The Complete Idiot's Guide to Fermenting Foods Paperback – Apr 3 2012
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Top Customer Reviews
I do have a couple of suggestions for things that worked for me when I followed her instructions to try things.
1. Whey: Rather than using yogurt, I drain the whey from near to "best before date" buttermilk through a #2 paper filter and a new plastic filter holder.(ie. no coffee residue) After an hour I get lots of whey.
2. Sourdough: No luck getting a starter until I used "organic" whole wheat flour milled locally.
I was able to come up with these solutions because the author led me to think about the processes.
I recommend this book if you are just starting out with fermenting food. It a nice way to complement your canning, freezing of local organic foods with this method. She does mention for the best results to go with raw milk which can be difficult to come by. However, I used organic whole milk and goat milk and had great results with Kefir cheese and whey that can be used in so many recipes that Wardeh has been generous in sharing.
Most recent customer reviews
Like it so far, but have to finish reading it. Has lots of helpful hints and tips.Published 4 months ago by Cornelia McWilliams
a disappointing book. this is not for idiots, it's for gourmet chefs.
the author can't even bear to provide a recipe for basic sauerkraut. Read more
I have looked at many fermenting books and this one is my favourite. Many good recipes and lots of description. Highly recommended.Published 20 months ago by Teresa B.