I made homemade soy yogurt! And it yogurtified!

21st century small town problems: my mother inadvertently started a bit of a flame war on the facebook group for her town. Now my former French teacher (the crazy one who I had to block) is commenting on the thread. I know she's commenting because I can see other people replying to her by name, but I can't see what she's saying, because I blocked her. Now I'm all curious. (This all started because someone put a campaign sign for some Republican candidate in my mom's front yard, and then my mom posted on the town group about it, saying that she wanted to be sure that no one thought that her family would actually endorse a candidate like that, so she wanted everyone to know that, even though the sign was on her lawn during the morning commute, and a lot of people saw it, it was not hers. And more people probably saw this post than noticed the sign in the first place.)

Yay yogurt! Not so yay, flame war.

Yay yogurt! (It bore repeating)

I'm considering making Kombucha. A good friend is making it, which is both entertaining and amazing.

I'd never have expected her to undertake such a thing (super busy life) BUT, she is a former biology teacher. Good training for this particular endeavor. It's super sciencey and intriguing...it being a living thing and all.

The end product, so far, is really quite yummy. Not what I expected there either.

Do any of us have experience making Kombucha?

Do any of us have experience making Kombucha?

Right here, lady. I've been making it continuously since 2 summers ago when I had multiple back-to-back courses of antibiotics for my dental saga.

Do any of us have experience making Kombucha?

I don't, but if you ever want to discuss making keifer, I'm your girl.

I've made kombucha. I'm not sure how well I did it, though. (Oh, wait, no. I just googled it, and I didn't make kombucha, I made rejuvelac. I'm still not sure how well I did it, though.)

Right here, lady. I've been making it continuously since 2 summers ago when I had multiple back-to-back courses of antibiotics for my dental saga.

I don't, but if you ever want to discuss making keifer, I'm your girl.

Oooohhh. I want to chat with you BOTH.

Steph, first question...or we could do it by email...up to you...What do I need to know about containers? And what sort of 'lid' do you use? My friend is using a paper towel, which I don't generally buy, but will if need be.

Calli, where do you buy your starter? And, same question about containers.

I would rather not invest in shmancy Ball jars if there is a more reasonable alternative.

Hil, did the rejuvelac taste nice?

I really enjoy the vinegary flavor of kombucha and kefir just tastes like tangy yogurt (which I like)

Oh, Oh, AND a friend suggested that I get a Stevia plan. I'm so doing that. It's like growing your own sugar! She eats the leaves as a snack, makes iced tea with them and dries/grinds them to add like sugar.

I just hope I can grow it indoors.

thekitchn.com had a small series of posts about making your own kambucha recently.

Bookmarked, lisah!

There is a segment on the 'fruit fly dilemma' (which sounds like a Sherlock Holmes story) that I definitely need to read.