Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Ooooooh, Alaska. Son number one was stationed at Anchorage for four years and never wanted to leave. Some day he'll return. I'll keep the heat for now, maybe in my next time around I can handle cold. You said yogurt recipes? Hmm? Yum. Gimmie. Any words of guidance on what yogurt maker to get? I have seen many, read many ways of making it without but the old food spoilage angel sitting on my shoulder keeps screaming NO NO you cannot hold milk at that temperature! I had found a wonderful sugar free yogurt (Blue Bunny key lime) but our store no longer sells it. Other flavors, yes, just not key lime.) Anywho, welcome to the garden of earthly delights. Jeanne in Georgia who recycles even used kitty litter, dryer lint, peelings (soup), etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 This is my " wife person " as Jeanne would say. She's the one who keeps me in line or at least tries to. One addition to the yogurt recipe. It is about 2 TBSP. yogurt to 1/2 gallon of milk. GB , " treazure nunya noname " <treazured wrote: > > Ooooooh, Alaska. Son number one was stationed at Anchorage for four > years and never wanted to leave. Some day he'll return. I'll keep the > heat for now, maybe in my next time around I can handle cold. > > You said yogurt recipes? Hmm? Yum. Gimmie. Any words of guidance on > what yogurt maker to get? I have seen many, read many ways of making it > without but the old food spoilage angel sitting on my shoulder keeps > screaming NO NO you cannot hold milk at that temperature! I had found a > wonderful sugar free yogurt (Blue Bunny key lime) but our store no > longer sells it. Other flavors, yes, just not key lime.) > > Anywho, welcome to the garden of earthly delights. Jeanne in Georgia > who recycles even used kitty litter, dryer lint, peelings (soup), etc. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 Sat Nam, Heat milk up to a boil , then let it cool till you can put your finger in and count to ten.Then put in 1 T of culture, which can come from store bought yogurt like Nancy's ,etc. Preheat oven until light goes out. Turn oven off and put it in a jar, or covered small enough container. Let it sit overnight and voila in the am = yogurt. My intention was to deliver a recipe made with yogurt as an ingredient, not a yogurt recipe. The above recipe was successful many times. Also if you have a warm , clean furnace room that also works well to 'incubate' your yogurt overnight, and was successful many yrs for me. A Taste of India - Bibiji Inderjit Kaur This is a very delicious northern Indian (India) collection of dahls, raita, traditional breads, vegie dishes, pickles, etc. Kheeraa Raaitaa aka Cucumber Yogurt - which is excellent for 'cooling' you down 2 c yogurt- 1c peeled,grated cucumber 1t cumin pwdr 1/2t grnd blk pepper 1T fresh coriander leaves chopped 1/4 t nutmeg pwdr 1/2 t salt or to taste, or leave out.... Beat the yogurt with a whisk until creamy. Add the ingredients above and mix well. Chill before serving Yield = 2 1/2 c vegans can use soy yogurt, or ............ " Intellectuals solve problems; geniuses prevent them. " Albert Einstein Hari-Atma Kaur Khalsa (907)376-4601 P.O.Box 877498 Wasilla,Ak. 99687 USA Music Unlimited - Access over 1 million songs.Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Hariatma, This sounds really good! I've got the ingredients and I'm going to make some right now so it can be chilled for this evening. That " cooling " sounds great about now here in Texas. This reminds me of some of the dishes my husband's Palestinian aunt makes. When she has had feasts before, I always could have just eaten off the first little appetizer table as the whole meal. Homemade pita, yogurt and cucumber sauce, baba ganouj, hummus...I've gotta stop and go eat breakfast before these food fantasies carry me away! LOL Anyway, she uses yogurt, just plain, a lot of times as a topping. She strains it to get the juice off so it's more dense. I think its good that way, too. Like a yogurt cheese almost. Paula , Hariatma Khalsa <hariatmayoga wrote: > A Taste of India - Bibiji Inderjit Kaur This is a very delicious northern Indian (India) collection of dahls, raita, traditional breads, vegie dishes, pickles, etc. > Kheeraa Raaitaa aka Cucumber Yogurt - which is excellent for 'cooling' you down > 2 c yogurt- > 1c peeled,grated cucumber > 1t cumin pwdr > 1/2t grnd blk pepper > 1T fresh coriander leaves chopped > 1/4 t nutmeg pwdr > 1/2 t salt or to taste, or leave out.... > Beat the yogurt with a whisk until creamy. Add the ingredients above and mix well. Chill before serving > Yield = 2 1/2 c > vegans can use soy yogurt, or ............ Quote Link to comment Share on other sites More sharing options...
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