Well, hello there. Welcome to my first official blog! Join me as I nerd-out and trouble-shoot everything and anything I'm inspired to ferment.
Plan for day 1:
PROJECT #1 - Yogurt
-I figure I can make yogurt pretty easily without the high tech fermentors I use at work. Yogurt fermentations are quite simple -- they don't need to be agitated or pH-controlled, and as long as you can control your temperature & use a viable inoculum, you're golden.
-As far as the starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus), you can certainly purchase them online. But, let's be frugal here. I have some Fage & Chobani yogurt in my fridge, so I can use these as my starters. Be sure to check that the yogurts you use are "live and active", because a lot of yogurts are heat-treated prior to packaging, and this destroys their viability.
I'd really prefer to attempt this without electricity if I can, so first I will buy a "Yogotherm" online (~$40)..or..venture to Lowes & build my own incubated vessel. Deets to follow.
Nerd Nug: Yogurt is yogurt based on its specific titratable acidity (TA). Basically, you just take a sample of your yogurt and titrate it to pH 8.3 with 0.1M NaOH, then plug your values into this dandy eq':
TA (as % lactic acid) = (0.1 (# mLs of 0.1M NaOH used to titrate)*90)/(10*amnt sample in g)
The National Yogurt Association website has information on getting a "live and active" seal on yogurt & all the fun analytical/third party tests it has to pass.
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