Guest guest Posted August 20, 2010 Report Share Posted August 20, 2010 I'm new to the group and must not have posted correctly yesterday; it did not post. I noticed that the answer to Misty's question yesterday (about using raw goat milk yogurt) was that it would be okay after being symptom-free for at least a year. I have been without symptoms for several years (diagnosed w/celiac in '94). So I assume the answer to my question about using raw cow milk yogurt (heating to 110 degrees only) would be that it's okay to use. The other question I have concerns the consistency of the yogurt--it's much more liquid than I would like, although blending it with a pinch each of cumin, coriander and salt, with some lemon juice makes a refreshing after-meal drink. My method is to ferment for 30hrs at 110 degrees; have tried fermenting up to 48hrs to get a firmer texture but it does not seem to make a difference. Any suggestions? Thanks. Aldo Quote Link to comment Share on other sites More sharing options...
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