by Catherine Haug, August 19, 2011; updated January 14, 2012 (Seed & Nut Milk section)
At this month’s Gathering on Lacto-Fermentation, Jeanette Cheney demonstrated how to make several fermented beverages traditionally made from milk (but her samples were made from coconut and soy milk). One of the questions from the audience concerned why and when do you need to sterilize the milk (heat to 180° F) before adding the culture.
I’ll admit that when I first starting making yogurt, kefir and other cultured dairy products, I too was rather confused by this. But after much experience, I think I have a good understanding to share with you. (more…)