| eBooks
on Law of
Attraction
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The Basics |
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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. 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. 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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