Fermenting mothers

I don’t waste food, normally. But I haven’t been great about rigorous attention to fridge recently, which is why so much was frozen over the last few days. I really must use what I’ve frozen, which is my next problem. I used to love shopping for food, cooking and eating, now it’s just the shopping part. If only that transferred into being thinner…

My latest thing is making kefir. The starter I ordered was a week in the post, I don’t know why. I duly added it to milk and it took several days to thicken, which the instructions said might happen. But it was so sour by then that I rather lost my nerve after two sips and have started again, trusting that it will have settled down by tomorrow. I have also ordered a kombucha starter, known as a scoby, because I’m all about fermentation nowadays. And I fed the sourdough starter. I must be really, really bored.

I am not fond of sauerkraut. Just putting that out there. Much as I like cabbage.

That’s about it for today, darlings. I haven’t left the house. House and garden, that is, of course. The extra tabby, now named Solo, hasn’t appeared for a couple of days, but I’m sure he’s okay. I always do an extra plate of food, but if he doesn’t come for it then I put it away for the next time, as there’s no point in putting out too much. There are rats about.

4 comments on “Fermenting mothers

  1. 63mago

    Dear GOd *crosses oneself* Kombucha ! Brings back memories from my youth in a rural commune. I am sure that mushy blob will rule the world after the last confrontation, it simply is its destiny …

    Reply
    1. Z Post author

      Just as well to make friends with it now, then. Let it have a favourable impression of me.
      I’ve another friend who grew up in a commune, proper 60s/70s hippy stuff.

      Reply
  2. Blue Witch

    Fermenting is best left to just apples and grapes, with sugar added, to make cider/wine. Oh, and, honey, to make mead. And maybe occasionally barley and hops to make beer. Fermented tomatoes are probably the most disgusting thing I have ever tasted.

    Apparently there are plagues of rats everywhere this year. Up to nearly 3 per person.

    Reply
    1. Z Post author

      The kefir has settled down and is really nice. Not that I normally drink milk, but I have it with nuts and seeds for breakfast, as an alternative to yoghurt. I had to overcome the wrongness of drinking slightly sour milk that had been out of the fridge overnight, but apparently it’s so dominant that it overcomes any nasties. No idea about the kombucha as yet, it’ll take another week. I trust it’ll do me good, but at least it’s keeping me entertained.
      Once the chickens’ new accommodation arrives and I’ve moved them, I’ll have to trap and kill a lot of rats. I can’t have the greenhouse demolished while they’re there, to leave them to find new homes, they might go anywhere.

      Reply

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