On Sep 17, 5:35*pm, "Tom Biasi" > wrote:
> "Manda Ruby" > wrote in message
>
> ...
> On Sep 13, 11:17 am, "Tom Biasi" > wrote:
>
>
>
>
>
> > "Manda Ruby" > wrote in message
>
> ....
>
> > >I meant to post this last weekend but got too busy. Last night, I
> > > used this expired milk - see the subject title - to eat with cereal.
> > > It's still good. I don't know now. regradless of the milk's condition,
> > > but I want to know how to make homemadeyogurtthe easiet way. Can
> > > anyone tell me? I googled it but so many entries and need of extra
> > > ingredient beyond starter. I want the simplest way.
>
> > > I am also interested in making Indian Paneer cheese out of this 1%
> > > Milk.
>
> > > Any info is appreciated.
>
> > You said you have instructions, just follow them. Usually heat the milk to
> > pasteurization temps, let cool to 100 F or so, add starter, keep warm and
> > over night you haveyogurt.
> > BTW: 1% milk makes crappyyogurt.
>
> > Tom
>
> OK, I won't use 1%. That bottled must be spoiled now anyway; I got too
> busy to come back and checked the post.
>
> What % would be good? Whole milk?
>
> For me whole milk. You can use what you like but in my opinion 1% makes
> really bad yogurt.

Anything less than whole milk sucks, but what is worse is when people
add powdered milk or evaporated milk to thicken it. Bad tasting
ingredients in, bad tasting food out.
>
> Tom
>

--Bryan