Do you have recommendations for where to purchase a yogurt maker, ice cream maker, bread starter.....and how much would they cost. Your course looks very interesting. We are signing my wife up tonight! Do you ever provide any one on one consulting in addition to your current offering?
I encourage you to purchase them second-hand when you can. It's more affordable and it minimizes waste. My yogurt maker cost about $20, but you won't need one since we'll go over yogurts that culture at room temperature - all you need for those is a mason jar. I recommend that you purchase a sourdough starter, yogurt starter and few other cultured food starters to get the most out of the class (though it's not absolutely necessary). Cultures for Health is a GREAT place to buy.
@NourishedKitchen very true, fancy equipment is not so necessary! Also if you want to make thermophillic yogourt you can put the mason jar in a small lunch cooler of warm water, it may only need to be topped up once while it is fermenting to keep the temp warm. Just be careful of jostling the bottle. Before i broke down and upgraded to the modern cooler (which was used) i just used a large pot to hold the water and jars of yogourt, though warm water had to be added more frequently.
Do you have recommendations for where to purchase a yogurt maker, ice cream maker, bread starter.....and how much would they cost. Your course looks very interesting. We are signing my wife up tonight! Do you ever provide any one on one consulting in addition to your current offering?
Patti
jengelman7 1 year ago
@jengelman7
I encourage you to purchase them second-hand when you can. It's more affordable and it minimizes waste. My yogurt maker cost about $20, but you won't need one since we'll go over yogurts that culture at room temperature - all you need for those is a mason jar. I recommend that you purchase a sourdough starter, yogurt starter and few other cultured food starters to get the most out of the class (though it's not absolutely necessary). Cultures for Health is a GREAT place to buy.
NourishedKitchen 1 year ago
@NourishedKitchen very true, fancy equipment is not so necessary! Also if you want to make thermophillic yogourt you can put the mason jar in a small lunch cooler of warm water, it may only need to be topped up once while it is fermenting to keep the temp warm. Just be careful of jostling the bottle. Before i broke down and upgraded to the modern cooler (which was used) i just used a large pot to hold the water and jars of yogourt, though warm water had to be added more frequently.
almayim 1 year ago
Looks very promising
skyscrmr 1 year ago