caoimhín o'cuilleainHomemade yogurt is pretty delicious. This was from a half gallon (1.9l) of whole milk and a half pint (.2l) of heavy whipping cream.
Nikolas KozloffDrink #Tanzanian #mbege, made with #fermented #banana and #millet, and extend #life
https://vegnews.com/tanzania-kilimanjaro-style-diet #longevity #nutrition #health
ghost_shitI mean, I've already planted fennel, and fennel & beetroot go together like Ernie & Bert. #Fermented fennel & beetroot is amazing.
الفجر الباسم is soy milk good to make #kefir
GOOGLE AI
Yes, soy milk is an excellent, high-protein plant-based option for making fermented kefir, often producing a thick, yogurt-like consistency. It ferments well, though it may require a pinch of added sugar to help the grains thrive and often results in a milder, less tangy flavor compared to dairy kefir
Key Tips for Making Soy Kefir:
Best Type: Use pure, unsweetened soy milk with high protein content for the best texture.
Added Fuel: Because soy milk lacks lactose, adding
teaspoon of sugar or maple syrup helps keep the, as described in this Reddit discussion, kefir grains active.
https://www.reddit.com/r/fermentation/comments/sqym0y/kefir_yogurt_using_soy_milk_and_other_plantb...
Fermentation Time: Fermentation usually takes around 24 hours, similar to dairy.
Grain Care: While grains can ferment soy milk, they may weaken over time without lactose; it is recommended to occasionally ferment them in dairy milk to keep them healthy, according to Kefir Link
https://kefir.link/en/fermenting-kefir-with-soy-milk-and-other-plant-milks/
Health Benefits: As explored in this PubMed Central study, fermented soy milk with kefir offers high probiotic activity and can improve the digestibility and nutritional profile of the soy milk.
https://pmc.ncbi.nlm.nih.gov/articles/PMC7772187/
Using kefir grains, the ResearchGate paper found it produces a thick #fermented drink with a distinct, pleasant aroma. As described on Teaspoon of Spice, if it separates, it is fine to consume but indicates slight over-fermentation.
GOOGLE AI
Yes, soy milk is an excellent, high-protein plant-based option for making fermented kefir, often producing a thick, yogurt-like consistency. It ferments well, though it may require a pinch of added sugar to help the grains thrive and often results in a milder, less tangy flavor compared to dairy kefir
Key Tips for Making Soy Kefir:
Best Type: Use pure, unsweetened soy milk with high protein content for the best texture.
Added Fuel: Because soy milk lacks lactose, adding
teaspoon of sugar or maple syrup helps keep the, as described in this Reddit discussion, kefir grains active.
https://www.reddit.com/r/fermentation/comments/sqym0y/kefir_yogurt_using_soy_milk_and_other_plantb...
Fermentation Time: Fermentation usually takes around 24 hours, similar to dairy.
Grain Care: While grains can ferment soy milk, they may weaken over time without lactose; it is recommended to occasionally ferment them in dairy milk to keep them healthy, according to Kefir Link
https://kefir.link/en/fermenting-kefir-with-soy-milk-and-other-plant-milks/
Health Benefits: As explored in this PubMed Central study, fermented soy milk with kefir offers high probiotic activity and can improve the digestibility and nutritional profile of the soy milk.
https://pmc.ncbi.nlm.nih.gov/articles/PMC7772187/
Using kefir grains, the ResearchGate paper found it produces a thick #fermented drink with a distinct, pleasant aroma. As described on Teaspoon of Spice, if it separates, it is fine to consume but indicates slight over-fermentation.
I wonder how long it will take me to eat 1.3kg of #fermented green beans...
@feather1952 Tomatillos are definitely and acquired taste, but -- like almost everything else -- they are delicious once #fermented.
My chilli haul is quite disappointing, given the number I planted: the tomatoes & climbing beans smothered most of my poor chilli seedlings. Next year, they shall have separate beds.
I wonder how #fermented millipedes would taste...
@Axomamma Here it is. One quarter of it, that is. Between the green beans and the mushy tomatoes/cukes, I had 2.6kg of vegies (after draining).
Fingers crossed.
@Axomamma Tasted the #fermented beans this morning, and they are pretty good: not as tough as I had expected. In the fridge is a large jar of mushy fermented tomatoes & cukes (I don't think I used enough salt, so they fermented too quickly). I'm thinking of mixing the beans, the mush, a bunch of sesame seeds, and a generous portion of seaweed (nori?), then drying the lot to make bean jerky...
The marinade will be mostly lime/fermented lime & plum/ #fermented plum, with garlic, chilli flakes, fish sauce, and a little Chinese five spice. I haven't been measuring, so I can't give quantities -- just keep adding ingredients until it tastes right.