Carol,

I don't know anything about raw yogurt, but I make raw kefir all the time. While it is mostly more liquid than yogurt, it sometimes comes out quite thick. I use it in place of yogurt when converting cooked recipes to raw recipes and it mostly works out just great. BTW, I have also added a grain or 2 to cream to make raw sour cream. Mmmmmm!

I have kefir grains if you need some and are in the LA area. If not in this area, I can help you find some elsewhere.

Erin


  
  
----- Original Message -----
From: Carol
Sent: Thursday, September 27, 2001 6:30 PM
To: [log in to unmask]
Subject: raw yogurt
  
Anyone making raw yogurt?  I make raw sour cream all the time, and I had
hoped that pretty much the same procedure would work for making raw yogurt,
but it didn't.  What I did was this:  I added a bit (a teaspoon or so) of
liquid acidophilus culture to some raw milk and left it in a turned-off gas
oven overnight.  My sour cream usually takes about 18 hours or so, but I'd
never done yogurt before, so I checked it at only 12 hours.  It did NOT
taste good, and it was kinda curdy.

I've had one batch of sour cream not work out, so I guess there's a chance
that this is just that once-in-a-while bad batch using a basically sound
method, but... I don't know.  Any advice?

CarolGet more from the Web.  FREE MSN Explorer download : http://explorer.msn.com