Finally Settled

I have finally settled on what I am going to make.  I am starting it today now that I have been able to gather all the proper supplies.  I am going to make lactic cheese, (delectable name, huh?)  I am going to make one batch with fresh goat's milk and another with whole pastureized cow milk.  One batch will be softer and will be drained with butter muslin and the other more firm an using a cheese mold.

Before you Begin: You will need: 1 gallon of milk (Please note the choices above)  1 packet of either our Chevre or Buttermilk culture  Liquid Rennet if using the Buttermilk culture  A good thermometer A knife to cut the curds, and a spoon or ladle to stir the curds with. A colander and butter muslin to drain the curds Several molds - 6 per gallon. The Chevre or Crottin molds work well for this Everything needs to be clean and sanitized. Further instructions will be added as I progress.

Garlic Carrot Sticks

Don't hold me to it, but I think I have my recipe.  It is for lacto-fermented garlic carrot sticks.  I am following the instructions from this blog.   I think if I use carrots like we had in our garden last year, they will have to be called Franken-carrots

They're alive!

• 1 – 1 1/2 pounds of fresh carrots, trimmed
• 3 garlic cloves, peeled
• 2 cups of water, or more as needed
• 2 tablespoons of sea salt (where to buy real American sea salt)
• one hefty outer cabbage leaf

1. Make brine by dissolving the sea salt in water. If your water is cool you may have to heat part of the water in order to dissolve the salt. Then stir in the cool water and let brine cool to room temperature before using.
2. Place peeled garlic cloves in the bottom of a quart jar. Cut carrots into quarters lengthwise to the height of the narrowing of the narrow-mouthed jar. If using a wide-mouth jar, cut them so that they are about 1 – 1 1/2 inches below the bottom of the ring of the jar.
3. Place carrot sticks vertically in jar on top of the garlic cloves. Pack them in so they are snug, but not over-packed so that the brine can still penetrate the carrots.
4. Pour the 2 cups of brine over the carrot sticks so that they are completely covered by as much brine as possible, leaving a 1″ or so headspace between the brine and the lip of the jar. Add more water, if needed.
5. Place the hefty outer cabbage leaf over the carrot sticks and tuck it in to the sides as tightly between the carrots and the jar as you can. Keeping your carrots submerged with this cabbage leaf is one of the most critical part of the process.
6. Place the lid on the jar and close tightly. If using an airlock system place that on the lid according to the directions on the package.
7. Place at a cool room temperature, 65-80 being ideal, and allow to culture for 7-10 days or longer, as desired. You can also leave it at room temperature for a few days and then move to a cooler temperature (not refrigeration) of 45-60 degrees to complete the fermentation process over the course of several weeks for better flavor and a more thorough fermentation process.
8. During the earliest stages of fermentation you will have to “burp” your jar if not using an airlock. For best results do this only very slightly – just barely unscrew the lid until you hear a small amount of the gas escaping and then screw it back on quickly. You want to let just enough of the carbon dioxide out so that the jar won’t explode, but leave enough in so that you achieve as much of an anaerobic environment as possible.
9. Eventually the formation of carbon dioxide will slow down and you won’t have to burp the jar any longer.
10. You can eat the carrot sticks right away at this point or move them to cold storage like a cellar, a cool basement, a hole in the ground, or, if you must, a refrigerator.

Back to the Drawing Board

After doing some research, I have learned that kombucha is made with green or black tea, which I don't drink.  Then I read about its fizzly taste, and sure enough there is a small amount of alcohol in the finished product.  Since I don't drink at all, I probably would overdose on it.  So tomorrow I'll do the research first then pick another project.

Beginnings

This summer's ventures include taking Microbiology.  It is a requirement for the RN year of nursing school, and while I could take in the fall along with my other courses, I think it is wise to lighten the load a bit.  This blog is one of the assignments for the course.  

Now, in spite of the title, I LOVE biology, but in my one day of reading for the class I have definitely learned that if microbes can do one thing, it is create a stink.  Now I just have to decide which fermented project to choose. 

I could go the easy route and do yogurt.  I have made my own yogurt for years, but I haven't made it once since I started nursing school last August, so we could stand to have some fresh yogurt, but where is the adventure in that!

I have Z-E-R-O interest in sauerkraut, though my distaste for it comes from trying in 7th or eight grade, so I'll give it a +2 on the interest scale.

I unsuccessfully tried to nurture kefir in Spain, so I could give that a second shot...so +6 on the scale.

Every healthy person I know raves about kimchi so I'll give that one a +6 as well.  

I think my number one interest for fermentation, a +8.75 on the interest scale, is kombucha. First of all the name is just cool.  Second, when I told someone about the project she said she had a "mother" for me if I was interested.  I mean how cool is that.  I am rather fond of mothers after all.  

But, if I a being completely honest, I want to try kombucha because of its appearance at minute 2:45 in Kid History episode 6.

I am a little scared to taste it, but if I can help an 86 year old use the commode, I can try kombucha...right?