How do you know when a cultured item is no longer safe to consume?
How does one tell when yogurt turns bad? Month-old yogurt smells the same as just purchased. The only visible difference is some separation. What are the rules of thumb?
Possible Duplicate: How do you know when a cultured item is no longer safe to consume? I have some yogurt that expired. Is is safe to eat it? Since yogurt has microorganisms in it would it ok to eat it?
Possible Duplicate: How do you know when a cultured item is no longer safe to consume? I left yogurt on my desk for about 4 hours before I realized it (left my desk for some meetings), just now put it in the fridge, can I still eat it once it is cold or will it make me sick? Thanks
Possible Duplicate: Does kimchi go bad? I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point?
Possible Duplicate: How do I pick a watermelon at the supermarket? I always pick out watermelons based on the tips that people provide (dried up ends, root area gives in slightly when pressed, heavy for their size, etc.) but often times, I still end up with an overly ripe or unripe watermelon. So, instead of how to pick out a good watermelon, what "bad" signs should I avoid for 1) an unripe melon and/or 2) an overly ripe one? Many thanks!
I've bought this yogurt maker (the only one I've been ever able to find in the country I'm living), and it only has a simple on/off button. Somewhere in the manual, it's written that "Good yogurt takes eight to 15 hours, depending on the type of milk used." Now I'm wondering how can I know when my yogurt will be ready. The manual says: Preparation of the yogurts ... [ yogurt making instructions ] ... When the yogurt maker cools off (eight to ten hours after having turned on), make sure that the yogurts have been set. If they haven't, the starter culture did not have
Possible Duplicate: How do you make a cake lift equally and minimize doming? I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has never come out flat, though otherwise the cake seems to taste fine. This happens with regular cakes and vegan cakes with no eggs/milk. Am I not pouring the mixture correctly or is it something to do with my oven? This causes a problem when I try to make layer cakes or some decorative frosting as the cake is convex rather than flat.
Possible Duplicate: Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit several hours. It's, of course, a simple process--that's rather what yogurt is all about. I understand sour cream is made by the same essential process, but I don't know what changes I would need to make. Could I just add a little yogurt to some cream? Do I need to change the ratio of fresh to culture? Does the incubation time or temperature change at all?
Possible Duplicate: Is there a substitute for Dijon mustard and if so, what is it? i want to know if you can substitute Dijon mustard with something else and if so then what?
Possible Duplicate: Cure for burns from hot peppers / capsicum oil? The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?