tag:blogger.com,1999:blog-7175214919599927095.post1186805314678745513..comments2024-01-26T10:34:47.904+11:00Comments on Aficionado: I'm On A Jam Roll!Cathy x.http://www.blogger.com/profile/08730919391440848001noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7175214919599927095.post-55581872636235260972008-12-23T09:09:00.000+11:002008-12-23T09:09:00.000+11:00that's the raspberry marmalade in the first pi...that's the raspberry marmalade in the first picture. you'd know if it was the cherry jelly because the cake would be mouldy :PCathy x.http://www.blogger.com/profile/08730919391440848001noreply@blogger.comtag:blogger.com,1999:blog-7175214919599927095.post-28820155063318595572008-12-23T09:02:00.000+11:002008-12-23T09:02:00.000+11:00How cool! And love the sound of that raspberry mar...How cool! And love the sound of that raspberry marmalade! Is that it on the left of the first picture, or is that the cherry jelly?Yhttp://www.blogger.com/profile/03479173213358780490noreply@blogger.comtag:blogger.com,1999:blog-7175214919599927095.post-91088573521000193362008-12-23T08:01:00.000+11:002008-12-23T08:01:00.000+11:00I normally use the original starter, but mainly be...I normally use the original starter, but mainly because I eat up all the yoghurt and forget to save some for new starter. I guess if you use your own yoghurt as starter the balance of bacteria could vary if one strain was growing faster than the others. That might make it taste different over time, but not necessarily in a bad way.Arwen from Hoglet Khttp://hogletk.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7175214919599927095.post-39912913437762011352008-12-23T00:54:00.000+11:002008-12-23T00:54:00.000+11:00i've only used jalna once for my yoghurt chees...i've only used jalna once for my yoghurt cheesecake. it's quite sharp and tangy isn't it? i find king island more mellow oh and i just love the texture! i've read that you should use the original starter after 5 times. do you do it? do you think it makes a big difference?Cathy x.http://www.blogger.com/profile/08730919391440848001noreply@blogger.comtag:blogger.com,1999:blog-7175214919599927095.post-80611983857092969532008-12-22T12:28:00.000+11:002008-12-22T12:28:00.000+11:00Congratulations on the yoghurt. I make it fairly ...Congratulations on the yoghurt. I make it fairly often and I find the starter yoghurt has a big effect on the flavour. I tend to use Jalna, but I should give the King Island a go. Vanilla bean sounds yum too!Arwen from Hoglet Khttp://hogletk.wordpress.com/noreply@blogger.com