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every 2 weeks.
CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. WHAT IS THE SHELF LIFE OF FERMENTED FOODS? A jug of milk lasts, on average, about 7 days after it has been opened. If that milk is cultured into yogurt it should last at least 14 days. Vegetables become more acidic as they ferment, which limits the growth of unwanted bacteria. In a sense, fermented vegetables are naturally pickled by the lactic bacteria. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. EASY FERMENTED HOT SAUCE Store the jar in a dark location for fermenting and let it ferment for 5-7 days. When you have finished fermenting, strain the pulp through a fine-mesh sieve, squeezing out all the liquid. Store the hot sauce in a jar for serving and discard the pulp (or see notes for a suggestion on how to reuse the pulp). EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. WHAT IS THE SHELF LIFE OF FERMENTED FOODS? A jug of milk lasts, on average, about 7 days after it has been opened. If that milk is cultured into yogurt it should last at least 14 days. Vegetables become more acidic as they ferment, which limits the growth of unwanted bacteria. In a sense, fermented vegetables are naturally pickled by the lactic bacteria. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats WHAT IS THE SHELF LIFE OF FERMENTED FOODS? A jug of milk lasts, on average, about 7 days after it has been opened. If that milk is cultured into yogurt it should last at least 14 days. Vegetables become more acidic as they ferment, which limits the growth of unwanted bacteria. In a sense, fermented vegetables are naturally pickled by the lactic bacteria. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. SIMPLE HOMEMADE COTTAGE CHEESE Instructions. Pour milk and the buttermilk into a large pot. You will need enough room to add 8 more cups of liquid so use a soup pot. Leave the milk on the kitchen counter for 12 to 14 hour, until it has clabbered. Cut the clabbered milk into 1″ curds. Heat 8 cups of water to 100 F, then add to curds. FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in rounds HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: SOAKING QUINOA BEFORE COOKING When you are ready to cook, pour the quinoa into a fine sieve. Drain off all the fermentation liquid and rinse the quinoa until the water runs clear. This will remove the bitter saponins. Put the quinoa into a pot with 2 cups of water. Bring to a boil and simmer for 12-15 minutes (until cooked.) Drain any excess liquid and fluff with a fork. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! If you don’t have an active sourdough starter, then mix 1 cup of buttermilk with 1 cup of flour and let it sit out on the counter for 24 hours to ferment.; This recipe also works with sourdough discard. Just make sure the discard isn’t more than a few weeks old. I usually bake with my gluten-free flour mix.If you are using wheat flour, then try to avoid over mixing. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Using a proper fermentation brine is important for successfully fermenting vegetables. While each of my recipes has a recommended salt-to-water ratio, this post provides more general information to help you calculate your own fermentation brine ratio.. I was inspired to explore more specific brine ratios after my interview with the owner of Agrius.A precise ratio of salt by weight is how they CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SWEET FERMENTED RHUBARB Fermented rhubarb is a delicious way to preserve the first fruit of spring. It can be left whole or pureed into a pretty pink sauce. See the section above for some serving suggestions. SALT-FERMENTED AND PRESERVED LEMONS Salt fermented lemons are really easy to make. The result is a probiotic pickle that will add a burst of flavour to most dishes. Try them with a creamy pasta Alfredo, or on a quinoa salad. HOW TO MAKE HARD APPLE CIDER FROM JUICE Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy to customize. Best of all, homemade apple cider is sulfite free! A HEALTHY AND SUGAR-FREE BANANA CAKE Banana Cake. Preheat the oven to 350 F. Mash the bananas in a large mixing bowl until relatively smooth. Mix in the melted butter, then the eggs, buttermilk and vanilla. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Hi Sylvia, I got my kefir grains from my MIL 10 years ago, so I’ve never used a powdered starter. However, I think you could use either the whey or the solid as a starter for the next batch since they’ll both contain the bacterial cultures. FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in rounds FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! If you don’t have an active sourdough starter, then mix 1 cup of buttermilk with 1 cup of flour and let it sit out on the counter for 24 hours to ferment.; This recipe also works with sourdough discard. Just make sure the discard isn’t more than a few weeks old. I usually bake with my gluten-free flour mix.If you are using wheat flour, then try to avoid over mixing. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Using a proper fermentation brine is important for successfully fermenting vegetables. While each of my recipes has a recommended salt-to-water ratio, this post provides more general information to help you calculate your own fermentation brine ratio.. I was inspired to explore more specific brine ratios after my interview with the owner of Agrius.A precise ratio of salt by weight is how they CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SWEET FERMENTED RHUBARB Fermented rhubarb is a delicious way to preserve the first fruit of spring. It can be left whole or pureed into a pretty pink sauce. See the section above for some serving suggestions. SALT-FERMENTED AND PRESERVED LEMONS Salt fermented lemons are really easy to make. The result is a probiotic pickle that will add a burst of flavour to most dishes. Try them with a creamy pasta Alfredo, or on a quinoa salad. HOW TO MAKE HARD APPLE CIDER FROM JUICE Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy to customize. Best of all, homemade apple cider is sulfite free! A HEALTHY AND SUGAR-FREE BANANA CAKE Banana Cake. Preheat the oven to 350 F. Mash the bananas in a large mixing bowl until relatively smooth. Mix in the melted butter, then the eggs, buttermilk and vanilla. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Hi Sylvia, I got my kefir grains from my MIL 10 years ago, so I’ve never used a powdered starter. However, I think you could use either the whey or the solid as a starter for the next batch since they’ll both contain the bacterial cultures. FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in rounds FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. HOW TO MAKE HARD APPLE CIDER FROM JUICE Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy to customize. Best of all, homemade apple cider is sulfite free! EASY FERMENTED HOT SAUCE Hello, I’ve two fermentations going both with a mix of chillies, onions, garlic and mango, after about a week and a half everything started to squeeze down, (perhaps a little hot, (27degC) the weight I use might be too heavy or didn’t pack the jars tight enough, Ive moved them to a cooler area. could I add more ingredients, ie belle peppers etc to take up the new space and continue the FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Fermented oatmeal is a delicious and traditional breakfast. It’s as quick as instant oatmeal, but far cheaper and healthier than store-bought instant oatmeal packets. FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in roundsFERMENTED BEETS
Fermented beets are probiotic and tangy. Perfect for adding a bit of zest to most meals. Try all five flavour options, see the section above for more details. EASY HOMEMADE SOUR CREAM Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24hours. Once it has
CANNING FERMENTED PICKLES FOR STORAGE Wash the cucumbers and trim off the blossom ends. Cut up the larger cucumbers as required. Pack cucumbers into a sanitized container forfermenting.
SIMPLE AND DELICIOUS KEFIR CHEESE Kefir cheese is a delicious soft cheese that is a lot like feta or cream cheese. It’s easy to make, all you have to do is culture kefir long enough for it to separate into the curds and whey. TRACEBRIDGE FERMENTATION IN SOMERSET Katie's stack of books on fermentation! We were lucky enough to spend a night visiting with Katie and Gordon from Tracebridge Sourdough in Ashbrittle. Katie is FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: PROBIOTICS FOR BABIES Probiotics for Babies. A baby’s first big introduction to probiotics comes from their mother, through vaginal birth, lying on their mother’s skin and breastfeeding. Next, other yeasts and bacterial cultures are introduced by the host of well-wishing visitors who will each give their own probiotic cultures to the baby along with theirgifts
FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. SALT-FERMENTED AND PRESERVED LEMONS Sprinkle the lemons with salt. Pack the lemons and their juice into a sterilized pint-sized jar with a tight-fitting lid. Allow them to ferment for 1 week, turning the jar over every day. After fermenting, pour the olive oil over the lemons to act as an oxygen barrier for storage. Store in the fridge and consume within a WHAT IS THE SHELF LIFE OF FERMENTED FOODS? A jug of milk lasts, on average, about 7 days after it has been opened. If that milk is cultured into yogurt it should last at least 14 days. Vegetables become more acidic as they ferment, which limits the growth of unwanted bacteria. In a sense, fermented vegetables are naturally pickled by the lactic bacteria. PAIN DE CAMPAGNE: FRENCH SOURDOUGH BREAD Instructions. Warm the water to approximately 33 C / 93 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes. Once the flour has hydrated, mix in the sourdough starter and salt. See my post on basic sourdough bread techniques for detailed instructions on how to add in extra ingredients and form the loaf. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. HOW TO USE LEFTOVER WHEY FROM MAKING CHEESE OR GREEK 3. Soups and Stews. One of the best ways to use up leftover whey is as a base for soup. Replace the broth or water in a recipe with whey at a 1:1 ratio. It adds a richness and tanginess that really brings out the flavours of the other ingredients. Here are a few recipes that were designed to use up leftover whey: FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in rounds FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. Then mix the sugar-water into the cider just before bottling. FERMENTED SWEET AND SPICY PICKLES Instructions. Mix the salt, sugar, water and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar. Slice the vegetables and mix them in a large glass bowl. Pack the vegetables into a glass jar (s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed. ANTIVIRAL ELDERBERRIES FOR COLD AND FLU VIRUSES Jars of fruit sauce will last in the freezer for up to 1 year. Fermentation: For a probiotic and fermented elderberry sauce, add 2 tbsp of white sugar during the boiling. Then allow the sauce to cool to room temperature. Stir in 1/4 cup of a probiotic starter (like brewed kombucha, water kefir or ginger bug ). FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. Then mix the sugar-water into the cider just before bottling. FERMENTED SWEET AND SPICY PICKLES Instructions. Mix the salt, sugar, water and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar. Slice the vegetables and mix them in a large glass bowl. Pack the vegetables into a glass jar (s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed. ANTIVIRAL ELDERBERRIES FOR COLD AND FLU VIRUSES Jars of fruit sauce will last in the freezer for up to 1 year. Fermentation: For a probiotic and fermented elderberry sauce, add 2 tbsp of white sugar during the boiling. Then allow the sauce to cool to room temperature. Stir in 1/4 cup of a probiotic starter (like brewed kombucha, water kefir or ginger bug ). FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats EASY FERMENTED HOT SAUCE Store the jar in a dark location for fermenting and let it ferment for 5-7 days. When you have finished fermenting, strain the pulp through a fine-mesh sieve, squeezing out all the liquid. Store the hot sauce in a jar for serving and discard the pulp (or see notes for a suggestion on how to reuse the pulp). FERMENTED SWEET AND SPICY PICKLES For the Brine. 1/4 cup of sugar; 2 tsp non-iodized salt ; 1 cup of cider vinegar (with mother, see notes); 1 cup of water, chlorine-free; 2 cloves of garlic, finely diced; 1 tbsp of ginger root, finely chopped; For Fermentation. 1 cup thinly sliced cucumbers (about 2 small cucumbers); 1 coloured pepper, thinly sliced; 1/2 red onion, thinly sliced; 1 cup of carrots, thinly sliced in rounds HOW TO MAKE HARD APPLE CIDER FROM JUICE Wait 4 weeks for a dry cider. If there is a lot of sediment in your fermentation jug (dead yeast), then rack prior to bottling. To prime the carbonation, add mix the 1/8 cup of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. Then mix the sugar-water into the cider just before bottling.FERMENTED BEETS
Dissolve the salt in a 1/2 cup of water. Pour over the beets and top with a second 1/2 of water, to cover. There is no need to weigh down the beets as they usually don’t float. Leave the jar to ferment at room temperature for about 3-7 days. Store in the refrigerator and consume within 1 month. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. TRACEBRIDGE FERMENTATION IN SOMERSET She and her husband have their fingers in all aspects of fermentation. They teach fermentation, they sell ferments and have a sourdough bakery, all in their little farmhouse in Somerset. Even though our visit was sandwiched between two busy days, (teaching a daylong sourdough bread class and selling ferments at a shearing festival)Katie took
SIMPLE HOMEMADE MUSTARD WITH 7 FLAVOURS OPTIONS Homemade mustard is a simple and delicious zero-waste swap. It’s perfect for hot dogs, sandwiches and sauces. Made with apple cider vinegar-soaked mustard seeds, this delicious condiment will last for up to 6 months in the fridge. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SWEET FERMENTED RHUBARB It will provide plenty of flavour. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of headroom at the top of the jar. Leave the jar to sit out on the counter to ferment for 2-3 days. SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED HUMMUS: A PROBIOTIC SNACK Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve. Finish the hummus within 2 weeks, or freeze for up to 3 months. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SWEET FERMENTED RHUBARB It will provide plenty of flavour. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of headroom at the top of the jar. Leave the jar to sit out on the counter to ferment for 2-3 days. SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED HUMMUS: A PROBIOTIC SNACK Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve. Finish the hummus within 2 weeks, or freeze for up to 3 months. CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
HOMEMADE CULTURED BUTTER Unpasteurized cream will naturally ferment without any additional culture. However, store-bought cream can be cultured with milk kefir grains, 2 tbsp cultured sour cream, or 2 tbsp cultured buttermilk.; This recipe is designed for a 1-quart mason jar worth of butter. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats GLUTEN-FREE SOURDOUGH STARTER Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need. Mix the flour and water together with a fork. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. FERMENTED SWEET AND SPICY PICKLES Instructions. Mix the salt, sugar, water and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar. Slice the vegetables and mix them in a large glass bowl. Pack the vegetables into a glass jar (s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed. QUICK FRIED SAUERKRAUT Scoop 2 cups of sauerkraut out of a jar. Place it into a strainer to drain, while you prepare the rest of your meal. Heat a frying pan on medium heat. Start by cooking everything that is going to be served with the sauerkraut. When all the food is almost ready, take a large spoonful of sauerkraut (about 1/2 cup per person) and drop it on the HOW TO SANITIZE WINE MAKING EQUIPMENT Proper cleaning is important for making delicious homemade cider and wine.Here is everything you need to know to sanitize wine making equipment. The goal of sanitation is to kill off the free range yeasts, fungus and bacteria. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SWEET FERMENTED RHUBARB It will provide plenty of flavour. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of headroom at the top of the jar. Leave the jar to sit out on the counter to ferment for 2-3 days. SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED HUMMUS: A PROBIOTIC SNACK Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve. Finish the hummus within 2 weeks, or freeze for up to 3 months. CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
HOMEMADE CULTURED BUTTER Unpasteurized cream will naturally ferment without any additional culture. However, store-bought cream can be cultured with milk kefir grains, 2 tbsp cultured sour cream, or 2 tbsp cultured buttermilk.; This recipe is designed for a 1-quart mason jar worth of butter. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats GLUTEN-FREE SOURDOUGH STARTER Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need. Mix the flour and water together with a fork. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. FERMENTED SWEET AND SPICY PICKLES Instructions. Mix the salt, sugar, water and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar. Slice the vegetables and mix them in a large glass bowl. Pack the vegetables into a glass jar (s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed. QUICK FRIED SAUERKRAUT Scoop 2 cups of sauerkraut out of a jar. Place it into a strainer to drain, while you prepare the rest of your meal. Heat a frying pan on medium heat. Start by cooking everything that is going to be served with the sauerkraut. When all the food is almost ready, take a large spoonful of sauerkraut (about 1/2 cup per person) and drop it on the HOW TO SANITIZE WINE MAKING EQUIPMENT Proper cleaning is important for making delicious homemade cider and wine.Here is everything you need to know to sanitize wine making equipment. The goal of sanitation is to kill off the free range yeasts, fungus and bacteria. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until SWEET FERMENTED RHUBARB It will provide plenty of flavour. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of headroom at the top of the jar. Leave the jar to sit out on the counter to ferment for 2-3 days. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED HUMMUS: A PROBIOTIC SNACK Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve. Finish the hummus within 2 weeks, or freeze for up to 3 months. FERMENTING FOR FOODIES In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. FERMENTATION BRINE: SALT TO WATER RATIO FOR VEGETABLES Use the handy calculator below to help you calculate 2.2% of your original weight. Pour some of the water from the jar of vegetables into a bowl. Add in the salt and stir to dissolve the salt. Pour the salty water back into the packed jar and stir to combine. Put on CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. SIMPLE HOMEMADE CHEESE RECIPES Squeeky cheese curds are the first step to making hard cheese. The curds are pressed, then dry-cooked (cheddared) to firm up the curds. Farmhouse cheddar is a simple hard cheese that can be preserved with a washed rind, bandaged rind or waxed. It’s ready in 1-3 months, so a perfect hard cheese for beginners. Do you have any other cheese SIMPLE FERMENTED MILLET Cover the container with a tea towel and leave it to ferment on the counter for 2-5 days. Stir with a clean fork once per day to encourage fermentation. Drain off the fermenting liquid. Put drained millet and 3 cups of water into a pot and bring to a boil. Simmer until all the liquid is absorbed (about 15 minutes). SIMPLE SOURDOUGH COBBLER: A HEALTHY TREAT! Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish. Top with the cobbler biscuit dough. Brush the top of the biscuit with melted butter, then sprinkle on some sugar. Bake at 375F (180C) for 40-50 minutes until SWEET FERMENTED RHUBARB It will provide plenty of flavour. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of headroom at the top of the jar. Leave the jar to sit out on the counter to ferment for 2-3 days. CANNING FERMENTED PICKLES FOR STORAGE Combine water, vinegar and salt to make a brine. Pour the brine over the cucumbers. Allow to ferment somewhere cool and dark for 2-3 weeks. Check every 2-3 days, and skim off the foam/scum and top up the brine as needed. The pickles are finished when they have changed from bright green to a dull green and have a delicious fermented flavour. WHAT YOU CAN DO ABOUT MILK KEFIR SEPARATING Shake the separated milk kefir to combine the solids and whey and use it in a smoothie or popsicle. Drain the whey to make a simple soft kefir cream cheese. Make a firm, feta-like cheese by pressing the curd from the whey. The probiotic whey can be used as a starter culture for other ferments. Over cultured kefir is perfect for baking muffins. FERMENTED HUMMUS: A PROBIOTIC SNACK Cover the hummus with a tea towel and leave it to ferment at room temperature for up to 12 hours. After fermenting, either drain off the water or stir it in for a runnier dip. Top it with olive oil and store in the fridge until ready to serve. Finish the hummus within 2 weeks, or freeze for up to 3 months. CHEESEMAKING PROBLEMS AND HOW TO SOLVE THEM Cheesemaking is a cross between art and science. It requires a certain amount of meticulousness for success. However, the best tasting cheese doesn’t involve precision, it requires an understanding of how the flavour and texture of cheese develops. EASY HOMEMADE SOUR CREAM Instructions. Mix the culture and cream in a clean glass jar. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours. Once it has thickened and tastes sour, store in the fridge until use. To keep an active culture, re-culture sour creamevery 2 weeks.
HOMEMADE CULTURED BUTTER Unpasteurized cream will naturally ferment without any additional culture. However, store-bought cream can be cultured with milk kefir grains, 2 tbsp cultured sour cream, or 2 tbsp cultured buttermilk.; This recipe is designed for a 1-quart mason jar worth of butter. FERMENTED OATMEAL FOR A WHOLESOME BREAKFAST Instructions. Mix the oats with the culture and 1 cup of water in a glass container. Cover with a tea towel and leave to ferment in a warm location overnight or for up to 2 days. To cook, boil 1 cup of water and mix into the oats. If it’s not warm enough you can cook the oats GLUTEN-FREE SOURDOUGH STARTER Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need. Mix the flour and water together with a fork. SIMPLE AND DELICIOUS KEFIR CHEESE Allow to drain for 30 minutes. Hang the kefir (as shown in the photo above) and drain for another 4-8 hours. Mix in the salt (and any additional flavours) and refrigerate. Use the cheese within 2 weeks, as it will continue to sour and ferment. OLD-FASHIONED HOMEMADE GINGER BEER Stir until the sugar has dissolved. Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Place somewhere warm and dark to ferment for 3 days and give it a good stir each day. Ginger bug needs exposure to air for fermentation so don’t ferment in a sealed jar. FERMENTED SWEET AND SPICY PICKLES Instructions. Mix the salt, sugar, water and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar. Slice the vegetables and mix them in a large glass bowl. Pack the vegetables into a glass jar (s) for fermenting. They don’t need to be pounded in like you do for sauerkraut, just tightly packed. QUICK FRIED SAUERKRAUT Scoop 2 cups of sauerkraut out of a jar. Place it into a strainer to drain, while you prepare the rest of your meal. Heat a frying pan on medium heat. Start by cooking everything that is going to be served with the sauerkraut. When all the food is almost ready, take a large spoonful of sauerkraut (about 1/2 cup per person) and drop it on the HOW TO SANITIZE WINE MAKING EQUIPMENT Proper cleaning is important for making delicious homemade cider and wine.Here is everything you need to know to sanitize wine making equipment. The goal of sanitation is to kill off the free range yeasts, fungus and bacteria. * Skip to primary navigation * Skip to main content * Skip to primary sidebar FERMENTING FOR FOODIES Health, Taste and Tradition * Types of Fermentation* Everyday Recipes
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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed yourmicrobiome.
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AFFILIATE DISCLOSURE In order to run this site, Fermenting For Foodies sometimes earns an affiliate commissionon the
sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank youfor reading!
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