Re: lacto-fermentation of oily foods

[Guest guest]

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In @y..., " poparttart " <poparttart@y...> wrote:

> Is it possible to successfully lacto-ferment oily foods?

>

I say no. Dennis

> If not, how long do oil and herb emulsions last? I'm considering

> making Lebanese whipped garlic (using olive oil, lemon juice, salt,

> and garlic and whipping until a light, fluffy, white creamy

> consistency is acheived) if it'll last a while. Was considering

> fermenting it - but the texture might not be right after doing so.

It depends a lot on the oil and how it's stored. Dennis

[Guest guest]

> Is it possible to successfully lacto-ferment oily foods? I'm

considering making Lebanese whipped garlic (using olive oil, lemon

juice, salt, and garlic and whipping until a light, fluffy, white

creamy consistency is acheived) >

ummm...sounds exactly like mayonnaise to me <g>. sally adds whey to

her mayo recipe in NT and lets it sit for about 7 hrs. do you have

the bk with you?

i remember her writing to the list that she had found some mayo that

she had made ages ago and that it was still good. don't know where

the message is; it was sometime last yr.

allene

[Guest guest]

---You may have enough carbohydrate in the garlic and lemon juice for

it to ferment. Otherwise maybe alter the recipe a little by adding

whole milk, cream or unflavored yogurt. The milk and cream may curdle

before fermenting due to the acidity of the mixture. Dennis

In @y..., " allenerob " <allenerob@a...> wrote:

>

> > Is it possible to successfully lacto-ferment oily foods? I'm

> considering making Lebanese whipped garlic (using olive oil, lemon

> juice, salt, and garlic and whipping until a light, fluffy, white

> creamy consistency is acheived) >

>

> ummm...sounds exactly like mayonnaise to me <g>. sally adds whey to

> her mayo recipe in NT and lets it sit for about 7 hrs. do you have

> the bk with you?

>

> i remember her writing to the list that she had found some mayo that

> she had made ages ago and that it was still good. don't know where

> the message is; it was sometime last yr.

>

> allene