We continue our culturing explorations. This time we went in a different direction. We pureed our honey roasted sunflower seeds with water and added fresh yogurt. We cultured the mixture in the CVap at 44°C for 5 hours. Then we chilled it. The sun-yogurt gave off a surprising amount of whey. The flavor of the yogurt was sweet, nutty, and rich. The whey was tangy and honeyed. Since the whey wanted to separate, we opted to follow its lead. We have the yogurt hanging in cheesecloth, concentrating even more. We shall see if they are better apart or together.
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