Possible Duplicate:Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it sl
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vine
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surp
Using well water and some Odwalla orange juice.. What is the maximum amount that is safe for consumption daily?
I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instruction
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my hous
I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use
I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Other
I have been making some horchata (using white rice, cinnamon and water). I left it for a day and when I returned, it looked slightly fermented (a stream of bubb
I'm starting to make my own Kombucha and have seen scoby with many different colors, shapes, textures, etc. My goal is to have a scoby that produces good probi
I recently mixed 8 quarts of kimchi. I stuffed my cabbage into 8, 1-quart Mason Jars. I left the typical buffer space (about 1-inch) below the lid. I told someo
I've been fermenting a batch of sauerkraut and it's been going for about a month. It's tasted great and has just recently started to develop some winey flavors.
I often make fermented beet kvass. This was going well in summer, but now in the colder weather the environment is too cold for the kvass to ferment properly.
Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 ho
I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filte
I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate abo
I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the mi
If we let yogurt sit for more days, the yogurt becomes more and more sour. Why does that happen?