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Old 12-10-2004, 06:52 PM   #11
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Location: Long Island, New York, USA
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Where is your locality Darkstream?
I found your original post convoluting.
I have made yogurt from the machine. Live and Active Yogurt is not a problem to find, its written on the yogurt container.
I won't try your recipe, but thanks for the further explanations, I respect that.

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Old 12-11-2004, 11:30 AM   #12
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Thank you, Darkstream. I am sincerely a devoted fan of yours!

Pain is inevitable. Suffering is Optional.
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Old 12-11-2004, 03:38 PM   #13
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" Where is your locality Darkstream? "

Treasure Island

Hello Audeo, I thought you were taking the next two months off dead for tax reasons.
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Old 12-11-2004, 07:38 PM   #14
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I just know there is a joke/pun in there somewhere, Darkstream! It's only weekends for me nowadays, and I even heartily declined a holiday party to pop in this evening with the first scotch I've been able to have in a couple of weeks!!!

And since your photo is being contrary, please further define "Treasure Island"! I'm guessing Malta over Las Vegas....

Very best wishes for a wonderful holiday season to you and yours!
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Old 12-12-2004, 07:59 AM   #15
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1. When Ford Prefect and Arthur Dent reach the Restaurant at the End of the
Universe, they find Hotblack DeSoto, leader of the loudest, most planet destroying
heavy metal band in the Universe slumped in a chair instead of trashing the place.
Arthur remarks that “he does’nt appear to be moving much”, to which Ford replies
“He’s probably taking a year off dead for tax reasons”.

December is the end of the US fiscal year, so it was a joke about you leaving the
community at this time. I was surprised to see you back.

The above is obviously a beneficient tax regime, since in any other tax system I know of being dead means you pay SUBSTANTIALLY more tax than if you were alive. Live long and save tax dollars!

For further details see The Hitchikers Guide to the Galaxy, and The Resaurant at the
End of the Universe by Douglas Adams.

2. Which photo are you talking about? You mean the image under Treasure Island?
It shows up in my browser. Or do you mean the one I sent you (I see you are using
your old avatar)?

3. This place is known as Treasure Island in trade. That and the image are all the
clues you need.

Seasons greetings to you too.
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Old 12-12-2004, 02:54 PM   #16
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Aha! Thank you for the enlightenment, Darkstream! And ROFL regarding estate taxes!

I am referring to the picture below "Treasure Island." Your browser may see it, but mine does not. Perhaps it's the firewall or something at my end. So, alas, I haven't the second clue....!

As far as my avatar goes... Have you ever been soundly lectured by your child? Well, I certainly was yesterday on the merits and dangers of placing my photo on the internet. I tried (in what was almost a complete role reversal) to argue the perceived safety here, but to no avail. I was strongly requested to remove it. And so I have. And I felt about twelve years old when I quickly relented to the logic....

Hitch Hiker's Guide to the Galaxy. I've never read it, but have little doubt that my husband has. I have read the Foundation Trilogy by Asimov at least three times and I'm assuming this would be similar, albeit more modern. I shall find it to have when things settle down a bit.
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Old 12-13-2004, 09:00 AM   #17
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Ok. I have made yogurt many many times, so I understood what was intended. Let me break it down a little.

If you do not have a yogurt machine, here is how you make yogurt easily. I have used a gallon thermos jug, and it works perfectly, situated in a warm place.

Make sure you sterlize the container/thermos jug you choose just before use with boiling water after washing it thoroughly! This also warms the container/thermos jug as well as destroying bacteria that can cause the yogurt to fail.

You can use whole milk, skim milk, or low fat milk. The type of milk you chose effects the type of yogurt you get after it is made.

Whole milk yogurt is naturally creamy and mild, the others less so.
Low fat milk and skimmed milk yogurt is less creamy.

How sour/sharp it is determined by the temperature you mature it at and the length of time the yogurt is allowed to mature. The lower the temperature, and the shorter the time it is matured for, the less sharp it will be. And the less thick.

If you want THICK yoghurt (Greek or twice as thick as Greek) then add dried milk, either whole or skimmed milk to the type of fresh milk you are using. You can make it so thick a spoon will stand up in it BEFORE draining through muslin [that is how cream yogurt cheese is made].

1. Buy a small pot of the freshest (plain) yogurt.
2. Use the freshest milk (this keeps unwanted bacteria out.).
3. Measure 1/2 pint, put it in a pan and start to boil. If you want thick yogurt, add between 2 to 8 or more tablespoons of dried skimmed milk, you can.
4. Make sure the dried milk has completley dissolved, bring milk to
simmer slowly, stirring all the time to ensure the milk/dried milk does not burn on the bottom of the pan and remove from the heat (DO NOT BOIL).
3. Place the pan in a large bowl of cold water and stir to stir to cool it. Keep testing the temperature of the milk by dipping your little finger into it. When you can JUST stand to count ten slowly before yanking it out, it is ready.
4. Open your fresh jar of bought yogurt, put 4 teaspoons of the yogurt and a LITTLE warm milk together to mix to a cream (this is your starter). Pour the cream starter into the thermos, mix in the hot milk and seal, and leave it in a warm place.

Wait a minimum of 3 hours (it should have set by then) or overnight [overnight is best].


1. The yogurt worked but it is thin and watery. Mix was too cool (or too hot and killed the bacteria). Or, you did not add enough dried milk. Make a chicken Korma with the thin yogurt and try again.

2. Nothing happened. Most likely the mix was far too hot. Or the starter yogurt was not fresh.

3. It worked but has a stranges smell/texture. Foreign bacteria. Try again. Probably best to chuck it.

4. I cannot get it out of the thermos flask. Congratulations, you got it right. Use a spatula and scrape.

5. It is too thick/ too sour/ etc. Alter heat. maturing time, amount of dried milk additive.


1. Take a small glass jar and sterilize with boiling water. Put 2-3 tablespoons of the NEW yoghurt into it and two to three times that volume of freshest milk. Seal and shake, and keep in your refrigerator. This is your STARTER for the next batch.

By the time you have made 4 or 5 batches, your yoghurt will taste 10 times better than ANY you have ever bought, and it will be costing you 10% of what it was before.

This recipe is generic. You will have to play with the materials you have at hand, that is why there are no precise quantities. It should work sooner or later.

Now Deb, is this better?

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