theseahorse

I know the bakery he's talking about. It's ok, but it's still a bit Asian for my liking.

Le Blanc is on Sukhumvit 39 about 3-400m on the left. It's small with no real sign outside, but keep an eye out and you'll see the small open kitchen with a small café on the side. If you're lucky enough to be there and the bell gets rung; it means there's fresh bread about to come out of the oven - so hang around.

For German style bread then Bei Otto is my favourite. For French style Le Blanc (Suk 39) is my personal favourite and seems the most popular amonst the French expats here too, but get there in good time as they close mid afternoon once the final bake of the day has sold out.

Either the bakers shop behind Fuji on Suk 33/1 (USM???) or Schmidt by the corner of Sukhumvit and Rama IV.

Although I've never looked, I've never noticed vital gluten at either.

I bought some vital wheat gluten from Villa, but that was about a year ago now. But I did notice they sell it in Verasu. I saw it the Verasu area in Central World two days ago, but I'm sure they'd have it at thier other branches too.

Sorry, a little off topic, but I had the same problem with the 850 mhz 3G here. I had a Samsung Galaxy S given to me from the UK and wasn't happy to discover I couldn't use 3G here when I got back to Thailand. But when I asked DTAC about it they said that AIS work on 900 mhz. So I moved over to AIS and now have 3G. I even managed to keep my number.

There's a wine importer that has a shop on Sukhumvit 19. They import wine's, cured meats and also a lot of gluten free produce. It's about 300m up soi 19 on the lefthand side at the crossroads. Sorry can't remember the name of the place.

They sell gluten free flours, cake and bread mixes, pasta etc and also things like xanthan gum too.

Surely the milk in the Carnation tins with red labels is evaporated.

Carnation make Evaporated milk and Condensed Milk (condensed Milk is sweet, evaporated isn't) but not sure if the evaporated is avaliable in Thailand, I've only ever noticed condensed here.

I'll try and PM you with the deatils over the next few days (sorry, busy week). But take a look on ebay, it will tell you how much to post here and most things you'll need are very light. I think it was about 5 GBP (250 baht) to post a floating thermometer, 50 ml rennet and a few packs of culture and lipase powder.

The one thing that will weigh a bit more will be your cheese press. I use a press called a 'CheesyPress' it's not great, but it's a good press to start off with and is built for 2 gallon batches so perfect for the amatuer. Google it and take a look on thier website as they actually have the instructions on how to build it there too. You could probably get one made very cheaply here.

You can make the fresh cheese much easier.

Take your fresh youghurt put some salt in it and stir well.

Then pour 500 to 1000 g (or whatever quantity you like) of youghurt into a piece of thin cloth to strain the liquid. Fix it somehow so that it is hanging over an empty bowl and place in the fridge overnight. Next morning the liquid has dripped into the bowl and the remains in the cloth is the fresh cheese. The salty liquid you can throw away.

You can mix it with extra virgin olive oil and some fresh herbs like thyme. In the Middle East this is called Labany or Lebany or something like that.

It tastes great. You can also add freshly ground pepper or chillies or garlic or whatever you like. It is delicious with fresh baguette bread.

The longer you let it hanging in the fridge, the dryer the cheese gets. You have to experiment a bit.

Enjoy

Carlos

Thank you for your input, I did as you suggested in making my Greek Yogurt , I get that yogurt place it in a cheesecloth and allow the whey to drain out overnight.

I guess ! could let it drain longer and see the resulting cheese. I also want to get more involved in cheese making and try to make "requeson" by boiling the whey until a new curd forms , also make Jack and other hard cheese's.

Do you have any cheese making equipment, such as cheese thermometer, rennet ,and the other additives that help the milk have a clean break.

I need to get some more cheese making equipment before I attempt to make hard cheese, or do you know of any cheese making supply store here in Thailand or in Southeast Asia.

Again thank you for your post!

Cheers:

I've never found anywhere over here that sells cheese making equipment, but I get all of my equipment sent over from the UK. There are plenty of ebay shops on ebay.co.uk that will post over here for a reasonable price. I had a cheese thermometer, rennet and a few packs of freeze dried cultures and lipase sent over recently and it arrived within 4 days of ordering.

I recently brought my cheese press over to Thailand and have been playing around with making cheese again, so far I've been sticking to the fresh cheeses too, but I have a few days off next week and plan to use my press and make some hard cheese again.

Good luck with the cheese and let me know if you need a company to buy the equipment from, I'll pass you on the details of who I've used.

For me, using my own transliteration was a problem as I'd often hear the same word but pronounced in a slightly different way, so could end up writing it down differently each time. Whereas when it is written in standardized way, I always know how to pronounce it properly each time. The schools I've used here have always used the same phonetic system as the dictonaries I own, so it's extremely easy to look things up. If using your own transliteration, you're not going to be able to understand a dictionary properly.

If you're here studying Thai full time then I'd agree, learn the script. But it takes less than an hour to learn the standardized phonetics, whereas to learn the Thai alphabet to the extent where it would help takes forever unless you can commit the time to it.

I'm a liitle confused at what the OP is getting at here.

To me, the verb to walk isn't doen, it's much closer to deen. In all the courses I've done and both the Thai dictionaries I own it's deen (but with upside down e's, so like "er" but without the r) saying do-en is just wrong and would confuse me. Also, with 'kii', it's somewhere inbetween g and k and if you look in any dictionary it is spelt - kii.

The biggest thing that helped me (although I'm still a struggling amatuer) was to learn the standardized phonetics used in Thai dictionaries and my lessons. Where ever we're from back west makes a big difference on how we read a romanised version of Thai. To me (being British), 'deen' would be pronounced 'dern' whereas I'm presumng the OP is American and reads it closer to 'dean' as American's stress the vowel, especially with the 'e' sound.

If you have the time to be able to learn the script then go for it, but sadly due to work I struggle to find the time to study my spoken Thai, and it's the spoken Thai that makes the biggest difference to me here in Thailand. Learning the standardised phonetics and then using a school that sticks to the standardised phonetics rather than making their own up has helped me hugely.

Is it really cheaper to make your own? Milk is about 80 baht for 2 litres, doubt you'd get as much yoghurt as you would from the 50-odd baht tub of Yolinda from Tops. I like to make my own because I can control the sourness, depending on what I'm going to be using it for, but would be interested in the economics of it. Cheaper or not???

What do you mean?

A 2 litre batch of yogurt gives me... 2 litres of yogurt. If I'm wanting a greek style yogurt I strain it and I get about 1.2 -1.5 litres. For 80 baht it is much cheaper than the 500 ml pots for 50 baht.

Excuse me for my ignorance but you have a 25 hour process to save about 125 Baht, 1/2 gallon of Yolida yogurt costs about 200 Baht and is exellent of taste and sugar free,and that is if nothing goes wrong and you eat it all before expiry date.

I guess i just go to any supermarket and buy Yolida whenever I want to eat yogurt.

I make my own yogurt for lots of reasons; partly so I can control what goes into it (and then into my daughter), partly the fun and satisafaction of making it, but mainly for the fact it tastes so much better than any bought yogurt avaliable here. Yolinda is ok, but it's not a great yogurt, I certainly wouldn't describe it as excellent. By using better quality milk than Yolinda uses I make a much better product for less than half the price.

It also doesn't take 25 hours. It takes me 10 minutes in the evening to boil the milk and then another 30 seconds before I go to bed to add the yogurt starter. In the morning it goes into the fridge before I head to work. Done.

Good advice Talatnat.

I too prefer using the Chokchai milk as it has a higher fat content, although I've been using the Dairy Home milk for my past few batches as it's even better than the Chokchai. It's a little more expensive, but worth the extra few baht.

I usually use Yolinda too, but very rarely need to start from fresh as I always keep a small cup of the yogurt aside to use in the next batch.

Yes, thanks for the idea. I have been wanting to get some yogurt without the artificial sweeteners. This looks like a great way to do it. Since I can't read Thai, how do you know if you are buying yogurt with live cultures? Just any old plain yogurt?

I had that problem also, as all the writing was in Thai, I just purchased the only plain yogurt that was at Macro the day I went. It has a three letter Thai name and is in a light & dark blue,and white container. On the lower front side, it has a long Thai word and under that is printed (Dutchie*original yoghurt) and it worked for me.

Hope that was helpful.

Good luck in making your yogurt.

Cheers:

Thank you, I plan to start the first batch today. Just another couple of questions. First, since the milk has been pasteurized already, is it necessary to "scald" it again? Second, does it matter what kind of container is used while the culture works? Is a metal saucepan okay?

Thanks

It's not essential to heat the milk, but you'll get a thicker yogurt if you do and if you plan to strain it you'll end up with more. When heating the milk you're not re-pasteurizing it, your just getting the proteins and bacteria in the milk working again, in cheese production it's called ripening (but it would contain a special starter culture too), it's not essential but I'd highly recommend it.

Any pan is fine apart from a cheap aluminium pot as it may react with the culture. I always use a thick based stainless steel pan and then transfer into small (500ml) plastic containers the next day once set and chilled.

What milk do you use, full cream, half cream, no cream. I eat yogurt every morning and would like to give it a go.

I used the regular pasteurized milk (I think that is what you would call full cream) I read that you can use most milks except (ultra-pasteurized) but it suggested you should do your 1st batch with full cream milk.

I am satisfied with that, but if fat is a diet issue you can use 2% milk and I read that many people use powdered milk.

Maybe, Theseahorse could help you more in this area.

Good Luck.

Cheers:

You're correct, any milk will work, but less fat in the milk will give you a thinner yogurt. If using skimmed (no fat) then you may want to strain the yogurt in muslin to thicken it afterwards.

Good luck.

I've been making my own yogurt here for years. It's really easy as you say but your method is rather long winded.

Just scald (heat, but not boil) 2 litres of milk, leave to cool to blood temperature. Add a small pot of live yogurt and leave over night. In the morning place in the fridge until its cold. Done.

Strain in muslin, if you prefer it thicker.

As you say you have been making yogurt for years, and you know that cooling to blood temperature,

means putting your finger in the heated milk till it feels only a slight warmness.

I did not know what heating to 180 degrees was (scald, not boil) without using the required candy thermometer

I knew about testing the 100 degrees by inserting ones finger into the heated milk..

I picked the recipe that worked for me, as I did not have a yogurt maker or candy thermometer

Until after I made my 1st batch of yogurt and saw that it was not boiling at the end of 2 1/2 hours.

I knew when to go to the next step simply by timing (Watching the clock).

My 1st attempt to make yogurt was a success, so easy, simple and inexpensive.

Keep on Making it for years to come.

Cheers:

The crock pot method is usually used in cooler climates as it wouldn't be warm enough for the bacteria to breed, but the Thai climate is about perfect so it's not really needed here. Back in Europe I always put my yogurt in the airing cupboard over night to keep it warm enough.

I don't use a thermometer when making mine, just warm the milk until it's almost boiling but not quite, it won't make any difference if it's a few degrees one way or the other, just don't burn it. When heating the milk you are getting the proteins working and it will produce a thicker end result. It is possible to just add yogurt to unheated milk and leave it in a warm place and it will turn into yogurt, but it will be much thinner if the milk hasn't been heated.

But if the recipe you use works for you then great, enjoy your yogurt.

Yes, thanks for the idea. I have been wanting to get some yogurt without the artificial sweeteners. This looks like a great way to do it. Since I can't read Thai, how do you know if you are buying yogurt with live cultures? Just any old plain yogurt?

There are two main brands here that are live. I normally use Yolanda (??) for mine when I have to start a new batch they sell it in all Tops, Villa, Foodland etc. They have recently changed the packaging and the writing is now in English. There's also a Organic yogurt that comes in a pot with a red lid (sorry, don't rememeber the name). Both make very nice yogurt, but each has a slightly different flavour. Just see which you prefer.

I've always been told that all yogurt, even the crappy stuff from 7-11 will work, but I've never tested it out so not sure if thats true.

I've been making my own yogurt here for years. It's really easy as you say but your method is rather long winded.

Just scald (heat, but not boil) 2 litres of milk, leave to cool to blood temperature. Add a small pot of live yogurt and leave over night. In the morning place in the fridge until its cold. Done.

Strain in muslin, if you prefer it thicker.

Lots of people prefer Burmese nannies because their level of English is much higher than the average Thai nanny. A good Thai nanny who speaks English will want a lot more per month because she speaks English, whereas a Burmese nanny who speaks fluent Thai and English will be much cheaper. I've personally found Burmese nannies more reliable and more willing to do things my way rather than the way they think is better. But I also know some great Thai nannies.

But of course there are good and bad nannies, regardless of where they are from.As long as they have the correct papers to be here, pick the best applicant, Thai or Burmese.

One of my friends have a restaurant, and he orders Australian Waguy for me. He charges me 700 THB pr. kg. for grade 5 to around 3000 THB for grade 1. It is not 100% Waguy, but something like 95%, but the quality is still much better than standard Aussie beef from Tops or Villa! And I have to buy a whole filet, which is around 5 kg, and then cut and freeze it myself.

700 baht for Wagyu??? Sorry but that's not Wagyu for that price. For that price you'll be getting Aussie grass fed beef (at cost price). The Aussie Wagyu starts at about 2,500 - 3,000 baht a kilo for 4/5 score beef when buying at cost.

What do you mean grade 1 to 5??? Beef grades 1-5 is about yield not about quality and only really important when buying very large pieces. Wagyu is graded by marbleing, and goes up to 12 (with 12 being the best). The lowest I've seen is usually about score 4 and would be about 2,500 at cost. A whole fillet of grade 10 Aussie Wagyu is about 25,000 baht.

But as you say, Aussie Wagyu isn't 100% Wagyu, I think all the Aussie Wagyu is cross bred (like the US Wagyu) so it can survive in the Aussie climate, but Wagyu just means 'Japanese Cow' and there are a few different breeds, some better than others.

Your friend is getting you a good deal and if you like the beef then great (the Aussie grass fed is nice), but it's not Wagyu.

Well, that's how he/their restaurant grades it, and I don't know what the real price is. He does not care about money, but he quoted us a price one night, and that's what he charges friends. I'm sure he rather loose money and stick to the price he told me than quoting a new price and admitting he was wrong! And trust me, it's real Waguy, and it's dam_n cheap! Just as well as he can get wine/booze cheaper than duty free Bkk, delivered at my address! I don't ask questions, I just receive!

Well you have a very generous friend, he'll be paying 2,500 - 3,000 if its Wagyu.

This thread made me wonder how much Aussie Wagyu is at cost price in Aus, so just mentioned it to a chef friend in Sydney and he says it cost him about 75 AUD a kilo for score 4. So it's 2,500 baht before you pay for it's plane ticket over here.

I very much doubt they are serving Wagyu at that price. If they are, they will be going under very soon.

Lots of people don't seem to understand what Wagyu actually is (restaurants too). I'm guessing that place like the one you mention are just serving a marbled cut of beef and saying it's Wagyu because of the fat content. Just take a look in Fuji supermarket and they have plenty of thinly sliced cuts of beef with a marbleing, but it doesn't mean its Wagyu.

I've even seen on the menu of one of Bangkoks top steak restaurants a Wagyu of lamb - 'Japanese cow' of lamb ?????? Wagyu has a name for itself now and it gets exploited.

One of my friends have a restaurant, and he orders Australian Waguy for me. He charges me 700 THB pr. kg. for grade 5 to around 3000 THB for grade 1. It is not 100% Waguy, but something like 95%, but the quality is still much better than standard Aussie beef from Tops or Villa! And I have to buy a whole filet, which is around 5 kg, and then cut and freeze it myself.

700 baht for Wagyu??? Sorry but that's not Wagyu for that price. For that price you'll be getting Aussie grass fed beef (at cost price). The Aussie Wagyu starts at about 2,500 - 3,000 baht a kilo for 4/5 score beef when buying at cost.

What do you mean grade 1 to 5??? Beef grades 1-5 is about yield not about quality and only really important when buying very large pieces. Wagyu is graded by marbleing, and goes up to 12 (with 12 being the best). The lowest I've seen is usually about score 4 and would be about 2,500 at cost. A whole fillet of grade 10 Aussie Wagyu is about 25,000 baht.

But as you say, Aussie Wagyu isn't 100% Wagyu, I think all the Aussie Wagyu is cross bred (like the US Wagyu) so it can survive in the Aussie climate, but Wagyu just means 'Japanese Cow' and there are a few different breeds, some better than others.

Your friend is getting you a good deal and if you like the beef then great (the Aussie grass fed is nice), but it's not Wagyu.

If the wine is too dry you can adjust it according to my wine book. Bring 500mils water to the boil and add one kilogram of white sugar and half a teaspoonful of citric acid ( or lemon juice) stir until all sugar is dissolved. When cold put in sterile bottle and keep until required. You can try 40mills of the syrup to one bottle of wine to make it sweet.

Blasphemy!

Tops sell a few of the Trimbach range. They're not cheap, but some great Alsace wines that go well with spicy dishes.