An onion, left in yoghurt whey and 2% salt for two months. The taste and smell of both the liquid and the onion are great, lactic and sweet, but the texture of the onion is slippery and mushy. The liquid will be the part to keep, perhaps s a seasoning or  to backslop a new ferment

'Backslopping' new yoghurt. Or rather, making a new batch of live yoghurt, using the leftover stained greek yoghurt from whey-gathering (see previous post) topped up with full fat milk and left out

'Backslopping' new yoghurt. Or rather, making a new batch of live yoghurt, using the leftover stained greek yoghurt from whey-gathering (see previous post) topped up with full fat milk and left out