Fermentation
⭐ MasteredFermentation is when tiny organisms such as bacteria or yeast change food. It makes yoghurt, cheese, bread, pickles and some drinks. It can add flavour and preserve food.
Yoghurt is milk fermented by friendly bacteria.
All about Fermentation
Fermentation is a process in which tiny organisms, such as bacteria, yeasts or moulds, break down sugars and other compounds in food. This changes the taste, texture and shelf life of the food and can make it more digestible.
Fermented foods include yoghurt, cheese, bread, pickles, soy sauce and some drinks. Fermentation can also preserve food by making it more acidic, which stops harmful bacteria growing.
Fermentation can make bread rise, turn milk into yoghurt and give cheese its flavour.
Fermented foods can be tasty and may help keep the gut healthy. People have used fermentation for thousands of years to preserve food and create new flavours.
🎮 Try it yourself!
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Real-life uses of Fermentation
- Making yoghurt from milk and live cultures
- Baking sourdough bread
- Pickling vegetables for a tangy side dish
Frequently asked questions about Fermentation
Is fermentation the same as rotting?
No. Fermentation is controlled by beneficial microbes, while rotting involves harmful organisms that spoil food.
What foods are naturally fermented?
Yoghurt, kefir, sauerkraut, kimchi, miso, tempeh and sourdough bread are common examples.
Are fermented foods good for you?
Some contain live bacteria that may support gut health, although research is still developing.