this yogurt sounds so good-can someone tell me how many carb per serving?

-----Original Message-----
From: Sherry UpNorth <upnorth@...>
To: low-carb-recipe-exchange@yahoogroups.com
Sent: Wed, 14 Jan 2009 2:07 pm
Subject: Re: Recipe Exchange - Low-Carb.com Re: Sugar-Free Syrups






I don't use a recipe, I just make yogurt, but I'm sure there are recipes all
over the place online. Otherwise I can tell you what I do:

Fill a 2 gal. thermal container with HOT HOT HOT water and seal tightly; set
aside. Scald a stainless dutch oven to kill any bacteria, set on stove to
dry (takes only a couple of minutes for the water to evaporate out); scald
large metal spoon and small bowl. Put 3 quarts of half'n'half and 1 quart
of heavy cream in dutch oven; heat over warm, stirring to keep from burning
on the bottom, until it starts to steam and bubbles form around the sides -
do not boil. Let cool until a skin forms over the top and remove skin.
Remove 1/2c of cream and stir with 1/2c plain full-fat yogurt. (Choose a
yogurt that has the probiotics you want in your yogurt.) Pour back into the
pan and stir well. Dump the hot water out of the thermal container and
replace with cream/yogurt mixture before the container has a chance to cool.
Cap tightly and set in a warm place (I use the top of my fridge) for 24
hours.

Remember to keep back 1/2c of your yogurt to use to culture your next batch.

I will tell you this: once you make your own yogurt, you will NEVER go back
to store-bought! The cultures will eat the sugars out of the cream and you
will be left with a delicously thick and rich yogurt that doesn't even
compare to what comes in a plastic cup!

His,
Sherry
Houghton Lake, MI
www.owly.net

----- Original Message -----
From: "gigi8094" <cfontanin@...>
> Can you please tell me where to get that yogurt recipe






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