wendyowilliams's Profile

burcu at almostturkish has an entire blugur section to peruse: http://almostturkishrecipes.blogspot.com/2008/05/bulgur-recipes.html

yes please! this would be much appreciated.

i have been making my own yogurt for a few years now and i love it. i use the eurocuisine pictured above, and i often use yogurt starter. i have found that the higher the fat content, the firmer and thicker the yogurt. my mixture is usually 4 cups whole milk and 1 cup half & half or heavy cream. heavy cream gives you that nice layer of thick cream on top, which is delicious. i heat my milk to almost boiling, then let it cool, mix in the yogurt or the starter, then i incubate for around 8 hours. its fantastic, you should definitely do it.