[Sca-cooks] yoghurt sauce

[Ian Kusz]

that is a very weird idea.  I've never made my own yoghurt.

Hmmmm.....I'll save this idea for later, when I feel.....I don't know,
bulletproof, or something.

On Tue, Dec 7, 2010 at 9:41 PM, Dan Schneider <schneiderdan at ymail.com>wrote:

> Hi Ian,
>
> What kind of yoghurt are you using? I've found that most commercial
> yoghurts are kinda bland, so I'd suggest you try making a batch for
> yourself- just heat 2-4 liters of milk to 50C in the heaviest pot you
> have,and stir in a couple of tablespoons of *active culture* yogurt. Then,
> either wrap in a  couple of blankets with a heating pad set to low, or stick
> in the oven set as low as it'll go for 8-12 hours. the longer you let it set
> for, the sourer it'll be.
>
> Dan
> --- On Tue, 12/7/10, Ian Kusz <sprucebranch at gmail.com> wrote:
>
> > From: Ian Kusz <sprucebranch at gmail.com>
> > Subject: [Sca-cooks] yoghurt sauce
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Date: Tuesday, December 7, 2010, 9:06 PM
>  > I've tried making that yoghurt and
> > dill/cucumber sauce used in gyros and
> > tzatziki, but it always comes out bland, for my
> > taste...anyone have a
> > really, I don't know, tangy version?
> >
> > --
> > Ian of Oertha
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>
>
>
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-- 
Ian of Oertha