"EPS producers are the bacteria that dominate in Finnish viili, which is so clingy that you can stretch it a foot or more between bowl and lifted spoon. You eat viili by cutting it into pieces." (From the linked article)
So fascinating!! I'm eager to give these methods a whirl... It seems that 90% of the work is simply taking the first step and giving it a try. I want to make my own Greek yogurt at home. Is that too much to ask? :)
Maybe I can work up an excuse to move to Greece and try my hand at it there...
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"EPS producers are the bacteria that dominate in Finnish viili, which is so clingy that you can stretch it a foot or more between bowl and lifted spoon. You eat viili by cutting it into pieces." (From the linked article)
So fascinating!! I'm eager to give these methods a whirl... It seems that 90% of the work is simply taking the first step and giving it a try. I want to make my own Greek yogurt at home. Is that too much to ask? :)
Maybe I can work up an excuse to move to Greece and try my hand at it there...
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