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Any pointers on fermented foods?

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  • Any pointers on fermented foods?

    Hi folks, I am getting some serious cravings for full fat greek yoghurt, I am wondering if it might be happening because I need to get a range of fermented foods inside me. Aside form yoghurt, I don't know where to start. I've heard of kombucha but fear I might need a passport handy to get to the nearest source of it. Not a huge fan of cheese. Just bought some sauerkraut which is a start.

    I'm 12 months in to a primal diet and this yoghurt craving thing is a bit of a curveball for me. I am trying to find a source of raw milk yoghurt, if there is such a thing, I'm not even sure?

    Cheers,

    Owen
    Healthy is the new wealthy.

    http://www.facebook.com/groups/ances...handnutrition/

  • #2
    There's also miso if you can get your hand on it, and kimchi. Raw milk yogurt might be pretty hard to find, but I don't think regular Greek yogurt is bad at all. It's pretty hard to find full fat though.
    F 28/5'4/100 lbs

    "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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    • #3
      You can make your own kefir from grains at home - much easier than yoghourt, though the taste is stronger and sharper. And you can always just buy some full fat Greek yoghourt - at least that's relatively easy to find here.

      Raw milk... hah, good luck with that. It's available from Organic Food UK, HOME or Home . (If you can get cream from Hurdlebrook in spring, you will be ruined forever for anything else. Amazing stuff.) Get expert advice before trying to make yoghourt with it, though - it's not half as easy as with pasteurised milk.

      Hoping someone else will know about sauerkraut and the like...?

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      • #4
        Is there a locavore group you can be a part of where you are? We just gave somebody a kombucha starter that lives in our town who contacted us through facebook.
        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

        Griff's cholesterol primer
        5,000 Cal Fat <> 5,000 Cal Carbs
        Winterbike: What I eat every day is what other people eat to treat themselves.
        TQP: I find for me that nutrition is much more important than what I do in the gym.
        bloodorchid is always right

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        • #5
          Look up recipes for simple appetizer condiments like chutney, giardiniera, curtido, etc. Very cheap ingredients.

          For dairy there's also (quality) skyr, quark, creme fraiche, buttermilk, etc. Raw is lovely but the only form I can find is cheese.
          37//6'3"/185

          My peculiar nutrition glossary and shopping list

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          • #6
            If its the probiotics your after, look into kefir. You can make it a milk, coconut or water version. Not 100% paleo but might be what your craving.
            http://http://chriskresser.com/kefir...aleo-superfood

            Also some store bought sauerkraut is pasteurized and doesn't have as much live bacteria and they usually have some preservatives added as well. Try making some. It's very easy an is worth the wait.

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            • #7
              http://www.wildfermentation.com/making-sauerkraut-2/

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              • #8
                And for yogurt here:

                SCD Frequently Asked Questions - How to Make SCD Yogurt

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                • #9
                  I don't know if raw milk yogurt is possible.
                  My understanding is milk needs to be pasteurised so that it is only the yogurt cultures growing & no bad bugs.
                  I've had similar experiences with milk kifer.
                  Anyone else?

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                  • #10
                    Originally posted by Hannakb View Post
                    I don't know if raw milk yogurt is possible.
                    My understanding is milk needs to be pasteurised so that it is only the yogurt cultures growing & no bad bugs.
                    I've had similar experiences with milk kifer.
                    Anyone else?

                    For raw milk you can just let it sour for 12-24 hours. The bacteria inherent to raw milk keep the "bad bugs" out. I will sometimes pour a glass the night before and let it sit on the counter to be drunk in the morning.

                    You can do it for yogurt... just make sure you only heat it to the level for fermentation 90-100 degrees.

                    Raw milk doesn't actually go bad the way pasteurized stuff does...its the pasteurized stuff that allows for inoculation with bad bugs.
                    Last edited by Neckhammer; 10-29-2013, 06:18 PM.

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                    • #11
                      Thanks for the info people., some good stuff to look into here. I recall being in France as a student and my landlady acquired raw milk form a family member who was a farmer, she made cream from it, it was the most incredible thing I've ever tasted. Time to revisit this methinks....
                      Healthy is the new wealthy.

                      http://www.facebook.com/groups/ances...handnutrition/

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                      • #12
                        Originally posted by Hannakb View Post
                        I don't know if raw milk yogurt is possible.
                        My understanding is milk needs to be pasteurised so that it is only the yogurt cultures growing & no bad bugs.
                        I've had similar experiences with milk kifer.
                        Anyone else?
                        Raw milk kefir is fine. I'm having some right now!

                        I also ferment a few versions of sauerkraut, pickles, carrots and a mild but tasty Kimchi.
                        Some of you may die, but that is a risk I'm willing to take.

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                        • #13
                          Originally posted by Damiana View Post
                          There's also miso if you can get your hand on it, and kimchi. Raw milk yogurt might be pretty hard to find, but I don't think regular Greek yogurt is bad at all. It's pretty hard to find full fat though.
                          I'm not sure Miso would count - every cooking direction I've seen seems that it would kill anything off.

                          M.

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                          • #14
                            Originally posted by MEversbergII View Post
                            I'm not sure Miso would count - every cooking direction I've seen seems that it would kill anything off.
                            I don't use it regularly but it does whisk nicely into certain cold dressings.
                            37//6'3"/185

                            My peculiar nutrition glossary and shopping list

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