Hi. I'm making my second batch of cheese right now and I've definitely been contaminated by the cheese bug. Right now I'm making beer, mead, sake, kombucha, lactic acid brined onions, sauerkraut, olives, sourdough, and vinegar. So I guess cheese was a natural progression in my fermentation experimentation. I hope I can learn some good cheese infos from ya'll. Thanks LL!
Hi Lord!
That's a pretty good array of fermentables! Mead, wow... kombucha, what's that?
I make cheeses, sourdough, sauerkraut, and a lot of things that aren't fermented (hopefully)..
What kind of cheese are you making?
Regards,
Hello Lord and welcome!
I've made beer years ago but none of the other stuff you listed, except cheese! But there are many here who have so you are among good company . . . have fun!
Welcome to the forum Lord,
Nice products there under your slieve.
SueVT, kmbucha is a fermented tea drink. Brewed black or green tea with sugar is fermented using kombucha mother bacteria (mainly similar to vinegar bacteria) More info here http://users.sa.chariot.net.au/~dna/kombucha.htm. (http://users.sa.chariot.net.au/~dna/kombucha.htm.) It is a nice refreshing drink especially when chilled.
Welcome to the forum.
Welcome LL I like to make fermented foods also. Veggies, meats and beer. Never did olives though. How does one purchase fresh olives? I love green sicilian olives and olive tapanade.
Howdy,
welcome.
I'm interested in hearing about these onions.