Learning to ferment foods at home helps save money on real food. A bottle of kombucha at Giant runs about $3.59, and a bottle of kefir runs about $2.50 to $3 at Trader Joe’s. I’ve always made my own yogurt using the crockpot method, and I’ve played around with making milk kefir,
As one of my kitchen goals for April, I grew my scoby for kombucha and then started the kombucha over a week ago. The kombucha is ready to be fermented with fruit juice. I’ll be using the peach cider that I picked up in New Jersey this weekend. Then I’ll ferment the kombucha further to increase the carbonation because I like my kombucha to be fizzy.
With the first batch ready to move to the next step, it’s time to start the next batch and see if I can keep the process up. The last time I made kombucha, I was able to keep the process going for a while until it became too vinegary. Hopefully, this time, I’ll do a better job of monitoring my scoby.
My next adventure has been making more buttermilk. Unfortunately, this one failed, probably because my buttermilk starter was old. Once I pick up a fresh quart of buttermilk from Trader Joe’s, I’ll try again. Buttermilk is so easy to make! Just one cup of buttermilk to 3 cups of milk, left out on the counter, covered, for at least 24 hours until the proper consistency.
My last adventure is re-activating my sourdough starter. Last week, I added 1/2 cup of water and 1/2 cup of whole wheat flour to room temperature starter (I took it out of the fridge first and brought it to room temperature). Today I added another 1/2 cup of water and whole wheat flour to the starter in preparation for making sourdough English muffins tomorrow. The starter smells okay so I think I re-activated it.
More on Fermented Foods at The Healthy Home Economist
Have you tried fermenting anything lately?