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Making yogurt without using commercial yogurt or starter

The bacteria has to have lactose sugars in order to ferment. Almond milk has none. I can understand it wouldn't work with almond milk, although I have heard of non-dairy yogurt starters at Cultures for Health, I've not tried them. You would have better luck trying it in soy milk I'd think, than almond milk. Have you ever seen Almond milk yogurt in stores?

Aug 05, 2014
hayley3 in Home Cooking

Making yogurt without using commercial yogurt or starter

You make sourdough bread from grapes because the bacteria are on the skins of the grapes. So why can't lactobacillus be on the stems of the chilis?

May 01, 2014
hayley3 in Home Cooking

Can You Cook with the Water Used to Soak Beans?

My mother always cooked her beans in the clean soaking water...everyone raved she had the best beans in the world.

I worried over the phytate question for years, and have decided that phytates should be the least of my worries. I worry more about the antibiotics in my meat/poultry and the pesticides in my produce, because organic foods are not accessible to me.

May 01, 2014
hayley3 in Features

I just made yogurt starter using red chili pepper stems

One thing I noticed using the pepper stems is, that the yogurt solidifies without heat, more like a piima or viili room temperature yogurt.

Jan 18, 2013
hayley3 in Home Cooking

I just made yogurt starter using red chili pepper stems

I made some yogurt with the pepper stems and it had no tang at all, although it was thick. I took 2 tbs of another yogurt that i had previously made with a starter plus some of the yogurt without the tang and used it as my next starter. After incubation it was perfectly tart. And that yogurt has lasted and lasted as my starter ever since. The store-bought starter would start to get thin, but not this. However also I discovered that store-bought starters use citric acid to give theirs that tang. So did I transfer bacteria that made it taste tangier to my starter or was it the citric acid flavor, is the question?

Jan 17, 2013
hayley3 in Home Cooking

I just made yogurt starter using red chili pepper stems

The fact that it is coagulating means it had enough lactic acid to be tart. Bacterial strains convert lactose into lactic acid and milk coagulates when there is sufficient lactic acid, and it is the lactic acid that causes the tangy taste, so I've read.

Oct 15, 2012
hayley3 in Home Cooking

I just made yogurt starter using red chili pepper stems

I noticed that the yogurt starter that I bought has citric acid in it...which could account for the tart taste. I did make the yogurt with chili pepper stems too and it is really mild, like it needs salt or something. I'm going to buy some citric acid and test that theory.

Oct 15, 2012
hayley3 in Home Cooking

Making a mother yogurt starter from dried tamarind and dried chili pepper.

Waiting on the results....

Oct 13, 2012
hayley3 in Washington DC & Baltimore

I just made yogurt starter using red chili pepper stems

I am wondering if the 24 hr incubation period was too long but it still thickened so I'm not sure. They say you can kill the probiotics if you go too long. Although after the initial fermentation, mine seems to become tarter after refrigeration.

Oct 13, 2012
hayley3 in Home Cooking

Making yogurt without using commercial yogurt or starter

My favorite starter culture, yogourmet has become expensive so I found this post...Very interesting it is...and I also found this site, where the person experimented and used only the stems of chili peppers and explains it in detail at Sandor's site.
http://www.wildfermentation.com/yogur...

And thanks to you also Patsy for the detailed report. I like my yogurt tart too.

Oct 06, 2012
hayley3 in Home Cooking

Making yogurt without using commercial yogurt or starter

I believe she wants to do it the old fashioned way where you don't have to use any chemicals, but to do that you must use raw milk.

Feb 22, 2008
hayley3 in Home Cooking