Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 Does anyone have a recipe for this yogurt? I would love to try it. Thanks, Myrna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 This is one of the ladies that sells the starter for this. You can email her and ask her any questions and she will be glad to answer. _kwawracz@..._ (mailto:kwawracz@...) Barbara I love cooking with wine. Sometimes I even put it in the food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 Thank you so much Barbara. I will contact her. Sell a Country? Why not sell the Air, The Clouds, and the great Sea? Did not the Great Spirit make them All for the use of his Children? Tecumse, ee General Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 Hi Barbara, I just sent an email to the woman who sells Caspian Sea yogurt, and it was returned to me. Said address failed/ 550 Invalid recipient. Janice in PA Re: Caspian Sea Yogurt > > This is one of the ladies that sells the starter for this. You can email > her and ask her any questions and she will be glad to answer. > _kwawracz@..._ (mailto:kwawracz@...) > > Barbara > > I love cooking with wine. Sometimes I even put it in the food. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 > > Well I tried out the CSY and WOW!!! This stuff is incredible. So fast, so > smooth, so mild and tasty. I'm going to make frozen yogurt out of it (I > hope by next week---peaches are on sale). I've been using 1% milk but I am > going to culture some cream too. Even my picky eaters won't notice that > their ice cream has gained culture ;-) > > > > I can't WAIT to make yogurt cheese with fresh basil and garlic. Oh man I > need another fridge. > About the CSY: > I did not have luck with this yogurt. I turned out like cottage cheese, really yeasty and very very sour. I used a lot of milk trying to get it to work for me. A few times it was just like milk. Not thick at all, but not creamy and sweet either. I was very disappointed. I make regular yogurt, and milk kefir without any difficulty. CSY just didn't work for me. It was an expensive disappointment. Deb > > Meg Levinson > > MegMadeMe Soaps > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Sorry it didn't work out for you. I used 1% milk and left it too long-it was indeed curd-y and strong. Then it was suggested that I scald the milk and add 1 tbls. Of my curd-y CSY to 1 cup scalded and cooled milk and vavoom! Smooth creamy & fast. I was pleased to see that it thickened up a bit under refrigeration, and if I want it thicker I can line a colander with several layers of cheesecloth and strain a little of the whey out. Meg Levinson MegMadeMe Soaps > About the CSY: > I did not have luck with this yogurt. I turned out like cottage cheese, really yeasty and very very sour. I used a lot of milk trying to get it to work for me. A few times it was just like milk. Not thick at all, but not creamy and sweet either. I was very disappointed. I make regular yogurt, and milk kefir without any difficulty. CSY just didn't work for me. It was an expensive disappointment. Deb > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 Why are we talking about yogurt on a kefir list? Please take this conversation off list. Thanks. Marilyn On 7/13/07, Meg Levinson <mclevinson@...> wrote: > > Sorry it didn't work out for you. I used 1% milk and left it too long-it > was indeed curd-y and strong. Then it was suggested that I scald the milk > and add 1 tbls. Of my curd-y CSY to 1 cup scalded and cooled milk and > vavoom! Smooth creamy & fast. I was pleased to see that it thickened up a > bit under refrigeration, and if I want it thicker I can line a colander > with > several layers of cheesecloth and strain a little of the whey out. > > > > Meg Levinson > > MegMadeMe Soaps > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Has anyone heard of this? Someone gave me a culture and I have been making yogurt with it but not sure of it's value! Tina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2011 Report Share Posted April 29, 2011 Does anybody knows, or culture this yogurt? Thanks, Quote Link to comment Share on other sites More sharing options...
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