Comments on: Recipe: Yucatan Yenta Manna Bread http://gorbman.com/2010/02/01/recipe-manna-bread/ Seattle resident and Merida expat comments on politics, life, and the advent of December 21, 2012 Sun, 20 May 2012 19:15:44 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Judy Rosenfeld http://gorbman.com/2010/02/01/recipe-manna-bread/comment-page-1/#comment-952 Judy Rosenfeld Wed, 03 Feb 2010 07:46:56 +0000 http://gorbman.com/?p=1268#comment-952 Thanks! Sounds yummy. It's my next bread endeavor. I've been making my own breads lately. I had forgotten how pleasant it is to mix, knead , shape and bake the dough to produce a fundamental food. By the way, I've just rediscovered the miracles of using a pressure cooker. It takes a fraction of the usual cooking time.. It also promotes the consumption of healthy food for a hungry person who can't wait to spend an hour's preparation waiting for dinner! By the way, labne is a middle eastern yogurt, sometimes partially strained for a cheesy spread for pita. In the days before the ready availability of Dannon I used to make my own yogurt by heating up milk to about 190 degrees F., cooling it to 125 and adding a glop of culture from the last batch or a starter. A labne culture glop mixed in would probably do well. Pour into a jar and close the the lid tightly, wrap in several towels and place in a warm place for about 24 hours. The overheating prevents souring. Cooling it to 125 prevents killing the culture (like yeast for bread). I love goat milk yogurt so that's the kind I still mak. Also yummy. In fact, labne might be really tasty on manna bread! Thanks! Sounds yummy. It’s my next bread endeavor. I’ve been making my own breads lately. I had forgotten how pleasant it is to mix, knead , shape and bake the dough to produce a fundamental food.

By the way, I’ve just rediscovered the miracles of using a pressure cooker. It takes a fraction of the usual cooking time.. It also promotes the consumption of healthy food for a hungry person who can’t wait to spend an hour’s preparation waiting for dinner!

By the way, labne is a middle eastern yogurt, sometimes partially strained for a cheesy spread for pita.
In the days before the ready availability of Dannon I used to make my own yogurt by heating up milk to about 190 degrees F., cooling it to 125 and adding a glop of culture from the last batch or a starter. A labne culture glop mixed in would probably do well. Pour into a jar and close the the lid tightly, wrap in several towels and place in a warm place for about 24 hours. The overheating prevents souring. Cooling it to 125 prevents killing the culture (like yeast for bread). I love goat milk yogurt so that’s the kind I still mak. Also yummy. In fact, labne might be really tasty on manna bread!

]]> By: BG http://gorbman.com/2010/02/01/recipe-manna-bread/comment-page-1/#comment-944 BG Tue, 02 Feb 2010 15:41:27 +0000 http://gorbman.com/?p=1268#comment-944 I'll try it. Also, there is the yoghurt-like product they sell in the Lebanese stores, labne (pron. lab-nay) I believe it's called. It's a more solid consistency and is delicious. Nothing added. I’ll try it. Also, there is the yoghurt-like product they sell in the Lebanese stores, labne (pron. lab-nay) I believe it’s called. It’s a more solid consistency and is delicious. Nothing added.

]]> By: John Powell http://gorbman.com/2010/02/01/recipe-manna-bread/comment-page-1/#comment-942 John Powell Tue, 02 Feb 2010 14:06:45 +0000 http://gorbman.com/?p=1268#comment-942 I recommend you try the yogurt and the fresh milk and creme at a shop on Calle 69 x 66 y 68 near the CAME bus station. It's the only real yogurt I've had in Merida. I used to buy Alpura before finding this distributor for a local dairy. I don't know the name of the shop it's on the south side of the street in the middle of the block. I recommend you try the yogurt and the fresh milk and creme at a shop on Calle 69 x 66 y 68 near the CAME bus station. It’s the only real yogurt I’ve had in Merida. I used to buy Alpura before finding this distributor for a local dairy. I don’t know the name of the shop it’s on the south side of the street in the middle of the block.

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