Author Archives: Katie Clare

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Making Whey from Yoghurt (needed for some ferments)

Whey is often used in fermented condiment recipes.  Its role is as a starter culture because it is rich in lactic acid and lactic acid bacteria (or lactobacilli).  Some people use it so they can use less salt in their … Continue reading

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Water Kefir

Water kefir, also called Tibicos, is made from live granules that are used to ferment carbohydrate-rich liquids such as fruit juices, coconut water, sweetened herbal teas and non-dairy milks.  It offers a healthier alternative to commercial fizzy drinks containing many … Continue reading

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