Caspian Sea yoghurt culture
This is very special
I’ve been making this beautiful creamy yoghurt now for 9 years and have kept the culture going all that time . 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) to a cup full of the culture, and leave it at room temperature. (24 hours in the winter, 14 hours in the summer) 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 for your next brew. You will LOVE the taste. I’m offering a cupful for $10.00 and if you take care of it you have it for life! Your yoghurt from then on will only cost you the price of the milk. Lovely for breakfast with your fruit and cereal.To research Caspian Sea Yoghurt go to Wikipedia ...here.. en.m.wikipedia.org...
Also read this on line .. delishably.com...
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Poll: 🤖 What skills do you think give a CV the ultimate edge in a robot-filled workplace?
The Reserve Bank has shared some pretty blunt advice: there’s no such thing as a “safe” job anymore 🛟😑
Robots are stepping into repetitive roles in factories, plants and warehouses. AI is taking care of the admin tasks that once filled many mid-level office jobs.
We want to know: As the world evolves, what skills do you think give a CV the ultimate edge in a robot-filled workplace?
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53% Human-centred experience and communication
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15.7% Critical thinking
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28.8% Resilience and adaptability
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2.5% Other - I will share below!
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Once again, Resene and NZ Gardener are on the hunt for New Zealand’s best shed! Send in the photos and the stories behind your man caves, she sheds, clever upcycled spaces, potty potting sheds and colourful chicken coops. The Resene Shed of the Year 2026 winner receives $1000 Resene ColorShop voucher, a $908 large Vegepod Starter Pack and a one-year subscription to NZ Gardener. To enter, tell us in writing (no more than 500 words) why your garden shed is New Zealand’s best, and send up to five high-quality photos by email to mailbox@nzgardener.co.nz. Entries close February 23, 2026.
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