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The Basics

HOMEMADE YOGHURT

Boil 1Ltr of water and allow to cool to room temperature.

Add double strength skin/full cream milk powder  (twice the ratio of milk power to water as recommended on pack), to the cooled water.

Mix in well two tablespoons of yoghurt from an earlier batch.  For the first time you may have to buy an organic yoghurt from the store. 

Pour into a wide-mouthed thermos bottle.

Cover and let it stand overnight.

In five to eight hours it will be solid and ready to serve.

If you do not have a thermos jar, use a very clean ordinary glass jar, put the lid on, wrap to keep warm, and place on a gentle heat source.  I place mine on top of a food drier.  One of my friends uses the top of a hot water system.  

Save two to three spoonfuls of your fresh, homemade yoghurt as a culture for the next batch.

Yoghurt is made in the temperature range of 33C - 38C.

 

HOMEMADE SOURED MILK

Boil 1Ltr of water and allow to cool to room temperature.

Add double strength skin/full cream milk powder  (twice the ratio of milk power to water as recommended on pack), to the cooled water.

Mix in well two tablespoons of yoghurt from an earlier batch.   

Pour into a very clean glass bottle, cover and allow to stand in a warm place.  The milk will coagulate in approximately 24 hours.

Soured milk is made in the temperature range of 30C - 34C.

 

HOMEMADE COTTAGE CHEESE (kwark)

Take homemade soured milk and warm it to about 44C, by placing the container in warm water. When the milk has curdled, place a clean linen canvas or cheese cloth over a deep strainer and pour the curdled milk over it. Wait until all liquid whey has seeped through the strainer. What remains in the strainer is fresh, wholesome and delicious homemade cottage cheese.  If the cheese is too hard, add a little sweet or sour cream, and stir.  The higher the temperature, the harder the cheese, and vice versa.  Raw homemade cottage cheese (kwark) can be made by straining soured milk through a fine cheese cloth, without warming it up

first.

 

By the way, don't throw the whey away - it is an exceptionally nutritious and rejuvenating drink.

 

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Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.

Copyright 2007 Edgar Cayce Australia, PO Box 114, Pomona, Qld.,   4568   Australia.