Fermentation

Perry Vinegar Chef: Wyatt Brege Yield: 1 gallon Ingredients: 5 lbs Pears, very ripe 1/2 gal Water Directions: Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle Add water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) Strain the cider after carbonation has ceased. Use a 36"x36" flour cloth to press the remaining cider out of the mash. Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon Ferment for 6-12 weeks. A pellical will form within the first 1-2 weeks, which can be saved for use in kombucha (this is the “SCOBY”) Vinegar: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it. This trub is fantastic for homemade bread. Notes: This recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree. ...

Greek Yogurt Chef: Wyatt Brege Yield: 1 quart Ingredients: 1/2 Gallon Whole Milk, expiring 1/2 Cup Greek Yogurt Directions: Bring the milk up to 161 degrees F (79 degrees C) for 15 seconds if unsure of origin, then let cool to blood temperature, 100 degrees F (38 degrees C). USDA approved is generally safe to use as is. Stir in the Greek yogurt, then pitch into a plastic tub or crock. Glass can effect temperature greatly under draft. Let sit in a warm place for 15-24 hours with a secured cloth, or whenever it solidifies. In a large, sanitized mixing bowl, place a 36"x36" flour cloth over the bowl completely draping over the side. Poor in the yogurt over the cloth. Prepare a long length of twine. Bring the corners of the cloth to a point and tie tightly and securely. Suspend the yogurt pouch over the bowl by fastening it to a hook in the cieling. Alternatively, use the colander and deep stock pot you use for spaghetti noodles, and let the secured pouch sit well over the seiving liquid whey. You don’t want the yogurt to touch the whey water. You want it to dry out. Let sit overnight in a dry place. If you have pets, lower or remove the racks from your room temperature oven to store the aparatus. Pasteurize the whey water for storage or discard. Sperate the yogurt from the cloth into a clean tub and store. Notes: The whey water can be reduced to less the 1/4 of its original volume (from about 1 Quart to 3/4 Cup) into a spreadable caramel called myost in Skandinavian countries. You can also use it in homemade bread, reheating chili or soup, marinading chicken for fried chicken, or as a starter for lacto-fermented vegetables. Quite sour, this is not suitable for protein shakes. ...