What are you fermenting today?

[Blackbird]

I think I mentioned before Wifezilla, goat yogurt is very hard to strain, as Monique said.

The first time I ever made yogurt, it turned out awesome, it was also quite thick, but I can't remember what kind of yogurt I used as the culture. Since then its been kind of runny.

I put it in the fridge a while ago, but I'm drinking some warm as we speak, its not too bad, but sour though. If nothing else I can have some in a bowl with some fruit. Hopefully its not deadly, if so, its too late now!

Monique, I've never added the powdered milk or the other thickeners, kind of ruins the whole point in making it yourself if you ask me. I've read some pretty horrible stuff about powdered a couple years ago. My SIL and sister won't give their kids any of our raw milk and insists that on the other stuff. My sil gives her baby powdered milk, and my sister gives her kids soy milk. I tried a glass of that soy. No way man. Bleh.

Anyway, I'm still trying to recreate that first batch, but maybe I never will. If nothing else I can fix up a shake. I've got some French Tarragon growing that tastes like black licorice!

Oh, and while I'm at it, where to you get your sea salts Monique? That Celtic Sea Salt place?

 

[ORChick]

My fermented bean paste, a la freemotion and NT, finished its 3 days on the kitchen counter, and has moved to the 'fridge. It did not turn into a blob, and try to take over the kitchen , though it did expand from halfway to three quarters of the way up the quart jars. It tastes good, but the garlic really comes through . Good thing I like garlic. Maybe quesadillas for lunch tomorrow with black bean paste.

 

[Wifezilla]

Opps! Forgot you had goat's milk. I am a cow milk fan. Wish I had room for one.

 

[freemotion]

Amos, I hope I didn't sound like I was promoting powdered milk......I wouldn't even feed it to my animals! My first batches of yogurt were thick and wonderful, too, then runny....and I have tried every possible innoculant. I wonder if it has to do with the fact that my early yogurt was also early in my doe's lactation....was yours, too? I've read that with mozzarella and some other cheeses, where the goat is in her lactation season makes a difference. I think it has to do with the acidity of the milk. Big operations use fancy pH testing equipment and adjust the acidity of each batch for consistant results.

ORChick, glad you learned from my mistakes and only filled your jars halfway!

I have my first batch of kefir that I will actually try hanging in a cloth right now. It is working, nice whey in my pitcher. The kefir was much thicker than the yogurt I've been getting.

My double batch of beans is still rising nicely, in their big gallon jars with PLENTY of headspace....no more blobs for me! It was fun, but I hate cleaning!

 

[FarmerDenise]

bbh, yes I am re-using wine bottles.
Going with the original earth day motto. Reuse, reduce, recycle.

 

[Blackbird]

I can't even remember when I made that first batch actually.. I think it was maybe 5 months after that doe had kid though, so it wasn't that early. Shes actually still lactating after 13 months and giving about 3 cups per milking, should dry her off before fall hits though.

Whats with the 'Amos' though? Lol. If you want to call me by my first name you can call me Merle, but Amos is one of the goats' names.

 

[ORChick]

Amos, I hope I didn't sound like I was promoting powdered milk......I wouldn't even feed it to my animals! My first batches of yogurt were thick and wonderful, too, then runny....and I have tried every possible innoculant. I wonder if it has to do with the fact that my early yogurt was also early in my doe's lactation....was yours, too? I've read that with mozzarella and some other cheeses, where the goat is in her lactation season makes a difference. I think it has to do with the acidity of the milk. Big operations use fancy pH testing equipment and adjust the acidity of each batch for consistant results.

ORChick, glad you learned from my mistakes and only filled your jars halfway!

I have my first batch of kefir that I will actually try hanging in a cloth right now. It is working, nice whey in my pitcher. The kefir was much thicker than the yogurt I've been getting.

My double batch of beans is still rising nicely, in their big gallon jars with PLENTY of headspace....no more blobs for me! It was fun, but I hate cleaning!

It has been just about a week with your kefir, so it should be getting back to its normal state. I hope you like the kefir cheese you get from letting it hang for awhile - quite honestly I couldn't develop a taste for it. The whey is nice though. If you find you prefer more liquid kefir just give it more milk to "work" on; you'll find the the right balance for you quite soon I should think. P.S. - You probably have a few grains that have not re-hydrated fully, and still feel very firm. These will probably never get back to their normal state. I am leaving mine in the mix for now, but when the grains have multiplied somewhat I plan to give these "non-hydrators" to the chickens.

Wow! Gallon jars! You really like your beans! "New" foods aren't usually a problem with DH, but "weird" foods are. I need to find out if these fermented beans fall into the former, or the latter catagory Now, me, I like trying just about anything at least once (well, OK, the sea slug in Japan was more than I wanted to try - but only because they told me what it was beforehand - and (I say, and will continue to say) because I had eaten quite well already I liked the crickets though )

 

[noobiechickenlady]

Wifezilla, how exactly does mead taste? I've been told everything from sheer ambrosia to vinegar flavored honey.

 

[Farmfresh]

The stuff I've tasted tastes GREAT. Like a good heady wine.

I really like mead.

I am trying my hand at pickles again!

 

[BeccaOH]

Yesterday, I made yogurt cheese. I need to decide now how I'll use it. Trying to think of a yummy flavor/herb to add.

Last night I started a tonic drink recipe I found in the Nourishing Traditions book that uses beets and whey. Supposed to help digestion, which I'd appreciate. We'll see how it tastes after 2 days. Got some beautiful beets from my weedy garden.

Meant to set some mung beans to sprouting, but forgot.