My kitchen has been going crazy lately with the culturing. I have cultured:
Buttermilk - how easy is that! You buy real cultured buttermilk from the store (Winder Dairy brand in utah.) Then you put four tablespoons of buttermilk in a quart jar. Fill it to the top with whole milk, put a lid on and shake it. Leave it on the counter overnight. The next day you'll have thick, creamy buttermilk.
Water Kefir & Milk Kefir - I think I'm finally getting the water kefir grains to multiply. And I learned that kefir actually has something or another in it that kills off candida yeast.
Villi & Filmjolk - These are both thermophilic yogurts. That just means you can set them on the counter and they turn into yogurt. Not heat dependent! Villi is a Finnish strain of yogurt and Filmjolk is Swedish. Truthfully, I can't tell the difference.
Yogurt - I haven't been making this so much since I've been doing all the countertop culturing, but I do like the creamy texture better than villi or filmjolk. If you click the link, that's how I do it. Although I often add 2 packs of gelatin first. I let it sit for 5 minutes, then whisk it in. Then I start heating it up.
Next up, I'm going to have to start culturing condiments and veggies!
How did you make filmjolk? To me it's a lot like buttermilk!
ReplyDeleteWith filmjolk starter of course! :) I purchased the dehydrated stuff at www.culturesforhealth.com. It comes out pretty runny. The buttermilk I make is super thick and creamy.
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