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thanks for leaving sick recipe, me and my friends had some “fun” you could say😂. night of lustrous indulgements. thanks for the recipe, will be making again
You have convinced me, Im going to give this a try. How long before the fermentation finishes and it becomes safe to move to a normal jar and stick in the fridge please?
This looks really good. Read comments also and that was very informative as I have never used xanthum gum before. I also liked the short version of how it was made. I guess you would say I thoroughly enjoyed this.
Does the odd chocolate/vanilla pans alternate? I want to do pink/ blue for a gender reveal party. Do not understand how to color the batter( all food coloring?). Suggestions, please for making the alternate color layers.
Its amazing to see creative and accessible ways to make vegan gummies, its a great way to encourage people to make the compassionate choice for their health and the environment! Im sharing this, come join me in exploring more innovative plant-based recipes
Hello there. I just tried to make my one Scoby from scratc...i see already bacteria yet is very hairy and greenish...is that normal...?? Or is just irher fungi?? A wrong one😅😅
Hi! So if the mold is just at the top and there are a lot of layers underneath the moldy part of the scoby, can I peel off the top and several layers underneath and use the lower parts?
typically thats not how mold works there is more to it than what you can see ive had a batch ive tried this with and mold came straight back its why they dont recommend cutting moldy parts off bread and eating the rest the spores are alot deeper than surface level... by all means you can try it but there is a good chance it will come back
I grew mine completely from scratch. I just did a quart of water and a quart black tea bag with 1/4 cup sugar and a 1/2 teaspoon of white vinegar in a quart jar. I covered it with a doubled paper towel and rubber band and sat it in my kitchen cabinet. A couple weeks later I added a bit of a ginger ade kombucha i bought but the dark brown yeast strands were already forming. It was a longer process without starter tea.
glad its working but you want to be careful using vinegar to start kombucha as you can end up with a vinegar producing scoby that may need some extra training to make kombucha rather than vinegar
Very helpful information. I've been doing this for years then ran into a mould problem. I get it that the Acidity when starting is very key to know. Thanks for taking the time to make this video.
How does brunost taste made from yoghurt whey compared to the store-bought brunost? I was told not to use yoghurt whey since it's considered an acidic whey, and you want a sweet whey, like that from hard cheese? I'm curious since I can easily make acidic whey but sweet whey is much harder to come by. Thanks
it depends on the yogurt as you can get milk or acidic ones same as cheese whey softer cheeses use lemon juice vinegar or citric acid to separate the whey leaving it more on the acidic side
In my family we heat the milk in the microwave, so it is steaming hot when mixed with rice. This means you do not need to heat it slowly and risk it getting burned, and no need for a 2 hour wait either.
you could use a grape juice not sure how that would taste but the cooking time for this there will be no alcohol left in it if that is the worry the vinegar also gives it the nice acidic taste too
This looks like lots of fun if you have a little time. Loved the stockings! Love shartbread but never tried coloing or flavoring. That part i will try this year.
This is very helpful. I was just given a batch of SCOBE a week ago. I am on the first fermentation phase, obviously. I will be looking for mold. Thank you!
