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I was dead wrong about using whey instead of commercial starters for my hot sauce
For 2 years I swore by those $15 starter packets for my habanero ferments, thought my buddy was crazy using the liquid from his yogurt. Finally tried it on a 5 gallon batch of serrano mash last month and the flavor depth was honestly night and day better with the whey. Anyone else had a similar experience with a cheaper alternative blowing the pro stuff out of the water?
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leelewis25d ago
Strained the whey through a coffee filter (took forever but worth it) and got that same crazy flavor boost on a ghost pepper batch last fall. Your buddy was right, the yogurt liquid brings something the fancy packets just can't touch.
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simon_coleman1mo ago
Did you strain the whey or just dump it straight in with the curds still in it?
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