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First a little bit background: Contrary to today's more common practice of -relatively- more more yeast, high temperature, short time fermentation (rising) of the dough, there's another path to follow: -relatively- less yeast, low temperature, long time. This second way is gives more refined...

Easy option: Prepare some rice. Mix the trimmings with rice and serve with yogurt alongside. (Similarly, after you share the rice to plates, sprinkle heated trimmings on rice.) Not-that-much-easy option: Google "circassian chicken". Compare some recipes and after finding your direction, prepare...

Quote: Congratulations! I love your incubator. Its just what I was trying to tell. Nice job. Your yogurt's consistancy seems very well, as far as can see from the photographs (especially, the last one). I think the milk you use is a homogenized one so there's not much crust formation. Maybe...

Hi Kassaundra , Quote: You are welcome. Quote: That's right. Many people go up to 12 hours just because their heat decrases and they can't get the desired product in the ideal time so they think that allowing it some more hours will help it to mature. Even if this might be true to some...

Hello. I'm a Turk and I sometimes make yogurt at home. In the old days making yogurt at home was a -more- common practice. Nowadays, especially in urban areas, most people buy it from the market. This is a huge thread with 111 pages and I want to read them all and make some overall remarks, but...

Quote: Quotation is from the original post. The link given there is no more valid. I'm not sure if the new URL is given among other contributions or not, but for being on the safe side, here is the new link for it: http://www.istanbul.edu.tr/vetjournal/archive/2005-2/Makale-4.pdf

I'm sorry for being late: A native Turkish speaker from Istanbul is at your service! @carolinagirl58 What did you name your baby boy?

greyfields' link for Quote: is no more valid. I believe that the new URLs are as follows: Download page with brief info HTML page version of the document Direct link to the PDF file

I like your first post a lot. Welcome!

Hi & welcome!

Welcome on board!

On this page is an answer to a similar question, but I don't have the knowledge to say something on the accuracy of that answer. PS: It might be better to ask such questions under more proper categories instead of "New Member Introduction" in order to get more replies.

Welcome from Istanbul!

Hi, Barred Babies ! Nice to meet you!

Dear Uniontown Poultry , MSDeb , CrestedGirl , ChickensXOXO , theoldchick , kidcody , Desert Rooster , b.hromada , greymane , weimarmama ; Thank you all for your warm welcomes. Very pleased to meet you!

Dear petejd , The Red Rooster , Evernf and ghillie, Thank you all for the warm welcome. Nice to meet you!

Hi all! I'm new to BYC Forum. I was searching the Web for info on chicken pens and happened to see this forum. It seems to be a serious place, so I'm here as a member. In fact, I have some experience on keeping chickens from my childhood/teenage times which is a way too long back. Thanks to my...