I'm calling in all my favors (what favors?) today! I need some expert advice, and I think this may be the place to find it! Here goes:
Does anyone know whether, if I left my villi yogurt out on the counter an extra night, and it has turned into curds and whey, can I use the curds and/or whey to culture a new batch? I don't want to have improperly cultured yogurt, from using unsuitable starter!
Anyone? I may be heading over to Dynomom or Common Sense Homesteading here to request help - I know both Melissa and Laurie are Villi pros.
On a more positive note, my Water Kefir grains just arrived in the mail from Cultures for Health! I didn't allow myself to order them until I had a good yogurt-making routine down. Little did I know that my recent chicken fatalities would throw off my morning routine long enough to sabotage my yogurt-making!
I guess today is a day of questions - if you've made water kefir or kombucha, what are your favorite juices/flavorings to add for a second ferment in the fridge?
Posted at Monday Mania at The Healthy Home Economist