| Curly Sue |
Because you don't need to worry about keeping the culture warm. I set
up a batch and left it overnight on the kitchen counter (probably low
80s). It was perfect this morning.
One of my friends says she leaves hers in the (attached) garage
overnight with the same results.
Sue(tm)
Lead me not into temptation... I can find it myself!
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| sf |
On Tue, 26 Jul 2005 21:37:03 GMT, Curly Sue wrote:
> Because you don't need to worry about keeping the culture warm. I set
> up a batch and left it overnight on the kitchen counter (probably low
> 80s). It was perfect this morning.
>
> One of my friends says she leaves hers in the (attached) garage
> overnight with the same results.
>
Before water heaters became "insulated" that was the place (on top) I
read was good for culturing yogurt and I did it - with good results.
Now I wish they still made "yogurt makers" in quart sizes.
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| Curly Sue |
On Tue, 26 Jul 2005 22:35:52 -0700, sf <sf@gmail.com> wrote:
>On Tue, 26 Jul 2005 21:37:03 GMT, Curly Sue wrote:
>
>> Because you don't need to worry about keeping the culture warm. I set
>> up a batch and left it overnight on the kitchen counter (probably low
>> 80s). It was perfect this morning.
>>
>> One of my friends says she leaves hers in the (attached) garage
>> overnight with the same results.
>>
>Before water heaters became "insulated" that was the place (on top) I
>read was good for culturing yogurt and I did it - with good results.
>Now I wish they still made "yogurt makers" in quart sizes.
I have a yogurt maker that takes a quart of milk. I drain the yogurt
so I end up with only a little over 1 cup. It's the Salton yogurt
maker that Amazon sells, $18.
Sue(tm)
Lead me not into temptation... I can find it myself!
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| George Beasley |
"sf" <sf@gmail.com> wrote in message
news:957ee11cv3tsf7vdtim9gccvq83fgi3kqp@4ax.com...
> On Tue, 26 Jul 2005 21:37:03 GMT, Curly Sue wrote:
>
> > Because you don't need to worry about keeping the culture warm. I set
> > up a batch and left it overnight on the kitchen counter (probably low
> > 80s). It was perfect this morning.
> >
> > One of my friends says she leaves hers in the (attached) garage
> > overnight with the same results.
> >
> Before water heaters became "insulated" that was the place (on top) I
> read was good for culturing yogurt and I did it - with good results.
> Now I wish they still made "yogurt makers" in quart sizes.
I prepare the yogurt and put it in a 1/2 gallon Igloo container with wide
mouth. Keep it on the counter for about 4 hours and then put the container
in the refrigerator with the lid off, for a quick cool-down. Works great!
Elly
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| Lindy |
>Now I wish they still made "yogurt makers" in quart sizes.
They do. Amazon sells the Salton YM9 1-Quart Yogurt Maker for $17.95.
I've used it for a couple of years and it works great.
Lindy
Take out the dog to reply
Click here eveyday to feed a rescued animal:
http://www.theanimalrescuesite.com/
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| sf |
On Wed, 27 Jul 2005 11:32:56 GMT, Curly Sue wrote:
> On Tue, 26 Jul 2005 22:35:52 -0700, sf <sf@gmail.com> wrote:
>
> >On Tue, 26 Jul 2005 21:37:03 GMT, Curly Sue wrote:
> >
> >> Because you don't need to worry about keeping the culture warm. I set
> >> up a batch and left it overnight on the kitchen counter (probably low
> >> 80s). It was perfect this morning.
> >>
> >> One of my friends says she leaves hers in the (attached) garage
> >> overnight with the same results.
> >>
> >Before water heaters became "insulated" that was the place (on top) I
> >read was good for culturing yogurt and I did it - with good results.
> >Now I wish they still made "yogurt makers" in quart sizes.
>
> I have a yogurt maker that takes a quart of milk. I drain the yogurt
> so I end up with only a little over 1 cup. It's the Salton yogurt
> maker that Amazon sells, $18.
>
Thanks for the tip!
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| sf |
On Wed, 27 Jul 2005 12:09:23 GMT, George Beasley wrote:
> I prepare the yogurt and put it in a 1/2 gallon Igloo container with wide
> mouth. Keep it on the counter for about 4 hours and then put the container
> in the refrigerator with the lid off, for a quick cool-down. Works great!
> Elly
Good idea! I have one too.
thanks
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| sf |
On Wed, 27 Jul 2005 17:10:39 GMT, Lindy wrote:
>
>
> >Now I wish they still made "yogurt makers" in quart sizes.
>
> They do. Amazon sells the Salton YM9 1-Quart Yogurt Maker for $17.95.
> I've used it for a couple of years and it works great.
>
Thanks again... you can now tell how much online shopping I do. In
fact you can tell how much I even THINK of shopping online.
:)
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| Frogleg |
On Tue, 26 Jul 2005 21:37:03 GMT, address.in.sig@nyc.rr.com (Curly
Sue) wrote:
>Because you don't need to worry about keeping the culture warm. I set
>up a batch and left it overnight on the kitchen counter (probably low
>80s). It was perfect this morning.
Good idea, Sue. Yesterday I could have baked bread on my kitchen
counter!
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| sf |
On Wed, 27 Jul 2005 12:09:23 GMT, George Beasley wrote:
>
> I prepare the yogurt and put it in a 1/2 gallon Igloo container with wide
> mouth. Keep it on the counter for about 4 hours and then put the container
> in the refrigerator with the lid off, for a quick cool-down. Works great!
> Elly
>
When you originally brought up this idea, my Igloo was in use storing
"hermit crab water" (salty). My husband threw it out today in a
cleaning frenzy (he forgot why the water was in there), so now I have
the container back and I can try this method soon.
sf
making smaller batches of salty water for the crab
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