by
Paul
BenhaimIf starting from seed: Place seeds and half of the water or
rejuvelac in blender. When starting to thicken, add remaining
water or rejuvelac. This is not an easy process, so be patient!
Should end up thick. Seeds must all be-liquefied.
If starting from milk: Add tofu and blend. Sieve any
remaining husks. Pour mix into glass or clay container to fill up to
3/4, cover with a cloth, cling-film or lid and leave in a warm place,
approx 40°C. Add starter and mix. After four to five hours it is
useful to mix the whey that has settled at the bottom for a more
even ferment. Leave for further two to four hours before mixing in
optional flavourings. Refrigerate. It will keep for up to one week
when covered.
Whey is useful for the absorption of calcium and other minerals.
Yoghurt is a great source of lecithin. 1 tsp of starter is enough for
about 500ml of milk. The quality of the starter will decide the final
product. Keep a little alive for your next batch as it will just improve
and last infinitely!
If you find any problems, then try dissolving a teaspoon of
sugar in a little water and mix well with the milk. This offers more
food for the culture to eat and multiply.
Note: do not eat if smells or tastes unpleasant.
Great meal when mixed with sub-acid fruit.