Very busy and very well, thanks! I don't get to these pages as much as I'd like, but teaching and photography are ever present, alongside my continuing ferments.
I'm glad to see familiar faces still popping up here- I think we still need to be here on SparkPeople to help people along on their ferment journeys and the voices of experience are such a comfort to those who are beginning this new and daunting lifestyle change...
I should stay in more! Paul
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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.
Ooooh. I'm not familiar with them and I would like to be. I read that this plant can be used to strain milk amongst numerous other things. Is that where you're going? I also read that the roots make a red dye. Red Cleaver teeth and Oompa Loompa feet.
Fitness Minutes: (182,881) Posts: 2,119 6/8/14 9:11 A
I have been thinking the same. No more gunk! No need to load it up with thickeners when no thickening happens. In the past I have used xanthan gum at the end, successfully. The last batch, a separated batch, I used the remainder of what was left in the xanthan bottle. The result: separated and watery tangy stuff with lumps. No more xanthan from now on either. I'll have tangy and liquidy stuff that requires a shake before use. That's all. The process will be much simpler and my hopes attainable. Some sugar will I give the mix. I think the bugs will need it to eat.
Fitness Minutes: (182,881) Posts: 2,119 6/8/14 1:00 A
If you aren't using the gunks I can't see any point in 'cooking' the milk mixture like in that recipe. Might as well just gentle it up to 115, add starter and incubate. Have you tried post-thickening with xanthan?
current weight: 146.0
Fitness Minutes: (168,583) Posts: 1,546 6/7/14 11:02 P
Experiment has been completed. The results: attempted yogurts made from both my old starter and a new one (store-bought soy yogurt) separated and neither solidified to any degree! The store-bought yogurt starter yogurt attempt solidified first, after only 15 minutes of incubation. Makes me think it might be more potent. I am using powdered soy milk. It's a brand I quite like but had never used before in yogurt making. Well, it's okay with me if the yogurt doesn't yog. After shaking, the separated stuff temporarily melds. It tastes good and tangy. I don't think I'll fret about it. I've got quite a lot of this powdered soy milk. The end result has a lively taste. I'm happy. Still I wonder...
Fitness Minutes: (182,881) Posts: 2,119 5/23/14 9:00 A
What a purist you are, no gunk! I'm not fussed about consistency, especially coming from added thickeners and not the transformation itself. You also got me thinking about my starter. It's been sitting on my unrefrigerated shelf for a long time. Perhaps those live cultures are now dead. My next experiment shall be side-to-side jars of hopeful yogurt one using the old and the other a new starter. Thanks.
Fitness Minutes: (182,881) Posts: 2,119 5/23/14 6:32 A
Which soy milk are you using? Powder? How good's your starter? If it were me I'd leave out the gunk like tapioca and agar and just make yoghurt, then strain it through a cloth at the end as it will be watery. Volume will be lower but result better. Of, if you really need the volume, blend the watery yoghurt with a tablespoon of xanthan to thicken it.
current weight: 146.0
Fitness Minutes: (168,583) Posts: 1,546 5/22/14 3:55 P
After a long hiatus, I'm making yogurt again using this recipe recipes.sparkpeople.com/recipe-detai l. asp?recipe=2269210 I've successfully used this recipe many times in the past. My two recent tries, both times the yogurt separates at two hours of incubation. Why? Any ideas as to what I might try? Thanks.
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