:two_hearts:EuphoriaI wish I could be cooler about sharing my kombucha with the grasshopper who seemed to want to drink it. Of course it is very tasty, flavored with coconut water and ginger.
Ɠεɱɩoɠ :ca: :evergreen_tree:@Euphoria I have had some, but never made my own. I made kefir for a year or two, but after my digestion improved I got lazy and stopped...
@gemlog
I've seen that happen to a lot of people. 😉
I get lazy with the kombucha sometimes, but generally only for a week or two. This batch I'm drinking now turned out especially delicious, probably because someone brought me a bunch of pipas (young coconuts) from her tree and when I added it to the already very gingery kombucha it made it super delicious.
I learned yesterday that one of the secrets to nice, fizzy ginger kombucha is to leave the skin on the ginger.
@Euphoria Thanks for cutting me the slack. Re the ginger peel, I'll try and remember in case I ever do make the effort again. There's also cheese and yogurt... Oh, and kimchi a friend made me some once.
@gemlog
I was looking at kimchi recipes last night and almost tried winging it, but in the end decided I'd have to skip too many ingredients, so maybe I'll try it when I've got them.
I've been experimenting with cheese making lately, though my favorites, so far, aren't fermented, or not much, anyhow. I made some almond mozzarella today that's surprisingly good. Recipe's definitely a keeper.
Non-dairy yogurt seems like too much of a pain. 🤷🏽
@Euphoria Other than 14k au I'm not allergic to anything so I snarf down anything 'food'. Moz is a very bland cheese no? I prefer stronger tasting cheeses.
Lots of ppl in my little town here from the Azores and this is one of my fav cheeses: https://en.wikipedia.org/wiki/S%C3%A3o_Jorge_cheese
I'm from Chesire, so... that's another.
Also, blue, brie, gorganzola... all the strong ones.
Had some limburger 1ce. Gift from a friend. Ate it, but that's the top-end for me!!
@gemlog
Wow, that São Jorge looks wonderful.
I know that some people are making fancy cheeses like those out of nuts and seeds but for some reason I haven't been up to the more elaborate projects yet. Maybe once I succeed in getting my new "laboratory", which will really just be a more organized kitchen.
Mozzarella is a fairly bland cheese, so I thought it'd be a lot easier to approximate, and I've made some okay versions out of cashews and coconut milk. Almond's best.
@Euphoria
> Wow, that São Jorge looks wonderful.
Oh, it absolutely is! A very simple cheese too. But it's great stuff. Very dear though (at least here in northern BC Canada).
@gemlog
Do I remember correctly that it's Brazilian? Might be a good reason to visit Brazil!
Do I remember correctly that it's Brazilian? Might be a good reason to visit Brazil!
@Euphoria What's Brazillian? It's definitely not the cheese I mentioned -- that's a protected destination cheese from the azores.
@gemlog
You said it was from the Azores. I think I might be a bit tipsy from the kombucha. I think the grasshopper is too. It hasn't moved since it stopped drinking. Maybe I gave it too much.
You said it was from the Azores. I think I might be a bit tipsy from the kombucha. I think the grasshopper is too. It hasn't moved since it stopped drinking. Maybe I gave it too much.