I would give it a good 2-3 days on the counter to let it ferment. A good rule of thumb is that your ferments will need less time on the counter in a hot kitchen, and a bit more time in a cool kitchen. Depending on the season and temperature of your kitchen, you could let it ferment a bit longer than 2-3 days. You will know it's done when it has an enjoyable sour-ish taste.
I heard you talk about whey. What are some other uses for whey? I have been making yogurt and have not really known what to do with the whey that is left over from straining the yogurt.
@@thujahillhomemaking Thanks very much, wanted to be sure to shop specifically with your link. Great video, I have Sally's book and I consider it my Health and cooking bible. Have a wonderful day!
I have enjoyed Sandor Katz ‘ book & now have Nourishing Traditions. Thank you for all the great information & fun videos
Thank you! (:
How do I know it is ready? What should it smell like? Is it bad to drink it too early?
I would give it a good 2-3 days on the counter to let it ferment. A good rule of thumb is that your ferments will need less time on the counter in a hot kitchen, and a bit more time in a cool kitchen. Depending on the season and temperature of your kitchen, you could let it ferment a bit longer than 2-3 days. You will know it's done when it has an enjoyable sour-ish taste.
I heard you talk about whey. What are some other uses for whey? I have been making yogurt and have not really known what to do with the whey that is left over from straining the yogurt.
It's a great addition to smoothies, oatmeal, and bread-baking (in certain recipes). Traditionally, I have used it on my roses as well :)
I don't see a link above.
They are there now :)
@@thujahillhomemaking Thanks very much, wanted to be sure to shop specifically with your link. Great video, I have Sally's book and I consider it my Health and cooking bible. Have a wonderful day!
@@elizabethharris371 Thank you so much! That's so kind of you :)