Have also been making yoghurt for quite a few years. Temperature is not super sensitive except you dont want to go over 108 which could kill your culture. Lower temps can work fine but maybe take a little longer. I have made it in 1.5 gal covered stainless pot and once cooled (can low...
i'd imagine they would–i got some kefir grains from a friend of mine & make my own. *MUCH* cheaper! 😉 Kalyn Denny — July 20, 2009 @ 1:17 am Reply MamaRae, thanks, good to know. Now I have to get my hands on some Kefir so I can try it. Maybe Whole Foods would have...
I’ve started brewing water kefir at home, which is a very similar process, but I always though kombucha would be a lot more complicated. Is your SCOBY growing/reproducing? Can a SCOBY lie dormant for a time (putting it in the fridge maybe) if you need a break? Reply Tracy July 6,...
Share your comments and feedback. Have a great week. Till then healthy cooking, happy living!!! Posted on March 2, 2020Categories Beaten rice delicacies, Non-Veg Delights, Yoghurt-based dishesLeave a comment on Mutton Poha Foxnut and Potato Cutlets FOXNUT AND POTATO CUTLETS Hello, ...
sorry that should read do you use the same amount of butter milk(in place of yoghurt) to make your next lot of butter. Cindy — April 20, 2020 @ 4:27 am Reply If you make this recipe, and keep the buttermilk, do you use the same amount of buttermilk ratio to culture the next ...
such as dark leafy greens like spinach, kale and beet greens. You can also increase your consumption of foods that have high levels of naturally-occurring acid, such as lemon, kefir yoghurt, pineapples, sauerkraut and rice vinegar, as these foods will help boost the acid levels in your ...
1. Add the grains to a bowl or container (or the saucepan you wish to cook them in to save on washing up!) and cover with about double the amount of water, plus a little splash of something acidic like apple cider vinegar, lemon juice, or even kefir or kombucha. ...