WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, August 3, 2013

Kashk Update: gluten free and dairy free.

Well, I ran into a couple "minor" issues.

The big issue was that I should have coarsely ground the teff, unbroken,because despite 9 days of fermenting, it did not absorb much at all.

So, I figured well, I will just dehydrate it longer to remove the moisture, good plan but it did not work.

Why? because a lot of the moisture was "coconut fats" from the yogurt. Once I realized I could run the dehydrator for 20 days and never get anywhere, I opted to sprinkle some Teff flour on it. Finally, problem solved- it dried.

Downfall, adding the flour that late in the game really diluted the flavor.

Positive, I think it will work really well to sub a little flour in biscuits, breads etc.

Now on round two, trying coconut yogurt plus buckwheat and applied the lessons I learned in round 1.

It tastes great, it reminds me of that sour flavor in cheese it's, which makes it well worth the effort.


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