by RakelSpektakel on Sun Dec 18, 2011 11:18 am
hi guys! im doing alot of ogi and wanted to share my expreience and ask for feedback or anything. ..
.. i have not ground the millet, and i think ive had great results anyway. why ground it? anyone know?
-i soak the millet for 2 days in a sealed jar in roomtemp,
then i poor out the water in another jar and put it in the frige.
-i cook the miller, let it cool to roomtemp and then add a third of the saved fermentation water. let it ferment over night..im not so exact..plus half a day maybe..
..in the morning it crazy fermenting, bubbling and has a strong smell of hunny! so sweet, all the sugar comming out i guess.
-then cook again and and cool and add half of the remaining water and let ferment overnight again.
..in the morning its not as crazy fermy but seperating a bit and smells less sweet and more sour. now! i want to add that ive eaten some at this stage several times and every time i get a sore throwt, something harsh in the millet is released, i dont know what, anyone?
-add the last bit of water and ferm. over night. 3rd and last. cook next day and eat! its pretty sour and delicious. i keep it on the stove and have it daily. it doesnt go bad.
..soooo good and doesnt hurt my throwt, the harsh something has been broken down.
i usually spice with thime, salt and good sized chunk of organic (raw is best!) butter. its simple and so satisfying.
I used to put some apple cider vinegar in (but its alrady sour so no need really) but i dont anymore because ive been getting into food combination and acidic foods keep grain from being digested, or so ive learned through reading. INVESTIGATE! :) anyway, having fun.
OH! and i wanted to add ive heard that this is what some africans have done for a long time and its what they feed babies that could not get their mothers breast milk, and also feeding it to the mothers breastfeeding ther babies. so its supposedly the purest finest food.. ;)
Bless!