MP3 ke stažení zdarma

coolieo! I learned, over the years, to make sure the milk is nauatrl or organic has no antibiotics in it, or it will not culture. Add 1/2 cup per quart of dried milk to it and it will be thicker. My Culture method? Heat the milk/dried milk. Place in sterile quart jars (dishwasher will do it). Place jars in large cooler (in the bathtub). Fill cooler to the level of the lids of the jars with water slightly warmer than the culturing temp. Leave it till it Yoge’s or sometime overnight. Chill in fridge. Enjoy the smooth sweet flavor of home made yogurt.back in the olden days in Afghanistan, where yogurt was the staple of the nomadic life, I have heard that every day yogurt was made. The calf stomach vessel was filled with warm fresh milk, some old culture was added. then the milk was left to culture in the nauatrl warmth of the fresh milk. Sometimes that young yogurt vessel was thrown over the backs of the horses/pack animals when moving to a new site to live. It not only was perpetuated, but edible when the new home site was found.How’s that for a legend?