What are you fermenting today?

[big brown horse]

http://www.sufficientself.com/forum/vie 52&p=9
Here I think this is it.

ETA, it didn't work, but it is on page 2 of "Kefir grains" thread.

 

[FarmerDenise]

reinbeau, I think you are onto something there. It would be nice if had a recipe section. It would make it so much easier to find them. Maybe even with sub titles for the more prolific one: like zucchini, pickles etc.

 

[freemotion]

It is on this thread, on page 9, post # 81......

Edited to insert link

 

[big brown horse]

Do we have an SS dictionary? And can we add "expland" to it? It is definitely a word that neds a wider usage.

Yea, I like that one, too, it's a keeper!

I just want to say I went through and read all 44 pages of this thread yesterday. There are recipes in here, and other great info, but it got me to thinking, we need a recipe index like the one on BYC. Something I'll have to work on - Terrie did an awesome job on that! Food for thought - but in another thread. Now back to fermenting!

YES!!!

 

[ORChick]

It is on this thread, on page 9, post # 81......

Edited to insert link

Thanks so much!

 

[freemotion]

Now I have another batch fermenting, about a quart...in a two quart jar, I'm a slow learner, but I get there eventually!

I also have a half pint of scallions....in a pint jar. To be consolidated with scallions in the fridge once they serve their time at room temp.

I have the usual kefir, and have two quarts draining now, and after tonight's ferments, I still have almost a pint of whey left in the fridge. I love the kefir "sour cream" and will make some dip/dressing with it tomorrow.

I have two pounds of black beans soaking with whey for a day, and two more bags to do in a couple of days. We ate up almost all my bean paste with all the company, it was such a hit. It was so satisfying to entertain with truly great food and spend so little. The dry beans were $1 per lb....doesn't get much cheaper than that.

I picked a bunch of peppers and plan to ferment them all together, all three types, diced, in one jar. After serving the diced Hot Portugal's that I'd fermented a couple weeks ago, I am feeling much braver about the peppers. They were eaten with much enthusiasm! I was just too pooped to start cutting and seeding them....maybe this weekend.

 

[Javamama]

I was perusing a blog -theNourishinggourmet - which recommended an online store for different types of cultures. I am still trying to figure all this fermenting stuff out. Nourishing Traditions is going to take me months to get through. I am having concentration problems this week.

I'm really interested in the one for making yogurt without heating. I would love to eliminate the cooking step.
www.culturesforhealth.com

 

[freemotion]

Cooking step? I use tap water to heat my milk and incubate my yogurt. I put it into clean quart jars or bottles and run hot tap water into a sink or right into my cooler, and change it a few times to ensure that the cold milk is now warm. My tap water is 120 and yogurt needs to be 115-118. Then I leave it in the cooler overnight, with more fresh, hot tapwater. I further insulate the cooler in winter when my house gets down into the 50's, and don't insulate it in summer when it stays much warmer. It works every time!

eta: I have been working on NT for a couple of years or more.....never fear! There is so much to learn from that book, it is a lifetime project, it seems!

 

[Javamama]

The instructions I have seen involved cooking the milk to 180 degrees then cooling it to 110 and adding in the culture. You don't have to do that? I never really thought about it, just followed that recipe and thought that is how it's done. Hmmm, wonder what that's all about? I'm going to do it your way.

 

[ORChick]

The instructions I have seen involved cooking the milk to 180 degrees then cooling it to 110 and adding in the culture. You don't have to do that? I never really thought about it, just followed that recipe and thought that is how it's done. Hmmm, wonder what that's all about? I'm going to do it your way.

Just a guess here, but I would think that as free's milk is so fresh there hasn't been much chance for *bad* bacteria to get in there. Heating the milk to 180* is just to re-pasteurize it, just in case. I do that too, as I use store bought milk, though my friend does not, also with store milk; she just heats it to 120*, and goes from there. She hasn't had any problems, but I still heat it up .