Not exact matches
I came across a cookbook few months ago on probiotics and
yoghurts and in order to make a
homemade yoghurt, you use full fat coconut milk and store - bought plain coconut milk
yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the whole thing to
ferment.
On such an intensely scorching afternoon there was only one option — the rose and basil frozen
yoghurt, washed down with an espresso and a shot of her finest
homemade rakia (house distilled
fermented fruit, reminiscent of rocket fuel concocted in days gone by).
Personally, I consume many different
fermented foods, besides Red Cabbage Sauerkraut I also enjoy eating
Homemade Coconut Milk
Yoghurt, Sourdough Rye Bread, Sourdough Rye Pancakes, Kefir and Kombucha.