Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
What yoghurt
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="JTL" data-source="post: 1108899" data-attributes="member: 49289"><p>Always full fat with <em>all </em>dairy products. </p><p>I make my own yoghurt occasionally.</p><p>Spoon full of full fat live yoghurt needed if you don't want to be bothered with cultures.</p><p>Make sure the yoghurt has been at room temperature for a few hours to liven up the little creatures that live in there.</p><p>You don't need to weigh measure or count anything.</p><p>Bring some milk to the boil .... but only just you need to be there and soon as you see it about to boil remove it from the heat.</p><p>Cool down to warm to the touch of your knuckle.</p><p>Stir in the live room tempertaure yoghurt ... gently you don't want loads of air agiteted into it.</p><p>That's it.</p><p>Just pour into seal able container leaving a bit of space at the top for expansion.</p><p>I have an old fashioned airing cupboard as my dark warm place to leave it to ferment. 24 hrs in these conditions and you have full fat plain live yoghurt .... doesn't come much fresher than that.</p></blockquote><p></p>
[QUOTE="JTL, post: 1108899, member: 49289"] Always full fat with [I]all [/I]dairy products. I make my own yoghurt occasionally. Spoon full of full fat live yoghurt needed if you don't want to be bothered with cultures. Make sure the yoghurt has been at room temperature for a few hours to liven up the little creatures that live in there. You don't need to weigh measure or count anything. Bring some milk to the boil .... but only just you need to be there and soon as you see it about to boil remove it from the heat. Cool down to warm to the touch of your knuckle. Stir in the live room tempertaure yoghurt ... gently you don't want loads of air agiteted into it. That's it. Just pour into seal able container leaving a bit of space at the top for expansion. I have an old fashioned airing cupboard as my dark warm place to leave it to ferment. 24 hrs in these conditions and you have full fat plain live yoghurt .... doesn't come much fresher than that. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
What yoghurt
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…