Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 Ok, good to know. I have never had a case of mould in my NT mayo ever, however my NT ketchup does it every time, I think I will half the recipe next time. I also want to try making mayo from coconut oil and lard (not together LOL) On 1/11/06, annbekins <annbekins@...> wrote: > > I never make mayonnaise with room temperature eggs. I always take > them right out of the fridge. > I don't ferment my mayonnaise, I just whip it up and refrigerate it. > My mom and I have been making homemade mayonnaise for 35 years. When > I made the NT version, it got moldy, so I went back to my original > recipe from my mom. But now I use unrefined cold pressed sunflower > oil and olive oil. It's delicious. (in the old days we used > vegetable oil, but now I know that is evil...) > > Ann -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 If you're going to keep the lard or VCO mayo in the fridge, I think the consistency would get very weird (they are both solid in the fridge and sometimes at room temp. too). Mayo is traditionally made with fats that are liquid or semi-liquid even in the fridge. On 1/11/06, Siemens <mandamom2many@...> wrote: > Ok, good to know. I have never had a case of mould in my NT mayo ever, > however my NT ketchup does it every time, I think I will half the recipe > next time. I also want to try making mayo from coconut oil and lard (not > together LOL) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 I saw in the archives people have had good results with the CO and lard, so it's an experiment ) On 1/11/06, <jessclaire@...> wrote: > > If you're going to keep the lard or VCO mayo in the fridge, I think > the consistency would get very weird (they are both solid in the > fridge and sometimes at room temp. too). Mayo is traditionally made > with fats that are liquid or semi-liquid even in the fridge. > > -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 , I also use palm oil - the mayo takes on a nice red color but it gives me a chance to add zesty fermented veggies (beets), roasted peppers, etc., as well as garlic, maybe a little chipotle powder, etc., so that it looks like something " normal " to the family. It reminds me of when my Mom would mix mayo and french dressing, using as a salad dressing. Anyway, just another option for you to give a whirl. Another option is rice bran oil, btw - no flavor, unlike the CO or olive oil (oh, I wish I could eat olive oil mayo but there's a gag factor in there).... Sharon, NH Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat. On 1/11/06, Siemens <mandamom2many@...> wrote: > > I saw in the archives people have had good results with the CO and lard, > so > it's an experiment ) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 In the archives several people have made it with good results, it's worth a try. I guess they melted the fat first then used it when it was semi fluid. On 1/12/06, annbekins <annbekins@...> wrote: > > I'd love to make mayonnaise from healthy oils like coconut and lard, > but I don't see how you could. They're too solid to make the right > texture. I would like to make mine entirely with olive oil, but it > solidifies in the refrigerator, and starts to separate -- I would > think it would do so even more with coconut oil or lard. > > How would you do it? To emulsify, the oil needs to be liquid, and you > have to pour it in slowly so it whips into emulsification. So it > would need to be warm (in the case of coconut oil) or rather hot, for > lard. Then it would cook the egg, and there would be no emulsifying. > > Am I missing something? > > Ann -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 It only needs to be like 80 degs to be liquid. Could you warm it up in your dehydrator? Maybe you have to do it on a hot day. -Lana On 1/12/06, Siemens <mandamom2many@...> wrote: > In the archives several people have made it with good results, it's worth a > try. I guess they melted the fat first then used it when it was semi fluid. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 That's the plan, I get plenty of olive oil and butter in my day in salad dressings and light sauteeing, so I'm thinking this will be a good way to get some other good fats in there ) On 1/12/06, Lana Gibbons <lana.m.gibbons@...> wrote: > > It only needs to be like 80 degs to be liquid. Could you warm it up > in your dehydrator? > > Maybe you have to do it on a hot day. > > -Lana -- Mrs. () Siemens Blessed to be his helpmeet, 7 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
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