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Messages - berringamababe

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196
Condiments and Sauces / Re: Magic Mayonnaise from Judydawn.
« on: September 14, 2010, 03:38:54 pm »
This is the best ever mayo - my grandmother inlaw always made this recipe and used 4oz (125g) of melted butter instead of oil.  I sometime put a clove of garlic in TM first for an aoili style and/or dill to serve with fish.   :D

197
Recipe Requests / Re: Dairy and soy free yoghurt
« on: September 14, 2010, 03:14:22 pm »
I just posted a soy yogurt recipe I have never tried this combination but maybe worth a go.
Replace the soy yogurt with 2 cans organic coconut milk, unsweetened
 add 1/4 to 1 cup Rice Milk Powder (experiment)
you may add pectin mixed with the Rice milk powder to make it thicker.
Good Luck.

198
Breakfast / Soy Yogurt
« on: September 14, 2010, 02:53:50 pm »
My daughter is lactose intolerant and loves yogurt so I make her this great yogurt
I buy my culture from cheeselink
Soy Yogurt:

1 Litre of "Soy" milk (Isometimes use Vanilla flavour)
30 grams of Soy protein powder.
30 grams of Glucodin powder.
5 grain Yogurt Culture
(cheese link) or I dose of starter (greenlivingaustralia.com.au):



Mix the Soy protein powder and Glucodin to smooth paste with a little soy milk  Place  remaining Soy milk and paste in TM heat to 37° C.  Add your starter culture and mix well to ensure the culture is evenly distributed. 
Pour your mixture into the yoghurt maker ($55 from cheeselink) Maintain the milk mixture at 40° C for 8-12 hours..:


You can place jars in your slowcooker on low if you don't have a yogurt maker


199
Questions? Technical Issues? The Survival Guide / Re: Best "vessel" to make yoghurt
« on: September 14, 2010, 02:23:55 pm »
My mother always made yogurt when I was little girl, when I left home I took the old brevil yogurt maker with me.  At 39 I still make about 3 - 4 lt a week I do every thing with yogurt.
About 5 years ago I was recommended to try a culture from cheese link and have never looked back!!! a packet of culture lasts me 12 months.  Depending on what I want to do with it I vary the amount of powdered milk to get a creamier or thicker style of yogurt.

I heat the milk (I use UHT) and 1/4 to 1 cup of milk powder in TM to 90 dec and let cool to 37 dec.  This depasturisers it.
Then I add about 5 grains of culture to the milk and put in my new yogurt maker (the old brevil still worked and made individual pots - my new one from cheese link make 1 big batch.

The other web site for tips is http://www.greenlivingaustralia.com.au/yoghurt_culture.html

From cheeslink at the moment they have a special
Type C1 yoghurt starter
 $20.00

Sterile bottle to store yoghurt starter
 $1.00
 
Easy Yoghurt Maker
 $55.00
 
Regular Price
 $76.
 
DISCOUNT
 -$5.00
 
 LOW PRICE
 $71.00
 

200
Chit Chat / Re: Challenge #4 - Lunch box Challenge, all welcome!
« on: July 19, 2010, 10:09:48 am »
I make a lunchbox for myself, husband and teenager.

I bought my hubby a 12v (plugs into the cig lighter of his vehicle) portable oven from Dick Smith ($30)
I make him sausage rolls,
quiche(but I call it bacon and egg pie. lol) and pack him leftovers and puts it in his little oven and heats it up on job sites fantastic.

Teenager has soup during winter in a big thermos with home made bread, homemade muesli or fruit/nut bars and fruit. 
And I get what is left over to zap in the microwave.

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