Actual mold can be quite dangerous. Kahm yeast not so much, but it will affect the flavor profile negatively. It’s best to skim it off first. A good layer of salt on top helps prevent growth. You can avoid any growth by using airlocks, so mold and yeast is not necessarily a “given,” and completely avoidable. Mold does not help preserve this type of fermentation, salt and Lactobacillus are the preservation elements. The acidity of tomatoes is at such a degree it’s best you don’t use reactive surfaces like the metal mixing bowls. It is most decidedly a good idea to learn more before posting these types of videos as food preservation if done incorrectly or without the proper cautions and warnings can be dangerous and even lethal.
Old cotton sheets. I keep them and rip into large and small squares for straining various things: tomato paste, vinegar before bottling, apple juice directly after pressing, also to top my containers I make my vinegar in to keep out insects and dust. Vinegar needs air to process so I put a sheet square over the top and secure with kitchen twine, rubber bands, or a lid ring depending on the vessel used(make sure it is stretched taut) Also when you have something like a paste, if you let it drain until almost done it will not stick and you can roll it sideways a bit and it will drain more and when ready roll out with little waste and scraping.
I make huge batches in a 5 gallon crock. Just a tip. You can avoid mold growth as long as you push the surface down into the mixture once in the morning and once before bed. The mold has no chance to form and anything trying to gets eradicated by the natural lactic acid bacteria since it only can grow in oxygen.
İf you are doing it for the first time it's good to mention that in the title instead of how to or 101 Which refers to a know how and an experienced instructor.
Seems like u r stupid if you had any doubts about this woman's honest credentials, and an absolute ungracious and nasty piece of turn for posting your venom. Good day to you. Oh, and try making some videos to share with people, but don't forget to get them perfect, you pin.
I am horrified by the thought of only getting 8-10% of my organic tomatoes back after all that squishing and processing! 30 pounds at $3 lb, $90 to end up with 3lbs max of paste? That is some really expensive paste!
I'm sure a lot of people might think that was a lot of work, but fermenting any food is so much healthier than say a can of store bought tomato paste, which has not much nutrients in it. I was wondering since you said it was very salty, if maybe over time the saltiness will become milder. I think even when you put your tomato paste in the frig it will continue to ferment, but at a slower pace because of the temperature in your frig. I think you did great. I'd like to see more of what you put on UA-cam. Thanks for sharing. Rebecca
10 to 25 percent salt? It kills you! Sea water has approximately 3.5% salt! Commercial tomato puree's salt content is only 0.6 gram per 100 grams of paste (i.e. 0.6 percent)
Salt does NOT make the tomatoes ferment. Salt INHIBITS the growth of unwanted bacteria until the Lactobacillus takes over with lactic acid, making an environment unsuitable for other micro organisms. It doesn't take a LOT of salt only about 2% by weight. Another way to encourage the Lactobacillus is to inoculate your batch with a bit of brine from another ferment. Its like going from 0 to 60 in 3 seconds. fermenting in hours... not days. Just pour in some brine... and pour it off again. enough will be left. and the tomatoes will have enough water to make their own brine. Also... natural fermentation or wild as she calls it, is how I clean my tomato seeds for next year. Salt would kill the seeds. Just plop the seed pulp in a bit of water. They will fall to the bottom of the jar when ready in two or three days. Dry them on a paper towel or a wood board (soaks up the moisture.) Store in an air tight container.
During the initial fermentation, I have found if you cover the jar with cling wrap and seal it tightly with an elastic, you will cut down on the yeast that is formed quite a bit. That's because it will be an anaerobic fermentation as opposed to the aerobic fermentation you presented. You will see the cling wrap bulge and collapse as the fermentation proceeds and the gases form. Another possibility is to use a fermentation crock with a water seal around the lid. Or you could get an fermentation trap. I like the cling wrap because it's cheap and available. Normally, you would add 3% salt (by weight) to the tomato mash to help suppress undesirable yeasts while fermenting. This is a food safety thing and common practice. Another thing you might try is Nut Milk Bags instead of the cheesecloth and t-shirts. They're re-usable.
That was really, really terrific!! I cook a lot of Mexican food. There is a popular tomato/chicken bouillon that is used for making Mexican/Spanish rice. I bet this fermented salty paste would be an incredible, healthy alternative! New sub.
+Liliana Gonzalez We have loved loved loved the tomato paste the last 6 months. I'm planting extra tomatoes this year to ferment most of my crop. I can't wait!! Your right. This would be great with Mexican food. You could even add a spoon into your salsa for the probiotics & extra flavor. I think I will try that!! Thanks for the idea!!
Yeah, the gauze bandage material sold as Cheese Cloth is not, in fact, cheese cloth. It is exactly what it looks like, real cheese cloth from a cheese maker supply shop is definitely worth the minor investment.
You are very pretty bytheway but I am more inclined to go the dehydration route where the tomatoes are simply sliced and dried in the sun until completely dried. Once dried you simply pop in a blender and grind into a fine powder. Stores nicely in a sealed jar and lasts forever.
a lot of work for not so much tomato paste.....when you freeze the tomatoes en use them when you need them the water will vanish when cooking f.e. a pasta?
A few years back I used a zippered pillow case to strain some zucchini and hung it on my clothes line ..It worked very well..Just a suggestion..My tomatoes are just coming in .I will have to try this..Thank you
When doing a true lactofermentation the produce is below brine and doesn't have any contact to oxygen. A little salt is added there won't be any mold at all. Some harmless yeast can happen but not mold and it doesn't stink either! It just smells like sauerkraut. When it's properly lactofermented it doesn't need tons of salt to be added. Store bought tomatine paste can be prevented from rotting by adding a layer of olive oil on top but acidic tomatoes in metal cans dissolve some metal and we absorb it. People with autoimmune conditions should see if they feel better without nightshade plants but fermentation might destroy some of the lectins.
You can get cone shaped food grade strainers along with a frame that sits over various sized vessels, I use them but they clog rapidly with heavy sediment. Best for final straining or straining oil.
I like experimenting myself….but this costs a lot of time,and money as well;during the process molds get a chanche to spoil the result;is it a better idea to blend all the fermented tomatoes and cook it in(=loose all the water)?it is much faster en you keep all the tastes of your tomatoes in the sauce.
Hi. Thanks for the video. Won't the mold at the top be dangerous to consume. A few weeks ago I fermented a batch of tomatoes with some red chilly, garlic, ginger and tamarind by adding salt initially. It tasted really good. But now it has started to smell like mold despite keeping it in the fridge. I'm afraid to eat it now. Please let me know if that mold is safe. I have already discarded a huge batch of fermented mixed vegetables as it developed mold at the top.
Im sorry. That looks like this is just too much work and the clutter would drive me crazy. Not for me. All you had to do was to just grind the tomatoes several times and then place the thick sauce into a sheet pan. Put it on low and cook it until it is a paste. The flavor is amazing! Also, make sure you are using ripe tomatoes. I saw you place a lot of unripe ones in there. Oh..if you still want to use fermented tomatoes, then just ferment whole tomatoes in a kosher salt brine. Then cook if you like. You really dont have to cook them. Just crush them and then put them through your grinder at least twice.To make the paste, just place the thick sauce in the sheet pan as above. It will give you the paste and it will be so good!
The white stuff is Kham Yeast, doesn't help doesn't hurt. Green is not good and can be prevented with shorter periods between stirring, or adding salt.
It turned out bright red didn't it. I bet the cheesecloth is why you lost so much. Don't know if I could handle the smell. But can't wait for the next video. what are the dome shapes in your yard greenhouses?
Your paste turned out lovely colour..what is the metal strainer called plz and where can i get one?it looks like it strains tomatoes pretty well..atleast not as noisy as my grinder..thank you
Squeezo strainer and good mill. It’s top of the line & pricey at $250. But it will be able to be passed down to grandchildren kinda kitchen tool. I got it on amazon. There are much cheaper versions but I knew I’d be using it every summer for many years.
This year were doing a community garden with 3 families. We will be growing 500 tomato plants among other things. So Im excited to ferment more tomatoes this year. Last Year I didn't have enough to make it worth the trouble.
Andros Charalambous Pyliotis the mold is harmless unless it’s in its sporulating stage. Although this is normal it’s not what keeps it preserved. The PH created by the lacto bacteria is what preserves. Same concept when adding vinegar when pickling. The professionals who make this at scale add a heavy salt layer to the top then it’s removed after the fermentation.
you have to use 51% garden fresh tomatoes at least. Freezing causes the lactobacillus to die, so you want to provide an environment for it to grow in with fresh tomatoes. I also have a freezer full of tomatoes that I planned on canning. Probably gonna just ferment them with peppers and make salsa. You could also buy *organic tomatoes* from the grocery store if your garden already stopped producing. Adding fresh herbs and garlic also boosts the lactobacillus count. Add 2.5% salt by weight to this too during the fermentation process, if you want to avoid the mold, You probably don't need to add 10% salt at the end either, just check the ph level is low enough. Actually, just watch a different video altogether. This lady seems to be using outdated methods that wouldn't exactly pass food safety inspections, to put it mildly.
i let me go for a week i see white mold every morning i have pushed it down i dont see bubble and it doesnt smell tomatoe just mold mostly when do u know its done and ready to strain?
okay, first of all, some people avoid that mold because of being allergic to penicillin, like me . Which I am very/deathly allergic to. If you can concentrate whatever it is you want to make a sauce out of, do it, freeze it , & share it with family and friends. Beef stock is more delicious than you think, and it puts so many smiles on so many faces.
I was just going to say, there are other ways of making stock other than fermenting, but fermenting is a very good technique for sauces. Fermenting intensifies flavor. Other techniques include simmering for 6-8 hours(my personal favorite), also reducing and concentrating is effective as well.
Most sauerkraut recipes fall into the 2 to 3 percent salt range by weight, 10 precent is way salty and 25 is unimaginable. I guess you will be using amounts like 1/10 of a teaspoon for most dishes.
You should learn more before posting a video like this. It’s evident you need a proper education about these type of things and hope to God you don’t kill your family or friends.
I take my hat off to you to spend that much time chopping 30 pounds of tomatoes to yield just one pound of tomato paste. I had no idea that many tomatoes were required to get tomato paste. I have more respect for the product :) Maybe chop the tomatoes in a food processor roughly initially to save time? I usually only make tomato relish and tomato salsa (canning) every summer with tomatoes. It was fun watching you do this :) and thanks for sharing !
Actual mold can be quite dangerous. Kahm yeast not so much, but it will affect the flavor profile negatively. It’s best to skim it off first. A good layer of salt on top helps prevent growth. You can avoid any growth by using airlocks, so mold and yeast is not necessarily a “given,” and completely avoidable. Mold does not help preserve this type of fermentation, salt and Lactobacillus are the preservation elements. The acidity of tomatoes is at such a degree it’s best you don’t use reactive surfaces like the metal mixing bowls. It is most decidedly a good idea to learn more before posting these types of videos as food preservation if done incorrectly or without the proper cautions and warnings can be dangerous and even lethal.
Trenton Brown - Precisely correct on all counts. Well said!
Trenton Brown I’m so glad I read this, thank you 🙏
Old cotton sheets. I keep them and rip into large and small squares for straining various things: tomato paste, vinegar before bottling, apple juice directly after pressing, also to top my containers I make my vinegar in to keep out insects and dust. Vinegar needs air to process so I put a sheet square over the top and secure with kitchen twine, rubber bands, or a lid ring depending on the vessel used(make sure it is stretched taut) Also when you have something like a paste, if you let it drain until almost done it will not stick and you can roll it sideways a bit and it will drain more and when ready roll out with little waste and scraping.
I make huge batches in a 5 gallon crock. Just a tip. You can avoid mold growth as long as you push the surface down into the mixture once in the morning and once before bed. The mold has no chance to form and anything trying to gets eradicated by the natural lactic acid bacteria since it only can grow in oxygen.
SAMIS666 great! Thanks
Thank you 🙏
Mold is always bad news. You can avoid it by using 2% salt and pushing down the tomatoes so there is nothing feeding the mold.
That is NOT cheesecloth, that is gauze. Get real cheesecloth
buy the white bar towels at walmart - cheap, HUGE and reusable... i write on them in felt pen - some for cheese, some for fruit etc.
İf you are doing it for the first time it's good to mention that in the title instead of how to or 101 Which refers to a know how and an experienced instructor.
Seems like u r stupid if you had any doubts about this woman's honest credentials, and an absolute ungracious and nasty piece of turn for posting your venom. Good day to you. Oh, and try making some videos to share with people, but don't forget to get them perfect, you pin.
Better than cheese cloth is a nut milk bag. You can reuse indefinitely and it is much finer.
I am horrified by the thought of only getting 8-10% of my organic tomatoes back after all that squishing and processing! 30 pounds at $3 lb, $90 to end up with 3lbs max of paste? That is some really expensive paste!
I'm sure a lot of people might think that was a lot of work, but fermenting any food is so much healthier than say a can of store bought tomato paste, which has not much nutrients in it.
I was wondering since you said it was very salty, if maybe over time the saltiness will become milder. I think even when you put your tomato paste in the frig it will continue to ferment, but at a slower pace because of the temperature in your frig. I think you did great. I'd like to see more of what you put on UA-cam. Thanks for sharing. Rebecca
10 to 25 percent salt? It kills you! Sea water has approximately 3.5% salt! Commercial tomato puree's salt content is only 0.6 gram per 100 grams of paste (i.e. 0.6 percent)
this is for fermentation, the salt encourages the fermenting process. Not enough salt and it won't ferment it will just go bad..
Salt does NOT make the tomatoes ferment. Salt INHIBITS the growth of unwanted bacteria until the Lactobacillus takes over with lactic acid, making an environment unsuitable for other micro organisms. It doesn't take a LOT of salt only about 2% by weight. Another way to encourage the Lactobacillus is to inoculate your batch with a bit of brine from another ferment. Its like going from 0 to 60 in 3 seconds. fermenting in hours... not days. Just pour in some brine... and pour it off again. enough will be left. and the tomatoes will have enough water to make their own brine.
Also... natural fermentation or wild as she calls it, is how I clean my tomato seeds for next year. Salt would kill the seeds. Just plop the seed pulp in a bit of water. They will fall to the bottom of the jar when ready in two or three days. Dry them on a paper towel or a wood board (soaks up the moisture.) Store in an air tight container.
I use a pillow case. You wasted too much paste in the cheese cloth.
During the initial fermentation, I have found if you cover the jar with cling wrap and seal it tightly with an elastic, you will cut down on the yeast that is formed quite a bit. That's because it will be an anaerobic fermentation as opposed to the aerobic fermentation you presented. You will see the cling wrap bulge and collapse as the fermentation proceeds and the gases form. Another possibility is to use a fermentation crock with a water seal around the lid. Or you could get an fermentation trap. I like the cling wrap because it's cheap and available.
Normally, you would add 3% salt (by weight) to the tomato mash to help suppress undesirable yeasts while fermenting. This is a food safety thing and common practice.
Another thing you might try is Nut Milk Bags instead of the cheesecloth and t-shirts. They're re-usable.
It looks delicious! Thanks for sharing! :)
That was really, really terrific!! I cook a lot of Mexican food. There is a popular tomato/chicken bouillon that is used for making Mexican/Spanish rice. I bet this fermented salty paste would be an incredible, healthy alternative! New sub.
+Liliana Gonzalez We have loved loved loved the tomato paste the last 6 months. I'm planting extra tomatoes this year to ferment most of my crop. I can't wait!!
Your right. This would be great with Mexican food. You could even add a spoon into your salsa for the probiotics & extra flavor. I think I will try that!! Thanks for the idea!!
Yeah, the gauze bandage material sold as Cheese Cloth is not, in fact, cheese cloth. It is exactly what it looks like, real cheese cloth from a cheese maker supply shop is definitely worth the minor investment.
You are very pretty bytheway but I am more inclined to go the dehydration route where the tomatoes are simply sliced and dried in the sun until completely dried. Once dried you simply pop in a blender and grind into a fine powder. Stores nicely in a sealed jar and lasts forever.
Elderberry, your end product looks A Mazing..!! GReat Job! A good Muslin Cloth would be great for this and it's reusable..
a lot of work for not so much tomato paste.....when you freeze the tomatoes en use them when you need them the water will vanish when cooking f.e. a pasta?
A few years back I used a zippered pillow case to strain some zucchini and hung it on my clothes line ..It worked very well..Just a suggestion..My tomatoes are just coming in .I will have to try this..Thank you
When doing a true lactofermentation the produce is below brine and doesn't have any contact to oxygen.
A little salt is added there won't be any mold at all. Some harmless yeast can happen but not mold and it doesn't stink either! It just smells like sauerkraut.
When it's properly lactofermented it doesn't need tons of salt to be added.
Store bought tomatine paste can be prevented from rotting by adding a layer of olive oil on top but acidic tomatoes in metal cans dissolve some metal and we absorb it.
People with autoimmune conditions should see if they feel better without nightshade plants but fermentation might destroy some of the lectins.
Try paint strainers. They come in packs of 2. I double them up when I make nut milks.
Are they food safe????
You can get cone shaped food grade strainers along with a frame that sits over various sized vessels, I use them but they clog rapidly with heavy sediment. Best for final straining or straining oil.
I’m not sure if they’re food safe but I haven’t had any problems. I’ve been using them for a few years.
I like experimenting myself….but this costs a lot of time,and money as well;during the process molds get a chanche to spoil the result;is it a better idea to blend all the fermented tomatoes and cook it in(=loose all the water)?it is much faster en you keep all the tastes of your tomatoes in the sauce.
heat kills good bacteria
Is it really mold? It looks like Kahm yeast.
Love this. Can’t wait to try doing this.
A chinois is a superb strainer, no cheesecloth needed.
Hi. Thanks for the video.
Won't the mold at the top be dangerous to consume. A few weeks ago I fermented a batch of tomatoes with some red chilly, garlic, ginger and tamarind by adding salt initially. It tasted really good. But now it has started to smell like mold despite keeping it in the fridge. I'm afraid to eat it now. Please let me know if that mold is safe. I have already discarded a huge batch of fermented mixed vegetables as it developed mold at the top.
did you have about two cups of paste ? to that you added one and half ounces of salt?
Boil the T shirt for a soup stock?
Thank you for the video. I thought it was very interesting. Was pretty ingenious to come up with the T-shirt. Did you use the juice?
Im sorry. That looks like this is just too much work and the clutter would drive me crazy. Not for me. All you had to do was to just grind the tomatoes several times and then place the thick sauce into a sheet pan. Put it on low and cook it until it is a paste. The flavor is amazing! Also, make sure you are using ripe tomatoes. I saw you place a lot of unripe ones in there. Oh..if you still want to use fermented tomatoes, then just ferment whole tomatoes in a kosher salt brine. Then cook if you like. You really dont have to cook them. Just crush them and then put them through your grinder at least twice.To make the paste, just place the thick sauce in the sheet pan as above. It will give you the paste and it will be so good!
instead of cheese cloth use flour sack towels, available on amazon. They last forever and wash easily.
inexpensive muslin would work a bit better than the cheesecloth. More solid, less than $3 per yard (36x36")
+Joyce Judd
Noted, thanks!
E
Thats what I use. Works great!
I thought it was a 2.5% salt... as in multiple the weight of the tomato paste by 0.025
but I could completely be wrong.....
The white stuff is Kham Yeast, doesn't help doesn't hurt.
Green is not good and can be prevented with shorter periods between stirring, or adding salt.
Rich Laue the kahm yeast does affect the taste though. It’s best to skim it off well.
Yes but then who days the change is bad.
She is following Sandor Katz recipe in Wild Fermentation
It turned out bright red didn't it. I bet the cheesecloth is why you lost so much. Don't know if I could handle the smell. But can't wait for the next video. what are the dome shapes in your yard greenhouses?
+Denise French yes, they are greenhouses; or will be once we put the plastic up
Hi I when I eat good food. I have feel bloating gast purping stomach discomfort. what are home remedies that cure list for me please thank you
I would have added the salt at the beginning.
Order 100 grade cheesecloth. It's tightly woven.
Your paste turned out lovely colour..what is the metal strainer called plz and where can i get one?it looks like it strains tomatoes pretty well..atleast not as noisy as my grinder..thank you
Squeezo strainer and good mill. It’s top of the line & pricey at $250. But it will be able to be passed down to grandchildren kinda kitchen tool. I got it on amazon. There are much cheaper versions but I knew I’d be using it every summer for many years.
@@elderberrycreekfarms1493 thank you
That's a no for me, I will continue to use the tried and true salt fermentation method. That just looks dangerous and gross.
Mix the white stuff in! :)
If you get real cloth used in making cheese, it will not let any bits through. It's washable, so you can use it over and over and...
lmfao @ people who think this is dangerous
Mould 🤮🤢🤮🤢 sorry but I couldn’t be dealing with this!
Great video! I want to try to ferment someday and this tomato paste looks so yummy!!
This year were doing a community garden with 3 families. We will be growing 500 tomato plants among other things. So Im excited to ferment more tomatoes this year. Last Year I didn't have enough to make it worth the trouble.
How much is the sugar content after this process ?
It's not mold on top, I think it's yeast. yeast is white. When you say mold, it spooke people out.
Scary... Green mold on top ?? Salt would had help
Mold and fermentation is what preserves the paste,
I don't know what video you were watching, but there was no green mold. Fermenting without a 5% salt solution however..., I may have to try this.
Andros Charalambous Pyliotis the mold is harmless unless it’s in its sporulating stage. Although this is normal it’s not what keeps it preserved. The PH created by the lacto bacteria is what preserves. Same concept when adding vinegar when pickling. The professionals who make this at scale add a heavy salt layer to the top then it’s removed after the fermentation.
Mold of any color will not help. That white fuzz is Kahm Yest, not mold.
Keeping ferments that have developed mold is very controversial in fermenting circles. Did you have true mold growing on top or kahm yeast?
It was real mold. Green :-0
Green mold is not good. Adding more salt would have prevented this. However mixing the mold in with a low PH should kill it.
The white is kahm yeast.
Your videos are great
Thanks for sharing
Do you think I could do this with frozen tomatoes? I froze them with plans of canning…
you have to use 51% garden fresh tomatoes at least. Freezing causes the lactobacillus to die, so you want to provide an environment for it to grow in with fresh tomatoes. I also have a freezer full of tomatoes that I planned on canning. Probably gonna just ferment them with peppers and make salsa. You could also buy *organic tomatoes* from the grocery store if your garden already stopped producing. Adding fresh herbs and garlic also boosts the lactobacillus count.
Add 2.5% salt by weight to this too during the fermentation process, if you want to avoid the mold, You probably don't need to add 10% salt at the end either, just check the ph level is low enough. Actually, just watch a different video altogether. This lady seems to be using outdated methods that wouldn't exactly pass food safety inspections, to put it mildly.
Yeah sounds like you lost a lot in the cheese cloth.
Old pillow cases are also good for straining.
What do you think about blending it up first before fermenting? And then straining it through the cheesecloth?
i let me go for a week i see white mold every morning i have pushed it down i dont see bubble and it doesnt smell tomatoe just mold mostly when do u know its done and ready to strain?
Thank you for sharing your knowledge 🙏♥️
if you gave the cheese cloth a rinse with a very small amount of water, you might be able to retrieve most of that in the cloth.
okay, first of all, some people avoid that mold because of being allergic to penicillin, like me . Which I am very/deathly allergic to. If you can concentrate whatever it is you want to make a sauce out of, do it, freeze it , & share it with family and friends. Beef stock is more delicious than you think, and it puts so many smiles on so many faces.
I was just going to say, there are other ways of making stock other than fermenting, but fermenting is a very good technique for sauces. Fermenting intensifies flavor. Other techniques include simmering for 6-8 hours(my personal favorite), also reducing and concentrating is effective as well.
You're not into fermentation and then tell the mold is not bad??
Greg czy grek
Should I use weights to hold the tomatoes under the liquid?
Hello! Can I ask for your recipe on this product? (transcript )
What’s the name of the squeezer you used. Thanks
Most sauerkraut recipes fall into the 2 to 3 percent salt range by weight, 10 precent is way salty and 25 is unimaginable. I guess you will be using amounts like 1/10 of a teaspoon for most dishes.
The high salt way seems to be from the Italians. She might have learned from there
Cool - although I would skim the mold off daily
Keepin' it rustic with the tree branch hanger rod.
Looks amazing!
Use a clean white t shirt instead of cheese cloth
did you say squeeze O strainer ? is it important to have?
potato print?
You should learn more before posting a video like this. It’s evident you need a proper education about these type of things and hope to God you don’t kill your family or friends.
I take my hat off to you to spend that much time chopping 30 pounds of tomatoes to yield just one pound of tomato paste. I had no idea that many tomatoes were required to get tomato paste. I have more respect for the product :) Maybe chop the tomatoes in a food processor roughly initially to save time? I usually only make tomato relish and tomato salsa (canning) every summer with tomatoes. It was fun watching you do this :) and thanks for sharing !