I used a balsamic vinegar syrup (just balsamic vinegar and brown sugar cooked down) to add sweetness and
tanginess at the same time.
I used a balsamic vinegar syrup (just balsamic vinegar and brown sugar cooked down) to add sweetness and
tanginess at the same time.
Not exact matches
Let ferment
at room temperature overnight or until desired
tanginess is achieved.
Place mixture in a yogurt maker or the bowl in the dehydrator
at 90 - 100 degrees for 24 - 28 hours or until desired
tanginess is reached.
at end and felt there might be a
tanginess missing... would adding citrus or balamic mess up the combo??