I can remember that there was often a bucket of milk, with the cream skimmed off, (for real butter), sitting on the floor near our wood stove.
It was probably more like sour cream than yoghurt, excellent on boiled spuds.
Had the consistency of 'jelly' almost.
Does anyone know how this is made exactly?
Mum was Ukranian, but I think got most of her cooking experience in Germany, more so in the German work camps.
That was a topic hardly ever mentioned, let alone discussed.
- Forums
- Lifestyle & Travel
- making yoghurt at home
making yoghurt at home, page-2
-
- There are more pages in this discussion • 22 more messages in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)
Featured News
Featured News
The Watchlist
SER
STRATEGIC ENERGY RESOURCES LIMITED
David DeTata, Managing Director
David DeTata
Managing Director
SPONSORED BY The Market Online