On Monday 06 Oct 2008 12:59:45 pm . wrote: > 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.
UHT yogurt is sterilized. "Natural" yogurt should have culture in it. But "Greek yogurt" available in the UK as some seriously thick stuff is fantastic to eat. shiv
