“Fermentation in Daily Objects”

> 2017-2018
> Master project in Berlin University of Arts

In contrast to industrially produced yoghurt, a naturally fermented batch of sour milk could also be prepared for producing new sour milk. This batch is called „starter culture“. During my search for different types of sour milk from all over the world, I was particularly fascinated by the form of the „storage“ or „container“ of the cultures: cotton, handkerchiefs or even textiles. People apply sour milk on these mediums and dehydrate them, therefore the sour milk can be preserved longer. The transformation of a preservation form of the cultures broke the limitation both of time and space, while the varieties of preservation’s form could be considered as extension of the culture’s vitality and their living range.

Inspired by this, I applied the sour milk in certain forms on textiles, which is reusable as a starter culture for a new production cycle. The shapes are presented as graphics or ornaments that visualise the bacteria involved in the fermenting process. The squares are measured as a unit for the culture storage, which can easily be cut off and used again as a starter platform for new sour milk. 

Read the whole story behind the project “wanderer”

Making Process

The story behind “wanderer”

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Filippo Maria MIRASOLE 

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