posted 2 years ago
Has anyone made this beverage? I followed the recipe from Sally Fallon's "Nourishing Traditions". On the fourth day I decided it was time to strain the sweet potato shreds from the drink. My excitement turned to disappointment when I noticed the final product's consistency turned to cough syrup. Yes there is plenty of fermentation and much of the initial sweetness is gone. Did the starches from the sweet potatos do this? I should add that I used to milk cows on this farm and I rarely could get a decent yogurt incubated. I often times had this milky glue which wasn't the most pleasant tasting. Is it possible that this bacteria is still present and affected my Sweet Potato Fly? I don't know if I should water the final product down before storing in flip top bottles or if I should store the product immediately in bottles. Maybe I need to start all over. Any who hay, I would appreciate any ideas, suggestions, or insults.
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