38

Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in. If you skip this step you will have clumps of dry powder floating on top of the milk and it will take a lot more effort to mix in. When you are using yoghurt as a starter for a new batch this step is not necessary and the starter can just be ...


8

To avoid clumping. It is much easier to disperse a solid into a small volume of liquid first by whisking or stirring to reach an even consistency and then pouring it into a larger volume of liquid where it will disperse readily, than it is to manage the solids being dumped directly into a larger volume of liquid.


7

What makes you think they are not lacto-fermented cherries? The Noma guide is, of course, a reliable resource. I assume you followed the procedure for plums (or the general instructions for lacto-fermented fruits and vegetables), as the book does not have a specific recipe for cherries. It could be that you just allowed them to go too far for your liking. ...


4

Something I've never tried, however, my immediate thought is the comparison of cooked cabbage to cooked spinach. I imagine nothing more than a jar full of green-black slime. I'd love to hear what happens if you try, though ;)


2

in addition to avoiding clumping, thoroughness of mixing with less effort whether this is well understood or not, you're much more likely to uniformly mix a cup of something into a quart of something than you are to uniformly mix a teaspoon of something into a quart of something this technique scales well. need a teaspoon of something thoroughly mixed ...


1

I think putting your starter (some yogurt you want to use as) in the freezer will also prolong and ensure how many generations of batches will be able to be made in the future. My mother in the US taught me how to make yogurt as a child. Then when I lived in India with my Uncle I learned how to make (heirloom) Starter; yogurt from scratch with no previously ...


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