Fermup - The Fermented Food Podcast

This week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland. And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented. We also cover a couple of news stories regarding fermented cow dung and chocolate. Yum! Show notes: [Our microbiota likes chocolate too Gut Microbiota Worldwatch](https://www.gutmicrobiotawatch.org/our-microbiota-likes-chocolate-too/) Another reason chocolate may be good for you. This time the studies focus on flavanols and how they may be prebiotic to the bacteria in your gut. This is regarding dark chocolate. Sorry to all of you milk chocolate lovers. [Fermented cow dung air freshener wins two students top science prize TreeHugger](https:/