My journey with fermented foods has been something of an on-and-off
love affair. I have been making my own yoghurt for quite a few years
now. It’s a very easy process which I will go into in detail in another
post, and it means that I know exactly what has gone into the finished
product (which is not always the case with commercial products.) Life
sometimes gets in the way and I go back to buying the commercial stuff
for a while, but I always end up coming back to the home-made version.
Around twenty years ago I made kombucha for a while, but then I had
to move house and the scoby got lost in the process, and I never got
around to replacing it.
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