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<blockquote data-quote="shelley262" data-source="post: 2486074" data-attributes="member: 455169"><p>Let me know what you think. I ended up watching/listening twice to really start to understand the complex bits but was motivated to try it out hence got his book to help me to put it into practice. I plan making fermented roasted peppers on Thursday from his book using some of whey from tomorrow’s yoghurt which I will strain. Peppers are 72 hours and will put to ferment at a low temperature into a hot water yoghurt maker that I spotted new and for sale for three pounds in a charity shop today - so can put on one side for the three days and nights. You then add white wine vinegar and put in fridge to use up over a 4 week period. Plan are also afoot for cream cheese! I’m probably falling down another rabbit hole but enjoying my fall and stops you thinking of other intractable stuff!</p></blockquote><p></p>
[QUOTE="shelley262, post: 2486074, member: 455169"] Let me know what you think. I ended up watching/listening twice to really start to understand the complex bits but was motivated to try it out hence got his book to help me to put it into practice. I plan making fermented roasted peppers on Thursday from his book using some of whey from tomorrow’s yoghurt which I will strain. Peppers are 72 hours and will put to ferment at a low temperature into a hot water yoghurt maker that I spotted new and for sale for three pounds in a charity shop today - so can put on one side for the three days and nights. You then add white wine vinegar and put in fridge to use up over a 4 week period. Plan are also afoot for cream cheese! I’m probably falling down another rabbit hole but enjoying my fall and stops you thinking of other intractable stuff! [/QUOTE]
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