Doug Kuony is a personal chef who advocates health and well-being through becoming personally involved with the food we consume. He is passionate about helping others by fueling their love of food and cooking. Kuony specializes in fermented foods and the process of lacto-fermentation and believes that it is one of the cornerstones of healthful living.
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Unless you’re using all the butter right away might I suggest you wash the butter before forming it. Just knead the butter in very cold water and repeat till the water is clear. Drain well and form. It will last a little longer.
Matsoni is pronounsed as MATSONI not MATSUN. and Georgia is not Russia. Kefir does not come from Caucasus. I'm going to open one secret for you, the soviet union was not Russia. It was more European union alike not US alike. kzread.info/dash/bejne/rJOMyctsZc-fXdY.htmlsi=4t8ObY9PqliwZHaA
5 minutes before he starts
As far as cost, I can buy a half gallon of heavy cream for $8.89 on sale. I use buttermilk as my starter. When all is said and done, my butter costs about $0.03 more per 113g stick compared to Kroger's brand. So I'd call that a wash.
Very fresh eggs are harder to peel than aged eggs, because as eggs age, the contents shrink, allowing air to enter between the shell and the membrane surrounding the actual egg. It is the increased air between the shell and the inner membrane that makes older eggs easier to peel. Thanks for this video. It is one of the best and easiest to watch I have seen on fermenting eggs. explanation was clear, recipe was provided and alternative flavourings were interesting.
You're absolutely right about older eggs. Thanks!
Must you use a starter? And how do you calculate the leaven as it relates to the overall desired hydration of the dough?
If you're not using a starter, it's not naturally leavened. Usually I use about twenty percent starter to start the leaven and then twenty percent leaven of the dry weight flour The amount of hydration depends on the characteristics of the final loaf that you desire.
@@KuonysKitchen thanks for your reply. I’m developing a pizza dough recipe and not interested in that sour dough flavor, but something of a more neutral flavor profile. Is there a starter that might accomplish that task? That’s so much for you input.
I use the same percentages regardless of hydration. I also use the same basic recipe for pizza dough. The sour flavor in sourdough comes from the formation of lactic acid due to long fermentations. A shorter fermentation will produce a dough that is less sour or with no sourness. Between altering the types of flour, hydration and fermentation times, you can produce dough with vastly different texture and flavor profiles. So in almost every case, you'll use identical of similar percentages once you get your preferences worked out. I will often put my pizza dough in the refrigerator to ferment. It slows the fermentation, give me more time and can produce a "sweeter" dough. I would recommend reading The Tartine Bread Book if you want a deep dive into how flexible naturally leavened bread can be.
@@KuonysKitchen thanks so much for all your input and help. Greatly appreciated.
Georgia is not part of Russia.
I have seen a few videos on eggs and this one is the one I am going to use ❤ I have chickens...I boil eggs and have only had a few eggs go stubborn in peeling them, I use a little electric steamer to cook mine, I poke a tiny hole in the fat bottom end before steaming them, I also store my eggs pointed side down...and to peel them tap the fat bottom end, it is the end with the bubble in it, about the only way I can describe it...well I so look forward to eating these eggs
Thanks so much for sharing you technique! You are so lucky to have your own chickens. The difference between fresh eggs and store bought is amazing!
I put about a tsp of food grade Baking Soda/Bob's Red Mill in the cold water when preparing to boil my eggs (farm fresh). The shells peel away quite nicely. Not sure how Baking Soda,would work with steaming eggs.
I'm not sure either, but that's a useful tool for the toolbox. Thanks!
I like to make pickled eggs with the little smokies sausages. Can this be done by cremation as well as pickles?
The smokies sound good. I'm afraid I've never tried the other. Sorry I can't help with that.
v nicely done
Hi Doug! Good video. Can I freeze a starter potion? I am traveling overseas and gone for 3 weeks.
I've never frozen it before so I'm not sure if it will damage the culture or not. However, even though I suggest feeding it once a week when you keep it in the refrigerator, I had a friend who discovered her yogurt in the back of the refrigerator after several months! She was going to throw it out and I told her to take a little of it and try culturing a small batch! To our surprise, it cultured again and she'd been using it ever since! Perhaps try freezing a small amount and see if it will culture from the frozen state. I speculate that your refrigerated yogurt will be fine. If the frozen yogurt is still alive after freezing please let me know. Have a safe trip!
@@KuonysKitchen Thank you for your quick reply. I actually brought the starter from Japan. Caspian yogurt is popular over there, and I brought a portion from there. I will keep a small portion in the fridge before I leave and see how it goes. Thanks!!
@@abqbabe That sounds great! Good luck!
Hi, Russian Georgia will offend the majority of Georgian citizens, so please be aware of this fact from now on☺ As a Georgian that words almost chopped my ears😁 Thanks for taking interest in our culture
Georgia isn't Russia, Georgia has a much longer history than Russia and we will outlive that bitch. Know your facts!!!
The first Tea Eggs I ever made called for leaving the shell on, but crackling it. After a few weeks they were ready to eat. The shells were not at all dissolved. When you peeled them, there was an attractive pattern on the eggs, but not much flavor penetrated the cracks. After that I always peeled them first for flavorful brown eggs. Paprika helps the color.
I applaud your inventiveness! There are always solutions to food questions. Now I may have to make some tea eggs. It's been a while...
I just pickled some eggs. No intention to ferment. NOW...they are fermented in my fridge. I wondered if fermented was a 'thing'. I guess it is. I made them for my son.
Hope both of you enjoy them!
Kosher salt is only required for Jews. Muslims use halal salt. I just use pure salt with no additives, especially no iodine (which makes pickling solutions cloudy).
Boiling steam is not always 212°F. My boiling steam is 205°F @ 4000' above sea level.
"The industry has produced this abomination called skimmed milk" Solid statement 👍 Great video.
Thanks so much! I'm glad you enjoyed it.
I just wonder if these eggs are also rubbery like those vinegar pickles.
Yup. Rubbery. I think it's a chicken thing.😄
Thank you very much. we just love picked eggs. All the way from South Africa. Blessings 💝
Watch on 1.5x setting, he talks slow.
Edit: 1.75 speed
Is was asking you if you could teach us to ferment meat but only with the whey thank you so much
I wish I had a foolproof method to offer you. Even though fermenting meat has been done in various ways for centuries, we don't tend to do it any more. I'm sure there's information out there. You might see what the author Sandor Katz has to offer. Good luck!
Thank you so much for this video you help me a lot (my son has a big problem by digesting the food he must eat everything fermented )and he eats only animal porduct so new you teach us how to ferment eggs but could you teach us how to ferment the meat
Luckily, the process of fermenting animal protein is making a comeback as people learn the value of processing their own food instead of eating what is given them by corporate processors. In spite of what we've been told, animal protein is perhaps one of the most bio-available food sources we have! Thus the move some people have made to carnivore lifestyle. I'm afraid I don't have any meat fermenting processes to offer you that I've tried myself. I'd be interested in hearing anything you learn about the process! Good luck to you and your son!
Steaming eggs in our 8 quart instant pot works wonderfully.
Glad you found it useful!
Adell Davis called it the unsightly green ring
So glad I found your channel! Thank u for this video. I am just beginning my fermenting journey. You helped me a lot.
Glad I could help!
Thank you, sir! 😎👍🏻
OMG i made another favor of buttermilk > CHOCOLATE BUTTERMILK OMG ITS GOOD, add Nestles Quick to it or Hershey Chocolate syrup
i have used homemade pineapple vinegar even raw apple cider vinegar..I have used yogurt whey
Those all sound like great combinations!
I had made Kiefer in the past and ended up with slime what was I doing wrong do you know
I've never had that happen in the ten years or more I've been making kefir, so the best I can do is guess. If I recall correctly, it happened to a friend once and her grains had died. This could happen from feeding the kefir grains on an irregular basis, or not often enough so that they run out of food. I think the slime was caused by the milk spoiling rather than something the kefir culture was doing. You might try again using new grains. Make sure you use the recommended amount of milk to grains, as using too much milk will allow the milk to start spoiling before the grains can establish a culture. Most grains will come with instructions. Also, if your house is very warm, this might also cause the milk to spoil before the culture is established. In that case your best bet is to use the least amount of milk recommended to start. Sorry I can't offer any solid reasons. Hope this helps.
Georgian word matsoni comes from the Armenian word matsoon. Matsoon comes from the word mats-մած, which means 1. to glue, join together 2. Become thicker, denser.
Great Tutorial and advises! Thank you for sharing! Greetings from Singapore! 🇸🇬⚘⚘⚘Edith
I'm glad it was helpful! Thank you!
Great Tutorial! Well explained! Thank you for sharing! Greetings from Singapore!🇸🇬⚘⚘⚘ Edith
Thank you very much! Glad you found it useful!
Great recipe. I have been making kefir and this is a great way to use the whey.
Glad you can use your whey!
Thank you. No I have to watch the video again to catch the exact formula.
It seems complicated at first, but with a little practice it all begins to make sense. You'll do fine!
Great job bud I wish I saw this seven years ago.
Better late than never I suppose!
If you buy your heavy whipping cream at Aldi, 2 cps cost about $1.52
Holy smokes! Thanks!
My starter dead after 3 days
It happens. The ambient temperature might have been a little high or low, or the mixture could have gotten contaminated. I've heard of people using hand sanitizer before mixing their starter. Bad idea! 😉 Luckily, making a starter is inexpensive! Try again and see if you have better luck. If all else fails, you can buy a good starter culture. If it still dies then you know it's a mistake your making. I always learn a lot more from my mistakes, and I've made a lot of them, then from my successes. Good luck with your next batch! PS. I'm assuming that you weren't just experimenting to see how long it took it to die, like I was!
@@KuonysKitchen i dont use hand sanitizer, i only use spoon fot mix it. Maybe the temperature ablittle bit low on second day, because at first day the bubbles come out. I keep it until day 6, but nothing happen. I always make it double when i feed the starter.
@@aprileka4351 When you're establishing a new batch of starter it always take a while for it to really gain its strength. Don't necessarily assume it's dead. Try feeding it and see how it reacts. It might take several days, but you should see a few bubble if there is any life. If your house is cool it might take longer for bubbles to appear. In the winter my house is usually around 20C. It can take over 24 hours for bubbles to form. In the summer when it's 29C, the will show up in about a half hour! Good luck!
@@KuonysKitchen yes i see bubbles but only on top of my starter, my home temperature maybe low because rainy everyday
@@aprileka4351 That sounds promising. Don't be afraid to mix it with your hands (If you haven't use sanitizer or antibacterial soap). Of course, they should be clean, but not sanitized. A trick that most people don't know is that the bacteria and yeast we naturally have on our hands (actually, our whole bodies) are the same as those in a starter! Thus the close relation between humans and their starters! Sounds like your making progress. Keep feeding it and it should get stronger. Cooler temperatures are actually better for culturing a starter as the "bad bacteria" don't do well at lower temperatures. Good luck.
Thank you, sir
I'm glad I could help!
I would add dark chocolate or/and carmel.
Wow! That would have never occurred to me. I'm not a big sweet fan, but I do occasionally add coco powder to my kefir or yogurt. That's I more salty savory treat for me. But for all the chocolate lovers, I think that would be a winner!
Can all of this be done without salt? Zero salt, that is.
I don't think so. Salt has always been an integral part of fermentation and also pickling. It's basic to this sort of food preservation. Of course, there might be processes I'm unaware of. If you find any, I'd like to hear about them. I'm always up for learning something new!
@@KuonysKitchen Could be. Thanks.
the champagne of milk
Ha! That's brilliant! I'll have to remember that for future use. It really does seem appropriate. Thanks!
No way.
Way.
@@KuonysKitchen lol
Doug, thanks for uploading the video. You showed the method only using the bowl with the wooden lid. I think you said to place a cloth over it (no screw top lid). In this case I don’t think there will be releasing of the gas. What’s the difference between this method and another ones that requires releasing of the gas?
You're welcome! The truth is, sauerkraut always releases gas. Trust me on this! Never place it in a sealed container as it will result in horrible messes, broken containers and many tears. (As I write this I can hear the water seal crock of sauerkraut I started a few weeks ago burping every few minutes!) The bottom line is, you want to keep the cabbage submerged in the brine. Grandmother used to use a plate with a rock on top of it. I still do some times. The clothe is to keep dust and insects out. You can spend a lot of money on equipment (like my huge water-sealed crock), but making sauerkraut at it most basic is very low tech. Cabbage, salt and perhaps caraway seed. Keep it submerged it the brine to avoid spoilage, let the gas escape, give it time and you're good to go! If you've mastered that, you should be able to make all kinds of fermented vegetable and pickles like kimchi, dill pickles, fermented curry cauliflower, etc. Just remember, all fermentation creates CO2. If you're making small batches in mason jars, just leave the lid loose enough for the gas to escape. Hope you have fun fermenting!
@@KuonysKitchen Thank you so much for your reply Doug! I feel fearless now, and I look forward to trying it :-)
Made the eggs three days ago. Used garlic, onion, a little jalapeño, and peppercorns. Best boiled egg I’d ever had! Thank you for sharing!
I'm very happy they worked out well for you! Thanks for posting! (They sound delicious!)
I've been making kefir (ke-fear as we pronounce it in Blighty) for a while, using full fat milk. My husband would divorce me if I tried to inflict skinny milk on him. I find I don't fancy kefir in the summer so I froze the grains. Have just retrieved them from the freezer and am hoping they will wake up. I ended up with too many grains last year, I couldn't give them away! I'm off to watch your YT on kombucha. Scobies look seriously spooky. Not sure if can cope with having an alien in my kitchen. Loved your comment about Americans murdering the the Queen's English. They are Italian herbs (yes, we pronounce the 'h' in herbs but the 'h' in my name is silent) but I'm struggling with bayzil instead of basil, as in the man's name. Also, we pronounce oregano with the emphasis on the 'g' not the 'r'. I'll do some research on that one.
Alas, Ke-fear is the correct pronunciation, but here in middle America where I live, we tend to mis-pronounce first and ask for clarification later. I find the older I get the less a care about the labels we apply to things. (I would find the basil thing troublesome though.) I think you might have success with freezing your grains. I tried it years ago and they seemed to come out of it nicely with a little attention. Kombucha is a strange subject for me. I made it for years and vacillated between enjoying and being rather ambivalent about it. I liked it in the summer time, but couldn't care less during the winter. I realize that there are a lot of healthy qualities to kombucha, but the idea of adding sugar to a beverage seems counter-productive to me. Many people claim you only have to brew it a few days. It will carbonate, but if it is sweet, you're still consuming a lot of sugar. In that case you are drinking something only slightly healthier than Coca-Cola! By the time the sugar has been consumed by the culture, it turns to vinegar, which incidentally, is wonderful and has a lot of uses of its own, but I don't really want to drink it! As a result, I stopped making kombucha for myself, but the video is still there for those who would like to give it a try. Thanks for your comment!
Honor Shearing I loved your comment quoting Doug's about the Americans murdering the Queen's English. I agree with all you have said. 'Controversy' and 'Advertisement' for example, where they stress the first syllable instead of the second. Anything to be different. lol If we stress the first, they will stress the second or third. Hope you are still making kefir. I have just started.
I love this idea. Just found this video. I have my own goats and make a lot of goat cheese so I have unlimited whey. I wonder if I could just put the boiled eggs in the jar and fill with whey and salt and no water?
You know, that's a good idea. The flavor would be stronger, which would be good. I'd give it a try. Use your nose. It'll let you know if something isn't right. It could end up being wonderful! Try it and let me know how it turns out! Good luck!
Hi Doug, loves your video. I wonder why your method does not include “washing” the butter in water several times until the water comes clear? Does that wash away the cultured properties?
That's a very good and much asked question! There are two reasons. The first is that I'm lazy and I don't feel it's necessary! Here's the backstory on washing. I know several traditional churners who use the old wooden churns and have no access to refrigeration. They do extensive rinses to remove the whey which is more likely to become rancid. It was necessary before we could pop butter into cold storage for long periods of time. As a result, it's became a ritual that is still performed by modern butter makers without question. While leads me to reason two. I have a refrigerator and I'll bet you have one also! So extensive washing is not a necessity. I also don't leave butter out at room temperature for long periods. If I need to for serving guests, I put it in a butter bell so that it is submerged and not exposed to the air for long. Having said that, if your butter will be setting out at room temperatures a lot, by all means, wash it as much as you can (or even if you just enjoy washing butter). If it's going right into your fridge or freezer and won't be setting out, why go to all that extra work? Hope that makes sense!
slow so slow toooooo slow talking
That's why there is a speed control on the videos, when they are slow, you can speed them up, no need to insult the host.
Please don't throw away your starter. Make pancakes, or fry the waist. Its delicious. You can also put your starter in the fridge if you don't plan to use it! And feed once a week
If you throw it away and feed it daily its 11 kilos of flour a year!