Author Topic: Smoked, fermented hot sauce  (Read 1215 times)

Offline erockrph

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Re: Smoked, fermented hot sauce
« Reply #15 on: October 26, 2014, 09:24:11 PM »
I'm really interested in this.  Seems so easy.  I can't get yogurt culture at LHBS.  I can get kefir cultures and cheese cultures.  Does anyone know how these would perform?
Something like Creme Fraiche or Chevre culture would probably give you close enough results. I have a few packets of Chevre culture in the freezer and I'm thinking of giving this a try myself.
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Offline majorvices

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Re: Smoked, fermented hot sauce
« Reply #16 on: October 27, 2014, 05:30:44 AM »
Could you use a beer yeast? Smoked pepper hot sauce fermented with a Belgian yeast strain :)

It would be interesting to try a beer or wine yeast and see how much activity you would get. But you probably won't get the tartness.
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Offline pete b

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Re: Smoked, fermented hot sauce
« Reply #17 on: October 27, 2014, 06:22:52 AM »
Could you use a beer yeast? Smoked pepper hot sauce fermented with a Belgian yeast strain :)

It would be interesting to try a beer or wine yeast and see how much activity you would get. But you probably won't get the tartness.
I doubt a beer yeast would fare well in that environment as its used to lots of sugar and very little competition by other microbes. I wonder if brett would do something if combined with lacto microbes. that would be a funky sauce indeed.
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Offline morticaixavier

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Re: Smoked, fermented hot sauce
« Reply #18 on: October 27, 2014, 07:40:10 AM »
yogurt starter is often available in co-ops, health food stores, and many grocery stores as well. it should be pretty easy to find.
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Offline HoosierBrew

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Re: Smoked, fermented hot sauce
« Reply #19 on: October 27, 2014, 07:47:04 AM »
yogurt starter is often available in co-ops, health food stores, and many grocery stores as well. it should be pretty easy to find.

Amazon as well. This is the stuff I ordered  :

http://www.amazon.com/Euro-Cuisine-Yogurt-Starter/dp/B000EONEU0
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Offline theoman

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Re: Smoked, fermented hot sauce
« Reply #20 on: November 03, 2014, 01:37:22 AM »
Timely post! Just this past weekend I finished my first hot sauce. I don't remember who it was that posted it, but I followed the basic instructions from that thread. It's a simple hot sauce without any smoke, fermented naturally for 4 weeks with a bit of vinegar added at the end. It's pretty yummy, but I might experiment a bit more with the next one. Maybe add a bit of whey from some yogurt for the yogurt cultures. Maybe roast some of the peppers.

Offline majorvices

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Re: Smoked, fermented hot sauce
« Reply #21 on: November 03, 2014, 08:23:27 AM »
FWIW I'd add the yeast culture, not any cultured yogurt. The idea of adding milk to your hot sauce is gross.
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Offline theoman

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Re: Smoked, fermented hot sauce
« Reply #22 on: November 03, 2014, 08:27:20 AM »
I'd just add just a bit the whey which will contain the cultures, not the yogurt itself. Yeah, yuck.