On Mon, Oct 6, 2008 at 8:16 AM, ss <[EMAIL PROTECTED]> wrote: > Yogurt is Lactobacillus bulgaricus and L.stearothermophilus IIRC (willing to > be corrected - haven't looked at Google uncle about this) - i.e they are pure > bacteria that need to be inocluated into milk and incubated.
Its very difficult to do this in colder climes where the store bought curds was so stringy (lift it with a spoon and you would see a tail that refuses to break...eeeww) and trying to jamav (culture) an indian style curd was an insurmountable challenge. It would just not set...until someone told me that the bacteria was removed by the curd manufacturers because they wanted you to keep buying the packaged product...frankly it was tasteless minus the bacteria. .
