all photos ben reynolds 2018 me me me me i did it
This time I used the backslop method described in both The Art of Fermentation and The Noma Guide to Fermentation. I bought some cream from the east-side co-op while I was tracking down a Kombucha Thing. And basically did everything the same, this time ending up with about half the solid yield I have been ending up with. Maybe my buttermilk isn’t enough, or when using it, I should let it go for a longer time? I guess I have enough time for one more go with this, but we’ll see. Oh, and by the way, the taste between this, the Flora Danica and the locally made Tunawerth Creamery yogurt batches aren’t very pronounced. So I’ll be saving space in the fridge by getting these all to room temperature and just sort of working them together. Buttermilk did make this one quite a bit more yellow, though.
Also:
I jarred my dried tomatoes with some olive oil.
And also:
I transferred my salsa into this jar which I’ve fridged, leaving my fermentation vessel nice an open for… another thing.