On Sat, 15 Oct 2005 13:50:06 -0400, ~patches~
> connected the dots and wrote:

~maxine in ri wrote:
~
~> I followed the directions exactly the first time, and other than
the
~> milk browning on the bottom of the pot, it worked great, using TJ's
~> Greek yogurt for a starter.
~>
~> Second time, I heated the milk in the microwave, added some TJ's
~> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
~>
~> Can I reheat this mixture of milk, powdered milk, and a few bits of
~> yogurt, add some plain store yogurt (SS&S has a version with no
added
~> pectin and live cultures, or else Shaws or PriceRite) and maybe not
~> have to toss the pint or so of uncoagulated liquid?
~>
~> maxine in glub...glub...glub
~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