[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 12345678910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 08:48:44 04/27/07 Fri
Author: Chuck in ND
Subject: I'm the same
In reply to: Cricket 's message, "Thank you..." on 20:35:41 04/26/07 Thu

about powdered milk. I'll go without anything rather than drink the stuff. Even mixed 1/2 and 1/2 with store milk I can still taste it--YUCK! But you honestly cannot taste it in yogurt or buttermilk--a good way to use the powder and no one will know.

I've never made vinegar, but I have a nice 5gal crock, I'm going to try it this fall.

I make sauerkraut at least once a year--usually when cabbage goes on sale for St. Patrick's day, but a couple times I got some cabbage for free at the end of summer. We have enemy rabbits that have made it impossible to grow our own cabbage. Now that we've erected the Berlin Wall around our garden, I'm going to try growing some. It's a good thing to do in fall or spring, when temps are cooler. The hotter it is the faster the cabbage cures and the more sour it gets.

We LOVE the homemade much much better than the commercial. We can adjust the saltiness and sourness to our tastes. It just has a fresher, crisper taste. The longer it cures the more sour it gets, so just check it now and then and stop the curing once you get the sourness you like. A couple times it was too salty, I just drained off some of the brine and replaced it with water once it was all done curing.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]
[ Contact Forum Admin ]

Forum timezone: GMT-8
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.