October 5th, 2007 | Cultured Foods, Hella Delicious, Shows, D.I.Y., Dairy, demo, fermentation, GAPS, homemade, howto, live culture, milk, raw, SCD, show, video, yoghurt, yogurt
Demonstrating how easy it is to make healthy, live-cultured yogurt from fresh raw goat’s milk. This slow heat method ensures as many enzymes as possible will be available for digestive health.
Also shows three methods of incubation. The towel method has the best track record, and the cooler is a real pain. For maximum probiotic development in your homemade yogurt, keep it incubating for at least 24 hours. Check out this cool handmade straw Yogurt Incubator–make your own or let me know if you’d like to order one.
Check out this video on how to make cream cheese and whey from homemade yogurt.
The cute goats who provided the fresh milk live at M and S Farm, Catskills, NY.
Recipe: How to Make Yogurt
Goat Milk: www.mandsfarm.com
June 28th, 2007
Kalaw, a cool, former British hill-station in Shan State, Myanmar, rises 6,000 feet above sea level and is famous for its flowers and farmlands. It is now a gateway to a variety of interesting treks. A three day trek will take you through the mountains to mystical Inle Lake, through the village ...
May 23rd, 2007
The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world. Simply use a ...