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lesa
Garden Master
Any recipes I find say- expect to cry... Sounds like a good project to do out on the deck! I do love horseradish!!
Just get some yogurt. You can stir it up and let it separate and then pour off the liquid or actually pour the yogurt in to a piece of cheese cloth and let it drain that way. The liquid that comes off the yogurt is whey loaded with healthy cultures.wife...what are you using for the fermentation starter?
Just make sure it is a live culture, plain yogurt without added pectin or gums or anything like that...it won't drain. Trust me.wifezilla said:Just get some yogurt. You can stir it up and let it separate and then pour off the liquid or actually pour the yogurt in to a piece of cheese cloth and let it drain that way. The liquid that comes off the yogurt is whey loaded with healthy cultures.wife...what are you using for the fermentation starter?
Sometimes when I don't have time for the draining I just directly mix a few tablespoons of yogurt in to my ferments.
Is the 1/2 inch liquid that is on the Stonybrook Yogurts considered live? I could easily dump that off.freemotion said:Just make sure it is a live culture, plain yogurt without added pectin or gums or anything like that...it won't drain. Trust me.wifezilla said:Just get some yogurt. You can stir it up and let it separate and then pour off the liquid or actually pour the yogurt in to a piece of cheese cloth and let it drain that way. The liquid that comes off the yogurt is whey loaded with healthy cultures.wife...what are you using for the fermentation starter?
Sometimes when I don't have time for the draining I just directly mix a few tablespoons of yogurt in to my ferments.
I made a horseradish mustard last year and have one small jar left. Time to dig up the horseradish and make another batch! Fermented, of course. Yum. Live cultures are excellent for the digestive tract...white vinegar is not. The fermenting will get the sour taste and you don't need vinegar. What you do need is a cool place to store it, like a good root cellar or a fridge. We have a fermenting fridge in the basement. Full of live ferments like dill pickles and sauerkraut, mustards, hot peppers, salsas, etc. It is amazingly easy. I can't believe more people aren't using this food preservation method! It would put Tums out of business!
It got better and better with age. I repacked it into several half-pint jars so most could stay in my basement fridge and my upstairs fridge would be more reasonable....Hmmm....no measuring really took place. It hasn't been tasted yet, either, and I suspect it will be WAY to hot! It could be cut with fresh mayo when serving, though, or drained kefir or sour cream or whatever is handy.
1.5 c mustard powder
1 T honey
3 T sea salt
1/3 cup whey
a hunk of horseradish root, about a pound before peeling and trimming. Mince in food processor.
1/2 c filtered water
juice of two lemons
2 T garlic powder or fresh, minced garlic
Mix all and put into a two quart jar, ferment at room temp for three days.