Sunday, March 06, 2005

Next fermentations

Sunday evenings seem to be a good time to get something started, and tonight I got a little crazy.

Ginger beer. Grated ginger, lime juice, water, salt, whey, sugar. Will let it sit on the counter for 2 days. It's suppsoed to be really good for quenching thirst after hard outdoor labor in the sun. I'll drink it anyway.

Potato cheese. Mashed potatoes, kefir. Will let it sit for 2 days, then strain through a cloth. We have a lot of potatoes, but don't really eat them often, so I figure this was a good choice. If we don't like it & throw it out, it won't be any worse than letting them sit on the fridge & grow something else...

Yogurt. It's an easy one, so I'm going for it. Heat milk gently on the stove. Add live yogurt as a starter. Let sit in the oven with the light on overnight. Move to fridge. Will use for:

Lebne. Strain yogurt through a cheesecloth. Spread on bread. I grew up eating this stuff.

I've asked my wife to buy a bunch of whatever organic vegetables are on sale. I'll ferment them, which means I'm preserving them to use over the next month.

Oh, and the other day we walked by a yardsale where they had a huge box of glass jars. $1 for the whole thing. Deal! Gonna need it....

Did I mention the kefir juice? Someone left a pint of juice here, and we don't drink much of the stuff (too much sugar). So I tossed a few kefir grains in & let it sit for the week. It has become more tart. Not sure how much longer to leave it until it's "good"...

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