Comments on: Recipe Connection: Homemade Mayo (Vlog!)

By: Katherine

Katherine — Sun, 05 Feb 2012 07:35:54 +0000

you can put lightly whipped egg whites on your face or hair for a clarifying mask great if you have oily hair or skin!

By: Katie

Katie — Fri, 14 Oct 2011 05:59:07 +0000

Cindy – mine is very firm!

By: Katie

Katie — Fri, 14 Oct 2011 05:58:35 +0000

Cindy, So glad that was helpful! I don’t know that it was deliberate…I probably tried to straighten a little but just didn’t have time! Katie

By: Cindy

Cindy — Tue, 11 Oct 2011 03:43:57 +0000

Katie, thanks so much for showing your NORMAL looking kitchen, like you actually COOK in it on a regular basis. I get so intimidated when I see people doing demos in a completely naked kitchen. It doesn’t feel ‘real’!

And thanks for showing the closeup of the emusifying process.

That really helped.

By: Cindy

Cindy — Tue, 11 Oct 2011 03:41:51 +0000

thanks for your encouragement. I too had found an immersion blender recipe. but recently my kept breaking. and I’d stick it in the fridge and use it for salad dressing. But it’s not the same. I was using sunflower oil, and it worked. But NOT with my olive oil, and NOT in the food processor, or in the mini processor! Just with the hand blender and the sunflower oil. But I’ve read that SFO isnt the best, and one should really use EVOO. I will try the extra egg yolk. Also, when it DOES work, it comes out very firm, sort of gelled. On other video blogs, I’ve seen it very creamy and flowy. I guess I’ll keep trying. I’m determined for my family to get HEALTHY mayo.

By: Angie

Angie — Sun, 11 Sep 2011 00:22:50 +0000

I leave it out for 7 – 8 hours to lacto-ferment. The whey is a month or two old. I think NT says it should last like 6 months? It’s kefir whey and does have just a little milkishness to it on top. I strain the kefir through a flour sack cloth sitting in a mesh strainer. I’m not sure how to get it strained any better. Maybe a coffee filter?

We threw the whole thing out the first time (there wasn’t mush left). This last time, my husband just scooped out the top where the pink was and used it without any ill effects that we’re aware of. But now that there’s more, he’s hesitant to keep using it. I plan to make a fresh batch tomorrow.

By: Danielle

Danielle — Fri, 09 Sep 2011 09:47:00 +0000

Blood in the eggs?

By: Danielle

Danielle — Fri, 09 Sep 2011 09:46:16 +0000

Update! I found a brand new hand blender at our local Rescue Mission Store for…..$1.00!!! Brand new!! $1.00!!! Thank you Lord!
When things settle down a bit around here I’m getting back on the Mayo train.
Blessings

By: Katie

Katie — Fri, 09 Sep 2011 04:51:38 +0000

Angie,
No, that’s a new one on me. Sounds a little like what I found in expired sour cream yesterday. How long do you leave the mayo on the counter to lacto-ferment? Old whey maybe? Or whey that has a little yogurt left in it on accident? I’m perplexed!
(Do you eat it or throw it out at that point?)
Katie

By: Angie

Angie — Thu, 08 Sep 2011 01:59:51 +0000

Do you ever get pink spots in your mayo, or do you have any idea why we would be getting them? We do lacto-ferment, and we’ll still get them even after only a week or so.