Hi everyone, just wanting some info on how to safely ferment foods. I'm a bit paranoid about nasties growing in my food.

I'm looking at buying the perfect pickler to do vegetables etc. Looks pretty good and was recommended to me by someone from this forum so thanks a bunch coco and tamukha for your help!

I am still wondering about yogurts/cheeses. I would most likely be making them from nuts or coconut. (anything but sunflower seeds ewww lol) I have some recipes which just say to leave it out covered in cheesecloth until it all separates and gets tangy then scoop the solids off the top.

So my question is can I use the perfect pickler to make yogurt? Or is there another way that you would recommend ? I really want to make some. I know I can buy probiotics, I may have trouble finding vegan probiotics locally, does that speed up the process? I'm a little confused about how it all works. thanks everyone :-)

Did you look on Youtube?

[www.youtube.com]

I know this is an older topic (one of many, apparently) but being new to this site and new raw, I'm sure other people here won't mind:

I've only been experimenting with raw recipes for about a month now, but have made 2 batches of fermented cashew yogurt and have been happy with the results.

I just use a clean jar, a clean cheesecloth to cover, and am careful not to lick the spoon before fermenting! Did this once mindlessly with a batch of almond yogurt... ah.

The recipe I've been using can be found here: [www.sweetfreedomblog.com]