Kate-
As a tip, you can either start your next batch from your current batch if you save a little (about 2 heaping tbsp per quart), or from a store bought carton of plain yogurt. It's actually a little less fiddly for me that way. We LOVE homemade yogurt - we actually just made some yogurt cheese (put yogurt in cheese cloth and let drain). It's a nice sub for sour cream, and makes great dips!
Now...if I could just figure out homemade kefir....
CA
Welcome guest, is this your first visit? Click the "Create Account" button now to join.
Results 1 to 15 of 57
Hybrid View
-
10-23-2007, 07:09 PM #1
In through the out door..
- Join Date
- Aug 2005
- Posts
- 4,516
Most days in life don't stand out, But life's about those days that will...
-
10-23-2007, 08:47 PM #2
wingless wonder
- Join Date
- Oct 2005
- Location
- Israel (Middle East)
- Posts
- 1,199
Yeah, it's easier to buy kefir.
First you have to get the culture which is a mix of bacteria *and* moulds and apparently it takes a long time (ie not just overnight) so you would run a risk there too (unless you had perfect incubation)
And trust me. I ran a tiny dairy for several years and made everythign - quark, yoghurt, sour cream, camembert, gouda, fetta, haloumi, butter.
I still make *all* our family yoghurt and 50% of our family cheese. If I could make it at home I would. I buy from a Russian immigrants' shop
Good for you Pyxi - pm me if you need advice
All you need is love...la-dee-da-dee-da...all you need is love!
Reply With Quote
