globally.”
- Traditional fermentation refers to the ancient practice of using microbes in food. To make protein alternatives, this process uses “live microorganisms to modulate and process plant-derived ingredients.” Examples are fermenting soybeans for tempeh or Miyoko’s Creamery using lactic acid bacteria to make cheese.
- Biomass fermentation involves growing naturally occurring, protein-dense, fast-growing organisms. Microorganisms like algae or fungi are often used. For example, Nature’s Fynd and Quorn …mycelium-based steak.
- Precision fermentation uses microbial hosts as “cell factories” to produce specific ingredients. It is a type of biology that allows DNA sequences from a mammal to create alternative proteins. Examples are the heme protein in an Impossible Foods’ burger or the whey protein in Perfect Day’s vegan dairy products.
Despite fermentation’s roots in ancient food processing traditions, using it to create alternative proteins is a relatively new activity. About 80% of the new companies in the fermented alternative protein space have formed since 2015. New startups have focused on precision fermentation (45%) and biomass fermentation (41%). Traditional fermentation accounts for a smaller piece of the category (14%). There were more than 260 investors in the category in 2020 alone.
“It’s really coming onto the radar for a lot of folks in the food and beverage industry and within the alternative protein industry in a very big way, particularly over the past couple of years,” Weston says. “This is an area that the industry is paying attention too. They’re starting to modify working some of its products that have traditionally maybe been focused on dairy animal-based dairy substrates to work with plant protein substrates.”
Can Alternative Protein Help the Food System?
Fermentation has been so appealing, he adds, because “it’s a mature technology that’s been proven at different scales. It’s maybe different microbes or different processes, but there’s a proof of concept that gives us a reason to think that that there’s a lot of hope for this to be a viable technology that makes economic sense.”
GFI predicts more companies will experiment with a hybrid approach to fermented alternative proteins, using different production methods.
Though plant-based is still the more popular alternative protein source, plant-based meat has some barriers that fermentation resolves. Plant-based meat products can be dry, lacking the juiciness of meat; the flavor can be bean-like and leave an unpleasant aftertaste; and the texture can be off, either too compact or too mushy.
Fermented alternative proteins, though, have been more successful at mimicking a meat-like texture and imparting a robust flavor profile. Weston says taste, price, accessibility and convenience all drive consumer behavior — and fermented alternative proteins deliver in these regards.
And, compared to animal meat, alternative proteins are customizable and easily controlled from start to finish. Though the category is still in its early days, Weston sees improvements coming quickly in nutritional profiles, sensory attributes, shelf life, food safety and price points coming quickly.
“What excites us about the category is that we’ve seen a very strong consumer response, in spite of the fact that this is a very novel category for a lot of consumers,” Weston says. “We are fundamentally reassembling meat and dairy products from the ground up.”
Agave spirits are quickly becoming sought-after alcoholic beverages. Hearty desert plants, agaves spend years or even decades developing indigestible carbohydrates that can be hydrolyzed for fermentation, resulting in spirits like mezcal.
“We’re at a golden age of agave spirits right now,” says Lou Bank, cohost of the Agave Road Trip podcast. Bank and cohost Chava Periban shared the centuries-old fermentation processes used to create mezcal in the TFA webinar Artisanal Agave Spirits.
Adds Periban: “The beautiful thing about mezcal is we want diversity and you can use any agave under the sun to be able to make mezcal, which makes this category probably the most intensively diverse category in the spirits world.”
Tequila vs. Mezcal
Tequila and mezcal are both spirits distilled from fermented agave. But tequila can be made only from the blue Weber variety of agave and is made by steaming the agave’s heart (pina) in above-ground ovens. Mezcal can be from any of 30 types of agave and is made by cooking the agave in underground pits lined with lava rocks.
As the market for tequila grew, the term “tequila” was declared intellectual property of the Mexican government in 1974. Extensive regulations were established that, among other things, required tequila — formerly considered a regional type of mezcal — to come from only a specified area of Mexico.
Regulations for mezcal weren’t established until 1994, when it received its own Denomination of Origin. Similar to how champagne can only be made in a specific part of France, mezcal can only be made in nine of Mexico’s 32 states.
Periban and Bank point out a major issue with this certification process for mezcal. It ostracizes rural mezcaleros who may not have the money for certification or may not reside within the geographical boundaries.
“A lot of the communities and the traditions that nourish this nostalgia and this beauty of mezcal, they cannot use this word anymore to name their own spirits, the same spirits that they have been producing for centuries in their communities,” Periban says.
Adds Bank: “We love the flavors, but we are very much about preserving the process and in preserving the process, the number one ingredient in the process are the men and women who make the spirits.”
Bank runs a non-profit, SACRED (Saving Agave for Culture, Recreation, Education and Development), that helps improve lives in the rural Mexican communities where heirloom agave spirits are made.
Wild Fermentation of Agave Spirits
Tequila is made similarly to most alcohol — the producer pitches in a yeast to eat the sugar, picking a specific yeast for the desired flavor.
On the other hand, agave spirits such as mezcal and pulque are made in open air fermentation vats. Wild yeasts off nearby fruit trees change the flavor.
Bank estimates only 1 out of every 100 different commercial tequilas is made using pre-industrial, heritage processes. Mezcal, meanwhile, is just the opposite, with 1 in 100 bottles made using commercialized techniques.
“As the world gets more interested (in mezcal), you’re going to see more industrialization and you’re going to see less and less of this beautiful handmade stuff.”
Mezcal’s flavor palate varies by region, the agave type and the processing. Most mezcal is made and sold locally, to neighbors for weddings and religious festivities.
“If you’re making mezcal, you’re not just selling the product. You’re selling the drink that’s going to be part of their most important days of their lives,” Periban says.
Artisanal drinks with natural ingredients are on the rise, especially in America. Mark McTavish, president of 101 Cider House and co-founder & CEO of Pulp Culture (and TFA Advisory Board member), doesn’t see this trend slowing.
Mezcal, he says, will aid growth in the category, as it’s an alcoholic beverage that, instead of chugging, you sip to taste the complexity of the flavors.
“I really love fermentation and what it gives to a beverage, and I think it’s way more than just alcohol,” McTavish says. “There’s just such a richness there to the connection to a sense of place and a people behind it…that’s why fermentation is so beautiful.”
When Sophie and Alexander Burov moved to Toronto, Canada, from Moscow, Russia, in 2007, farming wasn’t on their radar. Both entrepreneurs — she in fashion, he in mining — they were accustomed to life in one of the biggest cities in the world, not to rural farming. And their knowledge of fermented dairy was limited to taste — Alexander loved the tangy kefir he’d been drinking since childhood; Sophie devoured cheese and yogurt.
Sophie was a sheep’s milk aficionado, having tried it years earlier, She had fallen in love with its flavor, but soon learned how hard it was to find fresh sheep’s milk, especially in her native Russia. So when she met a producer at a farmer’s market in Canada, Sophie felt inspired to make her own sheep’s milk products.
“At that moment, I couldn’t even imagine running a farm,” Sophie says. She volunteered at a local dairy and sheep farm, quickly learning that: “Business is business and farming is business too, but it’s love as well. Farming is a lot of love.”
Today, Sophie, Alexander and their son Roman run the 150-acre Secret Lands Farms, south of Owen Sound in Ontario, Canada. Utilizing old-world European farming traditions, they produce a range of artisanal sheep’s milk dairy products at their on-site creamery: kefir, two varieties of yogurt, and 25 cheeses. Their kefir — made from centuries-old Tibetian grains — is also the base for their cheeses. Secret Lands is the only producer in Canada (and one of few in North America) using kefir grains as a culture for cheese.
“Seeing is believing — but tasting is falling in love,” Sophie says. “When you taste our product, you can feel the love.”
Sophie recently spoke with TFA; below are highlights from the interview.
The Fermentation Association: You purchased the farm seven years ago. Farming is hard work! Tell me what made you decide to purchase a farm?
Sophie Burov: Yes, we purchased it in 2013. The idea came about eight years ago. You know sometimes when you reach a point when you need to reconsider the purpose of your life and what you’re doing, why you’re doing it, what’s the purpose of your existing?
The agricultural sector is huge in Canada but not dairy sheep farming , so I started thinking about it as a hobby farm and we’d still live in the city, but it turned in a different direction because if you want just a hobby, it will only be your hobby. If you want something serious, your life and dedication is different when it’s your life. I believe it’s from guidance from God, I was praying a lot.
Looking back, this is the hardest job me and my husband have ever done. But it’s rewarding mentally. I believe in the spirit of the land and the animals and what you’re doing through the product you give to people, you become a bridge connection between the land and the people. Through the product, you can tell much more than through words
If you want to go farming for money and there’s no love between you and the animals, forget it. There has to be love between you and the animals. Everyday they are teaching us how to be better human beings because sheep are very social. They are also very appreciative animals. They give back their love. If they’re struggling, you’re struggling with them.
We were very, very lucky, because we found the first sheep dairy farmers and breeders in North America — Axel Meister and his wife, Chris Buschbeck [owner of WoolDrift Farm in Markdale, Grey County, Ontario]. They brought this flock from Germany in the middle of the ‘80s and they started developing this flock in the middle of North America. When we decided to do this farm, we met Axel and started going to his farm and volunteering and he was guiding us, telling us what books to read and what to pay attention to with the sheep. His wife Chris is a vet for sheep and she helps us with our sheep.
TFA: How long did it take you to become experts at sheep farming?
SB: We are still learning. The first three years were extremely, extremely difficult. It was a hard time because, working as a volunteer at these different farms, it was very different compared to doing it yourself because all the ups, they’re yours, and all the downs, they’re yours.
TFA: Where do you sell your products?
SB: We sell at the farmers market on Saturday and home delivery twice a week. I believe home delivery is another bridge between the customers and us. If they have questions, we’re always here to answer. It’s not the easiest way to do it, but I believe that for small farmers and small producers, it’s the best way to connect with your customers and make money. We tried to work with retail stores, but retail chains, they are squeezing you. There’s no money for small farms. You can increase your flock, your production, to make more money, but we do not wish to become huge. For now it’s an ideal model for us to sell through online sales to all of the Canadanian provinces
TFA: What is a typical day like at the farm?
SB: Everyday is different. From the beginning, we were working like slaves. It was very unhealthy, all of us were sleeping just an hour, working at the farm then driving to the farmers market. Sometimes our working time was 22 hours a day, it was killing us. But now it’s easier because we have people who can help us in production and my husband Alex has people helping him on the farm, so it’s a little easier. [Secret Lands has anywhere from 8-10 employees, depending on the season].
The most difficult period of the year is lambing season. My husband and son are not sleeping at all. They have naps, but then they’re back to the barn. We do lambing once a year for a few months in spring. We do not do artificial insemination, we do it the way nature intended. The sheep are pasture-raised, grass-fed and no hormones.
TFA: You are Russian natives, where kefir originates from. Did you have kefir before starting the farm?
SB: Yes, kefir started in Russia, it began end of the 19th Century. It came from the Caucasus Mountains. But to be honest, when I started thinking about farming and a sheep dairy farm, I didnt even think about kefir, I was thinking about just yogurt because at that moment I was a yogurt and cheese person. I have hated kefir since I was a kid. My husband has been loving it since he was born.
But when we met our sheep breeder, at that moment he gave me a glass of kefir at his farm. He was just producing kefir for himself, I tried it and thought this was interesting. He gave me a handful of kefir grains, and I made kefir and brought it to our church community for people to try and share with people our idea of what we would be doing on the farm. One lady started asking me so many questions about kefir. And I realized my knowledge about kefir is null. I went back home and started my research and I was just shocked. It was so amazing, it was my ah-ha moment. Kefir is incomparable with yogurt in nutrition. Then my amazement was doubled, tripled, because sheep’s milk kefir, the product is different, the amount of calcium is much higher than cow’s or goat’s milk. In the kefir variation, our body will assimilate twice the calcium and protein.
The real kefir — made from kefir grains — it’s very limited on the market because it’s difficult to make. Seven years ago I had a handful of kefir grains, but now I can produce nine pails of 15 liters each of kefir at the same time. It’s not a huge amount actually if we compare it to someone who does it commercially. It’s impossible to make money with that amount of product. When people ask why our product is high priced, I tell them because it’s the real stuff.
TFA: Tell me some of the benefits of sheep’s milk kefir.
SB: It’s a natural probiotic, it’s the most natural probiotic in the whole world. Some scientists are saying it has 50 different variations of probiotics.
If you are taking pills or taking kefir from commercial cultures, you are not digesting the good bacteria. But if you take the real kefir, it’s becoming you and it works. People ask “Why am I supposed to drink it all the time? What’s the reason?” I tell them even the best troops in the whole world can do a lot, but if you are not feeding them, they become weak. These troops are fighting the bacteria in your body and they’re fighting nonstop, invisibly fighting bad bacteria in your body. People need to understand there’s no miracle. You can’t drink a glass or a liter and that’s all. You need to do it constantly and it will give you the health benefits from the nutrients and vitamins. I drink half a glass for my breakfast and and half a glass at night.
In kefir, your body assimilates the nutrients and vitamins. Sheep’s milk is easier to digest because it’s closest to mother’s milk, more than goat or cow milk — it’s a superior milk. You can even freeze this milk, we freeze it for the winter time and when you defrost it, it doesnt change the structure. The globule of the fat in sheeps milk is four times smaller than cow’s milk. It’s easiest to digest for people, especially with lactose issues. Same with our cheese made from kefir, it has the same benefits.
TFA: What about your other fermented products? Tell me about the baked milk yogurt.
SB: The baked milk yogurt can be confusing to people because they say “Doesn’t it kill all the probiotics in your yogurt?” No, we are slow cooking it, and then we add cultures. It is Russian and Ukrainian, this process of making yogurt. It goes back to history when people in villages were baking bread in a wooden oven. It was always pre-heated, they would put milk in a cast iron pot or clay pot. It would stay there overnight, and the water is evaporating and the milk sugar is caramelizing. We call it the healthiest creme brulee. It has the taste of caramel, but no sugar or caramel added because of the process of the caramelization of the lactose.
TFA: You make traditional yogurt, too?
SB: Yes, we are working with cultures from Italy. I tried to work with what’s available here, but it gave me a really sour, tart taste. It was too genetically modified, and that genetically modified culture is not allowed in Europe. We’re bringing all our cultures for our yogurt from Europe.
TFA: Tell me more about your cheeses.
SB: We do different varieties of cheeses called kefir cheese, we use zero commercial cultures. We are using only kefir. It takes more time, it changes a little bit of the taste for the cheese, but it’s the same culture. We’re able to produce fresh cheese to a few-years-old Pecorino. But it’s the same culture.
David Archer, he wrote The Art of the Natural Cheesemaker, I met him just before we started making kefir cheese. At that moment, his book had just released and people introduced us at the farmers market. He came to our farm and we spent a month together in our small-size commercial kitchen and creamery and he helped convert everything to kefir cheeses.
I’m always asking people just think about the history of the cheesemaking, cheesemakers they didn’t use the cultures from the lab, it was a natural fermentation. It was the same farm with the same bacteria, they’ve been doing different varieties of cheese, but it depends on your region because the environment is different. Sometimes, you don’t know what’s involved because the weather is different, the humidity is different and even our mood is different. If you’re not in a good mood, it comes out in the cheese.
Same with kefir cheese, we’re using the same kefir as a culture for our milk, and it gives us different results. Even with our soft-ripened cheeses, Camembert and Brie, the rind we are growing, it does not have any artificial bacteria that people put on top of the cheese to grow a rind. Kefir gives this ability to grow the rind naturally. But you need to be thoughtful and it involves a lot of labor because you need to keep your eye on the cheese everyday to see what’s growing on top. And you need to develop the right bacteria for the rind of the cheese.
TFA: Is the process to make a kefir cheese different from a traditional cheese?
SB: A little bit, but now much. The process to make it takes more time than traditional cheesemaking because you need to add kefir and wait. But it’s worth it because it’s a superior food that brings you all the good protein. It’s easier to digest compared to even meat because it’s naturally fermented.
TFA: How long did it take you to perfect these recipes?
SB: It’s an ongoing process. From the beginning I didn’t plan to do 25 cheeses. But I was surprised, people started asking me at the farmers market if I would make hard cheese. Now Pecorino is our top seller and our main product, it’s a sheep’s milk cheese made of full-fat, whole sheep’s milk.
Sometimes people are suspicious — “Oh a Russian, doing Pecorino in Canada?” But when they taste it, they love it.
Even as small producers, we are like big producers, because we are doing a big range of products. We have four more cheeses planned for the future. The sheep’s milk gouda is in the aging room now.
TFA: How does the taste of a fermented sheep’s milk product taste compared to fermented goat or cow dairy?
SB: Sheep’s milk is very sweet and high in fat, but good fat. It’s very smooth and creamy. My first impression when I tried a glass of sheep’s milk, it was like I was drinking the best cow’s cream of my life. It’s rich, but not heavy because the globule of the fat is very small. It gives richness, but at the same time, lightness. It’s so full of the different nodes of the taste. It’s sweet but not overly sweet, it’s balanced. The quality of the milk affects all the range of the products that we do.
Sheep milk is a very good balance between rich and light.This taste goes through the product. It’s totally different from goat milk, it doesn’t have a strong taste. Many people don’t like the taste of goat milk, the smell and taste. Sheep doesn’t have that strong taste at all.
TFA: I love that you are very invested in the welfare of your animals.
SB: For me the most important, I care how people are treating the animals. If the animals are healthy, free-range, pasture-raised, people are taking good care of them, they’re not giving them chemical-produced silo. We’re giving our animals fermented hay because it’s easier to digest. Year-round, our animals are grass-fed. We are not just farmstead producers, we are much more. Our main concern is the health of our soil. The quality of the product, the health of the product, it starts from the health of our lamb. Only good soil can guarantee good health for your animals.
TFA: Where do you see the future of fermented products?
SB: I believe in the future of fermentation. However, it’s not easy. For example, back in Russia, back in Europe, my family we’ve been doing sauerkraut since I can remember. Even here in Canada, living in downtown Toronto, even when we were in a condo, I was making sauerkraut. And kombucha.
But people are losing that connection to their food. They need the right guidance to reconsider their eating habits. I believe it will take some time to change, but we are optimistic.
A unique business practice has been developed in Montana by Farmented Foods — the company ferments discarded produce from local growers to fill their jars with the likes of radish kimchi, dill sauerkraut and spicy carrot chips. The co-owners (Vanessa Walsten and Vanessa Williamson) met in 2016 at a Farm to Market class at Montana State University. They are currently getting ready to renovate a former cafe into a fermentation kitchen, thanks to a grant from the Montana Agriculture Development Council.
“Every year, so much produce is wasted because we don’t deem it perfect enough,” says Williamson, adding that the company “was founded initially to help farmers eliminate unnecessary food loss on their farms in the form of ugly and excess crops.”
They estimate they’ve saved over 6,000 pounds of imperfect produce.
Read more (Daily Inter Lake)