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05-19-2011 11:55 PM


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  • Posted in thread: Thick homemade yogurt? on 02-13-2012 at 04:02 PM
    For the older style heating pads with no timer check the Salvation Army or garage sales, good
    luckthick yogourt can be obtained with the 'right' culture, Jersey milk is the best, we have
    our own cow.....

  • Posted in thread: Thick homemade yogurt? on 03-03-2011 at 12:37 AM
    That's called pressed yogourt and my kids can't get enough of it!!!

  • Posted in thread: Airborne wild yeast on 03-02-2011 at 03:26 AM
    It happens sometimes with cheese making and it's called phage. They recommend changing cultures
    periodically and, of course, keeping equipment scrupulously clean.Maybe you could try changing
    your usua...

  • Posted in thread: Thick homemade yogurt? on 03-02-2011 at 03:16 AM
    I agree with lizimamabear about the microwave and the whole milk.Microwaves kill your food.
    Good fat in whole milk.I just use a cooler lined with a blanket to ripen my yogourt and leave
    it overnight. ...

  • Posted in thread: Thick homemade yogurt? on 03-02-2011 at 03:07 AM
    I make yogourt from whole Jersey cow milk and follow a slightly different method.I heat the
    milk to pasteurize it then cool it down to 52 C and then add yogourt culture AND 1 tablespoon
    of (1/4 cup pr...

  • Posted in thread: Let's talk whey on 03-02-2011 at 02:53 AM
    I make cheese about once a week from my Jersey cow and was also looking for something to do
    with all the whey. Since we can only eat so much cheese and ricotta ourselves, I decided to
    look up making a...

  • Posted in thread: How did you find us? on 03-02-2011 at 02:38 AM
    I just did a Google search for whey beer...