Which millet is this

I only have Barn yard milket

Every other video is showing use of alcohol which I don't have access to. Is it not absolute necessity to dunk the eggs in alcohol before final setting? If rice wine is optional then only can I make batch of these tempting eggs.

Could you use some kombucha instead of a ginger bug?

Thank you

Which millet are u using

Lovely, thank you.

How long can we store this millet milk in fridge

You can add FOS powder instead of table sugar. Live bacteria love them so much and will multiply even faster.

Thanks for this video perfecto

now for a simple alcoholic ginger beer recipe :-)

Aluminum Foil cause Alzheimer's or dementia, can I use parchment paper instead?

i think its better to use honey not sugar

Does the ketchup and vinegar change the taste of the fish?

Um…. This is amazing!!! Thank you so much!!! It’s hard to find good sourdough recipes that also cater to my wfpb sugar free diet so this is very helpful 🤗

How long in refrigerator will it stay good? 7 days?

Tell us which millet please

Hadir sobat

Is this the same a sweet fermented rice that you can buy in Chinese grocery stores? Was the rice cooked or raw when you started?

Sngewbha seh pyni kiba iarap na bynta kiba pang khyllai

Reviews who has done this and results? Even when feidge gets really cold? Font wanna experiment and it goes to waste especially if was expensive

Wont it ripen or get rotten

It's ok to add Vit. E?

Muito obrigado Se for possível add a legenda em portugues Brasil obrigado ❤

Bonjour , est ce qu'avec une yaourtière cela convient pour faire l'amazake ? merci .

can you use ground turmeric more than once for turmeric soda?

Can you do this with mangoes too 🙏

Wat is the shelf life of this milk

Which millet is used here?

I followed the instructions the first batch and it tasted great. When I bottled it, they almost exploded with fizz when I opened one to drink it. I determined it was not done fermenting. How do you stop the fermentation?

I love fermenting it's much easier faster and better for you than pickling however if you like the pickle flavor after following this technique poor off some of the liquid and then just add a little sugar and vinegar or whatever seasonings you like for your pickles and it will be just like a pickle

Woah! One Year fementing?!😮 I would prepare it, then store & forget about it, plus to make it worth my while, I would have many jars fementing, not just one!🙂 One try of your soy sauce, I'd be stoned!😅 So soy sauce could contain cannabis oils?! Can drinking soy sauce get you stoned?!🤔 Seeing pink salt is unusual! I find the music track rather cute.

My mom used to make with mango or pork

Thank you for the awesome recipe!

Papaya not good when you put in the fridge it will get bitter

TARİFİİZE güncelleme getirdim... saka şarabı 5 günde tam kıvamında mayalandı.. hatta şu an Bordeaux şarabı tadında içiyorum... sırrım şöyle: 5 gün mayalanma süresi.. 50 gram turbo maya, 50 gram maya besini daima 28,5 derecede sabit sıcaklık (elektrik ücreti bana beleş olduğu için sürekli mayalanma odasında elektrikli ısıtıcılar yanıyor) 5 günde mayalandı... berrak, muhteşem tadı var ve alkol yüzdesi % 27 afiyetle efendim....

Thank you for the fermening recipes! I use pulp from any juice, and i juice every 2-3 days, to make fermented drinks... same way... best is from beetroot and apples 🍎

👊

Instead of brine my mom uses taochu, fermented bean paste (or miso). And use the pickled melon rind in soup.

Thank you for sharing this simple recipe!🍴🍴

can we ferment & make as curd ?

How to use leftover when is there uncooked rice? I tried today but cannot eat is too hard!

Question! My moto is almost done and i just realized that i have been stirring it daily instead of shaking it. Now i am wondering if there was a reason for shaking instead of stirring....

No school like the old school

This isn't sake. It's more like makgeolli but not really that either. You would have filter this clear to get sake but even that imo is going to taste off bc of the steamed rice and the baker's yeast.

Suggestion: Dont use baker's yeast for making fermented beverages. Ugh. Those strains are selected for high temperature tolerance, not flavor. Winemsking strains are selected for alcohol and sulfite tolerance as well as clean flavors and good flocculation. Because nigori tends to range in the 11-17% AbV range you want a good quality winemaking yeast - i'd guestimate either champagne yeast or white wine yeast. Better still, look for a good sake friendly strain. I used to brew regularly 30 years ago . . . ales, lagers, cider, wines and meads. I never did sake though.

I tried mung beans and soya beans. The taste after fermentation at 30C wasnt OK, it was sour. The beans probably went off, how do you prevent this? I used vinegar, and also rice flour for the mung beans. If you keep cooked beans at 30C they go off usually. What i m doing wrong here?

I Will try It . Thanks

What millet is this

where to buy miso paste