Guest guest Posted August 25, 2006 Report Share Posted August 25, 2006 Is koji for red miso the same as " red yeast rice " that's a natural statin drug? If so, can you culture more red yeast rice from the red miso koji? And if so, how would you do that? In making farmers' cheese, the milk clabbers before I add in all the vinegar. Is the " extra " vinegar a preservative for the cheese? I'd rather not have that extra vinegary taste in the cheese. Buttermilk - Other than making things with it or drinking it, can you reduce it further (like curds & whey)? How about using kefir grains? For that matter, how can you tell when buttermilk goes bad? I'm assuming strong smell and taste? Ideas gladly appreciated! Nance Quote Link to comment Share on other sites More sharing options...
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