Re: yogurt maker and Israel

[Guest guest]

> At the end of the month I am going to Israel for about 3 or so weeks.

> Feeling great and would like to keep my yogurt routine up.

> What kind of yogurt makers do you guys use in Israel?

You could do the stove light method, which is really easy, just bring

a thermometer with you - or keep it warm on a plata - one of those

heating platters people use for shabbat -which works and is also

easy but it is in the way- (ditto about bringing a thermometer)

or buy a local yogurt maker.

Hey Jodi, did you ever start making kefir - and if so, how did that go

for you, and how did you get the initial grains? Am thinking of giving

it a go.

Mara

[Guest guest]

Hey Mara..

Sorry I haven't replied to the other posts been lacking with time..

> You could do the stove light method, which is really easy, just bring

> a thermometer with you - or keep it warm on a plata - one of those

> heating platters people use for shabbat -which works and is also

> easy but it is in the way- (ditto about bringing a thermometer)

> or buy a local yogurt maker.

Thing is I would be taking up someone else's oven for an extended amount of

time.

The plata idea sounds novel.

I emailed Avi to see what to do. I know there are no local yogurt makers in

Israel and they import them.. Just not sure if they rig the electricity as a

transformer seems weird.

> Hey Jodi, did you ever start making kefir - and if so, how did that go

> for you, and how did you get the initial grains? Am thinking of giving

> it a go.

Yep, make Kefir all the time!

I use small amounts with no issue.

I can give you grains when mine overgrow or I can hook you up with my kefir

source friend. Kefir code is to share!

You planning on using milk? Raw milk?

Ever hear of Udder Milk via WAPF? They deliver to NYC.

Jodi

[Guest guest]

> Hey Mara..

>

> Sorry I haven't replied to the other posts been lacking with time..

>

>> You could do the stove light method, which is really easy, just bring

>> a thermometer with you - or keep it warm on a plata - one of those

>> heating platters people use for shabbat -which works and is also

>> easy but it is in the way- (ditto about bringing a thermometer)

>> or buy a local yogurt maker.

>

>

>

> Thing is I would be taking up someone else's oven for an extended amount of

time.

Yeah - but you can take it out for a few hours at a time and it still retains

the heat and

people really only use the oven a bit on a normal day - just don't make it right

before Shabbat or whatever their big cooking day is.

> The plata idea sounds novel.

> I emailed Avi to see what to do. I know there are no local yogurt makers in

Israel and they import them..

Yeah - but they import them from Europe - so no need for a transformer.

> Just not sure if they rig the electricity as a transformer seems weird.

>

>

>

>> Hey Jodi, did you ever start making kefir - and if so, how did that go

>> for you, and how did you get the initial grains? Am thinking of giving

>> it a go.

>

>

> Yep, make Kefir all the time!

> I use small amounts with no issue.

> I can give you grains when mine overgrow or I can hook you up with my kefir

source friend. Kefir code is to share!

great, either one, please.

>

> You planning on using milk? Raw milk?

> Ever hear of Udder Milk via WAPF? They deliver to NYC.

Nope. Never heard of it. What is it?

Not sure where to get raw milk - isn't it illegal in NY?

Mara

[Guest guest]

How about a heating pad, Jodi. I use one all the time and it works very well.

Wouldn't take up too much space in your luggage.

Phyllis