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Date: | Fri, 22 Aug 1997 13:48:47 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi. I found a wonder gluten free yogurt, which I am using as a salad
dressing, sandwich dressing, potato topping etc. It is called Mountain
High Natural Fat Free Plain Yogurt with live active Lactobicillus cultures
and other cultures in it and no preservatives. I buy it at my co-op. I
verified the gluten free status on August 21, 1997 with the manufacturer.
Anyway, I phoned again today to ask how long it can be expected to
last in the fridge once it is open. The woman told me 3 - 5 days. Is there
any preservative of sorts, which is gluten free, which I can add to the
yogurt to make it last longer in a jar? When I make this "dressing" all I add
to it a small amount of salt, and a lot of pepper, because I love pepper.
Would this be enough to make it last longer? She said if it smells sour
through it out. I laughed at this because plain yogurt always does smell
sour. And after adding other ingredients, I primarily smell the pepper.
The manufacturer didn't have an answer to my questions. I was hoping
that someone one on the list, who loves to cook, could tell me how to
make this last about a month. Please send responses to my email
address at:
[log in to unmask]
Also I would likfe to thank Celiac List owners for providing the postings
on archive. It has been a god send for me. The search feature is
wonderful!!! I have been using a private email address to see the
postings, but there is a problem with their system this week, so I have
been reading the daily postings at the archive located at:
http://maelstrom.stjohns.edu/archives/celiac.html
Abigail
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