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Does anyone local have experience making yoghurt? It seems to be a yoghurt-y week for me. I found ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
iyindo's favorite Spega yoghurt at the 99 ct. store this morning (it made a wonderful breakfast). I also spent yesterday talking Mediterranean, Caucasian, and Central Asian yoghurt with my friend/colleauge B who works on Georgian music (and apparently has a Khatchapuri recipe). So I've decided that I need to try making yoghurt. I'm a pretty well seasoned tvorog (Russian curd cheese) maker, so I'm assuming it won't be too hard for me. All the same, I'd love to be a kitchen voyeur and have someone to watch before I embark on my first batch. Also, do you guys know what makes a lot of Balkan/Med./Caucasian yoghurt so thick and cheese like?
I'm feeling much better this morning about the dutar situtation (but then I always feel better in the morning), and I have a plan now.sasha_khan has made me feel like I am not alone in the hemisphere with my "ethnic lute" issues. It would be nice if I could get my baby in the shop before I leave, but I realize that it isn't totally critical that I do so.
The soundboard separation was a blessing in disguise as it convinced me to get out my master dutar and play, since I was all jazzed to practice and my practice dutar was taken out of commission. Wow. Playing that dutar is like playing a completely different instrument. Really. It's like fine chocolate vs. hersheys or velvet vs. sackcloth. It feels so good and since it's raining, the gut frets that are so problematic in LA weren't moving around. Hurrah for silver linings.
iyindo's favorite Spega yoghurt at the 99 ct. store this morning (it made a wonderful breakfast). I also spent yesterday talking Mediterranean, Caucasian, and Central Asian yoghurt with my friend/colleauge B who works on Georgian music (and apparently has a Khatchapuri recipe). So I've decided that I need to try making yoghurt. I'm a pretty well seasoned tvorog (Russian curd cheese) maker, so I'm assuming it won't be too hard for me. All the same, I'd love to be a kitchen voyeur and have someone to watch before I embark on my first batch. Also, do you guys know what makes a lot of Balkan/Med./Caucasian yoghurt so thick and cheese like?I'm feeling much better this morning about the dutar situtation (but then I always feel better in the morning), and I have a plan now.
sasha_khan has made me feel like I am not alone in the hemisphere with my "ethnic lute" issues. It would be nice if I could get my baby in the shop before I leave, but I realize that it isn't totally critical that I do so.The soundboard separation was a blessing in disguise as it convinced me to get out my master dutar and play, since I was all jazzed to practice and my practice dutar was taken out of commission. Wow. Playing that dutar is like playing a completely different instrument. Really. It's like fine chocolate vs. hersheys or velvet vs. sackcloth. It feels so good and since it's raining, the gut frets that are so problematic in LA weren't moving around. Hurrah for silver linings.
