On Sat, 15 Oct 2005 13:50:06 -0400, ~patches~
~maxine in ri ~ the added ~Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not ~cheese. I like whole milk but it really doesn't matter. Bring the milk ~to almost a scorch then allow to cool a bit. Make sure it is not higher ~than lukewarm or it will kill your starter. Test on your inside wrist. ~ Add your starter and make sure it has active bacteria in it. Do not ~do this on the same day as you are baking bread as yeast will interfer ~with the bacteria. I like to let my yogurt go for about 24 hr. Once it ~yougs - firms up - refrigerate then enjoy. If you want yogurt cheese ~scoop some out then let it sit in a stainer lined with cheesecloth ~overnight.
Didn't know the bit about the yeast. I'll make the yougurt tomorrow while I make my grape jelly (last time for this particular vine's output), and leave the sticky rolls for Monday when it's just me and Mom here. It's her recipe, and I'm hoping she remembers a bit of the how-to with them.
Merci buttercups maxine in ri
