Sundowner Posted March 19, 2008 Report Share Posted March 19, 2008 I seem to remember that it works with milk and some natural yoghurt in the oven , but can't remember for how long and what heat? Has anybody out there some instructions? Thanks for any help Quote Link to comment Share on other sites More sharing options...
Axe Posted March 21, 2008 Report Share Posted March 21, 2008 Watching this was painful, but very informative. Quote Link to comment Share on other sites More sharing options...
njc110381 Posted March 21, 2008 Report Share Posted March 21, 2008 This may sound a little blunt, but why Buy the stuff! Quote Link to comment Share on other sites More sharing options...
eagleye Posted March 21, 2008 Report Share Posted March 21, 2008 easiyo check this out we use it to make yogurt tastes OK as well and it's dead easy to make eagleye Quote Link to comment Share on other sites More sharing options...
Sundowner Posted March 22, 2008 Author Report Share Posted March 22, 2008 This may sound a little blunt, but why Buy the stuff! Blunt yes! but legit ! First of all I like eating what I fabricated/shot/cooked and I figured that if I am able to even make pastry I may as well try youghurt because, secondly, I eat lots of that stuff and also cook with it! Thirdly, a dear old spanish friend of mine used to "make" it for me when I visited but I have forgotten how EXACTLY she did it ! Thanks for all replies Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted November 15, 2008 Report Share Posted November 15, 2008 easiyo check this out we use it to make yogurt tastes OK as well and it's dead easy to make eagleye tis easy and does taste good Quote Link to comment Share on other sites More sharing options...
Magus69 Posted November 24, 2008 Report Share Posted November 24, 2008 This is how we do it. Ingredients: 1 Small pot of natural live yoghurt and milk. Method: 1, Preheat a drinks flask with hot water. 2, If you bought sterilised milk heat to tepid in a pan,for all other milk types including pasteurised, heat till it just comes to the boil and allow to cool to tepid. 3, Replace the water in the flask with the tepid milk and add 1 large teaspoon of yoghurt,put on the cap and shake well. 4, Leave in a warm place for 8 hours for it to do it's stuff. 5, Pour the yoghurt into suitable containers add your own preserved/bottled fruit and refridgerate for another 8 hours to set. Mike... Quote Link to comment Share on other sites More sharing options...
Axe Posted November 25, 2008 Report Share Posted November 25, 2008 That sounds far to easy. Quote Link to comment Share on other sites More sharing options...
Klunk Posted November 25, 2008 Report Share Posted November 25, 2008 Another tip that may be of interest to those with cheap and plentiful yoghurt, is that if you dump the stuff into a clean cloth (I use a tea towel) and suspend it over the sink so that some of the liquid drains off, you will end up with anything from really thick lovely greek style yoghurt to 'Philly' style cream cheese, depending on how long you let it drain. Yum! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.