FarmerDenise
Out to pasture
Great idea on tha yocheese. I'm going to do that to mine right now. Let's see, what herbs should I use? Since it is tart, I think I will add some rosemary and some thyme.
What are you fermenting today?
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FarmerDenise
Out to pasture
That was easy. I just pinched a few leaves of rosemary and thyme, rolled up the yocheese into 1 1/2 inch balls (sort of) and as I put each ball into the wide mouth jar I poured some olive oil over it. When all the balls were in, I sprinkled the herbs over it and filled it with oil to cover all the yocheese. I stuck on a label with the date and put it in the outside fridge.
The inside fridge is stuffed to the gills. I have to do what Free did and get it cleaned out to make some room.
The inside fridge is stuffed to the gills. I have to do what Free did and get it cleaned out to make some room.
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Free, I hadn't even looked at the ginger ale recipe; now I understand better. But (between you and me 
) that sounds really awful! But then, as I have mentioned, I don't particularly like salt (nor do I suffer from migraines! I'm glad though that the extra salt seems to be helping with yours.) One thing I do like with salt, that you might be interested in trying, is the savory version of Lassi, served at Indian restaurants. It is, I think, just equal parts yogurt and ice water mixed together, and flavored with a bit of salt. This might be a thing to do with your kefir if ever you can stand to drink it that "naked" 
. Were I to make this at home I would probably add some cumin seed, and chopped cilantro.
) that sounds really awful! But then, as I have mentioned, I don't particularly like salt (nor do I suffer from migraines! I'm glad though that the extra salt seems to be helping with yours.) One thing I do like with salt, that you might be interested in trying, is the savory version of Lassi, served at Indian restaurants. It is, I think, just equal parts yogurt and ice water mixed together, and flavored with a bit of salt. This might be a thing to do with your kefir if ever you can stand to drink it that "naked" . Were I to make this at home I would probably add some cumin seed, and chopped cilantro.
freemotion
Food Guru
Yup, it is pretty awful, but so is licking my finger and sticking it in the salt bowl in desperation! I can't wait for good ginger ale, this salty batch is so tingly and ginger-y.
I know I couldn't drink the kefir that way....but flavored up with strong flavors, it is good. I am feeling a difference already in my digestive system. I hope this one is the ticket for me.....I've had so much improvement over the past 2-3 years....or more, I lose track of time....but I still have trouble getting the good flora to win. I think kefir may be the last straw for the bad beasties.
I have to go do some more reading, unless you have a quick suggestion to slow it down a bit....I've been making a quart each day, and that is too much for us. But I don't want to mess with the fragile grains until they really start to grow. Can I put them all into a pint of milk or less each day?
I know I couldn't drink the kefir that way....but flavored up with strong flavors, it is good. I am feeling a difference already in my digestive system. I hope this one is the ticket for me.....I've had so much improvement over the past 2-3 years....or more, I lose track of time....but I still have trouble getting the good flora to win. I think kefir may be the last straw for the bad beasties.
I have to go do some more reading, unless you have a quick suggestion to slow it down a bit....I've been making a quart each day, and that is too much for us. But I don't want to mess with the fragile grains until they really start to grow. Can I put them all into a pint of milk or less each day?
FarmerDenise
Out to pasture
I like buttermilk with salt and pepper, I wonder if kefir would be good that way.
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Awww, I'm so proud of my babiesfreemotion said:
. Looks like they are really settling down, and getting to work for you; they must really appreciate your fresh goat milk. The best way, I should think, to slow down production, but also not get rid of any of your hard-won grains (for the moment, until you are more certain that they aren't going to up and die ) would be to divide what you have in half. Keep half out on the counter, with a pint or so of fresh milk every day. And put the other half in a pint of milk in another jar, cap it tightly, and store it in the 'fridge. The colder temps will slow things down, but will keep the grains viable. After a week or two, if you don't need them, strain them from the milk, and repeat. You could keep that up pretty much indefinitely, I think. (I must admit here that I did that once, and forgot them over the winter, i.e. 4 or 5 months(!), and they survived just fine - but I don't recommend it).With all the things you are fermenting, and with the added whammy from the kefir, I think you will have your intestinal *baddies* on the run in no time
(And no, I don't think I would want to drink the kefir quite that *unadorned* either . But the savory Lassi is quite nice with yogurt, I think.
Wifezilla
Low-Carb Queen - RIP: 1963-2021
I froze some of my whey in to cubes....sort of 
You see, we have an ice make. When it was hooked up, I threw out all my old nasty ice cube trays. All I have left are decorative trays I use to make coconut bark.
So my "whey cubes" are shaped like hearts and little christmas trees
You see, we have an ice make. When it was hooked up, I threw out all my old nasty ice cube trays. All I have left are decorative trays I use to make coconut bark.
So my "whey cubes" are shaped like hearts and little christmas trees
Wifezilla
Low-Carb Queen - RIP: 1963-2021
Making this salsa with some of the whey I didn't freeze. I have everything in the jar except cilantro. I will get some of that on the way back from the concert.
http://tryingtraditional.wordpress.com/2008/08/03/lacto-fermented-salsa/
http://tryingtraditional.wordpress.com/2008/08/03/lacto-fermented-salsa/
freemotion
Food Guru
If I ever get tomatoes I plan to make this...thanks for the link with the visuals, how nice for newbies! I planted jalapino's this year, they are growing and getting bigger!
I was thinking of using parsley instead, since I don't have cilantro and I should be able to make this ultimately with all home-grown ingredients. I am not a salsa-eater, hope to develop a taste for it though, so what do you salsa people think about parsley?
I was thinking of using parsley instead, since I don't have cilantro and I should be able to make this ultimately with all home-grown ingredients. I am not a salsa-eater, hope to develop a taste for it though, so what do you salsa people think about parsley?
big brown horse
Hoof In Mouth
No can do free. I'm a salsa purist. You will have to change the name if you use only parsley.freemotion said:
Ok what CANT you ferment?!
I am so doing this, we eat salsa on everything from breakfast to a midnight snack...may as well be a fermented salsa!
Note to self: Look for more jars!!!!!!!! Gotta get jars!!!!!
