Can I use vinegar or lemon juice to soak my grains if I don't have Whey?
I did read in on a recipe in N/T for soaking Oats and was hoping it is the case with all grains. Any advice and tips grately appreciated!! Yay for Ooooby!
Sorry haven't soaked grain yet. But I disagree with Katie's reply. As a cheese maker I know a bit about whey. Compared to vinegar which contains acetic bacteria, whey contains lactic bacteria. A huge difference! Lactic bacteria consume lactose and produce lactic acid. This is what e.g. makes sauerkraut etc.
I am not saying you can't replace whey with vinegar but you will definitely not get the same result.
Hi there, thanks so much for all the info. Its an exciting journey!
I've had good results by replacing the whey with water and a little yogurt or kefir - about a tsp to each half cup of water. In my oat porridge, I've increased the yogurt to about a third of the liquid, and it's delicious!
It does depend on why you're soaking, though. The minerals in the grain that are released by soaking with lactic acid will also be released by acetic acid (vinegar) or lemon juice. However, you don't get the same probiotic effects with vinegar. It doesn't have the same beneficial bacteria. Apple cider vinegar, however, has many health-giving properties of its own - as does lemon juice.
Personally, I prefer the flavour and texture of the lactic acid soaked grains, and keep the other acid foods for other things, but that's personal preference.