FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
What takes the batch apart: presses and weights, strainers and moulds, mills and mortars, churns and agitators.
A wooden dasher found in Viking-period Dublin is direct evidence of butter-making in the town. The published evidence names a churn dash but does not give this particular object's dimensions or a full churn reconstruction.
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A powered mill that uses stones to grind soaked grains or pulses with water into batter or slurry. Domestic forms include conventional, tabletop and tilting models; capacities, construction and run limits vary by machine.
An Adyghe cheese mould of woven willow drains fresh curd and leaves a ridged impression; a museum specimen records the traditional wooden form.
The Sakha hamnatar (хамнатар), also called bülüür (бүлүүр), is a two-part wooden implement for agitating kumys: a carved handle joined to an openwork cap, used through a funnel into the vessel.
An industrial vacuum curing tumbler rotates meat in a sealed drum to distribute salt and brine through mechanical massage, sometimes with cooling or temperature control.
The Sakha ytyk (ытык) is a flat, round wooden whisk with small notches around its head, used to aerate kuorchekh and other cream preparations. Its exact dimensions and historical origin are not established by the sources here.
A vacuum tumbler is a powered rotating drum that massages meat under reduced pressure, distributing marinade or brine before later processing.
Tipití is a long, flexible woven basket press used to squeeze grated cassava mash. Its looped ends let a maker suspend and stretch the tube; it is a processing tool, not a fermenting vessel.
A compact electric blade grinder cracks or powders dry spices in a small lidded bowl. It is a dedicated spice-grinding appliance; mini blenders may overlap in size and blade action, but their bowls and permitted uses vary by model.
Small oil expellers use a screw to compress prepared oilseeds and nuts, separating oil from press cake. Piteba documents manual and motorized small-scale examples; their settings and feed requirements do not define every press.
The current standard 8 lb Premier is a named DCM countertop refiner, distinct from the generic melanger class and the separate tilting model. Historical manual and FAQ figures differ; verify capacity and duration against the exact unit.
Mills grind seeds, nuts and grain into flour, meal or oil-rich paste. Stone, feed and power arrangements differ by tradition and model; the Dagestani example is one documented form, not a universal design.
A hand utensil for stirring and scraping a pan of hot preserves. The supplied atlas lists a heatproof spatula for small trials but gives no blade material, dimensions, temperature rating or specific construction.
A cloth bag that strains cooked fruit pulp by gravity; jelly-making guidance says not to press it when clear juice is wanted. The sources do not define a standard bag material or size.
Graters, motorized rasping drums and processor grating discs reduce cassava or coconut to shreds or mash. They perform the grating stage only; later processing determines texture, extraction and cassava safety.
A hand-cranked food mill presses softened food across a perforated disk, producing a purée while keeping larger pieces in the chamber. Its exact shape and disk depend on the model.
A chocolate refiner or melanger uses powered rotation and stone rollers to refine cocoa mass. Some models also process nut and seed pastes; design, material and operating limits vary.
A goose feather cut at a bevel and soaked before use, its hollow shaft guiding currant pips out one by one while the berry remains whole.
A rotary quern is a hand-operated mill with a runner turning over a fixed bedstone to grind grain. Scandinavian household use of rotary querns increased around the beginning of the Viking Age.
A molinillo is a hand-turned whisk used to beat drinking chocolate to a froth. Its carved wooden head works in the pot as the handle turns between the palms.
A screw press advances prepared material through a cage, squeezing out oil while solid press cake leaves separately.
A stand-mixer attachment that grinds meat through a plate and can be reconfigured with a separate stuffer plate and tube to fill sausage casing.
A fine-mesh kitchen sieve separates small solid particles from a sauce or paste. It can smooth tomato ketchup or mustard, but each use retains some pulp or seed material instead of letting it pass through.
A mortar and pestle pairs a hollow bowl with a hand-held striker; Lao kitchens and Malay and Singaporean sambal traditions show how pounding shapes sauces and spice pastes.
The Piteba electric oil press uses a motor-driven screw to separate oil from prepared oil-rich seeds and nuts. Oil drains through a slit; pressed cake exits the cap.
An old-fashioned copper sausage stuffer appears in C. Louis Leipoldt’s 1945 account of family boerewors in South Africa. The essay records hand operation, but not the tool’s dimensions or exact mechanics.
A cheese press applies weight or mechanical force to curds in a draining vat or mould. Tiree’s wooden fiodhan, stone weights, screw presses and a documented New Zealand lever press show distinct forms, not one standard design.
A kitchen strainer lined with cloth holds soft curd while whey passes through into a bowl. It is a modern, general-purpose setup; Sakha sources record strained suorat but do not specify this tool or its materials.
A curd knife cuts set milk into recipe-sized pieces; a perforated ladle lifts and moves curd while whey drains. The hand tools work at different moments in an open cheesemaking vessel.
A sewn fir- or pine-bark casing used for one documented Bucegi Mountains form of brânză de burduf, shaped as a cylinder and closed with bark disks while the cheese matures.
A Goishicha weighted tub holds tea leaves and steaming liquor during the second, wet fermentation stage in Ōtoyo, Kōchi. A current producer photograph documents one covered wooden tub under concrete-block weight.
An unglazed, hole-pierced ceramic fragment from Neolithic Kuyavia, interpreted as a cheese strainer through its form and milk-fat residues; no standard complete shape is established.
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A Finnish sahti kuurna is a long trough for straining mash into wort. It is distinct from the wooden mash tub; historic wooden forms include a hollowed log.
A korvhorn is a cow-horn sausage-stuffing tool used to hold a natural casing open as it is filled. Swedish folklore and museum records preserve the horn form, while modern sausage stuffers may use metal.
A pitted stone is a percussive artifact with one or more impact depressions. At Gesher Benot Ya‘aqov, nut cracking is a supported but not specimen-by-specimen proven interpretation; newer residue work confirms broader plant-food processing.
Three Natufian stone mortars at Raqefet Cave, Mount Carmel, include two portable boulder forms and a hollow cut into the cave bedrock.
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A flexible goat-skin bag from Dhofar hangs by a long cord and is rocked to churn milk or buttermilk. The British Museum records one 1970s specimen; churning is mechanical separation, not proof that the milk fermented.
A continuous screw press compresses prepared palm-kernel meal in a perforated cage, draining oil while cake exits separately. FAO documents several preparation routes and machine examples from Benin and Cameroon.
A narezushi pressing tub is a wooden bucket or barrel for packing salted fish and rice under a cover and weight. Regional methods vary; some also water-seal the tub.
A traditional Indian oil press built around a circular mortar and upright pestle, turned by an animal through a weighted beam; regional versions differ in materials, scale and drive.