Hi Ben,

 BC>   Re: Yogurt (Dahi)
 BC>   By: Ruth Haffly to Ben Collver on Tue Oct 10 2023 11:57:04

RH> Caveat here--make sure your commercial yogurt has active yogurt
RH> cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".

 BC> Thanks for that tip.  I normally use Nancy's yogurt (made in
 BC> Springfield, OR) as my starter.  It is cheap and good and has an
 BC> active culture.

OK, the recipe you uploaded didn't say anything about using a yogurt
with active cultures so I thought I'd suggest it as a caveat so others,
using the recipe would know what kind of yogurt to use.


 BC> I recently stumbled on a recipe for cottage cheese.  It looked like a
 BC> lot of work, but the recipe says it is much better than store bought.
 BC> I'd
 BC> like to try my hand at that some day.

I thought about it when I was younger and doing a lot of that kind of
stuff--baking all our bread (and other baked goods), making yogurt,
"churning" butter, doing a lot of canning and freezing & so on. As I've
gotten older I've dropped a lot of it--still making bread on a sort of
irregular basis, making jams and preserves as needed (will do blueberry
and peach next summer), etc. When I was younger we didn't have a
computer to take up some of my time, now I'm on it maybe about 3 hours a
day. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

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