CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
? yogurt culture
From:
CA Matlock <[log in to unmask]>
Reply To:
CA Matlock <[log in to unmask]>
Date:
Thu, 21 Sep 2006 13:30:50 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (14 lines) 
<<Disclaimer: Verify this information before applying it to your situation.>>

Hello, friends. 

Can any of you who make their own yogurt, tell me if/how to make a new batch using some from the old batch as a starter? I have a little left from my first batch, made with cow's milk and Yogourmet probiotic starter and incubated for 24 hours. (It is yumm!)  Will I get the same quality? 

Thanks,
CurtissAnn in OK

"Courage is like yogurt. You have some, you can have some more."   -- Ruth Gordon, actress.

*Support summarization of posts, reply to the SENDER not the Celiac List *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2