Welcome To
Cultures My Whey
For quite some time I have been interested in culturing foods but I did not have the confidence until I made up my mind to just start doing it.
I use to make yogurt using Yogourmet starter and powdered milk. I had one of those 6 cup yogurt makers that one can find in many places. This little device made the best yogurt I ever had. Then through, personal upheavals and moving I somehow got out of the habit until recently.
In an effort to choose healthier foods, I decided to look into culturing foods. I figured yogurt was a good place to start.
I have been looking through many of the online products available for making yogurt. I chose Cultures for Health. I wanted to be more adventurous and I highly recommend them. My first choices were Water kefir, milk kefir and Filmjolk starter. Filmjolk is a Swedish yogurt and cultures relatively on the thin side.
My first attempt produced a grainy but delicious very thin yogurt.
Because I am all over the map, I will be addressing food issues, kefir, pickles, lacto-fermented veggies, wool, and many other topics. So, we will look at social and food cultures and whatever else I want to talk about. It is my website, so I hope you will bear with me and benefit from what I have written in CULTURES MY WHEY.
I won't have a comment feature because, Why? If you have questions then you may have to experiment or find the answers elsewhere. Nothing is so educational as experience. I will be giving you, free of charge, a jumping off point, passing the ball to you and the rest is on your shoulders.
I use to make yogurt using Yogourmet starter and powdered milk. I had one of those 6 cup yogurt makers that one can find in many places. This little device made the best yogurt I ever had. Then through, personal upheavals and moving I somehow got out of the habit until recently.
In an effort to choose healthier foods, I decided to look into culturing foods. I figured yogurt was a good place to start.
I have been looking through many of the online products available for making yogurt. I chose Cultures for Health. I wanted to be more adventurous and I highly recommend them. My first choices were Water kefir, milk kefir and Filmjolk starter. Filmjolk is a Swedish yogurt and cultures relatively on the thin side.
My first attempt produced a grainy but delicious very thin yogurt.
Because I am all over the map, I will be addressing food issues, kefir, pickles, lacto-fermented veggies, wool, and many other topics. So, we will look at social and food cultures and whatever else I want to talk about. It is my website, so I hope you will bear with me and benefit from what I have written in CULTURES MY WHEY.
I won't have a comment feature because, Why? If you have questions then you may have to experiment or find the answers elsewhere. Nothing is so educational as experience. I will be giving you, free of charge, a jumping off point, passing the ball to you and the rest is on your shoulders.
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