Text 33957, 68 rader
Skriven 2013-02-20 13:06:05 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33879 av MICHAEL LOO (1:123/140)
Ärende: food chez moi 131
=========================
Hi Michael,

 JW> After comparing prices between Roslind's favourite Greek yogurt
 JW> ($6.99 for a 650 ml container) and fresh cream ($2.89 per L) I have
 JW> gone into the yogurt making business. The stuff is dead easy to make
 JW> in the oven with the light on for a heat source using a starter of

 ML> I had a Salton yogurt maker that made 5 or 6 servings at a go:
 ML> it was surprisingly easy and very cheap, but then I found out
 ML> the oven pilot light trick, but soon after I stopped consorting
 ML> with people who ate yogurt.

We used to have one of those, and used it quite frequently. Got it for
about $10., IIRC, shortly after we got married. Used it for a long time,
even with a cracked top. I used to throw a dish towel over the top of it
to hold in a bit more heat in the cooler placer we lived in. I think we
finally got rid of it (passed it on or tossed, don't remember) either
just before we went to HI or before moving from there to GA. Either
time, it had more than paid for itself. We used to buy the Dannon brand
for the starter; it was the only one with active cultures in it when we
started.

 JW> the last two tablespoons of the old batch. I've been mixing 18%
 JW> coffee cream with 2% milk to make yogurt at both 6% and 10% richness
 JW> levels.

Helps to have an oven with a pilot light; we've not had one of those
since we left AZ in March of 01.


 ML> I presume 2% is cheaper than full? A warning from Mr. dairy
 ML> expert here - after a while the cultures start getting tired,
 ML> and the product acquires a taste that I describe as dirty;
 ML> some may like it, but I've not heard anyone who does. So
 ML> every couple months you might have to get a fresh carton,
 ML> though of course the smallest one available will do.

I'd call the taste as tangy, shading towards off. But yes, it is good to
replace the starter every so often. We aren't going thru as much yogurt
now; Steve has gotten into kefir making and a lot of commercial yogurts
are higher carb than I like. (Hmmm, wonder how it would work with almond
milk.) The greek style is the type we prefer now.


 JW> Another Kugluktuk treat: a 12 pound sea run lake trout, roasted
 JW> whole, skin on, then each fillet pulled away from the backbone.
 JW> For seasoning I had made a spice rub of salt, pepper, Back Eddy
 JW> steak spice and dill. The massive head ended up in the chowder pot.

 ML> I _am_ looking forward to this trip, brief though it will be.
 ML> Turns out, sadly, that I could have rejiggered my schedule to
 ML> free up a couple more days, as I had a cancellation recently,
 ML> but by now airfares are through the roof, and anyhow I have
 ML> baseball tickets for the week after I'm in YZF.

Have fun, hope you see some Northern Lights.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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