TeresaFoodie wrote:On another thread someone mentioned homemade yoghurt. I have never done this so need to try, so any t&t methods would be appreciated please. Thanks!
StokeySue wrote: As far as I know most plain yogurts sold refrigerated are live
KC2 wrote:StokeySue wrote: As far as I know most plain yogurts sold refrigerated are live
That's interesting - I had no idea!
StokeySue wrote:KC2 wrote:StokeySue wrote: As far as I know most plain yogurts sold refrigerated are live
That's interesting - I had no idea!
When you think about it, even in dairies they make yogurt by adding bacteria to milk and keeping it warm
Once the yogurt is made, all they do to stop the fermentation is to chill it, so the![]()
bacteria are still there, just dozing
There are long life yogurts that are treated to be long life, so not live
Herbidacious wrote:Also the extra creamy, golden-coloured Turkish yoghurt with a crust from Turkish supermarkets.
StokeySue wrote:, Thermos and Stanley, seem to get good reviews though expensive - thoughts?
Ratatouille wrote:If anyone want it - not the electric one - I'll send it.
Badger's mate wrote:My IP is supposed to have a yogurt function. Mrs B has suggested I ought to make some but haven't got a round tuit. There is an old, unopened pack of rennet in the cupboard for a similar reason...
Zosherooney wrote:Tezza, I made a pan full of donut peach and ginger compote, it goes well with the yog. for brekkie,
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