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4
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1answer
59 views

Quantities of lactose, lactic acid, and other metabolites in yogurt

It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates some of the lactose. However, I haven't ...
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0answers
41 views

Making vinegar - alcohol and sugar tolerance

I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol and sugar that acetobacter will tolerate? ...
1
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0answers
51 views

How can you consistently separate Kefir into curds and whey for cheesemaking?

I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As my house does not remain at the same ...
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0answers
48 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...