Caspian Sea Yoghurt Culture
CASPIAN SEA YOGHURT CULTURE
This is very special.
I’ve been making this beautiful thick creamy yoghurt now for 10 years and have kept the culture going all that time . Caspian Sea ( or Matsoni) yoghurt is an authentic ancient culture from Armenia in the Caucasus. I use organic milk and cream, and it’s so easy to make, you just add about one and a half litres of milk or 50/50 milk and cream ( which is what I do, but you may use any type of milk) to a cup full of the culture, and leave it at room temperature for 24 hours and it’s done! You put it in the fridge to chill and it’s ready to eat!
Before you start eating it you keep a cupful in another container in the fridge ready for your next brew.
You will LOVE the taste. I’m offering a cupful for $10.00 and if you take care of it it will keep on giving for you, and you will have it for life! Your yoghurt from then on will only cost you the price of the milk. Google to research the properties of Caspian Sea yoghurt
Pickup Ilam
Ph 027 465 2821
Jillmbroadhurst@gmail.com
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Some Choice News!
DOC is rolling out a new tool to help figure out what to tackle first when it comes to protecting our threatened species and the things putting them at risk.
Why does this matter? As Nikki Macdonald from The Post points out, we’re a country with around 4,400 threatened species. With limited time and funding, conservation has always meant making tough calls about what gets attention first.
For the first time, DOC has put real numbers around what it would take to do everything needed to properly safeguard our unique natural environment. The new BioInvest tool shows the scale of the challenge: 310,177 actions across 28,007 sites.
Now that we can see the full picture, it brings the big question into focus: how much do we, as Kiwis, truly value protecting nature — and what are we prepared to invest to make it happen?
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