I have been fermenting some veggies (sauerkraut, and so forth.) and making fresh cheeses once in a while, in addition to yogurt and very rich, uncooked cream low sugar ice cream. Access to raw dairy is quite tough in the UK (although far from impossible) and fermenting the cream seems to un-pasteurise it. You fill it to the mark with boiling water, put within the yogurt fermenting container, which then sits on the shelf, pop the lid on and wait. I clear this off with a tissue and scald the lid with boiling water between batches. You get a layer of cheese inside the highest of the lid and round the highest of the yogurt container screw thread. About 50:50. The yogurt maker itself is a plastic insulated flask which has an inside shelf and a mark. I purchased a yogurt maker from Julian Graves, the nut shop. I have a production line however mostly it will get eaten inside 7 days. I decant it in to fully waterproof sealable food beakers after three days. The more you get away from the standard excessive PUFA and high-carb junk meals weight-reduction plan, the better off you can be.
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