| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yogurt cheese |
| 1/4 |
ts |
Vanilla extract |
| 1/4 |
ts |
Orange extract |
|
|
A large pinch ginger |
| 1/4 |
ts |
Sugar |
| 1/2 |
c |
Yogurt cheese |
| 1/8 |
ts |
Dried minced garlic |
| 1/4 |
ts |
Snipped fresh rosemary (no doubt crumbled dried would work too) |
|
|
A large pinch salt |
|
|
A large pinch ginger |
INSTRUCTIONS
RECIPE 1
RECIPE 2
I made yogurt cheese the other day and made two good flavors,
In either case, mix well and let it sit over night.
And in the rice cooker question, many have posted good ideas. I find that
if I use 1.5 times the suggested white rice water amount, then my brown
rice comes out fine. So if I put in 2 cups of brown rice, then I fill the
water up to the "3" mark. Be sure to wait the 15 minutes after the ding (or
whatever your rice cooker recommends). Posted to fatfree digest V97 #058 by
Katherine Albitz <kra@sdd.hp.com> on Apr 15, 1997
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