SC - yogurt Cheese 101?

[micaylah]

- --- LrdRas at aol.com wrote:
> In a message dated 4/29/01 4:14:00 PM Eastern
> Daylight Time, 
> jugglethis at yahoo.com writes:
> 
> <<  Instant
>  Sourdough Starter, maybe?  >>
> 
> Not really. Bacteria are used to make yogurt instead
> of yeasts.
> 
> Ras

Yeah.  I was actually thinking more along the lines of
an Instant Sourdough 'Sourer'....something which would
provide the sourness, without the wait...

I suppose, if you're in that much of a rush, vinegar
would do the job, as well.  

My personal sourdough starter was made about 15 months
ago, and has only been 'really' sour for about a year.
 The first three months were fairly bland.  I used the
old method of tossing a raw, split onion into the
remnants of my last batch of French Bread dough, and
nurtured it from that point.  The flavor was decent
from the beginning, but not as sour as I'd hoped.  Now
it is very tart...but I'm fairly impatient when it
comes to that sort of thing.  I'll try the
yoghurt-whey method, and see if it works.

Balthazar of Blackmoor

=====
"The half full glass and the half empty glass both contain the same amount of liquid...the half empty glass, however, has a fly in it."

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