v nedelovi odprti kuhinji je 'recept' za domač jogurt, pa me zanima je katera probala to, posimplificirano varianto (v vodno kopel in pečico na 60 stopinj).
Kako rata (v primerjavi z industrijskim) in na kaj je treba pazit?


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Accept certain inalienable truths: prices will rise, politicians will
philander, you too will get old. And when you do you’ll fantasize
that when you were young prices were reasonable, politicians were
noble and children respected their elders.

ne vem za ta recept, sam vem da jogurta ne boš dobrega skup spravla, razen če imaš domače mleko.

Rabiš domače mleko....jaz naredim sedaj poleti tekoči jogurt...v 1 liter mleka ,ki ga prekuham in nato ohladim na 30 st. dam 1 lonček navadnega jogurta,postavim v kuhinjo  in drugi dan je super jogurt,hranim ga v hladilniku in ko pridem v hišo in mi je full vroče ga popijem-joj paše res.mmmmmm

domače mleko lahko dobim  oz pač je domače in pasterizirano (segreto na 60 al kolk) pa malo posneto (ni pa homogenizirano). kakorkoli, kislo mleko iz njega rata super.
sombica, a potem se to naredi kar samo (kot kislo mleko) kar na sedanji 'sobni' temperaturi (v naši mansardi je 30 ko ni nobenega doma)?


_____________________________

Accept certain inalienable truths: prices will rise, politicians will
philander, you too will get old. And when you do you’ll fantasize
that when you were young prices were reasonable, politicians were
noble and children respected their elders.

kislo mleko se predhodno ne kuha,
jogurt se pa dela iz kuhanega mleka