Guest guest Posted June 8, 2003 Report Share Posted June 8, 2003 Lierre- >Sometimes I >wish I could just start over with a brand new body and >this time not f#%* it up. I sure know how that feels. If I knew then what I know now, I'd have eaten completely differently, avoided the tick, and maybe gotten a different set of parents. <g> - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Hello, i'd suggest taking a look at 'how we heal' by douglas morrison (north atlantic books) i think you'd enjoy it Chris melb, Oz >From: Idol <Idol@...> >Reply- > >Subject: Re: yogurt temp >Date: Sun, 08 Jun 2003 11:12:19 -0400 > >Lierre- > > >Sometimes I > >wish I could just start over with a brand new body and > >this time not f#%* it up. > >I sure know how that feels. If I knew then what I know now, I'd have eaten >completely differently, avoided the tick, and maybe gotten a different set >of parents. <g> > > > > >- > _________________________________________________________________ Get mobile Hotmail. Go to http://ninemsn.com.au/mobilecentral/signup.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 --- In , L <lierrekeith@y...> wrote: > Lierre- > Yoghurt > incubated for 24 > hours in a yoghurt maker at around 105 degrees will > have its lactose > content reduced by over 99%. , How do you make your yogurt? I'm having a hard time keeping the temp at 105 (and I've wasted a whole gallon of milk trying). What equipment do you use? Lierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 >How do you make your yogurt? I'm having a hard time keeping the temp >at 105 (and I've wasted a whole gallon of milk trying). What >equipment do you use? couple ideas: 1. Space heater in a closed room or closet 2. A styrafoam cooler, make a hole in the top and hang a lightbulb or other heat source and put the bowl inside and cover. 3. Oven with the light on. In my experience the exact temp is not so important as time.. keep checking until it's the taste you like, then you have an idea how long it takes for the next time using that particular heating method. -S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Lierre- >How do you make your yogurt? I'm having a hard time keeping the temp >at 105 (and I've wasted a whole gallon of milk trying). What >equipment do you use? A Yougourmet yoghurt-maker. - Quote Link to comment Share on other sites More sharing options...
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