Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 Can someone tell where to recipe is? I am new and this sounds good! Joyfully, > > Anyone know of a reason not to ferment mayo beyond the 7 hours > recommended by Sally in NT? > > The problem I'm having is that the mayo is not tangy enough for my > taste. Based on other fermentations, I would guess it needs 2-3 days > to get tangy enough. > > Of course one concern would be Salmonella from the raw egg, but of > course a proper ferment should mitigate this concern--that's one of > the main reasons to ferment after all. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 From my experience mayo can develop mold on the top if left out too long. If you want more of a kick to the mayo I would add more lemon juice. You gotta remember that things with egg yolks wouldn't just get more sour with fermentation, they would get more putrid and sulfury smelling as well. - > > Anyone know of a reason not to ferment mayo beyond the 7 hours > recommended by Sally in NT? > > The problem I'm having is that the mayo is not tangy enough for my > taste. Based on other fermentations, I would guess it needs 2-3 days > to get tangy enough. > > Of course one concern would be Salmonella from the raw egg, but of > course a proper ferment should mitigate this concern--that's one of > the main reasons to ferment after all. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2008 Report Share Posted November 29, 2008 It's on p. 137 in NT. I found using olive oil results in mayo with a very strong flavor, unsuitable for many uses of mayo. Although I think it might be good for certain things like a base for salad dressings or other dishes. But for a sandwich, it's too strong for me. I modified the recipe to make it taste more like " regular " mayo. Here is my recipe: 0.75 c High Oleic sunflower/safflower oil 1 Whole Egg 1 Egg yolk 0.25 tsp Dijon mustard 1.00 tsp Salt 0.125 tsp Sweetener of your choice (optional) 2.00 tsp Lemon Juice 2.00 tsp Whey 2.00 tsp Vinegar* *It's this last ingredient that I want to remove; however, a 7 hour ferment doesn't make the mayo tangy enough. I think I will try a longer ferment next batch. > > Can someone tell where to recipe is? I am new and this sounds good! > Joyfully, > > > > > Anyone know of a reason not to ferment mayo beyond the 7 hours > > recommended by Sally in NT? > > > > The problem I'm having is that the mayo is not tangy enough for my > > taste. Based on other fermentations, I would guess it needs 2-3 days > > to get tangy enough. > > > > Of course one concern would be Salmonella from the raw egg, but of > > course a proper ferment should mitigate this concern--that's one of > > the main reasons to ferment after all. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2008 Report Share Posted November 29, 2008 I would think that if you used Bragg's Apple Cider Vinegar which is naturally fermented it would fine....you might increase the amount of vinegar by a smig (that is a technical term..lol)instead of lengthening the time since you are working with eggs. Can anyone answer how long this last in the frig. once the recipe is complete? And how much does this make? Thanks for posting the recipe! Blessings, > > It's on p. 137 in NT. I found using olive oil results in mayo with a > very strong flavor, unsuitable for many uses of mayo. Although I think > it might be good for certain things like a base for salad dressings or > other dishes. But for a sandwich, it's too strong for me. > > I modified the recipe to make it taste more like " regular " mayo. > > Here is my recipe: > 0.75 c High Oleic sunflower/safflower oil > 1 Whole Egg > 1 Egg yolk > 0.25 tsp Dijon mustard > 1.00 tsp Salt > 0.125 tsp Sweetener of your choice (optional) > 2.00 tsp Lemon Juice > 2.00 tsp Whey > 2.00 tsp Vinegar* > > *It's this last ingredient that I want to remove; however, a 7 hour > ferment doesn't make the mayo tangy enough. I think I will try a > longer ferment next batch. > > > > > > Can someone tell where to recipe is? I am new and this sounds good! > > Joyfully, > > > > > > > > Anyone know of a reason not to ferment mayo beyond the 7 hours > > > recommended by Sally in NT? > > > > > > The problem I'm having is that the mayo is not tangy enough for my > > > taste. Based on other fermentations, I would guess it needs 2-3 days > > > to get tangy enough. > > > > > > Of course one concern would be Salmonella from the raw egg, but of > > > course a proper ferment should mitigate this concern--that's one of > > > the main reasons to ferment after all. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2008 Report Share Posted November 29, 2008 For me it would normally last about two weeks or a little more in the fridge before getting some mold on the top. I did mine a little different though...instead of whey I would use Kim-Chi brine. I always thought this mayo went great with leftover turkey so it would be a good time to make this! - > > > > > > Can someone tell where to recipe is? I am new and this sounds good! > > > Joyfully, > > > > > > > > > > > Anyone know of a reason not to ferment mayo beyond the 7 hours > > > > recommended by Sally in NT? > > > > > > > > The problem I'm having is that the mayo is not tangy enough for my > > > > taste. Based on other fermentations, I would guess it needs 2-3 days > > > > to get tangy enough. > > > > > > > > Of course one concern would be Salmonella from the raw egg, but of > > > > course a proper ferment should mitigate this concern--that's one of > > > > the main reasons to ferment after all. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2008 Report Share Posted November 29, 2008 I think I will today! That sounds yum! Speaking of Yum I made a great " cheese " spread! I took my Kefir that I let go for a day and a half..strained it then put it in a cheese cloth to let drain the whey. I let it drain for a couple of hours. Then I scooped it out...put in some Bragg's liquid ameno's, some garlic powder, onion powder, real salt and a spoon full of sour cream, some dehydrated onions..mixed it all together and let it set in the frig for a couple of hours. This was great on bread, veggies, crackers. I even rolled it up in sea weed sushi rolls...yum!! This is probably basic for you all but I was proud of my creation! Blessings, > > For me it would normally last about two weeks or a little more in the > fridge before getting some mold on the top. I did mine a little > different though...instead of whey I would use Kim-Chi brine. > > I always thought this mayo went great with leftover turkey so it would > be a good time to make this! > > - > > > > > > > > I would think that if you used Bragg's Apple Cider Vinegar which is > > naturally fermented it would fine....you might increase the amount of > > vinegar by a smig (that is a technical term..lol)instead of > > lengthening the time since you are working with eggs. Can anyone > > answer how long this last in the frig. once the recipe is complete? > > And how much does this make? > > > > Thanks for posting the recipe! > > > > Blessings, > > > > > > > > It's on p. 137 in NT. I found using olive oil results in mayo with a > > > very strong flavor, unsuitable for many uses of mayo. Although I think > > > it might be good for certain things like a base for salad dressings or > > > other dishes. But for a sandwich, it's too strong for me. > > > > > > I modified the recipe to make it taste more like " regular " mayo. > > > > > > Here is my recipe: > > > 0.75 c High Oleic sunflower/safflower oil > > > 1 Whole Egg > > > 1 Egg yolk > > > 0.25 tsp Dijon mustard > > > 1.00 tsp Salt > > > 0.125 tsp Sweetener of your choice (optional) > > > 2.00 tsp Lemon Juice > > > 2.00 tsp Whey > > > 2.00 tsp Vinegar* > > > > > > *It's this last ingredient that I want to remove; however, a 7 hour > > > ferment doesn't make the mayo tangy enough. I think I will try a > > > longer ferment next batch. > > > > > > --- In , " ciw1966 " <bhgfarms@> wrote: > > > > > > > > Can someone tell where to recipe is? I am new and this sounds good! > > > > Joyfully, > > > > > > > > > > > > > > Anyone know of a reason not to ferment mayo beyond the 7 hours > > > > > recommended by Sally in NT? > > > > > > > > > > The problem I'm having is that the mayo is not tangy enough for my > > > > > taste. Based on other fermentations, I would guess it needs > 2-3 days > > > > > to get tangy enough. > > > > > > > > > > Of course one concern would be Salmonella from the raw egg, but of > > > > > course a proper ferment should mitigate this concern--that's > one of > > > > > the main reasons to ferment after all. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2008 Report Share Posted November 30, 2008 Use apple cider vinegar in combo with the lemon juice to tang things up. The bottom of the acv bottle is tangiest. Also, olive oil mayonnaise is best made by hand. Mechanical beating makes many oils bitter, olive among them. Desh ____________________________________________________________ Overwhelmed? Click here for information on drug and alcohol rehabilitation. http://thirdpartyoffers.juno.com/TGL2141/fc/PnY6rw2ZDsKohaK8dw8JoeFT7vbMKKds3X3c\ 7rUUPqNCGAAowF4NI/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2008 Report Share Posted November 30, 2008 according to the recipe it makes 1.5 cups. If you add whey, it is supposed to last for several months in the fridge. Without the whey added, it will keep for about 2 weeks. > > > > > > Can someone tell where to recipe is? I am new and this sounds good! > > > Joyfully, > > > > > > > > > > > Anyone know of a reason not to ferment mayo beyond the 7 hours > > > > recommended by Sally in NT? > > > > > > > > The problem I'm having is that the mayo is not tangy enough for my > > > > taste. Based on other fermentations, I would guess it needs 2-3 days > > > > to get tangy enough. > > > > > > > > Of course one concern would be Salmonella from the raw egg, but of > > > > course a proper ferment should mitigate this concern--that's one of > > > > the main reasons to ferment after all. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2008 Report Share Posted November 30, 2008 One cannot ferment mayo for very long in Kentucky during the warmer months. Even a short fermentation (and I have used probiotics when my whey smelled bad) keeps the mayo good for a long time. Fermentation times are relative to climate, and the bugs in your kitchen :} Desh ____________________________________________________________ Security Camera for your small business. Click Now! http://thirdpartyoffers.juno.com/TGL2141/fc/PnY6rw1urMub7XiNYA0rGg5ZJELwLPi5MY6h\ 7ybEmoXEytWGZkP1k/ Quote Link to comment Share on other sites More sharing options...
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