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Given that a portion of the Midwestcon conversation this weekend centered around how to pass your yogurt culture through TSA checkpoints, I thought this might be interesting. It's from a site about Arabic food and a page specifically about laban (yogurt). Not surprisingly, I suppose, their method of making yogurt pretty much mirrors the Parsley family method (well, it wasn't really the 'Parsley' method, but the "Ferrell (Fahal)" family method...).
"Family members who emigrate usually take a laban culture along with them to their new country. To preserve the culture they soak a clean handkerchief in fresh laban, let it dry carefully, wrap it in clean paper and put it in a safe pocket."
That almost makes me want to try that method of transporting a yogurt culture to see if it really works. Nice and low tech! Denise, I wonder if that's how your grandmother brought her yogurt culture over? And I have to use that in a book or story somewhere...
"Family members who emigrate usually take a laban culture along with them to their new country. To preserve the culture they soak a clean handkerchief in fresh laban, let it dry carefully, wrap it in clean paper and put it in a safe pocket."
That almost makes me want to try that method of transporting a yogurt culture to see if it really works. Nice and low tech! Denise, I wonder if that's how your grandmother brought her yogurt culture over? And I have to use that in a book or story somewhere...
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And I suppose you soak the impregnated hanky in some warm milk, and pour that in the rest of the milk as the 'starter'?
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