@atg117 Ha! No, though you've just reminded me that we did make some sort of veggie soup in a crock pot. Someone handed a 5-year-old a carrot and a vegetable peeler, however, and things took a violent turn before lunch.

@DavidPD I hear you. Though I will stress that I found the taste difference significant--enough to motivate me to do it. But yes, with this or the sun dried tomatoes, I think the big appeal would be to people who are producing their own fruit and just need a good way to preserve a sudden abundance.

@DushkoVonCubric I have seen videos of people using electric coffee grinders to do small batches, but I didn't test or want to recommend regular blenders and risk wrecking someone's appliance/voiding their warranty. If the carafe is plastic, it may also be damaged/fogged by such hard action. I did try writing to the manufacturer of my own blender to see if they would say "yes, ours can handle that!" but never heard back. I'd try the coffee grinder if that's an option for you. My plan is to scan yard sales this summer for a grain mill of some sort.

Thanks for all these great ideas!

@duncan1205 In my experience, store-bought sun dried tomatoes are still somewhat leathery--more like raisins than chips--and so would not be dry enough to powder.

@FoodStuffs Awesome to hear! And I can tell you that made about 7 versions during testing and am not very good at baking neatness. However, it definitely gets much easier as you go along.

@tinybanquetcommittee OMG, that sounds (terrifyingly) brilliant!

@racheleewoo I have also heard about the dehydrator incubation method and so wish that was an option for me. Whatever the easiest way to maintain the 110F culturing temp. in your home is should be your go-to method. I have tried this same recipe, just substituting almond milk (2 cups soaked almonds and 4 cups water) and it worked well but was a little thick for my tastes. I would reduce the agar some next time so that the gel would not be so firm.

@franko Oooh, I like the sound of that flavoring combo. Thanks for sharing! Will try it out.

@FredipusRex Definitely try it out--it is dangerously tasty! It just didn't taste like typical Grape-Nuts to me.

@saj14saj With an active culture and a warm kitchen, I've had milk clabber in as little as 10 hours (though it can take up to 24), but you'd still need to refrigerate for at least 6 more. So a "start in the morning, finish by supper" probably won't work.

@jedd63 I haven't worked with Mesophilic M, but I think that definitely needs to be my next step. Seems like it has a lot of applications.

@elangomatt I was planning to omit the beet powder too, thinking I wouldn't be able to find it, but then I was standing in the health food store and there it was! Cracked wheat may be easier to find in Mediterranean/India markets, if that's an option for you.

@bobcatssteph3 I'm not sure, but I will say that I found myself being too conservative at first with the seasonings. Since it is a snack, not a meal, I think you can feel free to season more strongly. I'd omit the garlic powder and use 2 tsp. of the cajun seasoning to start.

@MsAlyM That's how I did it. I discovered that my convection oven has a "dehydrate" setting which allows me to set the low temperatures needed and has a fan to circulate the air. Probably not very energy efficient, but I'm trying it out to see how much I actually use it before considering the purchase of stand-alone appliance.

@Sudenveri I keep opening the jar just to smell it, but I've also started actually using it (recipes to come). Only downside--I fear I'm going to run out much faster than I first anticipated. Loving this stuff.