Must be using the wrong search terms...

southerngurl · #21 07/07/13, 10:36 PM

Quote:

Originally Posted by Pony

What's an oven light?

The light bulb ... in the oven..

Alice In TX/MO · #22 07/08/13, 06:43 AM

LOL This assumes one *has* an oven, that the oven has a light bulb, and said light bulb works.

PKBoo · #23 07/12/13, 10:23 AM

Quote:

Originally Posted by Alice In TX/MO

The absolute KEY is heating the milk to 185 degrees. Cool to 120 or so, and use a good culture. Mine never has to go over 8 hours, and 6 is normal.

Thanks for this Alice - I pasteurize to 145, and thought that the 185 was just for pasteurization, so just heated to 120 and added the starter yogurt to that.

I'll try 185 next, and go for 6 hours. That would be so much better than what I'm doing. Thanks!

Hollowdweller · #24 07/12/13, 01:07 PM

Quote:

Originally Posted by Pony

PKBoo, did letting it process for 24 hours do anything to thicken it?

Making the cucumber soup has totally thrown me into Middle Eastern Food Mode. I have dough rising for pita, I made hummus, I have extra chick peas ready for falafel...

HELP! Stop me before I make blintzes!!!

this book rocks

http://www.amazon.com/dp/0894800396

Pony · #25 07/12/13, 04:34 PM

Quote:

Originally Posted by Hollowdweller

this book rocks

http://www.amazon.com/dp/0894800396

Fantastic!

Well, one good turn deserves another. You may want to check out this site. So many tasty treats!

http://www.sooogood.org/