Mum made the milk ‘warm like a babies bottle’ sat it on the bench and yoghurt was created by morning… she tossed a towel over it but didn’t worry to much. She said it always turned out fine.

Fruit, honey and any flavours can be added when you warm the milk… I have read this but not tried it

Yoghurt seems to turn out badly it you use old yoghurt as a starter, temp variations just makes the time until it is ready different

Straight from the cow milk will create layers because the milk is not homongonised. That is done to break the fat globules and evenly disperse it in throughout the milk. So the cream will seperate from the milk if you use cows milk.

The cultures used for each brand are listed on the side of the container usually Acidoffilus and Bifodofilous (spelling may be wrong) Bornhorffen has both but is a bit tangy.

Lenght of time from start to finish makes the yoghurt more tangy (6 hours mild… 12 hours tangy)

Also draining the whey from the yoghurt in cheescloth (or new Chux) for 2 hours makes Greek yoghurt (it is the whey that makes the yoghurt tangy) draining it longer makes Labne or yoghurt cheese

So I read a lot! I will let you know when I finally get the yoghurt and make my own… these are just tips from similar websites and books, hope it helps

Whilst living in NW Western Australia, i regulary had the opportunity to attend hunting trips with a couple of indigenous lads. As well as both being great shots, they were also extremely observant, not to target mother’s with joeys and also the large males. When asked, their response to the large male issue relates to worm infestation. Younger animals are less likely to be infested, reducing the instance of spoiled carcasses. Strangely enough, mothers carrrying joeys are slower to move. …. so it pays to be a proper sportsman.

I personally found that a younger kangaroo, once skinned and gutted, would just fit nicely into my refrigerator. This meant that butchering was a much easier task, carried out on my kitchen counter at home. Much more hygienic and permitted me to extract as much high quality cuts as possible. (was just like filleting a fish).

One such kangaroo, provided my family of four with steak (the best i have ever eaten), casserole cuts, mince (’Roo- banaise’, Roo Con Carne, Roo Lasagne, Roo- soles), Kangaroo Tail Soup (a special occaison in our house), and fantastic stews (a fantastic stock made from the hip bones). Our two small dogs never went without either. The ribs were certainly their favourite, while 1/2 leg bone kept a smile on their face.