Yeah the missus does kefir, I don't really know anything about it or what it does, all I know is she puts some leftover into a glass bottle with organic milk or some different milk and leaves it on the bench for a few days and then puts it in the fridge....
or at least I think that's what she does.
I tried eating sauerkraut for a bit. It must cure cancer because it tastes like shit.
Coles, IGA, Woolies, anywhere really. I like this one, no frills here:Hi @Fadi ; where do you get the starter culture to make 24hr yoghurt??
Oh, I use natural pot set yoghurt from various local brands as well from the shops, farmers union being one of them. But I have a Easy-Yo system, which is like a keep-warm flask that you fill with water and the yoghurt making container goes into it for incubation. Would this work for 24hr yoghurt? If so I would like to know your technique! Much cheers in advance.But you do need an electric yogurt maker, otherwise you'd never get to 24 hours. Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
I make a kilo of what is called a "24 hours" yogurt daily. The strongest probiotic on the market would pale into insignificance when compared in numbers of live probiotics. we're talking 3 billion/g! Even so called homemade yogurt (the one my "people" make), does not compare, simply because of the time factor and the left over lactose, which the 24 hours yogurt turns into lactic acids completely giving you 100% lactose free yogurt.
Coles, IGA, Woolies, anywhere really. I like this one, no frills here:
View attachment 10960
But you do need an electric yogurt maker, otherwise you'd never get to 24 hours. Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
Oh, I use natural pot set yoghurt from various local brands as well from the shops, farmers union being one of them. But I have a Easy-Yo system, which is like a keep-warm flask that you fill with water and the yoghurt making container goes into it for incubation. Would this work for 24hr yoghurt? If so I would like to know your technique! Much cheers in advance.
Happy to share with you what I use and the method I apply if you're interested brother. Let me know...
Just fry it on a pan, tastes heavenly with baked potatoes and scotch fillet
this would negate the health benefit of the sauerkraut as the flora would die in the heat.... Would be the same as pasteurisation?
I wouldn't fry the heck out of it, just slightly heated on a pan
yep, you just add it to the hot pan and warm through. Maybe add a dash of water or stock as it should braise rather than fry.
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