Search results

I only eat yougurt,,,, actually drank 4 oz of this milk,,,, adults do not have the correct enzemes to digest milk in any quantility, chers

I have been a nurse for 25 years,,,, my favorite job was step down trauma, neuro , ENT cancer,, did Occ health for the past ten years,, that job ends in four weeks. praise god. have been a tour leader to Itlay and Turkey, taught travel classes, and bread baking classes. Am a professional...

I cheat and do not use a thermonter, I just do it by feel..I am getting milk from one of my clients that has a guresey , ,, and four goats that will have babies in the next few weeks. I want to boost my immunue system with goat milk,,,, I got posion oak two years ago that was horrible... and...

Well , my milk must have been hotter than I thoght. I recultured and got a lovely thick yougurt 10 hours later.... hurrah for real milk from the cow,, it made themost incredible yougurt,, this could be creme franche,,,,, thnaks to all cheers

culture was frozen cubes, which I have used for years with sucess, ( cubes only 1 week old) medium was warm. added more culture, now have soft set after 7 hours. will let set for another 12 hours. mom suggest I have worn out my yougurt maker,, one , two batches awek for 19 months...... but...

I make alot of yougurt. got a gallon of fresh milk yesterday. Heated slightly to temp of salton yougurt maker, cutlutred,, and it has not set this morning. suggestions? reheate to a higher point?

Well I have been off canning peaches, so no time for computers. I reduced the sugar in all the rescipes after i read the intro to B Book. I found the sugar chart and made light suace for all the peaches. The difference between Jam and canning was three full cups of sugar! for the same amount of...

I am not saying that I do not use sugar.... some folks have asked me how to can with out sugar... you do need sugar and vinegar... what I am objected to is the quanties..... hope that clarifys thing.... If you are a new canner , I would still have a copy for cross reference. I read a lot of...

TO THE PEOPLE THAT WANT TO USE A REGULAR CANNER FOR A PRESSURE CANNER...... DON'T DO IT!!! A PRESSURE CANNER IS VERY DIFFERENT FROM WATER BATH CANNER,,,,, READ DIRECTIONS ON A PRESSURE CANNER,,,, STEAM IS DANGEROUS IF NOT VENTED CORRECTLY... I think you can explode your jars!! remember...

I made chutney from an English cook book, the River cottage cook book. It turned out great.... lots of veggies. I want to make another batch and add peppers to it, in a month. It will be perfect with cold trukey sandwhiches or roll ups. I have a 1 lb pate in my slow cooker, the rescipe from...

My mom has been canning for years and I have canned for five years. I make jam, peaches, chutney. We have used the ball book for reference and made notes on what we like and do not like. If you are a beginner, stick with Ball, but here are my problems with the ball book. #1 way too much sugar...

I also say buy the blue book, I have canned with my mom for years. and we dispute, we double check the book. I write all over the book, since Ido change some of the vinegar quanties in the chutneys.. so write in your book! we can can 7 pints in an hour and ahalf now that we have our notes.

I have been making our family beer for the last 10 -15 years. I make about 10 gallons a year. five gallons at a time. The best book to read is the The Complete Joy of Homebrewing Third Edition book. on amazon used. Beer takes at least 30 -45 days to age before its drinkable,,, "green beer"...