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LH 92: Vinegars, Liqueurs & Yogurt

A Listener Inspired Q & A Episode

Okay, okay…so you’re probably wondering what the heck these things have in common, right?

The answer is…not much!

Except…that they were the topics of several questions from listeners. 🙂

You see, every so often I gather questions from my listeners to use on a Q & A episode of the podcast.

These are questions that need some in-depth discussion or extra links and yet, they won’t fill up an entire episode on their own.

In this episode, I have several listener questions that sort of flow from one to the next, so I thought I’d include them together.

 

You will learn:

  • Is sterilizing necessary when bottling up homemade liqueurs
  • What’s the biggest worry when infusing alcohol
  • Which “proof” is best when making liqueurs
  • The trick to getting a clear vinegar
  • Can you reuse the fruit of one food project for another
  • How does homemade Greek yogurt work
  • Do you really need a yogurt maker, or not
  • And more

 

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Resources & Links Mentioned:

Flavoring Commercial Vinegar – Podcast #24

Making Vinegar from Scratch – Podcast #50

Making Infused Gifts – Podcast #67

Countertop Yogurt – Podcast #74

Buying Yogurt Culture

 

Transcript:

Click here for the full transcript for Episode #92

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Kerri says:

    Hi Theresa, thanks so much for featuring my question! I have made several flavored vinegars now – one with my raspberry pulp and I just finished making chive blossom vinegar (so beautiful!). I just picked up a lemon verbena plant today and will be adding some of that to my leftover-raspberry-pulp vinegar this year. I can’t wait to see how it turns out. Thanks again for all of your advice! 🙂

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