forgot to add this question: If I mix flour and eggs as for pasta, and let it sit for a day or two in the fridge before I roll it out and cook it, would that be considered soaked-grain pasta?
post #21 of 92
11/4/05 at 5:36pm
Originally Posted by Hibou
Anywho, I have a couple questions. First, I started making yogurt earlier in the week, and it was going to be 24 hr yogurt, but I sort of forgot about it sitting there quietly wrapped in it's heating pad, and it ended up being more like 36 hr. yogurt. It looks fine, but I haven't tasted it yet. Has anyone else done this? I'm assuming it's fine to eat, just more "cultured" but thought I'd ask here for input.
Also, I'm wondering about cocoa vs carob. Is one healthier than the other? Is there anything wrong with eating cocoa? How was it used traditionally?
Thought I'd add that I lent my NT cookbook to my folks, which I'm really excited about. My dad had a heart attack a couple of years ago, and my parents have since been bombarded with all the politically correct type diet stuff.
|4. What happens if I leave it in too long?
Up to 29 hours is fine, but after 30 hours, it starts to kill the good
bacteria. After 36 hours, it will not last as long in the refrigerator.
Originally Posted by Gale Force
"Sweetbreads are neither sweet nor bread."
Talk amongst yourselves.
Originally Posted by cobluegirl
Hey can you freeze whey??
Originally Posted by sebrinaw
Hi everyone, I am going to sub to this thread. I have just signed up for Susan Weed's Coreespodance Herbal course and one of the books I am getting is NT. I live in Ontario Canada and I can't seem to locate a source for raw milk (it is illegal to sell it here). Am I better off just using organic milk to make my butter and yogurt, or should I not use any pasterized dairy? Thanks for any info.