tag:blogger.com,1999:blog-10864993.post111393126123331165..comments2024-01-06T02:22:10.855-08:00Comments on My Epicurean Debauchery: The Papa Bear's YogurtAlicehttp://www.blogger.com/profile/12326111001085784932noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-10864993.post-1114534733082782012005-04-26T09:58:00.000-07:002005-04-26T09:58:00.000-07:00Shan,Let me know how the Papa-method works!Papa,I ...Shan,<BR/>Let me know how the Papa-method works!<BR/>Papa,<BR/>I LITER, not litter...<BR/>Cedichou,<BR/>Thanks for the compliments! That turned off oven is a great trick to know!! I wonder if I could do the same to incubate my bread dough...Alicehttps://www.blogger.com/profile/12326111001085784932noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1114143573773263102005-04-21T21:19:00.000-07:002005-04-21T21:19:00.000-07:00Thanks, Papa Bear! I never put gelatin in yogurt. ...Thanks, Papa Bear! <BR/>I never put gelatin in yogurt. I'll definetly try very soon. (Not right now because my yogurt maker is full of my home-made rice wine. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1114120393104143862005-04-21T14:53:00.000-07:002005-04-21T14:53:00.000-07:00Beautiful pictures. We do our own yogurt as well, ...Beautiful pictures. We do our own yogurt as well, but we are really low tech: no gelatin, and no yogurt maker. We just incubate in our turned-off pre-heated oven (to about 100 degree F). Our even is electric, but if you have a gas one with a pilot, temperature should be right without pre-heating. It took us a few tries, but we've figured out the right temperatures to get the perfect consistency Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1114109020260732392005-04-21T11:43:00.000-07:002005-04-21T11:43:00.000-07:00Wow, someone is asking moi for a recipe. I think ...Wow, someone is asking <B>moi</B> for a recipe. I think it's going to rain very hard very soon. I'm so flattered!<BR/><BR/>So, here's the ingredient that you'll need:<BR/><BR/>1 litter of milk<BR/>1/2 tablespoon + 1/4 teaspoon of gelatin<BR/><BR/>Shan, you're already an experienced yogurt maker so you already know the rest of the steps, but for those who are new to yogurt making, please read onThe Papa Bearhttps://www.blogger.com/profile/05222937888425397497noreply@blogger.comtag:blogger.com,1999:blog-10864993.post-1114104277589423132005-04-21T10:24:00.000-07:002005-04-21T10:24:00.000-07:00Could I get the recipe of Papa Bear's gelatin yogu...Could I get the recipe of Papa Bear's gelatin yogurt? <BR/>Have a nice trip, Alice! I cannot wait for your new photos in Japan!Anonymousnoreply@blogger.com