Somethings I understand. You don't have to refrigerate bananas, for instance. You also don't need to be concerned about things like jam, mayonnaise, eggs, or even meat if its not out too long. Butter even I can see. But yogurt? Yogurt needs to be kept cool. So does sour cream. So what is the secret. Here is this woman sitting in the market on a hot hot day with two big vats of yogurt. It was delicious! She let me taste it. So I bought some. She poured it into an old plastic juice bottle and I, thinking it was some heat resistant miracle, put it in my purse. When I tasted it again a four or five hours later it had acquired a certain zing that it hadn't had before. What don't I get about yogurt? How is this possible? I'm stumped.
1 comment:
When making yogurt you need to let it ferment for a little under a day at a higher temperature (90-100 deg.) As it ferments it starts to acquire a tangy taste. So the longer it ferments the tangier the taste. No need to refrigerate unless you want it to last longer. The same thing may be for sour cream but Im not sure about that one.
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