| how to de-acidify pickles & ferments, yoghurts, etc [message #85953] |
Mi, 01 Juni 2005 07:42 |
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hey,
I've been fermenting rice bran by mixing it with warm water & then
putting it in a yoghurt maker over the past few weeks, I use this
myself on cereals and other foods, but want to start adding it to the
home-made cat food I make as well (fermented rice bran has been studied
over large benefits for animals, but my cats don't like the acid part
of it very much, even though it is only very very mildly acidic).
Mixing the liquidy fermented bran to a protein food such as raw chicken
and leaving it marinating in a cold fridge overnight may reduce alot of
acids, as the acids are lost in the process of breaking down protein &
fat chains, and my cats seem to take to it better, but there may be
other ways of reducing acids apart from this kind of marinating. If raw
chicken is mixed with yoghurt or fresh whey and then kept in a cold
fridge does anyone know what happens to the ypghurt marinated chicken
at all? I've just started trying to work on home-made cat food recipes,
I don't know if anyone has had any experience in preserving fresh, raw
chicken or not, but cats seem to prefer fridge-aged chicken better than
fresh or frozen stuff.
thanks, rhys
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