Not really a recipe but I always found this interesting, a Lebanese woman I know has a yogurt starter that is over 120 years old. She says she makes fresh yogurt every 2 weeks--she said sadly when she's gone or too old the starter will die with her cause her daughter and son, no nieces or nephews have any interest.
My grandather had a white borscht starter from his grandmother that lasted all the way into the late 1970's when their refigerator took a kaput and my grandmother threw everything out, I sure you not my grandfather would not have thrown that starter away. I had the white borscht starter that my grandfather started back in the 1970's but my mom threw it out on me cause she considered it stinky...I was like MOM? YOU GREW UP WITH THIS STUFF?? I know how to get it going but it takes sveral batches to get it good and sour, takes time.
Part of the reason why it's getting harder and harder to get great Jewish Rye, those old starters are gone.
My grandather had a white borscht starter from his grandmother that lasted all the way into the late 1970's when their refigerator took a kaput and my grandmother threw everything out, I sure you not my grandfather would not have thrown that starter away. I had the white borscht starter that my grandfather started back in the 1970's but my mom threw it out on me cause she considered it stinky...I was like MOM? YOU GREW UP WITH THIS STUFF?? I know how to get it going but it takes sveral batches to get it good and sour, takes time.
Part of the reason why it's getting harder and harder to get great Jewish Rye, those old starters are gone.
