what is FERMENTO?
BEVERLEY NELSON
i live in Australia and would appreciate any help. my email address is
pmn...@hotmail.com.au
Jerry
sausages", Like Salami and some of the German semi-dry/dry sausages.... It
was created by Rytek Kutas ("The Sausage Maker") and marketed as something
that you need to make these type of sausages.
REALITY CHECK.... it is just a seasoning/flavoring. You can use buttermilk
or powdered buttermilk to the same effect. A guy I know did some ph
testing and played with lactic acids and such, and determined that
fermento/buttermilk did nothing to assist fermentation. And to use some
lactic acid/combo stuff similar to that used in cheese making to really
ferment a sausage.
So when the recipe calls for fermento, use equal amounts of dried
buttermilk (if you can find that in the "Down Under") or use "Fresh
buttermilk" as your liquid and disregard the fermento completely. Just
realize it is a flavoring, not a catalyst for fermentation.
BEVERLEY NELSON wrote:
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Jerry
g.m.f...@worldnet.att.net
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Jerry <g.m.f...@NOSPAMworldnet.att.net>
>It was created by Rytek Kutas ("The Sausage Maker") and marketed as
something that you need to make these type of sausages.
Accent on the "marketed" here, creative marketing at that.
The cottage cheese industry produces vast quantities of whey and they have
spent years searching for ways to use it because environmental regulations
no longer allow dumping it into lakes and rivers. The vast majority of it
is dehdrated and added to hog and cattle feed.
The late author refered to above used his creative marketing talents to
invent (out of whole cloth) another use for it. Unfortunately, it has
absolutely nothing in common with the qualities and capabilities he claims
for it.
> REALITY CHECK.... it is just a seasoning/flavoring. You can use
buttermilk
> or powdered buttermilk to the same effect......
One could make a case that butter milk contributes something, especially
fresh but it is hard to see a connection between dried buttermilk and dried
whey.
> A guy I know did some ph
> testing and played with lactic acids and such, and determined that
> fermento/buttermilk did nothing to assist fermentation. And to use some
> lactic acid/combo stuff similar to that used in cheese making to really
> ferment a sausage.
I plead guilty to being that guy. If you can not get the proper sausage
culture which is a pedicoccus bacteria, any lactic acid producing cheese
culture will work nearly as well. This would include buttermilk (fresh and
active) but I have never tried it to prove the point as the sausage culture
is now readily available to amateur sausage makers.
> So when the recipe calls for fermento, use equal amounts of dried
> buttermilk (if you can find that in the "Down Under") or use "Fresh
> buttermilk" as your liquid and disregard the fermento completely. Just
> realize it is a flavoring, not a catalyst for fermentation.
I have found that just ignoring it works well also.
> BEVERLEY NELSON wrote:
> > could someone please tell me what fermento is and where i might buy it?
> >
> > i live in Australia and would appreciate any help. my email address is
Check out my sausage page for a discussion of fermented sausage making.
js
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