I am a fan of agave syrup because my dh is diabetic, and it doesn't seem to 'dump' sugar like jet fuel into the blood stream like maple syrup does. Because of the small amount of sweetener that remains per serving in the ketchup, I've not tried substituting agave for the maple syrup. Besides which, I live in a sugar maple forest, love maple syrup, and like to use regional foods as much as possible. No matter which one you choose, it will ferment beautifully, I have no doubt, and you will be brilliantly appropriate on your Holiday table as an all around meat condiment extraordinaire.

Good idea about the coffee filters straining the whey from cultured milk products. To strain both yogurt and kefir curds from whey, I use reusable cheesecloth which takes running through the dishwasher to remove the lactic acid activity from it.

Fage Greek yogurt satiates so well because of its high butterfat content; it's creamy, mild and takes both savory and sweet flavors superbly. I have been able to make a very tasty cross between expensive and trendy 'Greek' yogurt and commercial sour cream by simply culturing a couple Tbls. raw milk kefir whey (raw enzymes intact) at room temp. for 24-48 hrs. w/ a pint of cream. I use low-temp. pasteurized organic heavy whipping cream from grass-fed Jersey cows; it's a nutrient-dense food & UN-homogenized which is even more important with cream (high fat) than with whole milk (4% fat).

Evans Farmhouse Creamery near Ithaca, NY is awarded 5 Cows by cornucopia.com. I can highly recommend their entire line of dairy products. I can save 20% through my regional buying club, wholeshare.com.

Happy culturing,
Lynn

I am wondering if agave nectar can be substituted for the maple syrup?

I can't imagine why not. They're both liquid, although the taste is a little different.

Your method of getting the whey from yogurt (and getting thick yogurt, too) sounds not only easy, but tasty!

Also, an easy way to get whey liquid is to put some yogurt in a colander lined with coffee filters over a bowl, which is then placed in the fridge for a few hours. The whey will drain into the bowl, and the remaining yogurt will be nice and thick, like greek yogurt. (yum!).

This ketchup will keep as long as store bought. The tomato paste and salt of the fish sauce act to preserve it as well as the natural fermentation. My pantry cupboard is cool enough in winter to keep it; I take care to keep it out of the light. Placing waxed paper between the food and jar lid helps if using recycled generic glass. Take some out of the big jar into a smaller container and eat from that one. Always use a clean spoon with every 'dip' to keep the strain of active cultures pure.

Lynn

I use the liquid whey from my own yogurt, but a good brand of store-bought organic yogurt can be used as long as it is unflavored and contains active cultures to begin the fermentation of the sauce into a condiment.

Let us know how it turns out!

I have just finished my last batch and will culture another liter this week. Having the ingredients on hand is key; the actual mixing takes little time; easy culturing at room temperature is accomplished in just 3 days. I refrigerate a pint jar's worth for immediate use and store the large jar in my pantry cupboard.

Best,
Lynn