Seed cheese: Starter suggestions, anyone?

[Guest guest]

Hi.

 

I've been experimenting with seed cheeses and to date, I've only

used " rejuvelac " to culture the ground, soaked seeds.

 

Have you had success with, say, a bit of yogurt as a starter? Or

how about airborne yeast which I might " catch " if I leave the dish

uncovered? I have some San Francisco sourdough starter stagnating

in my fridge. I wonder if I could use that.

 

Rejuvelac, as you probably know, is made from sprouted grains

(summer wheat) and water. I know that the flavor of cultured foods

varies wildly depending on the culture employed to make them, so my

hope was to enjoy some new flavors in my seed cheeses with an

expanded arsenal of cultures.

 

Please direct your reply to sleighteem, as well as the

list.

 

Thanks for reading!

 

Sleighteem

[Guest guest]

Try some kefir (I use the kind made with kefir grains) , it's good for making

fermented veggies and seed/nut milks.

 

Diana of Dewberry Hill

 

 

 

 

Send holiday email and support a worthy cause. Do good.

 

 

[Guest guest]

How about some non-dairy megadophilis?

 

Judy

 

In a message dated 12/27/2004 8:57:56 AM Eastern Standard Time,

sleighteem writes:

 

 

Hi.

 

I've been experimenting with seed cheeses and to date, I've only

used " rejuvelac " to culture the ground, soaked seeds.

 

Have you had success with, say, a bit of yogurt as a starter? Or

how about airborne yeast which I might " catch " if I leave the dish

uncovered? I have some San Francisco sourdough starter stagnating

in my fridge. I wonder if I could use that.

 

Rejuvelac, as you probably know, is made from sprouted grains

(summer wheat) and water. I know that the flavor of cultured foods

varies wildly depending on the culture employed to make them, so my

hope was to enjoy some new flavors in my seed cheeses with an

expanded arsenal of cultures.

 

Please direct your reply to sleighteem, as well as the

list.

 

Thanks for reading!

 

Sleighteem