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Posted by dorayme on 07/07/07 11:17
In article <slrnf8unrr.sl3.spamspam@bowser.marioworld>,
Ben C <spamspam@spam.eggs> wrote:
> > Because it is not thick enough. I used to do this and added a
> > little gelatin to the matured yogurt. Too much messing about and
> > (no surprise) a slightly different feel and taste.
>
> True it is not that thick. But I just took a leaf out of Mr Korpela's
> book and stopped wanting that.
>
If you live on a farm or have a cow, not wanting thicker and
embracing hard work with the pans is perhaps the way to go. On
the other hand, if you have a cow, you can use the cream. Perhaps
Farmer Joe would like to come in at this point?
> [...]
> >> The only other modification I would suggest is only use the retail plain
> >> yoghurt the first time. After that re-seed with a bit of what you made
> >> the previous time, which is easily achieved by simply not washing out
> >> the jar. Then you get the fun of following the evolution of your own
> >> species.
> >
> > This is what I used to do and it does not work well. Sure it is
> > fine for the 2nd batch but trouble strikes soon enough.
> > Contamination! You hoe into the yogurt day after day and soon it
> > will get degraded and pass on off cultures...
>
> That does happen, it's true, then it's time to start again.
Well, put it this way, I did not like the way things evolved last
time I did this. And after a couple of not altogether pleasant
batches, I reasoned that it is too hard to know in advance which
should be the last batch and better to avoid the problem
altogether (like absolutely positioned footers in tricky
surroundings). I waste less my way in the long run. But true,
your way is more adventuresome and I do admire risky kitchen
behaviour. The dorayme kitchen is just plain and simple, all css
is turned off, the better to get to grips with the content.
--
dorayme
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