BC> 1 qt Milk
BC> 2 tb Plain yogurt; to be the
BC> -starter
BC> The yogurt used in India is made with buffalo's milk, which is
BC> richer than cow's milk because of the full fat content. Indian
BC> yogurt is
BC> Or you may prefer to make your own full-fat yogurt as I do. This way
BC> I have total control over its quality and freshness. Yogurt is very
BC> simply to make--all you need is a thermometer to measure the
BC> temperature of the milk, some whole milk, and some plain yogurt (if
BC> you are making yogurt for the first time, you will have to buy a
BC> small container of commercial plain yogurt) to use as a starter.
BC> Once you have made your own yogurt, you can use a bit of your first
BC> batch
BC> as a starter. Always save a few tablespoons to make the next batch.
Caveat here--make sure your commercial yogurt has active yogurt
cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".
It will be listed in the ingredients listing. IIRC, we used to buy
Dannon but it had been a long time since we made it so you may have to
go with another brand.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
