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Found 2 results

  1. This is just so easy - a few moments work. Take a fresh 4pt flagon of semi skimmed milk, at the same time as you buy a tub of skimmed Greek style yoghurt. Decant ca cup of milk and save for other use. Top up the space with ca 1/2 tub of yoghurt TIP mix together in a jug first with equal amount of milk to make a smooth easy pour cream. Put cap back on and shake vigorously for a minute, loosen cap very slightly to let out any gases produced. Place in a warm space >25C Put in refrigerator and thats it - brill and so much better for you You have enough to make another 4 pts. I can keep mine for up to 3 weeks of daily use. Google Acidified Milk, it was an old way to preserve milk before fridges
  2. The thread says it all... when I was a kid, it was always spelled "yoghurt" but now it's only ever spelled "Yogurt" The "o" in the new spelling should be "Oh" as it has a consonant, then a vowel following it, making the American pronunciation correct. Just a thaught, and maybe some lighter discussion than the other BG threads at the moment
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