Guest guest Posted January 13, 2003 Report Share Posted January 13, 2003 At 01:19 PM 1/13/03 +0000, you wrote: >Hi Marge: >Do you know where I might find some kind of elegant looking 2 and 4oz. >cosmetic jars ? I want to find something really attractive for my >specialty creams and so far, not much luck. >Thank you, >Jenn in Or I've seen some really attractive oval glass jars, with gold tops... on several sites. of course I can't remember where... (and just looked to where I THOUGHT I had seen them...and they aren't there. If I were doing an elegant face cream...that's what I'd use. Your source for superb Essential Oils, Aromatherapy Accessories, Information, Books and more! Visit us at: <http://www.naturesgift.com> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2003 Report Share Posted October 31, 2003 In a message dated 10/31/03 4:11:32 PM Eastern Standard Time, writes: > Message: 11 > Date: Fri, 31 Oct 2003 13:37:42 -0500 > From: Idol <Idol@...> > Subject: Re: Re: kefir > > Holly- > > Absolutely. I make yoghurt with half cream and half milk, and it's > delicious. > > >also- has anyone added cream to their milk for yogurt making? > > > > - > > > paul, and anyone else- how do you make your yogurt? its been a while since i > made it > - also, still hoping for an answer about kefir starter thanks! holly Holly Anne Shelowitz Certified Nutrition Counselor, Herbalist, Alchemist 845.658.7887 www.nourishingwisdom.com check out hollysgardenproducts.com for beautiful, natural, handcrafted skincare products! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 Holly- > > paul, and anyone else- how do you make your yogurt? its been a while > since i > > made it I use a Yogourmet yoghurt maker and Yougormet (Lyosan) yoghurt starter. I just mix a quart of raw grass-fed heavy cream with a quart of raw grass-fed milk, add the starter, let it soften, mix it up, fire up the Yogourmet, and 24 hours later, presto, yoghurt. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 what makes a yogurt maker a yogurt maker? Is it just steady heat? I have yet to make a successful raw yogurt. I think i may get an excalibur dehydrator before the end of the year and understand i can take out the trays and make yogurt in there. wouldn't that be the same? elaine > I use a Yogourmet yoghurt maker and Yougormet (Lyosan) yoghurt starter. I > just mix a quart of raw grass-fed heavy cream with a quart of raw grass-fed > milk, add the starter, let it soften, mix it up, fire up the Yogourmet, and > 24 hours later, presto, yoghurt. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 Elaine- >what makes a yogurt maker a yogurt maker? Is it just steady heat? Steady and even heat. To my knowledge, yoghurt makers all use water baths. >I have yet >to make a successful raw yogurt. I have trouble sometimes, but it's strictly when the milk and cream were less than perfectly fresh. >I think i may get an excalibur dehydrator >before the end of the year and understand i can take out the trays and make >yogurt in there. wouldn't that be the same? I've never done it myself, but I've heard from many people that the Excalibur can be used to make yoghurt very easily. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2003 Report Share Posted November 2, 2003 --- In , " Elaine " <itchyink@s...> wrote: > > what makes a yogurt maker a yogurt maker? Is it just steady heat? > I have yet to make a successful raw yogurt. Has _anybody_ ever successfully made a raw yoghurt? It was my understanding that the denaturing of the milk protein by heat prior to fermentation was necessary for it to properly form a curd. Many traditional yoghurts involved severe heat treatment, often involving an extended boiling of the milk to reduce moisture content before culturing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2003 Report Share Posted November 2, 2003 - >Has _anybody_ ever successfully made a raw yoghurt? Many, many times. >It was >my understanding that the denaturing of the milk protein by >heat prior to fermentation was necessary for it to properly >form a curd. Simply not true. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2003 Report Share Posted November 2, 2003 Elaine, I think i may get an excalibur dehydrator >before the end of the year and understand i can take out the trays and make >yogurt in there. wouldn't that be the same? Have a 9 shelf Harvest Maid dehydrator here. Next best to Excaliber. Remove trays to make yogurt. Use 105 temp. Get best results with Stonyfield yogurt as starter. Starter bigger issue that milk freshness for me. Thinking about commercial starter l saw in Northeast/United catalog. If all you want a dehydrator for is yogurt making check out the less expensive dehydrators at Wal Mart first to see if shelves are removable and temp adjustable. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2003 Report Share Posted November 2, 2003 <Has _anybody_ ever successfully made a raw yoghurt? It was my understanding that the denaturing of the milk protein by heat prior to fermentation was necessary for it to properly form a curd. Many traditional yoghurts involved severe heat treatment, often involving an extended boiling of the milk to >> I sometimes make yogurt from raw milk with varying results. One thing that i figured out that when adding the starter yogurt is that more is not necessarily better. Using the NT recipe i added maybe twice as much as it called for ( book still packed from moving) and it never came out worth a darn. Using the starter amount called for and it comes out pretty good. I have never had it comes out as think as store yogurt though - more like buttermilk. Kathy A Oregon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2005 Report Share Posted May 12, 2005 I will be at the convention and would like to be at the get-together luncheon! mary lee in kentucky Quote Link to comment Share on other sites More sharing options...
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