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Trying Again: Vegan Yogurt with Homemade Almond Milk and Agar Agar Powder

by Jerri Someone out there is successfully making almond milk yogurt with agar agar powder, and I want to join the ranks! I'm giving it another go this week! In my first attempt, I tried a heaping teaspoon of agar agar powder (not flakes) added to my homemade almond milk. I heated it slowly to 110ºF, added the culture, and then let it ferment in my Instant Pot. It fermented well, tasting tart, but the thickening did not happen. I successfully experimented with guar gum to thicken it after the fact, and my husband then enjoyed strawberry vegan yogurt for the next week in his smoothies. This time, I'm adding a lot more agar agar powder, but keeping everything else...

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Homemade Nut Milk for Vegan Yogurt Starter

by Jerri I've personally never seen a Vegan Yogurt Starter work with commercial nut milks (coconut is not a nut, so I'm not referring to coconut milk). Perhaps there are just too many additives, or the process of creating the nut milk does not lend itself to the bacteria taking hold successfully. Don't waste your money and sanity trying, because in a few steps and the wait of an overnight soak, you can easily make your own€and bonus nut pulp to later use in other cooking endeavors! Almond milk is super popular. Here's how it's done in my kitchen for a 1-quart batch. Note: The Vegan Yogurt Starter can do as much as two quarts per packet. Soak 1 cup...

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Who Doesn't Love Garlic? Ferment it!

by JerriGarlic is my absolute favorite food to ferment. I am lost without a jar full of fermented garlic in my fridge, and it's a life/time-saver when cooking meals. There was a time I would even press cloves in the morning as part of my children's daily supplement routine. Now that it is fall in Oregon, it's time to plant the garlic so that it can grow long roots over the winter and spring, and then be harvested in the summer. My garlic comes from Eastern Oregon from a wonderful farmer who specializes in garlic seed. My sweet pup is here on squirrel watch while I plant the cloves: The chicken wire is meant to help keep critters, mainly those...

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Prevention and Treatment of Kahm Yeast

by JerriRecently, I wrote a pretty general post about kahm yeast. It's been a few weeks with my fermentation project, and here's what I have on my counter now: The jar in the middle has the culprit on top, but all three jars have the same hot peppers and the same brine concentration, as well as their fermentation spot is the same granite countertop. Bird's eye view: I still think it's weirdly beautiful, but after more research online about how other avid fermenters wage their war with this harmless yeast, here's what was found to help YOU win the war, or at least suture the wounds:   Preventing Kahm Yeast:   * Ferment in cooler room temps, 70º and below€if...

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Kahm Yeast...Ew?

by JerriEven in an airlock container, a vegetable ferment can turn wonky. What is more perplexing, is having the exact same ferment in different jars, side by side, and one is wonkier than the other. The jar on the right€what IS that layer on top? Is it time to freak out? You probably did everything the same: sterilization of equipment, same ingredients from the same garden or farmer (hot peppers in my case), same ratios, on the same counter€YOU WORKED SO HARD. Why? Is that one batch ruined? Luckily, the wonkiness was not mold, but instead that interesting phenomenon called kahm yeast. In Sandor Katz's ginormous orange book, €œThe Art of Fermentation,€ he describes kahm yeast as being, €œbeige in...

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