3 Minutes to a Perfect Greek Chicken Salad

re: 3 Minutes to a Perfect Greek Chicken Salad

Piendeln — Fri, 21 Sep 2007 03:15:31 GMT

I still can't understand where one can get raw, unpasteurized milk (either goat or cow) to start with. It seems to be forbidden in the USA. When I lived in Russia before immigrating to the US, I used to consume plenty of naturally made yogurt. It was my favorite product. Actually, if you have raw unpasteurized milk, you don't need any starters. You just let milk stand at room temperature for a couple of days, and it turns into a delicious drink, slightly more liquid than American yougurt, called "kefir" in Russia. Unlike US milk, which is pasteurized, kefir never goes bad. All it can possibly do is go sour. Does anybody know where one can buy raw, unpasteurized organic milk in CT??? Even the best organic and health food stores, like Whild Harvest, sell pasteurized milk and yougurt. I yet have to check out local farms, but I suspect they are required by law to sell only pasteurized (i.e. "dead") milk.

re: 3 Minutes to a Perfect Greek Chicken Salad

katz — Thu, 20 Sep 2007 17:03:15 GMT

I actually make my own raw milk goat yogurt from my own dairy goats using

Dr. Mercola's great video on making organic raw yogurt v.mercola.com/.../How-to-Make-Organic-Yogurt

YUMMY !!

re: 3 Minutes to a Perfect Greek Chicken Salad

npbois — Thu, 20 Sep 2007 16:46:08 GMT

This seems to be lacking the stuff that makes Greek, Greek. That is feta cheese.

re: 3 Minutes to a Perfect Greek Chicken Salad

auntieM39 — Thu, 20 Sep 2007 14:53:28 GMT

I'm really not sure about some of these recipes Luci Lock comes up with. I can't see anything in this one that has much taste but the spearmint leaves.

re: 3 Minutes to a Perfect Greek Chicken Salad

alm260 — Thu, 20 Sep 2007 13:58:12 GMT

This sounds yummy, but I'm surprised to see the yogurt listed here. Yogurt is made by heating the milk, which destroys its nutrients and is not recommended by Dr. Mercola.

I've never heard of sheep's milk or sheep's yogart. Where would you get that from?