After 2 days, my Amasi (soured milk) had formed, & it was delicious!
The yogurt had separated from the whey & was wonderfully smooth.
I enjoyed it with a bit of raw honey.
I also have some cod fermenting, which should be done in a few days. It is a most loved dish in our home.
I wish that I could just like your articles, I always feel awkward leaving comments. I like your post! You used raw goat's milk? You're inspiring me to want to finally try my hand at fermenting :)
ReplyDeleteThanks ^.^ I did use raw goat's milk. I always use raw milk when fermenting as pasteurization changes the structure of the milk and destroys the benefits of the milk. Most of it is also homogenized, which is a purely cosmetic chemical process that keeps the milk from separating. If you want to get the most nutritious benefits out of your milk, I strongly suggest using raw. Homemade goat's milk yogurt makes the best berry smoothies! Fermenting is really easy & delicious, have fun experimenting!
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