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Sauerkraut juice cheese

 
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Long time lurker, first time poster. I've been pondering this for a while now and figured if I could find an answer anywhere it would be here. I want to make LAB, but was wondering if I could mix the liquid from homemade sauerkraut with milk instead of fermented rice wash? Unless someone answers telling me that this is a horrible idea, I'm going to give it a shot. I still have to make the kraut, so there is some time to tell me it's a bad idea.
 
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Location: Billings, MT
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Worth a try I suppose, but there will be yeasts etc. in a sauerkraut ferment that wouldn't normally be present in a cheese culture. You may get gas production or spoilage from yeast or other funky bacteria.
 
pollinator
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Location: BC Interior, Zone 6-7
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I've used sauerkraut juice as a starter for nut and coconut milk cheeses. They were all tasty.
 
pollinator
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Location: Idaho
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Dan, I'd love to hear how the experiment goes, good or bad. This sort of thing is really interesting since we always have a load of pickles in the fridge. We currently dilute the liquid a bit then drink it as a great tonic first thing in the morning, but other uses are always welcome.
 
Dan Davis
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Quick update, finally got some sauerkraut started so the experiment should start on Sunday. Not sure how much "juice" I will have , but it's my plan to mix it at a 1 to 10 ratio with milk. (Store bought grass fed cow)
 
Nick Williams
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That strikes me as too much juice. Worried it's too much acid and salt to get a clean break when you add the rennet.
 
Dan Davis
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Nick I don't plan on adding any renet. My post might of been more appropriate on the asian natural farming fourm, because I am mostly after the LAB, but I do plan on eating the cheese curds.
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