[POHammer]

Anyone else into fermented foods?
Very healthy for mind and body.

This stuff is so easy, the bacteria do all the work.

For example, sauerkraut you just chop cabbage, add salt, smash it down into a container and wait


Yogurt is easy, just add premade yogurt to milk, wait a day.

Quark cheese: add buttermilk to milk, wait a few days, then drain.

Homemade wine is great- add yeast to juice, put a ballon on top of the bottle and prick it with a pin to make air holes. Wait a few days and filter



Some recipes:

Sauerkraut and others: http://www.wildfermentation.com/

Quark: http://rheology.tripod.com/QuarkMakingOfHenning.htm

Quark and Ricotta: http://www.dlc.fi/~marianna/gourmet/9_11.htm

Yogurt:
http://greekfood.about.com/od/syrupssauc...yogurt.htm

Wine: http://m.voices.yahoo.com/how-worlds-sim...40875.html


I first started this when I made wine before I was legally allowed, haha. But there are so many fermented foods and all healthy and nutritious. Studies show they help with immune function, fat loss, and even mood. Plus, they don't spoil fast and taste great. Bon apetit!

[Lazarus]

I've made kefir before and am looking to make some again. My housemate and I are thinking of making some home made vodka. Where do you get buttermilk from?

[POHammer]

(04-07-2013 03:19 AM)Lazarus Wrote:  

I've made kefir before and am looking to make some again. My housemate and I are thinking of making some home made vodka. Where do you get buttermilk from?

Store. They sell it at most major supermarkets. Walmart has buttermilk, its by the yogurts.


I tried making cognac from my homemade wine by freeze distillation (freeze the wine and remove ice). It worked OK, but real distilling is what you need for stronger stuff. For vodka, you can just ferment sugar water and distill that.

Kefir is great. Goes well with a traditional dinner of boiled potatoes, eggs, and kefir.

[kosko]

Make sure the Buttermilk you get from Wal-Mart is pure as a lot of dairy products now days have a lot of binders and additives to keep costs down. Most stores will have buttermilk, it might be called something different own in your region. You can also make your own by just making fresh butter. Just blitz together heavy pure cream in a food processor until it completely solidifies and the left over liquid you have is fresh buttermilk.

[POHammer]

(04-07-2013 11:59 AM)kosko Wrote:  

Make sure the Buttermilk you get from Wal-Mart is pure as a lot of dairy products now days have a lot of binders and additives to keep costs down. Most stores will have buttermilk, it might be called something different own in your region. You can also make your own by just making fresh butter. Just blitz together heavy pure cream in a food processor until it completely solidifies and the left over liquid you have is fresh buttermilk.

That will only work if you ferment the heavy cream before hand. Cultured butter (european style) is fermented which is why the buttermilk will have bacteria.

Walmart cultured buttermilk is fine, because you only need 2 tablespoons of it. The point is to use the bacteria it contains to start fermentation. Just make sure any buttermilk you buy is cultured and has the bacteria you need

[Parlay44]

My mother makes yogurt. You need to get a big pot, fill it with whole milk. Boil it to kill any bacteria. Let it cool to room temperature. Should be barely warm to your finger. Drop a few spoons of store bought yogurt in it and let it sit out overnight. Easy as pie.

Throw it in the fridge the next morning.

[Kickb]

So if I make a smoothie(milk, plain Greek yogurt, protein, frozen fruit, honey penut butter, and some powdered sugar) and keep it in my fridge over night, I'll have a fermented smoothie?

[POHammer]

You should let it sit outside the fridge in a warm place so the bacteria can grow. If the milk is not fresh you want to heat it first to kill unwanted bacteria.(see recipes in links)

Make sure the greek yogurt you add is quality stuff that still has live cultures (it usually will).

I'd add the other ingredients to the milk after its fermented overnight...but it might work with them, you can try it out. The thing is you want the bacteria to ferment the milk sugar..not the sugars you are adding in.

[greensteelhead]

Well, well, well....a good topic just popped up!

Hell, yes! I just made my first batch of homemade wine and it tastes good. I made 6 gallons on Pinot Noir from a Vintner's Reserve kits, and I bottled it on Sunday night. It tastes really good, and I am pleased as hell! Plus, who doesn't like having 30 bottles of wine in the basement (that tastes great)?

I have a Gewurztraminer kit ready to go, and I am going to try a wine from real fruit (start with strawberry). The good thing is that my brother and brother-in-law are making wine too, so we are going to have a bunch to trade back and forth.

I got my gear and kit from a place called Midwest Brewing (they have a website). The guys there are great, and they have all kinds of materials for brewing, wine making, cheese, and hydroponics.

We are really looking into doing more of this kind of stuff.....hadn't thought of yogurt before, but I have thought of distillation. I come from a long line of wine makers and distillers....

Why is this red pill lifestyle? Because you can learn how to do a useful skill/hobby that not only tastes great, but it is interesting as hell. I like figuring out new ways to put stuff together, do tasks better and more effectively (i.e., using free food-safe containers from Sams Club as primary fermentors or using a paint stirring attachment or brake line bleeder to de-gas wine).

G

[thegmanifesto]

(04-07-2013 02:07 AM)POHammer Wrote:  

Anyone else into fermented foods?
Very healthy for mind and body.

This stuff is so easy, the bacteria do all the work.

For example, sauerkraut you just chop cabbage, add salt, smash it down into a container and wait

Why is it good for you?

[BortimusPrime]

(04-09-2013 11:10 PM)thegmanifesto Wrote:  

(04-07-2013 02:07 AM)POHammer Wrote:  

Anyone else into fermented foods?
Very healthy for mind and body.

This stuff is so easy, the bacteria do all the work.

For example, sauerkraut you just chop cabbage, add salt, smash it down into a container and wait

Why is it good for you?

Fermented sauerkraut and pickles have their vitamins intact. The process used in commercial pickles destroys the vitamins so you're just eating salt water, vinegar and cellulose.