I think I just crossed over into firm Mad Kitchen Scientist territory. Today I jarred up our latest batch of lacto-fermented zucchini pickles. Putting it in the fridge, I noticed a jar of white stuff shoved in the back.
Great. Someone had opened up a can of coconut milk without using what I already had in there, and the old one had probably gone bad by now. Since making coconut milk isn't exactly an effortless activity, this irritated me a bit.
I opened it and sniffed it. It smelled a little sour, but not in a bad way. It had thickened up a little.
So what did I do? Tasted it.
I had accidentally made coconut milk yogurt. It wasn't fabulous, but not inedible, either. I've had coconut milk that's gone rancid, and that's gross. This wasn't like that at all.
The lid I had been using on the jar of coconut milk was labeled sauerkraut, and given our recent zuccini-pickle kick, the jar was likely previously used for fermented food as well. Whichever the source, it was apparently inoculated with lactobacillus.
So I dumped another cup of coconut milk in, and stuck it back in the fridge to see what would happen. I guess we'll see what happens in a few days, if the bites I took of it earlier don't kill me.