Mix and Match to Make a Meal


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Table of Contents

Extra Touches        Meals        Thirst Quenchers        Treats


Our 21-Day-Diet Very-Low-Carb Recipes:


Almond-Crusted Salmon                                               Serves Two

Beat with a fork in a bowl:

            2 organic eggs from free roaming chickens

Spread across a plate:

            ½ cup organic almond meal (almond flour)

Drench in the beaten eggs:

            10 oz. wild-caught Pacific salmon, 2 fillets

Coat both sides of the fillets in almond meal (almond flour), either dipping in the almond meal/flour or sprinkling flour/meal over the entire surface of the fillet.


Heat to medium in skillet:

             2 Tbs. organic olive oil (or organic [sweet cream] butter)


Sauté fillets 5 minutes per side.

You can cook the left over egg mixture in the fry pan for a garnish.



Almondine Green Beans


            organic green beans

            (seasoned) broth


Place in a serving bowl (or plates). Top with:

            slivered organic raw almonds


Serve immediately.



Blueberry Beauty                                            Makes Two Servings

Beat together in a medium bowl:

            2 oz. fresh ricotta cheese (firm; not with any runny liquid)

            3 oz. plain homemade yoghurt (firm; not any runny liquid)

            ½ T. xylitol made from birch trees

            dash spice mix


Pour into stemmed dessert glasses. Add (half, reserving other half for topping):

            ½ fresh organic blueberries, rinsed


Top with (the other half of the blueberries, and):

            ½ T. slivered organic raw almonds





Celery Soup

Good use for those trimmed-off ends and top leaves.


Wash and finely mince (avoid a great collection of un-chewable celery string,

or, strip the strings from the stalks (leave some more tender strings for fiber):

            bunch of organic celery


Lay long ways on a countertop, and then spin it 360 degrees, one revolution:

            2 organic pastured chicken eggs, refrigerated about a week


Rotating the egg helps the shell's membrane to pull the yolk into the center. When hard-cooked, the yolk remains centered.


Put the minced (or thinly sliced) celery and raw unshelled eggs in a pot; add:

            3 c. soup stock, cold from the refrigerator

            seasoning, to taste


Bring to a rolling boil. Cook 1 minute; remove from heat. When the stock cools enough to reach in your hand (about 20 minutes), remove the perfectly cooked eggs; shell them easily, and slice (with the yolks centered) into soup bowls.


Serve hot.



Chicken and Dumplings                                                 Serves Two

Put in a large, heavy soup pot or kettle with a tight-fitting lid:

            1 (3 pound) whole organic chicken (frying size)

            1 large organic onion, minced

            1 bay leaf

            pinch of powdered thyme

            sea salt and pepper(corns) to taste

            cold water, to cover (2½ to 3 cups)


Simmer until chicken is tender.  Remove chicken from bones and cut into bite-size pieces. Discard bay leaf. Return the chicken meat to the pot. Drop batter for Dumplings into stock, cover tightly; slowly simmer 5 minutes. Serve at once.



Chicken Lettuce Wraps                                                   Serves Two

A delicious, beautiful, healthy, very low carb meal. 


Place in a ZipLock bag (folding the top open, like a collar, keeps the bag open):

            juice of organic lime (about 1 T.)

            1 organic garlic clove, minced

            1 T. apple cider vinegar


Mix together in bag, and then add:

 8 oz. of organic chicken breast, trimmed and cut up into bite size pieces


Marinate in refrigerator at least 1 hour. Drain the chicken and boil the liquid; set aside. In:

            ½ t. olive oil


Dice and sauté these vegetables:

            ½ c. organic butternut squash

            ½ c. organic cabbage, red

            ½ c. organic cabbage, white

            ¼ of an organic red bell pepper

            ¼ of an organic yellow bell pepper

Remove; set aside. Sauté chicken in remaining oil. To the boiled marinade, add:

            1 T. organic raw Valencia peanuts or cashews, chopped

            1 t. organic Valencia peanut butter

            ½ t. organic (unsalted sweet cream) butter

            ¼ t. crushed red pepper

            ¼ t. sea salt


Mix well. Add finished sauce to chicken. Keep veggies separate. Also set out:

            ½ head of organic Iceberg or leaf lettuce

            ¼ c. fresh organic herbs, chopped


Make roll ups, wrapping the chicken, vegetables, and fresh herbs in the lettuce.



Chicken Soup                                                                    Serves Two

In a large, heavy soup pot or kettle, heat to boiling:

            1 (3 pound) whole organic chicken (frying size)

            ¼ organic butternut squash, peeled and cubed (or, 2 cups)

            4 stalks organic celery (good use for leaves and center stalks)

            1 large organic onion, halved

            1 bay leaf

            2 slices organic lemon

            pinch of powdered thyme

            sea salt and pepper(corns) to taste

            cold water, to cover (2½ to 3 cups)


Lower heat and simmer until the tender meat falls off of the bones (45 minutes).  Remove chicken from bones and cut into tiny pieces. Reserve butternut squash, celery & onion for Vegetable Soup. Season broth (with sea salt, pepper, & fresh herbs) to taste. Return chicken meat to the pot, and add new raw vegetables:

            organic celery, finely chopped

            organic onion, finely chopped

            organic garlic, minced


Stir together and simmer until the vegetables are tender; serve.



Coconut Flour Crepes                                                     Makes 4 - 6

Whisk and let stand 5 to 10 minutes:

            2 Tbs. butter (melted)

            2 pastured chicken eggs

            (pinch of xylitol made from birch trees)

            (dash of nutmeg)

            (⅛ tsp. of pure vanilla extract)

            ⅛ tsp. sea salt


Mix in:

            2 Tbs. organic coconut flour


Lastly mix in:

            ½ cup raw (coconut) milk


Heat some (coconut) oil in a skillet and pour in about cup of batter. Quickly rotate the skillet so the batter forms a big, thin circle (about 7-8 inches).  When

it starts to bubble and edges begin to brown, flip it over; cook 1 or 2 minutes.


Flip each side in towards the center (around a filling). Garnish to taste with:

            (fresh organic berries)

            (slivered organic raw almonds)

            (chopped organic raw nuts)

            (organic cream [whipped])




You can make the crepes ahead of time, refrigerate, reheat (and stuff), serve.



Dumplings                                                                          Serves Two

Mix until well blended:

            cup organic coconut flour

            ⅔ cup organic almond meal (almond flour)

            1 Tablespoon olive oil

            ¼ teaspoon sea salt


Add, and form into a dough:

            1 pastured chicken egg


Form (a dozen) dumplings. Simmer, covered, in (Chicken 'n Dumplings) stock.



Dumpling Soup                                                       Makes 2 Servings

Separate into two bowls the yolks and whites of:

            2 pastured chicken eggs



            4 t. organic (unsalted sweet cream) butter


Add the two egg yolks from pastured chickens and mix well with:

            ½ t. sea salt

            1 T. fresh organic parsley, minced

            ¼ t. nutmeg


Beat the two egg whites and fold in:

            ¾ c. organic almond meal (or almond flour)

            ¼ c. organic coconut flour

            ½ t. baking powder


Dip fingertips into a little of the flour/meal; form the dough into little round balls. Cover and cook slowly—do not boil—about 10 minutes in:

            3 c. broth or soup stock





Fresh Salad

Place in bowl(s):

            organic leaf lettuce, torn into bite-size pieces

            organic spinach (baby leaves)


Top with (your choice of):

            sliced organic mushrooms

            organic onion slices

            slivered organic raw almonds

            organic snow pea pods

            organic mung bean sprouts

            salad dressing (homemade Ranch Dressing)





Garden Salad

Place in a salad bowl (or on individual salad plates):

            organic leaf lettuce, torn into bite-size pieces

            organic spinach (baby leaves)


Top with (your choice of):

            organic raw sunflower seeds

            organic onion slices

            organic cucumber slices

            cubes of raw Cheddar Cheese

            cubes of Emmental raw milk Swiss Cheese

            hard boiled sliced pastured chicken egg

            organic turkey

            salad dressing (homemade Ranch Dressing)





Hot "Cereal"                                                                       Serves Two

Make this easy hot breakfast cereal in under 5 minutes.


Mix over medium heat in a stove-top-safe bowl or saucepan just until thickened:

            ½ to ⅔ cup organic almond meal (almond flour)*

            2 pastured chicken eggs

            3 to 4 Tablespoons water (or, half organic cream)


Remove bowl from heat. (Place on a ceramic hot plate.) Put a matching bowl on the still-warm burner; fill with (half) the cereal. Add to both bowls your choice of:

            ¼ cup organic (blue)berries

            organic raw nuts (chopped or slivered)

            organic Valencia peanut butter, or other raw nut butters

            organic (unsalted sweet cream) butter

            raw (coconut) milk

            organic raw cheese


            Spice Mix


            pinch of xylitol made from birch trees

            sea salt


Stir and eat.


*To mix coconut flour & almond flour (almond meal), double (or triple) the liquid.




Wash and shake off the water from:

            fresh organic kale

Put in a pressure cooker with:

            broth or soup stock

Cook one minute and stir in:

            organic (unsalted sweet cream) butter

Serve hot.



Kale Quiche

Great for leftover kale.


With ingredients at room temperature, fill a 2-cup measuring cup with:

            (leftover) cooked organic kale, chopped

            (leftover) cooked organic butternut squash, diced

            organic fresh white button mushrooms, sliced


Place in a casserole dish and melt in the oven you pre-heat to 350° Fahrenheit:

            ½ stick organic (unsalted sweet cream) butter (⅛ lb.)


Pour the melted butter into a blender and blend together with:

            ¼ cup raw milk

            ¼ cup (or so) raw Cheddar Cheese, grated

            4 ounces ricotta cheese

            3 eggs from pastured chickens

            3 Tablespoons organic coconut flour

            ⅛ teaspoon ground nutmeg

            sea salt and freshly ground pepper to taste


Add the vegetables, blend slightly; pour into the casserole dish. Bake ½ hour.

Serve hot (topped with fresh sprigs of garden oregano, thyme, and rosemary).




In a large bowl stir to combine:

            1 pastured chicken egg

            ¼ cup organic almond meal (almond flour)

            ¼ teaspoon sea salt

            2 minced organic garlic cloves

            1 chopped small organic onion



            1 pound 100% grass-fed organic ground beef


Use hands to combine all the ingredients and form into golf ball size meatballs.


Heat in skillet:

           1 Tablespoon olive oil

Place meatballs in skillet and cook on medium until done, about 10 minutes.



Meaty Mushroom Soup                                         Makes 2 Servings

Heat to a simmer:

            3 cups soup stock

            seasonings to taste


While it heats, wash and slice:

            a handful of fresh organic button mushrooms



             1 cup (leftover) roasted garlic sirloin tip roast


Stir the mushrooms and meat into the soup along with:

            (1 T.) roasted garlic paste


Turn off heat, cover soup; let stand a minute or so. Serve hot.



Mesclun Salad

Prepare the mesclun salad bed—wash, [spin] dry, & tear into bite-size pieces
a mixture of young organic leaves (like leaf lettuce, dandelion greens, spinach).

Add snow pea pods, organic sliced mushrooms, and your choice of protein.

We used 1-2 slice(s) of leftover Turkey Loaf.

Top with homemade Ranch Dressing. Enjoy!



Mushroom Soup

Wash and slice:

            a handful of fresh organic button mushrooms


Sauté in a pan with:

            2 Tablespoons organic (sweet cream) butter

            2 or more cloves organic garlic, minced

            leaves from a few sprigs of fresh thyme


Heat in a pot:

            2 cups soup stock

            seasonings to taste


Add in the mushroom mixture (& add leftover mushrooms & onions). Serve hot.



Omelet Florentine                                                             Serves Two

Sauté lightly together:

            olive oil, or organic (unsalted sweet cream) butter

            sliced organic fresh white button mushrooms (two)

            fresh organic spinach (a handful of baby spinach leaves)


 Beat in bowl:

            4 eggs from pastured chickens

            4 Tablespoons water


Remove vegetables from pan to small dish. When a drop of water sizzles in the pan, pour in the beaten eggs.


While the eggs heat, stir into the vegetable mixture:

            2 spoonfuls ricotta cheese (your choice of spoon size)


When the omelet is partially set, place the cheese-vegetable mixture on half the eggs, and fold the other half on top of them.


Cook briefly (flip to brown the other side) and serve.



Onion Soup                                                                        Serves Two

Place in a (cast iron) skillet over medium heat:

            4 T. organic (unsalted sweet cream) butter

            thin slices of 1 organic onion


When onions soften, turn heat to medium-low. Add:

            3 cloves minced organic garlic


Heat in a pot:

            6 c. soup stock

            seasonings (bouquet garni, paprika, salt, pepper, tumeric, curry)


Add onion mixture to the soup. Top with (or, place in a serving dish on the side):

            ½ c. Parmigiano Reggiano Parmesan cheese, freshly grated


Serve hot.



Pancakes                           Serves Two (Makes four 6-inch pancakes)

Tender, tasty almond meal pancakes (almond flour pancakes).


Mix together quickly:

            1 cup organic almond meal (almond flour)

            2 pastured chicken eggs yolks* (or, use the eggs whole)

            2 T. olive oil (or organic [unsalted sweet cream] butter, melted)

            ¼ cup raw milk or heavy cream

            ¼ t. sea salt

            (1 t. ricotta cheese)

            (1 t. xylitol made from birch trees)

            t. baking powder)

            t. baking soda)

            t. spice mix)


*Fold in, if having separated the yolks and beaten the whites until peaks form:

            (2 pastured chicken egg whites, beaten until frothy)


Place in skillet or griddle on medium heat:

            a pat of organic (unsalted sweet cream) butter, or some olive oil


When pan gets to sizzling, pour in some batter; flip when the underside browns.


Serving suggestion: homemade syrup & organic (unsalted sweet cream) butter.


Optional: substitute sparkling or water for the milk / cream / cheese. (Double recipe, save half for later; add a bit of water, if needed, for consistency.)



Pecan-Crusted Chicken with Butternut Squash  Two Servings

In one bowl, mix:
            1 or 2 organic garlic cloves, minced
            2 Tablespoons olive oil


In another bowl, blend:

            ½ cup ground (or finely chopped) raw pecans
cup freshly grated Parmigiano Reggiano Parmesan cheese
¼ teaspoon dried and crumbled organic basil
¼ teaspoon sea salt


Pound to make flat and even in thickness:
            2 boneless organic chicken breast halves


Dip each breast first into the garlic oil, and then into the pecan cheese mixture.

Lay them in a large skillet on medium to medium-high.


Cook the chicken 3-5 minutes on each side, or until golden and cooked through.


While the poultry sizzles, cook 1 minute in a pressure cooker:

            fresh organic butternut squash, peeled, cleaned, and cubed

            garlic oil left from dipping the chicken

            pecans left from dredging the chicken

            broth, soup stock, or water—if extra liquid is needed


Arrange cooked butternut squash in a serving dish, or on plates.

Sprinkle loose pecans from in the skillet over the butternut squash and top with:

            fresh organic chopped herbs, chopped (parsley, thyme, oregano)

Serve the poultry and vegetables immediately.



Pecan-Rosemary Mahi-Mahi                            Serves Two to Four

 Melt in a skillet over medium heat:

            2 T. organic (unsalted sweet cream) butter (or, olive oil)



            4 garlic cloves, minced

            1 t. finely chopped fresh rosemary leaves (from about 1 sprig)


Heat just until the garlic sizzles. Add:

            1 lb. wild-caught mahi-mahi fillets

Cook about 3 to 4 minutes per side, depending on the thickness, until the fish is opaque throughout and flakes easily. The garlic will turn golden; if it begins to brown, immediately reduce the heat to medium-low.

Transfer fillets to a serving platter (or plates).

Add to the remaining butter in the skillet:

            ¼ cup chopped raw pecans

Stir. Spoon the buttery pecans over the fillets and serve immediately.



Pesto Cheddar Cheese Omelet

Beat in bowl:

            4 eggs from pastured chickens

            4 Tablespoons raw milk


Heat on medium in a skillet:

            organic (unsalted sweet cream) butter


When a drop of water will sizzle in it, pour in the beaten eggs.


When the omelet is partially set, top half the eggs with:

            ¼ cup (or so) Pesto Sauce

            ¼ cup (or so) raw Cheddar Cheese, grated


Fold the other half over them. Cook briefly (flip to brown the other side); serve.



Pesto Pesco                                                             Makes 2 Servings


            8 oz. wild caught tuna (two steaks)



            olive oil


Place on hot grill for 4 minutes per side. Serve the fish with Pesto Sauce.



Quick Red Cabbage                                                Makes 2 Servings

Cook 1 minute in a pressure cooker:

            ¼ to ½ small head red cabbage, coarsely chopped (about 1 cup)

            ¾ c. liquid ([apple cider] vinegar, or water)

            1 organic onion, sliced

            seasonings, to taste





Roasted Garlic Sirloin Tip Roast


Preheat oven to 325ºF. Slice:

            3 cloves organic garlic


(Make little cuts and) insert slivers of garlic evenly into the surface of a:

            (2¼ pound) organic sirloin tip roast (a round tip roast)


Place on rack in shallow roasting pan (about the same size as the roast). (Pour a little water in the pan, if you wish, so the meat drippings don't go dry & burn.)


Roast the beef uncovered until done (medium-rare at 140ºF, medium at 155ºF).


Remove from oven, transfer to carving board, tent (with foil); let stand up to 20 minutes. Carve roast into thin slices and serve with the au jus drippings (or season the drippings; cook, stirring a few minutes to reduce/thicken into gravy).



Sautéed Mushrooms with Pine Nuts

In a (large, heavy) skillet melt briefly until just foamy:

            2 T. organic (unsalted sweet cream) butter

Sauté briefly:

            3 cloves organic garlic, minced

Add and toss:

            8 oz. sliced organic mushrooms

Sauté until mushrooms start to give up their liquid. Add:

            1 t. organic fresh thyme

            ¼ c. organic raw pine nuts

            dash (sea) salt & (freshly ground white) pepper, to taste



Soup Stock

Place in a pressure cooker:

            organic meat bones


Pour over, to cover:



Cook 45 minutes. Let pressure drop of its own accord. Remove any meat from the bones; season the broth to taste. Use, or refrigerate until needed.



"Spaghetti" Alfredo and Sautéed Mushrooms with Pine Nuts

Cook (10 minutes with 1½ cups water in a pressure cooker):

            1 whole organic spaghetti squash


Cut in half lengthwise*; cool slightly; remove center pulp and seeds. Carefully lift out strands with a fork. Toss half of spaghetti squash with Alfredo Sauce; serve with Sautéed Mushrooms with Pine Nuts (and [leftover] Meatballs).


Optional garnish:

            shaved raw Parmigiano Reggiano Parmesan Cheese

            chopped parsley


*Reserve other half of the spaghetti squash to make "Spaghetti" with Meatballs.



"Spaghetti" with Meatballs

Cook (10 minutes with 1½ cups water in a pressure cooker):

            1 whole organic spaghetti squash*


Cut in half lengthwise; cool slightly; remove center pulp and seeds. Carefully lift out strands with a fork. Serve with Meatballs.


*Reserve the other half of the spaghetti squash to make "Spaghetti" Alfredo.


Spinach Florentine                                                Makes 2 Servings

Combine in a saucepan:

            ¼ cup broth, or soup stock

            6 ounces organic spinach (baby leaves)

            1 Tablespoon fresh organic onion, minced

            pinch of grated nutmeg

            sea salt & freshly ground pepper to taste


Cover; cook briefly, just until spinach is tender. Don’t drain. Uncover; stir in:

            3 Tablespoons homemade Mayonnaise


Cook and stir over low heat until liquid evaporates. Serve.



Turkey Loaf

Preheat oven to 375º Fahrenheit. In a large bowl, lightly beat:

           1 pastured large chicken egg
           1 small
organic garlic clove, minced
           ½ tsp sea salt


Use a fork and stir in:

           1½ lbs pastured organic ground turkey or turkey breast
           2 Tbsp. (⅓ ounce) grated Parmesan cheese (unpasteurized)
           1 small
organic onion, chopped

           ⅔ cup finely chopped raw walnuts


Form the mixture into a loaf and place in a baking dish. Bake 'til cooked through and a meat thermometer registers 165 degrees Fahrenheit (45 to 50 minutes).

Turkey Loaf is good sliced & placed atop a tossed salad, or frozen & reheated.



Turkey Medley

Brown in a skillet:

            organic ground turkey


Drain grease. Add to skillet:

            thinly sliced organic onions

            minced organic garlic

            sliced organic mushrooms


Cook, then add:

            fresh ricotta cheese




Vegetable Medley                                                           Two servings

For sautéed spinach you can substitute shredded Swiss chard, collard greens, or kale. Sturdier greens may take a little longer to wilt. This is edible artwork!


Heat over medium heat:

            1 teaspoon olive oil



            1 very small organic red onion, finely chopped

            1 or 2 cloves organic garlic, minced


Cook, stirring frequently, until the onion is soft, about 7 minutes. Add:


            ¼ large organic red bell pepper, cut into ½-inch squares

            ¼ large organic yellow bell pepper, cut into ½-inch squares

            ¼ pound (4 oz.) organic mushrooms, thinly sliced


            4 cups packed fresh organic spinach (baby leaves)

            ¼ teaspoon sea salt

            ⅛ teaspoon marjoram


Cover and cook. Stir occasionally, until the spinach is wilted, about 4 minutes.



Vegetable Omelet

In a large bowl beat (with an egg beater):

            4 pastured chicken eggs

            ¼ cup raw milk

In a skillet put:

            1 Tablespoon organic (unsalted sweet cream) butter

When the butter starts to sizzle, add the egg mixture. Cook until eggs are almost set. Add:

            ¼ cup raw sharp raw Cheddar cheese

            ¼ cup (leftover) Vegetable Medley

            ¼ cup sliced organic mushrooms


Cook another 2 minutes. Slide half the omelet onto a plate; fold the other half over top. Serve immediately.



Vegetable Soup                                                                 Serves Two


            3 c.Soup Stock


Add (reserved Chicken Soup) cooked vegetables & (immersion) blender purée:

            ¼ organic butternut squash, peeled and cubed (or, 2 cups)

            4 stalks organic celery (good use for leaves and center stalks)

            1 large organic onion, halved


Bring to simmer and enrich with (your choice of):

            ¼ c. raw milk or organic cream

            a pat of organic (unsalted sweet cream) butter

            fresh organic herbs, chopped

            dash nutmeg

            sea salt and freshly ground pepper, to taste

            (homemade Yoghurt)


Ladle into (warm) bowls and serve.



White Hearts of Daylily Shoots                       Makes Two Servings

White daylily (Hemerocallis) hearts that taste like snap green beans.


Gather, clean, and steam or boil 5-10 minutes (one or more cups of):

           white hearts of early spring daylily shoots, or green daylily shoots


Season to taste with:

            organic (unsalted sweet cream) butter

            coarse sea salt

            freshly ground pepper(corns)


Serve (with Xeric "Zero Carb" Topping).



Yoghurt                                                                                               Makes about 2½ pints

Put into a pan:

            1 quart raw (coconut) milk


If you wish, sprinkle across the top the next two ingredients as thickeners:

            (¼ oz. (1 packet, or 7g) unflavored gelatin, optional)


Let stand one minute; if you wish, stir into the milk (with a whisk) til dissolved:

            (¼ cup organic powdered milk, optional)


Warm (up to 185° Fahrenheit and then cool down to 118° Fahrenheit):
Turn on oven (proof setting, if available) to warm. Mix well into the milk:
            1 Tablespoon plain yoghurt with active cultures


Place mixture into clean (sterile) jars, but not all the way up to the very top.


Put clean (sterile) lids on clean (sterile) jar rims; place in 90°F - 120°F oven in a single (L-shaped) line around the oven light. Turn oven light on and leave it on.


Leave jars undisturbed 4-24 hours. Check (to turn on oven 10 seconds hourly)
to maintain 90-120°F until set (yoghurt pulls away from the jar when tilted).


The longer the yoghurt cultures have a chance to work, the tangier the flavor.
Place in refrigerator. Refrigerate until ready to use. Save 1 T. for next batch.


Serve plain, or with an addition of your choice, like raw nuts and/or berries.



Yoghurt—Love That Yoghurt  Make yoghurt, over & over again

Turns out we really like this stuff, and make extra (to give away). This is how:

We bought several brands of plain yoghurt. Into pint jars I put starter yoghurt,

fill halfway with milk, mix until dissolved (with a whisk), fill the rest of the way,

put on the lids, each labeled for that yoghurt starter. Culture, then refrigerate.

I leave 1 T. in the jar—don't spoon out every last bit—to make another batch.

Or, add milk to the remainder in the jar, stir, and use it as a milkshake base.


I use two thermometers:  one hangs in the oven, the other clips onto the pot. I set a timer and check the oven temperature in 11:11 minutes, turn on the oven for 11 seconds if needed or hold the door open if needed, then repeat. When the temperature is stable, I set the timer and then check every 99:99 minutes or so.


When buying yoghurt with a mix of active cultures, after making your own half dozen batches, you may want to buy more yoghurt and start up fresh again. Dominant strains can affect the yoghurt as they take over in the active culture.

Our 21-Day-Diet   © 2011 Able to Help, Inc. & Our 21 Day Diet. All rights reserved.   Top