Comments on: yogurt http://www.le-champignon.net/food/2008/06/22/yogurt/ without as many mushrooms as that would imply Thu, 12 Aug 2010 04:11:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kristina http://www.le-champignon.net/food/2008/06/22/yogurt/comment-page-1/#comment-23 Kristina Fri, 27 Jun 2008 21:53:02 +0000 http://www.le-champignon.net/food/2008/06/22/yogurt/#comment-23 The yogurt containers are recyclable here, too, and I reuse them a lot for storing dry food. But I think "Reduce, Reuse, Recycle" is meant to be a hierarchy with reduce as most preferred. :-p No idea about candida. I just loooove me some cold whole milk yogurt with honey stirred in. Nom nom nom! As I know you are probably aware, a lot of yogurt is used in Indian cuisine. My theory has always just been that yogurt is an easily digestible protein source that requires no cooking (after the milk is initially boiled), that also settles the stomach;* and therefore it is perfect for hot hot hot weather. It's also a good thing to do with milk to make it a bit less spoilage prone. But that is just my brain extrapolating from assumptions... :-) * it settles mine, anyway. For years, when I got all nauseated from heat, all I wanted was a salted lassi. The yogurt containers are recyclable here, too, and I reuse them a lot for storing dry food. But I think “Reduce, Reuse, Recycle” is meant to be a hierarchy with reduce as most preferred. :-p

No idea about candida. I just loooove me some cold whole milk yogurt with honey stirred in. Nom nom nom!

As I know you are probably aware, a lot of yogurt is used in Indian cuisine. My theory has always just been that yogurt is an easily digestible protein source that requires no cooking (after the milk is initially boiled), that also settles the stomach;* and therefore it is perfect for hot hot hot weather. It’s also a good thing to do with milk to make it a bit less spoilage prone.

But that is just my brain extrapolating from assumptions… :-)

* it settles mine, anyway. For years, when I got all nauseated from heat, all I wanted was a salted lassi.

]]> By: dorothy http://www.le-champignon.net/food/2008/06/22/yogurt/comment-page-1/#comment-22 dorothy Thu, 26 Jun 2008 19:19:30 +0000 http://www.le-champignon.net/food/2008/06/22/yogurt/#comment-22 we are lucky here in seattle because the yogurt containers are recyclable. perhaps you are self regulating candida ? we are lucky here in seattle because the yogurt containers are recyclable.
perhaps you are self regulating candida ?

]]> By: Kristina http://www.le-champignon.net/food/2008/06/22/yogurt/comment-page-1/#comment-21 Kristina Tue, 24 Jun 2008 16:12:14 +0000 http://www.le-champignon.net/food/2008/06/22/yogurt/#comment-21 It's excellent when made with whole milk, ok when made with 2%. I add powdered milk at the start to help thicken it. My only complaint is that the issue of liquid separating and pooling on the top is worse with homemade yogurt than storebought. No big deal, though... I just pour it off. It’s excellent when made with whole milk, ok when made with 2%. I add powdered milk at the start to help thicken it.

My only complaint is that the issue of liquid separating and pooling on the top is worse with homemade yogurt than storebought. No big deal, though… I just pour it off.

]]> By: Ken http://www.le-champignon.net/food/2008/06/22/yogurt/comment-page-1/#comment-20 Ken Tue, 24 Jun 2008 12:56:56 +0000 http://www.le-champignon.net/food/2008/06/22/yogurt/#comment-20 So is it any good? So is it any good?

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