Anybody like making fermented foods? Pickles, cheese, yogurt, kombucha, sauerkraut, hard cider etc..

[Cosmophylla]

Not intentionally. But once in a while I find a tea or coffee cup I forgot absentmindedly weeks ago and have to approach it totally geared up and with a flame weapon.

I have some creations like that growing in the back of my fridge.

 

[Cosmophylla]

I need to try making fermented finger drink of some sort. What type of yogurt do you make? I just ordered bulgarian, matsoni, piima, vili, filmjolk heirloom yogurt starter cultures. I previously used store bought yogurt but dont want to have to continue buying it because the cultures die in store bought yogurt after 2 batches, the ones i bought are continuous so you dont have to keep buying new starter.

That's great that you've invested in so many strains. For my yoghurt I cheat and use store bought yoghurt and resign myself to the fact that I must buy more. My kids have their own store bought yoghurt so I use that if I need more cultures. I've also used probiotic powders to augment second batches of yoghurt. I haven't made yoghurt for a little while as I haven't had the energy to, but I hope to again. I ordered the kefir grains last year and that's really easy to make...I have a supply in the fridge and I'm letting the grains rest as I have too much. I can't drink too much at once as my digestive tract hasn't fully adjusted to it yet. Still easing myself onto it. I don't know if thick yoghurt can be made from the kefir bacteria strains... Might look into it.