Comments on: Making Mayo and Culturing Water Kefir

By: Sonya Hemmings

Sonya Hemmings — Fri, 26 Mar 2010 17:57:50 +0000

Thanks, Rebecca! It does look good—and it’s not the one I tried. Unfortunately, I can’t use eggs—at least not the whites. Not sure if this recipe would work well without them. But I might try it sometime!
—Sonya

By: Rebecca

Rebecca — Fri, 26 Mar 2010 13:09:23 +0000

This is a great gluten-free sourdough recipe, if it’s not the one you tried:
http://everythingfreeeating.blogspot.com/2008/02/breatharian-revisited.html

By: Sonya Hemmings

Sonya Hemmings — Wed, 24 Mar 2010 15:22:06 +0000

Wardeh—
At first, the mayo had a strong, somewhat bitter taste, but it has mellowed with time in the fridge and tastes really good now!
—Sonya

By: Sonya Hemmings

Sonya Hemmings — Wed, 24 Mar 2010 15:21:10 +0000

Ooh! I’ll have to try that! I did a bit more reading and decided that I’m not letting the kefir have a long enough second fermentation to build up carbonation. Is yours pretty bubbly after two days?
—Sonya

By: Jen

Jen — Wed, 24 Mar 2010 01:47:59 +0000

I just started making water kefir too. So far, our favorite is a 2 day fermentation with organic grape juice. So good!

By: Wardeh @ GNOWFGLINS

Wardeh @ GNOWFGLINS — Tue, 23 Mar 2010 23:57:52 +0000

So happy you got a dehydrator, Sonya! The mayo looks amazing. I have heard people say it is not good, but since you like it, I’m going to try it. It sounds really good!