What are you fermenting today?

[Blackbird]

Ok Free, I got it up hanging about 40 minutes ago. I planned on just scooping the top in but there was some better formed stuff on the bottom as well. It all got pretty mixed up. Another day and everything might have been formed together better. I've got about half staying in the cheese cloth and hanging though.

I'm going to call it my 'Yo-wannabe-cheese'.

 

[Blackbird]

Free!

I took down my Yo-wannabe-Cheese now. It smelled awesome and tasted quite nummy if I do say so myself. I already ate half of it with some sea salt, crushed red pepper, cloves, and pretzels. NUM! I'm saving the other half for my mom. I'm so nice.

I can definitely see why you miss your yocheese.

Here is all of it in the bowl;

Here is all the 'run off'. There is a THICK layer of cream on the whey, which I admit, I tasted, and enjoyed.

I wonder if I used that cream to make more yogurt..

I'm thinking some would taste good mixed with fruit on bread.

 

[freemotion]

Mmmmmmm.........I like to layer it with fruit, the way normal people eat yogurt. I don't like yogurt, but I love the drained version....most of the sour drains out with the whey, and I love the thicker texture. I will be trying your recipe!

 

[Blackbird]

I LOVE yogurt when theres fruit, honey, maple syrup, or sugar in it to sweeten it. Otherwise is alright plain, but about after half a cup I get sick of it.

 

[FarmerDenise]

Ok, so I made the fermented pickles from the NT book. Is the liquid supposed to be cloudy? I am a little concerned about eating them.

 

[freemotion]

Yes, it is often cloudy, as long as there is no mold on top (you can still skim it) and as long as it smells like food to you, it is good! I understand the suspicious caution, I had that, too. Commercially prepared foods, when they look a little bad, are generally VERY bad. Fermented foods, however, tend to be either good or rotten, not iffy. You will know.

 

[Wifezilla]

Made ketchup again. This time I went a little lighter on the cloves and a little stronger on the allspice. I also added 1 cup of filtered water. It was REALLLY thick last time.
http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/

I also made 2 gallons of yogurt the other day. The large bail jars are really handy for yogurt fermenting. I could probably fit a total of 6 gallons of yogurt in my "yogurt maker" cooler at one time. Since I don't have access to raw milk, I have to use cheap store milk and make it as edible and tasty as possible. With whole milk at $1.58/gallon right now, I have to take advantage.

 

[Urban Farms]

well I didn't ferment anything today but twice a year we make a 3 gallon crock of pickles it ferments on the counter for 7-10 days (in the heat it takes less time)
do you want the recipe?
we have also made: birch beer, fermented ginger ale, hard cider, and a few other beverages we stopped doing beverages when 12 bottles exploded all at once


if you make sure that all of the stuff is covered with the brine then no mold will grow
Freemotion: the water is always cloudy.

 

[freemotion]

We ALWAYS want recipes!

 

[noobiechickenlady]

Mustard & mayo. The mustard was awesome, veeeery spicy. I think I might add some more honey to it. The mayo... well not so much. I'm not sure I'm in favor of mayo made with EVOO. DH said it was fine, so I'm gonna ferment it tonight and hope for the best, he'll eat it if nobody else will. Maybe the lactic acid will make it taste better to me.

And yogurt tonight, I finally found some real, honest to goodness nothing but milk yogurt for starter. I was getting decent results with the pectin containing yogurt, but not awesome, it was a bit on the thin side. The good stuff was $6 for 4 ounces