Although I wouldn't call it a 'resolution' necessarily, one of my goals this year is to incorporate more fermented foods in mine and my family's diet. The probiotics and beneficial bacteria that exist are abundant and good for our guts!
So far, I made yogurt yesterday with heated milk and a starter culture. Keep warm for 4-5 hours to incubate, then transfer to refrigerator. I haven't tried it yet - but it looked a little thin when I put it into a container last night. I plan to make a smoothie this afternoon and start there. Some other ideas I have for it are:
- Sweeten with honey or maple syrup and pure vanilla extract
- Mix with berries and use as topping for waffles that are our tradition on Saturday mornings
- Smoothies - to which I now add spinach every time (and the kids know it - and still drink them down!)
- Baking/cooking
- Straining to get whey....
Now that leads to me to some of the other Lacto-fermenting I intend to do and have recently jotted down some recipes from Cultures for Health for Applesauce and Ketchup which I am excited to try!
Sourdough bread is another new thing I would like to try making from scratch this year. Though I will admit it seems daunting to even begin! It needs to sit on your counter for several days and you keep adding to it, and if it didn't work I know I would get discouraged!
One step at a time! A friend has just shared a soaked flour loaf recipe which you leave for 8-18 hours on the counter, so I am determined to start there (tonight) and work with it in the morning and see how it goes. I just bought some fresh ground rye flour so I plan to use that half and half with unbleached white. I'll let you know how it turns out - and how the yogurt is too!
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