Getting my feet wet: trying out this fermenting thing.

[urban dreamer]

Taking the advice of a couple of the folks on here, I decide to give this fermenting thing a shot. I am reading up on cheese making and was looking for beginners advice. I was told to try making yogurt first. I had already had great success with sour dough (that's fermented right?) and so I tried last night. I also tried to make cultured butter. I am kinda nervous about leaving food out on purpose. I can not believe how well it turned out this morning! The butter is wonderful and the yogurt actually set! So after having success with this, I gonna try fermenting pickles next. I think I'm gonna have to make the butter and yogurt a few more times before I am comfortable enough to move on to cottage cheese (I'm trying to take baby steps). How did ya'll start out fermenting foods? What are your favoriet recipes?

 

[MsPony]

I've started a lot; either I forgot about them and fiance threw them away, or like the salsa, I gave it away after fermenting because it was miracle gro tomatoes.

However, I'm starting sourdough!! And a spin on a popular drink from pakistan...its in the works

Do you have Nourishing Traditions yet?! Or Wild Fermentations?

 

[patandchickens]

I am kinda nervous about leaving food out on purpose.

The thing about culturing and fermenting, over short time periods anyhow and without anaerobic conditions being involved, is that your nose is a pretty good guide to food safety. If it smells like something you shouldn't eat, don't eat it (although some things *can* smell awful and still be perfectly fine); if it smells edible, it generally IS edible

Good luck, have fun,

Pat

 

[freemotion]

Have you read the fermenting encyclopedia.....er....I mean the fermenting thread? "What are you fermenting today?" or something like that?

 

[urban dreamer]

Have you read the fermenting encyclopedia.....er....I mean the fermenting thread? "What are you fermenting today?" or something like that?

I can't find it.

 

[miss_thenorth]

It's called, "what are you fermenting today".

 

[Lady Henevere]

Here ya go: What are you fermenting today? LOTS of info.

I have made fermented sauerkraut and ginger carrots. I'm not a fan of the taste of either. I might try kimchi soon.

 

[freemotion]

I thought the ginger carrots were nasty, but several other items I made got much better with some aging....kinda like wine!