lacto weekend: kraut and yogurt

My most recent batch of sauerkraut, done in large glass jar under a towel, was the best so far.  I was a little worried because of the high ambient summer temps.  Tangy, crisp, delightful.  Canned kraut is verboten since tasting homemade.

Started another gallon batch of yogurt tonight.  Just cleaned up and it’s in the Excalibur at 115F.  I’m going to let it go long this time, maybe 12hrs.  Doing it on the porch which is a summer double win:  keeps the heat out of the house and leverages high outside temps (still 87F at 1am right now) to save on power.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s