Fermenting Fun

Peppers pickling

I have finally found a plain yogurt. Yes, I was all about making my own, but I hit a snag. I had a long run of "no-gurt" - milk that turned but didn't curd. I found plenty of uses for it, but it was not my love.

So, I have been searching for a PLAIN yogurt, meaning it contains only cultured milk. This yogurt can be strained into to thick creamy love. I added some Blackberry Jelly I found tucked in a cabinet at my FOR. It was dated 7 AUG 00 and tasted great!



The resulting whey (liquid from straining yogurt) is now fermenting my gypsy peppers - grown in pots and a Topsy Turvy planter. In three days I will see how the peppers taste. Here's a look at the label for plain yogurt, which is much thicker by the way.

And on my internet travels I found this wonderful video:

I followed her directions. We'll see...

Yum!