Guest guest Posted September 3, 2002 Report Share Posted September 3, 2002 I made my first successful batch of homemade mayo last week. I used yogurt whey as a preservative since we don't use that much mayo and I wanted it to last more than 1 week. This morning, when I went to put some on my daughter's sandwich I noticed that the mayo was bubbly--I would almost compare it to sourdough when it's bubbling away before making bread. So my guess is that I have lacto-fermented mayonnaise! Is this normal? I don't particularly like fizzy mayo but I'm sure it'll taste fine--just want to make sure I'm not poisoning my family! Thanks Ang Quote Link to comment Share on other sites More sharing options...
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