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Natural Health => Nutrition & Food => Fermented Foods => : ForeverGirl April 25, 2006, 12:42:12 PM

: Yogurt & Kefir: Recipes & Hints
: ForeverGirl April 25, 2006, 12:42:12 PM
Hi ladies,
I'm working on an article and need two tried and proven, and fairly simple, recipes for;

Yogurt (goat or cow)

Kefir (goat or cow)

Thanks a bunch! If you want the credit for your recipe, PM me your name as well!

Rebekah Anast
: Re: Yogurt & Kefir: Recipes & Hints
: Maria/NHM April 25, 2006, 01:07:32 PM
I try to make yogurt a couple times a week and always use this simple recipe.

Heat one quart milk to 180 F stirring frequently ( you don't have to heat the milk but it makes for a thicker yogurt)
Cool the milk to 110 F

Set aside a small portion of milk and add one tablespoon yogurt. Mix very well and pour back into remaining milk. Too much starter will result in a sour watery yogurt.

Pour into a quart size canning jar and screw the lid on very tight.
Place canning jar in a preheated insulated cooler ( I use a small insulated water jug) and fill with warm water. I like to wrap the container in towels to help keep it warm.

Check the yogurt in 8-12 hours. if it isn't thick add more warm water to the jug and let set 4-8 more hours. You can also add more starter if it doesn't set up. Save some yogurt for your next batch. As your starter gets stronger the yogurt takes a little less time to "set".

 I used this recipe for years but Just recently received a Yogourmet yogurt maker for my birthday. I like that I can make a half gallon at a time now.

Happy yogurt making!
: Re: Yogurt & Kefir: Recipes & Hints
: ForeverGirl April 25, 2006, 01:11:46 PM
Thank you Maria,
That's exactly what I'm looking for!

Now for kefir....
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt April 25, 2006, 01:56:55 PM
Do I have to use a special starter?  or would Dannon (or generic) plain yogurt work as well?

What kind of milk do you use?
: Re: Yogurt & Kefir: Recipes & Hints
: Maria/NHM April 25, 2006, 02:16:02 PM
I use plain yogurt although I have used vanilla in a pinch. As long as the yogurt says "contains live cultures" it should work. I have used both whole and 2% milk. At the moment I can't afford raw organic milk so I use 2%. I have been told that alot of of the hormones are in the fat. If I could buy better milk I would stick with whole milk, preferable goat.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt April 25, 2006, 04:03:20 PM
I use plain yogurt although I have used vanilla in a pinch. As long as the yogurt says "contains live cultures" it should work. I have used both whole and 2% milk. At the moment I can't afford raw organic milk so I use 2%. I have been told that alot of of the hormones are in the fat. If I could buy better milk I would stick with whole milk, preferable goat.
Maria

Don't you skim the fat off raw milk before you make yogurt? 
: Re: Yogurt & Kefir: Recipes & Hints
: dara April 26, 2006, 03:44:23 AM
This is a yogurt recipe for the culinary artist; the kind of people who don't like bubble holes in their bread, 'texture' in their cheesecake, or lumps in their gravy. It is more precise than "nessesary", but yields pretty consistent results. (The credit goes to my gourmet cook sister-in-law) You can use any milk, store bought, or raw...

Freshly wash in very hot water, and dry:
-1 quart container (quart jar, or "tupperware"...)
-measuring cups and spoons
-sauce pan for scalding

In saucepan, scald 1 quart milk (scald means heat until it turns bright white, has bubbles around the edges, and is steaming. Do NOT boil.). After removing from heat, add 1 tea. plain gelatin, using a wire wisk. Cool to lukewarm (110 degrees, or until you can touch comfortably). Add 1 T. yogurt culture (I prefer full fat plain), 1/4 c. powdered milk, 1/4 c. sugar or 1-2 T. honey or maple syrup, if desired, 1/2 t. vanilla or 1T. molassas, if desired. Wisk in well. Pour into container, and incubate (in warm water (110-120 degrees) filled cooler for 4-6 hours. Do not disturb during incubation, and refridgerate before opening (to set gelatin). This is "just like" store bought yogurt in consistency. You can also add 1-2T. instant coffee to the warm mixture, and that's yummy too.
: Re: Yogurt & Kefir: Recipes & Hints
: Pure April 26, 2006, 08:11:44 AM
I use goat's milk for yogurt and kefir.  I buy Kefir Starter from Body Ecology at
www.bodyecologydiet.com.  Here is my yogurt recipe:
 
1 cup milk
2 Tbs. plain yogurt (either commercial or from my previous batch)

Warm milk on stove to 100-110 degrees.  Add yogurt, and put into a glass canning jar uncovered.  Keep this at a tempurature around 90-100 degrees for 12-18 hours.  I do this by placing the jar in the oven, turning on the oven light, and keeping it on all night.  By the next morning I have yogurt.  Refrigerate.
: Re: Yogurt & Kefir: Recipes & Hints
: ForeverGirl April 26, 2006, 10:01:33 AM
Thanks everybody!  :D

I found a kefir recipe that looks pretty good - infact the website has tons of info on kefir and recipes. The color of the website is hard to look at, so be prepared. Here's the basic recipe for Kefir:

Milk Kefir by Dominic Anfiteatro

INGREDIENTS AND UTENSILS
For culturing 1 to 2-cups of kefir:
   •    1 to 2 tablespoons of Kefir grains. (Purchase online or at your health food store.)
   •    3 to 4-cup glass jar with lid. (quart jar)
   •    Nylon or stainless steel strainer and spoon.
   •    A suitable container with wide open mouth for straining the kefir into.
   •    1 to 2-cups of fresh milk [Most milk-types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized and homogenized. Although I personally prefer and enjoy fresh, Certified bio-dynamic whole cow's milk or Goat's milk to culture kefir].

THE COMMON METHOD FOR CULTURING MILK-KEFIR
   •    Pour fresh kefir grains in glass jar and fill the jar 3/4 full with fresh milk [Do not fill any fermenting jar more than 2/3 - 3/4 full].
   •    Place a loose fitting lid on the jar and let sit at room temperature out of direct sunlight for about 24 hours, or until the milk has coagulated or has become sour.
   •    Pour the contents into a strainer and strain the kefir into a suitable container to separate the grains from the liquid-kefir. The strained liquid is kefir ready for consumption.
   •    Wash the jar, then place the kefir grains left in the strainer back into the pre-washed jar.
 Note: To avoid damaging kefir grains, never add kefir grains to a hot jar after washing the jar with hot water! In this case, it's best to add cold milk in the jar first, before adding any kefir grains.

This simple process is repeated for each following batch. Many great kefir recipes and ingredients are available at this link:
http://users.sa.chariot.net.au/~dna/Makekefir.html
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt April 26, 2006, 01:16:21 PM
Don't you skim the fat off raw milk before you make yogurt?   Cow or goat?
: Re: Yogurt & Kefir: Recipes & Hints
: ForeverGirl April 26, 2006, 01:39:11 PM
Usually, yes. But I remember my mom just shaking the milk up real good and making whole yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt April 26, 2006, 02:28:05 PM
Usually, yes. But I remember my mom just shaking the milk up real good and making whole yogurt.

Thanks.  I don't have any access to raw milk right now, but I think making skim yogurt might be more cost efficient and even healthier than commercially made yogurt.  If I understand the process correctly, you get higher bacteria population "per capita" with each new batch you make, plus I can get skim for about $2.85 gal, but a gallon of yogurt would be over $5.00.  Any other thoughts or comments?
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt May 17, 2006, 07:30:40 PM

I thought I'd share our absolutely favorite kefir smoothie recipe with y'all.  My 3 little daughters LOVE this stuff.  If I make a smoothie without kefir they're bummed!  It has a great sour-ey zing to it...reminds me of sherbet a little bit.

There's no measuring when I make this, so what follows is purely an estimate.  Tweak it to your own tastes OK?  ;)

3 cups kefir (preferably the homemade from grains kind! so much better!)
1 frozen banana
1 cup frozen berries (we use 3 berry blend from Costco)
2 T. Maple syrup (or more if you want sweeter)

Whiz this up in your blender until smooth (about 45 seconds)

In the meantime, melt about 1/4 cup coconut oil then pour slowly into the blender as it is whizzing the smoothie up.  Keep blending for another 30 seconds. 


This is a staple around here.  We honestly have it almost every morning.

Speaking of which...I need to go drain my kefir right now!   ;D

: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 19, 2006, 07:59:31 AM
hey Rebeka--i called my health food store and they want to know what kind of grains, do they have another name?   :-\  the lady was new and didn't know.  thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: FaithAcre May 19, 2006, 06:48:27 PM
hey Rebeka--i called my health food store and they want to know what kind of grains, do they have another name?   :-\  the lady was new and didn't know.  thanks!

You will not find Kefir grains at your health food store.  They are something you need to get from someone who has their own grains.  That link that Rebeka posted earlier to Dom's Kefir site...is the best around!  I suggest reading there and then trying to find someone who is willing to mail you some grains. 

I would, and I was asked by someone earlier, but....currently my grain-y babes are growing in regular store-bought milk and I feel the quality is just not right.  once I get them back on their preferred diet of raw milk, I may have some to share when they get growing nice and heathly!

Hope that helps!

And as to the orginal purpose of this post...I came to post my kefir smoothie recipe, but found that someone had already posted it for me! Right on Sister  8). 

Oh and I make yogurt too out of raw goats milk(when I have it)..but it looks like you've already got the info needed for that :)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt May 19, 2006, 07:55:28 PM
okay, so you throw these rocks in some milk and voila, you've got liquid yogurt.   ;D  So what exactly are kefir grains anyway ???
: Re: Yogurt & Kefir: Recipes & Hints
: FaithAcre May 20, 2006, 05:13:44 AM
okay, so you throw these rocks in some milk and voila, you've got liquid yogurt.   ;D  So what exactly are kefir grains anyway ???

Funny!  That's almost how it works...but there's a bit more involved!

Want to know more about Kefir grains??  Go here: http://users.sa.chariot.net.au/~dna/kefirpage.html#what-is-kefir
: Re: Yogurt & Kefir: Recipes & Hints
: Julie G May 21, 2006, 03:26:54 PM
Well, I finally made some homemade yogurt this morning.  It sat in some lidded canning jars in my open crockpot all day and I took it out after 10 hours of "cooking."  I have a couple of questions for you yogurt connoisseurs.....

1.  Can I use slightly soured milk?  I didn't today, but I had some that was starting to have a very faint sour taste to it, (hubby is on a health kick since his Master Cleanse and he was the main milk drinker).

2.  Why does my yogurt look watery?  When I shake it up it looks kinda coagulated, (sorry best way I could describe it). ;)

3.  When I was trying to regulate the temp in my crockpot it got to 115 degrees, (this was at the beginning of the process.  Did I kill my culture? 

4.  Is there a way to make sure my yogurt is good?  Will I be able to tell by taste, if it's rancid or the culture was killed?  I tried to be very careful but the 115 degrees thing has me concerned.

Thank you everyone....hubby is quite impressed with the whole yogurt thing....

BTW  I used some very good quality plain yogurt with live acidophilous in it and the standard skim milk.  (Trying to reduce the amount of milk fat because of the whole homogenized milk thing)  Still live in the city and don't have any goats or cows yet. ;)  Can't find raw milk to save my life :'(.
: Re: Yogurt & Kefir: Recipes & Hints
: bizymum May 21, 2006, 03:30:14 PM
I can't wait to hear what all the experienced yogurt makers have to say!!  I hadn't tried making my own yet since I thought you had to have raw milk.  I would love to make my own yogurt.  My whole crew loves it!  They go through it quicker than I can bring it home!
: Re: Yogurt & Kefir: Recipes & Hints
: Traci Bowron May 21, 2006, 03:36:10 PM
To sweeten our kefir we use:

1/3 c. pure juice (we use POM blueberry found in your grocer's produce section)
1/4 c. raw honey
1 quart kefir
: Re: Yogurt & Kefir: Recipes & Hints
: advancewithcourage May 21, 2006, 03:40:22 PM
Hello,
I have been making yogurt for 4 years now - about one gallon a day for my yogurt loving family. 

Here are a few tips:

1. Always use Dannon for a starter. The organic brands with many different types of bacteria in them contain a bacteria that research has shown to cause immune system troubles - wish I could remember the name of the bacteria in question

2. Crock pots are always too hot unless they are malfunctioning.

3. I used to use a Yogurtmet machine and now use my Excalibur dehydrator. An Excalibur will make up to 4 gallons of yogurt at a time. We eat alot of it in my large family.

4. If money is tight, you can use an insulated box that refrigerated medical supplies come in. You may be able to obtain one from someone who has these shipped to their home, or from a feed store that recieves animal vaccine shipments. Bring your milk to 115 degress, add culture and place in insulated box.

5. Yogurt will be runny if...... You do not add enough culture - about one cup per gallon of milk; Your culture temp is too high, you use anything but whole milk; You are using goat milk.

6. I know my yogurt is spoiled when it smells yeasty or alchoholic.

Hope this helps.
: Re: Yogurt & Kefir: Recipes & Hints
: advancewithcourage May 21, 2006, 03:46:32 PM
Oh, forgot. Never consume store bought skim milk. THey add powdered milk to it and that stuff is highly toxic. In order to powder it the milk is heated at super high temperature, rendering the fats toxic and carcinogenic. Whole milk is always the best option. Call your local 4-H and ask for the goat club leader and you should be able to find someone who will sell you raw milk.

Don't forget to sterilize your milk, then cool it before adding starter. Yogurt cannot be made from raw or store bought milk without this sterilization.

You can make kefir from storebought kefir by adding it directly to raw or storebought milk, and it will ferment sitting on your counter. So if you cannot purchase a machine or find a insulate box, you may want to try this delicious beverage. Tastes great. I use Lifeway plain kefir for starter. I have digestive issues and do much better on kefir. I think it is far superior to yogurt for digestive health and disease prevention. I like the taste better too. I sweeten mine with stevia, vanilla, and cinnimon - YUM!
: Re: Yogurt & Kefir: Recipes & Hints
: dara May 21, 2006, 04:16:54 PM
You can use a regular picnic cooler to incubate in. Just pre-warm the cooler with hot water (tap is fine), and then dump and refill with warm water up to the neck of your jar(s). If your milk is skim (and I don't know which of the store-bought milk is best or worst- I just don't drink it by the glass anymore anyway), you have a couple options for thickening it. You can measure your starter carefully (some say more than 2T. per qt. will make it runny, but you'll prob. have to experiment between 2-4 T. to see which works best with your milk), and if you want, you can add a little gelatin (like the recipe I posted in the yogurt recipe section) and or powdered milk. I don't like to incubate longer than 6 hours, maybe 8 in the winter. Oh, and refridgerate it before you shake it up to see if it is runny or not. It sets a little in the cold, and if you shake it before it's cold, you unset it a little. That doesn't hurt it, but I like yogurt to have the thick, store bought, custardy consistency. It is naturally sour, but tasting it will still prob. tell you if it is bad or not. You don't want a winey smell or taste. I have never heard of a yogurt bacteria that is bad for your immune system. I'd like to see a source for that information. Anyway, hope that helps! Good Luck!
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 21, 2006, 04:19:30 PM
I use goat's milk for yogurt and kefir.  I buy Kefir Starter from Body Ecology at
www.bodyecologydiet.com.  Here is my yogurt recipe:
 
1 cup milk
2 Tbs. plain yogurt (either commercial or from my previous batch)

Warm milk on stove to 100-110 degrees.  Add yogurt, and put into a glass canning jar uncovered.  Keep this at a tempurature around 90-100 degrees for 12-18 hours.  I do this by placing the jar in the oven, turning on the oven light, and keeping it on all night.  By the next morning I have yogurt.  Refrigerate.

hi Pure!  i have a couple questions.....

i did your method last night and used skim milk and generic walmart brand plain yogurt.  i know it's probably not a good idea, but it's all i had.  i read some of what people said and it sounds like i should go get non homog. reg milk instead of skim.  what i'm wondering is, i left it in the oven for about 12 hours cuz i had to leave.  it was somewhat watery, if i left it longer would it be thicker?  i put it back in the oven this evening and am trying to make it more thick.  or should i have added another T of yogurt?  thanks for this really easy recipe!  just my kind!  i hope i can get it to work and use it often!   ;D
: Re: Yogurt & Kefir: Recipes & Hints
: dara May 21, 2006, 04:23:35 PM
fivewiddletids- check the  homemade yogurt question thread.
: Re: Yogurt & Kefir: Recipes & Hints
: Julie G May 22, 2006, 02:09:36 AM
Thank you guys, you've been very helpful...a couple more things I should mention....

My crockpot has 3 settings, low, high, & warm.  When I have it on warm with lid off it filled with water it maintains a temp of 105 degrees.  I checked it many times throughout the day and it was very consistently maintaining that temperature.  My jars had lids on them so as to incubate the yogurt....does my setup make sense?

I heated my milk to 185, then let it cool to 110 and added my culture, I did add a little bit of powdered milk to make it thicker, (had another recipe on hand that I went off of).

As far as the skim milk goes....I really feel like we have to weigh all of the health risks on either side.  If I was to buy whole milk that has all the homogenized milk fat I'd have to deal with those issues... ??? right now for our family the store-bought skim milk is the best option of the few we have available.  I'm still looking for raw milk but in the mean time this is the best we can do.

I'm listing the ingredients that is in my "fancy" yogurt....I'd like to do some more research on them but right now I just list it for anyone out there who is overzealous on finding the information on the harmful bacteria.  ;)  Thank you guys....I appreciate your input.


White Mountain Bulgarian Yogurt

Ingredients: 
   Grade A Pasteurized Whole Milk
   Live Yogurt Cultures:
      L. Acidophilus
      L. Bulgaricus
      S.Thermophilus
      B Bifidum

There may be better yogurts out there for homemade yogurt making...this is such a simple yogurt, I've been giving it to my daughter for months now.  With it costing over $3.00 a quart I was hoping to duplicate it at home, (now that I think of it, it's not that expensive...but milk is way cheaper and the idea that I can thicken it and sweeten it from the start is very appealing to me.)  Okay, that's all for now....thank you again
: Re: Yogurt & Kefir: Recipes & Hints
: natural May 22, 2006, 02:07:17 PM
I have read that  you can keep the kefir grains for "generations" so what do you do with it in between uses..refrigerate it?
--Sandra
: Re: Yogurt & Kefir: Recipes & Hints
: Hope64 May 22, 2006, 03:02:35 PM
I noticed that the replies in the kefir thread said, "leave out for 24 hours".  That's too long for me.  Too tart.  About 12 hours is right for our family.  You can still taste the "sweetness" of the milk.  But, you get the tartness of the kefir.  Also, I rinse my grains in between uses.  I know that there are different thoughts on whether you need to do this or not.  But, I was told by a "veteran kefirer" that she rinses her's in between uses.  After you make a batch of kefir, if you know you will be gone for a few days, just put the grains in a small container with a tablespoon or two of milk.  It will keep in the fridge.  For longer term storage, put it in the freezer for up to a month.  Kefir is pretty hearty stuff and can survive pretty well.  Use in smoothies, or in homemade whole wheat pancakes (think sour dough pancake taste), or just take a deep breath and drink it straight.  Nope.  The kids don't do this.  But, I will.  Tastes tart like yogurt - but "yeasty" also. 

Hope 64
: Re: Yogurt & Kefir: Recipes & Hints
: Sanya May 22, 2006, 03:12:18 PM
I have read that  you can keep the kefir grains for "generations" so what do you do with it in between uses..refrigerate it?
--Sandra

You can find info on how to store grains at http://users.chariot.net.au/~dna/Makekefir.html#resting-kefir-gains.  I use the Baby Sitting Method mentioned there sometimes.  I've even frozen some before.  But now we just eat the extra grainsin our smoothies...even more probiotics!   ;)
: Re: Yogurt & Kefir: Recipes & Hints
: mishy May 22, 2006, 03:21:31 PM


1. Always use Dannon for a starter. The organic brands with many different types of bacteria in them contain a bacteria that research has shown to cause immune system troubles - wish I could remember the name of the bacteria in question



Could you find out what this bad bacteria is?  I am not using an organic brand but it has all the bacteria listed by Julie. 

Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: natural May 23, 2006, 10:39:18 AM
If I were to try this on my "keep warm" setting in my crockpot, could I jsut use the packaged powder starter I purchased from the health food store?

--Sandra
: Re: Yogurt & Kefir: Recipes & Hints
: Leah IL May 23, 2006, 12:22:13 PM
Yogurt cannot be made from raw or store bought milk without this sterilization.


Actually, I make raw milk yogurt and don't pasteurize it..unless you mean bring it up to 110 degrees.  I heat my raw milk in a gallon sized glass jar to 110 degrees, add starter, put on the lid, wrap it in a kitchen towel and put it in a soft sided cooler that zips.  After about 5 hours, I remove it from the cooler and the towel and put it straight into the very back of my fridge without taking off the lid or anything and then I don't touch it for at least 12 hours.  If you start stirring it and shaking it when it's warm, it will be much more runny.  It really firms up as it cools so no matter how tempted you are, leave it alone :)

: Re: Yogurt & Kefir: Recipes & Hints
: TruthSeeker May 23, 2006, 12:37:51 PM
I make yogurt in my Yogurmet yogurt maker.  I use powered starter I bought from Natren.  I use store bought whole milk.  I follow the directions on the bottle of starter and WHALLA!  I must say after a year of this I still can't get used to eating plain yogurt.  I mix all-fruit in it or make smoothies with it, but to eat it plain? :P
: Re: Yogurt & Kefir: Recipes & Hints
: Dalyn May 23, 2006, 06:21:17 PM
I milk the goats, bring the milk in the house, strain it, and put it in a 2 quart or gallon sized jar with the yogurt culture (Danon is good). I either wrap it in a dark towel and stick it outside if it's a hot day, or else do it with the evening milk and set the jar in a soft cooler with a heating pad on top of the jar on low and leave it over night. The heating pad goes off after two hours, but it that's okay. I stick it in the fridge. Sometimes I add fresh berries and honey. That's it.
RAW milk!! Not dead milk.
: Re: Yogurt & Kefir: Recipes & Hints
: Chickory Chick May 25, 2006, 12:19:08 PM
Kefir is very easy to make.  I use the real grains (I purchased mine from somone through the RawDairy yahoo group).  I find in the summer it only takes 12 hours to make, 24 -36 hours in the winter and 2-3 days in my refrigerator. Add a coiuple of TBSP of grains to a quart of milk.  Kefir is very flexible, I have used it sucessfully as a replacement for buttermilk in biscuits and pancakes and for plain milk in other recipes! 

In the summer, I like it for breakfast mixed with some fresh berries and maybe a TBSP of natural sugar or honey.  I have also made vanilla shakes add a tsp of vanilla and some sweetener when I am out of fruit. YUM!  I did try it as a chocolate shake once and I dont remember the experience being as pleasant to my tastebud. 

Sorry I cant give you exact recipes as I am terrible about measuring when making up my own recipes.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt May 30, 2006, 09:51:06 AM
I've read all your posts and I've done a bit of research on my own.  I just bought some dannon and some jar lids for my canning jars.  Everything I've read indicates that I should incubate the yogurt, but the times vary between 3 and 12 hours.  I get the impression that you don't actually have to keep the temp at 120 it just makes it faster.  Could you verify this for me? 

Couldn't I just heat the milk, add the culture and stick it in the oven (dark place) for a few hours and stick it in the fridge?  If I'm understanding this correctly, it would just take a couple of days instead of a few hours to make.  I will incubate it if it's actually necessary, but the easier it is for me to make, the more likely it is that I will continue to make it.
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 30, 2006, 05:01:15 PM
I use goat's milk for yogurt and kefir.  I buy Kefir Starter from Body Ecology at
www.bodyecologydiet.com.  Here is my yogurt recipe:
 
1 cup milk
2 Tbs. plain yogurt (either commercial or from my previous batch)

Warm milk on stove to 100-110 degrees.  Add yogurt, and put into a glass canning jar uncovered.  Keep this at a tempurature around 90-100 degrees for 12-18 hours.  I do this by placing the jar in the oven, turning on the oven light, and keeping it on all night.  By the next morning I have yogurt.  Refrigerate.

Hi HB--i have used this recipe (making some more right now!) and it works great!  i bought Dannon FULL FAT yogurt in a 32 ounce carton and used skim milk.  i am using the yogurt to soak fresh ground flour for bread (another great recipe from the one of the bread threads) and also to eat with my homemade granola YUM!  it was a little runny last time, and i think this time i am gonna watch it longer than 12 hours and see if it gets thicker.  i even forgot to heat the milk once, and put the lid on both times!  it worked in spite of me!   ::) 
: Re: Yogurt & Kefir: Recipes & Hints
: jenny4wen May 30, 2006, 06:33:27 PM
I made yogurt by heating my milk, adding a cup of plain yogurt, putting it in my containers (preferably glass) and putting those in a large picnic cooler with a lightbulb turned on hanging in there, and closed the lid.  I let it do its thing for about 8 hours and put the jars in the fridge overnight.  It worked well for me. :)  I think there are many ways.  Find what's best for you! :)
: Re: Yogurt & Kefir: Recipes & Hints
: dara May 31, 2006, 03:40:09 AM
I didn't realize before now that you could be so "lazy" with yogurt and still have it work! Last night I mixed my yogurt ingred. together (warm), stuck it in the oven with the light on, fridged it after 5 hours, and woke up to a great batch for breakfast.

I do have a question: What is considered a "good" texture for goat milk yogurt? We've recently found a source (seems to be seasonal with hobbyists in the Midwest), and I am wondering how solid goat milk yogurt will be, compared to cow milk. Also, do you all use cow milk starter in goat milk? My kids are allergic to cow milk, but I'm hoping 1 T./qt. is not enough to bother them. My yogurt is usually either runny, or I add gelatin and it is jello-y. What about for you guys?
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt May 31, 2006, 04:24:27 AM
I made my first batch last night.  I'm going with the 12 hours in the back of the fridge but when I put it in there, it looked like "yogurt".   ;D  I had to rewarm the water once, I hadn't planned on it, because I put it in the cooler before I went to bed at 2am and for some reason, I kept dreaming about yogurt, so I got up at 5:30am and checked the temp.  Down to 105 degrees, so I warmed it once and it was back down to 105 degrees when I got up at 9am.  I "cooked" it for 8 hours and figured we'd have it for breakfast tomorrow.  Of course, I may have to sneek a snack tonight before bed.  I really am enjoying the granola with yogurt better than any other recipe with yogurt I've tried.  Very YUMMY and addictive.  :P  Thanks for all your input ladies.  Much appreciated.

Someone mentioned starter ice cubes (or maybe I read that on the web) anyway, I froze the rest of my Dannon into ice cube trays to make more. 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt May 31, 2006, 04:25:30 AM
PS, the light in my oven has been broken for 8 years or more.   :-\ I don't even know if I could fix it.  I never really had the need to check.   ;D
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie June 01, 2006, 02:31:35 AM
My yogurt is usually either runny, or I add gelatin and it is jello-y. What about for you guys?

why did you take it out after 5 hours?  the recipe i made that i described in my other post i left in the oven for 14 hours and it was a creamy, thick almost perfect yogurt.   ;D  i am totally excited about making my own--can you tell??!!   8)  it is not Jello like the skim milk yogurt you can buy in the store, but more like the stuff i used for starter (Dannon full fat).  i did it before i went to bed and left it in all night and checked it a couple times in the am.  i had done 12 hours before and that wasn't enough, still a little watery.  it seemed to get more so in the fridge for me. 
   


: Re: Yogurt & Kefir: Recipes & Hints
: sven June 02, 2006, 02:46:59 AM
I've made raw milk yogurt from cows milk and it comes out sort of ropey.  Is yours smooth?  I've resorted to heating to 180 degrees first with makes it definitely NOT raw.  Thanks.
: Re: Yogurt & Kefir: Recipes & Hints
: dara June 02, 2006, 03:28:52 AM
I am using goat milk. Does that mean it is likely to be more runny than cow milk? And fivewiddletids, I took it out because I needed to go to bed, and didn't want it to get really, really sour....

Sven- my cow milk yogurt turned out that way before too, but I didn't know before now it was possible to make without  scalding (180 degrees).
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 02, 2006, 07:52:35 AM
My yogurt was a success; however, it was a bit more sour than the Dannon I started with.  I understand that if I cook it less, it will be less sour. 

It was also very thin with floating boogers (GROSS).  It tasted fine (except for the sour, but it looks very unappealing).   I'm guessing this is because it's skim milk and not whole?  I don't have access to whole raw milk and will not use homogenized. 

I also cooked it in hot water bath for about 8 hours and then refrigerated it for over 24 hours before busting into it.

I also had another thought.  I've frozen my Dannnon into ice cubes for starter.  I was thinking maybe I could buy a quart of whipping cream and do the same thing.  Then add a cube of cream along with the yogurt cubes to make it fatter and creamier ???  Cream is expensive at Walmart or grocery but I figured if I only add 2 tablespoons per quart it will add about 10 cents per quart to the price of my yogurt which isn't bad at all.

I may try the gelatin thing as mentioned earlier, but any insights into how I can make the consistancy smoother and even a bit thicker and less sour would be helpful.  Thanks.
: Re: Yogurt & Kefir: Recipes & Hints
: Kansas Girl June 02, 2006, 08:23:10 AM
: healthybratt

I may try the gelatin thing as mentioned earlier, but any insights into how I can make the consistancy smoother and even a bit thicker and less sour would be helpful.  Thanks.

I think it is too sour because you let it go too long.  I always put non-fat powdered milk and gelatin in my yogurt b/c it thickens it and really improves the texture.
-KG
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 19, 2006, 10:27:22 AM
: healthybratt

I may try the gelatin thing as mentioned earlier, but any insights into how I can make the consistancy smoother and even a bit thicker and less sour would be helpful.  Thanks.

I think it is too sour because you let it go too long.  I always put non-fat powdered milk and gelatin in my yogurt b/c it thickens it and really improves the texture.
-KG

I made yogurt with gelatin this time and it turned out beautifully.  If you're buying skim milk from the store like me instead of raw milk, I would recommend this recipe.  I've tried several different things and so far this has been the most successful.  I have not tried powdered milk yet, but may in the future to see how it compares.

I used 24 oz of heated (120 degrees) skim milk, one Dannon frozen cube starter (ice cube - 2 Tablespoons), 1/2 pkg of Knox gelatin (about a teaspoon I think).  I put 125 degree water in my lunch picnic cooler (holds two quart jars).  I did not rewarm the water (ambient temp has been 85 degrees).  I left it for 5 hours and fridged it.  It's perfect.  I haven't used it in any recipes as of yet, only tasted it out of the jar, but so far, so good.

Note:  It doesn't taste much different than the same recipe minus the gelatin.  The only difference is the smoother consistancy.  Better texture and more appealing to the eyes (I suppose).

Also, on the same day, I tried the same recipe in another jar minus the gelatin and "cooked" it for 12 hours.  It's exactly the same as the 5 hour recipe only more sour - still very runny.

I have a question for you yogurt pros.  If I want to make sweet yogurt, vanilla, honey, etc.  Can I add the sweet/flavor before I cook it, or do I have to stir it in when the culture is finished?  I think my husband would be more inclined to eat it, if I could just have the honey and vanilla already in it when it "gels". 
: Re: Yogurt & Kefir: Recipes & Hints
: dara June 20, 2006, 06:18:51 AM
HB- despite claims to the contrary, I have added sweetner to my yogurt before incubating with no problems.


And what's the difference between Keifer grains and starter, and I can't find free grains on the web (I tried 'Beka's link); does anyone have some to share? Of course I would be happy to pay shipping. I could buy starter, but I don't think that's the same as grains...
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 20, 2006, 06:41:36 AM
HB- despite claims to the contrary, I have added sweetner to my yogurt before incubating with no problems.


And what's the difference between Keifer grains and starter, and I can't find free grains on the web (I tried 'Beka's link); does anyone have some to share? Of course I would be happy to pay shipping. I could buy starter, but I don't think that's the same as grains...


I found some at a share site.  Most of these people charge $10 for shipping costs only.  I just ordered some yesterday.

CLICK HERE. (http://www.torontoadvisors.com/Kefir/kefir-list.php)

Here's a popular sight (http://users.chariot.net.au/~dna/Makekefir.html) recommended by most of the members of this sharing site all about raising and making Kefir beverages.  There are pictures included.  I won't tell you what hubby says the grains look like, but they look a little bit like cauliflour.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 20, 2006, 06:43:01 AM
HB- despite claims to the contrary, I have added sweetner to my yogurt before incubating with no problems.

Do you have any measurements on how much honey and vanilla to add?  I only have imitation vanilla right now, but I wonder if real vanilla extract (alcholic) would hurt the culture.
: Re: Yogurt & Kefir: Recipes & Hints
: dara June 20, 2006, 10:24:40 AM
I just add 1/4 c. sweetner, and 1 t. vanilla (mine's real in alcohol) to 1 quart. My kids still want honey on theirs, but this takes the edge off the sourness.
: Re: Yogurt & Kefir: Recipes & Hints
: dara June 20, 2006, 10:33:47 AM
Okay, I must really be dense, but where on that site, HB or 'Bek, did you see anything about GETTING GRAINS? I see lots about culturing them.... Thanks, you're a chum!
: Re: Yogurt & Kefir: Recipes & Hints
: OneMaster June 20, 2006, 11:03:37 AM
Hi, Everyone!  Just reading through the thread.  I put in maple syrup and vanilla extract before incubating the yogurt, and it turns out great!  I add it while the milk is still hot and before it has cooled enough to add yogurt culture.

By the way, I read (I believe in "Nourishing Traditions") that heating the milk or using pasteurized milk for yogurt is actually not a big deal since the whole purpose is to re-introduce the cultures anyway.  But ultra-pasteurized milk is not a good idea.

Also, to incubate it, I just put my heating pad on the counter, turn it to high, set the glass jar of yogurt on it, and place a tall stock pot on top.  I don't really time it, just make it earlier in the day and put it away before bed so it is cold by morning.

Something I am going to try is "fruit on the bottom" yogurt.  I read that you can put fruit (or jam) in a glass dish, pour your yogurt mixture on top, and culture it all at once.  Great for individual servings that the kids find fun :)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 20, 2006, 12:51:39 PM
Okay, I must really be dense, but where on that site, HB or 'Bek, did you see anything about GETTING GRAINS? I see lots about culturing them.... Thanks, your a chump!

If you went to Dom's site, you clicked on the wrong spot.  CLICK HERE. (http://www.torontoadvisors.com/Kefir/kefir-list.php)

On this page, do a find in your browser for United States and it will scroll you down to the locals.  Then read the far right corner to find out what the users are willing to share and in exchange for what.  If you find something you like, then click on the user name above the description and it should take you to an automated email page where you can request a response from the provider.

Who's a chump ???
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 20, 2006, 12:53:14 PM
Something I am going to try is "fruit on the bottom" yogurt.  I read that you can put fruit (or jam) in a glass dish, pour your yogurt mixture on top, and culture it all at once.  Great for individual servings that the kids find fun :)

I was wondering about this too.  Would you still sweeten the yogurt or would the fruit make it sweet enough when you stir it up?

Is there actually a benefit to adding fruit to the culture rather than just throwing it in afterward?  Does the fruit ferment as well?  Does it change the flavor of the yogurt?
: Re: Yogurt & Kefir: Recipes & Hints
: dara June 20, 2006, 04:07:57 PM
Whoops, HB, I thought chump meant "great", or something like "friend". I think I meant chum.     :-[      And I pick on my 5 year old for using the wrong words for things!

Found the share site this time. Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 20, 2006, 09:31:45 PM
Whoops, HB, I thought chump meant "great", or something like "friend". I think I meant chum.     :-[     
'

HAHAHAHAHAHAHAHAHAHA!  that's rich.   :D
: Re: Yogurt & Kefir: Recipes & Hints
: OneMaster June 21, 2006, 05:29:09 PM


Is there actually a benefit to adding fruit to the culture rather than just throwing it in afterward?  Does the fruit ferment as well?  Does it change the flavor of the yogurt?

I don't think there is any benefit except having it pre-done in individual servings.  I just know my kids would get a kick out of it.  Maybe even personalize their own yogurt or something.  I think with yogurt makers you can make individual cups of yogurt, but I've never actually seen a yogurt maker ::)

I have mixed jam into plain yogurt, and it doesn't take much to make it plenty sweet.  Vanilla yogurt would be good with fresh fruit.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt June 21, 2006, 07:13:08 PM
I have mixed jam into plain yogurt, and it doesn't take much to make it plenty sweet.
What flavor?  How much?  Before or after culturing ??? I'm intrigued.

Vanilla yogurt would be good with fresh fruit.

I love cherry vanilla yogurt from the store, but I wonder what kind of cherry flavor they use, there are so many kinds and levels of sweet in cherries.  AE also has a cherry limade - that is amazing!  It's just like a creamy cherry limade from Sonic.

: Re: Yogurt & Kefir: Recipes & Hints
: OneMaster June 21, 2006, 07:55:25 PM
I was making just plain yogurt, then stirring things in after culturing it.  I just put some yogurt in a bowl, a dollup of whatever homemade jam we had (strawberry, blueberry, raspberry, blackberry...) and mix it up.  I also tried sweetening with maple syrup after culturing.  It was yummy, but got very runny.  My son loved it and started named it "thick milk."  I have since put in maple syrup and vanilla before culturing and it works great!  Would still be good with jam, but I don't think it would need the extra sugar.  Fresh fruit with the sweetened yogurt is delicious.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 02, 2006, 06:21:28 AM
I tried making yogurt with gelatin, honey, and vanilla.  It turned out like soup. 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 02, 2006, 06:23:05 AM
I have had my kefir in the same milk for about a week.  I probably killed it.  I didn't know what else to do with it, because I'm not feeding it my milk - it's too expensive.  It tasted so nasty it would be like throwing my milk down the drain.

Can I still salvage the grains and put them in something else?  Can I just put them in some sugar water or something? 
: Re: Yogurt & Kefir: Recipes & Hints
: Elbereth July 03, 2006, 02:47:03 PM
For the life of me, I can't find the thread where Rebeka asks for ideas of different easy ways to make yogurt.  I found one because my oven has neither a dependable "150 degrees" setting nor an oven light.  I do not have the money for a yogurt maker, and call me lazy, but the whole cooler-water thing just sounds too complicated for me. ::)  I just use a thermos I bought from Wal-Mart.  It's one of those stainless steel jobs.  I already had one, so it didn't cost anything extra...

You just fill up the thermos with water, pour the water into a pan, and boil.  Pour back into the thermos and close and set aside.

Then...
heat the milk to 180 degrees, let it cool to 110, pour out the water from the thermos, pour in the milk, close, wrap the thermos with a couple of towels and place in a spot where it won't get jostled.  8 hours later...Yogurt. ;)
: Re: Yogurt & Kefir: Recipes & Hints
: SHERRI REEL July 07, 2006, 07:20:54 AM
I GOT MY RECIPE FOR YOGURT FROM THE HILLBILLYHOUSEWIFE.COM AND IT CALLS FOR DRY MILK BECAUSE IT'S CHEAPER -FREE ON WIC.
: Re: Yogurt & Kefir: Recipes & Hints
: diaperswyper July 10, 2006, 02:54:37 AM
I know that making yogurt was discussed somewhere but, was wondering if i can use honey instead of sugar when making it. Would that somehow affect it negatively when it sets up?
: Re: Yogurt & Kefir: Recipes & Hints
: dara July 18, 2006, 04:41:38 AM
Alright, I know some of you are making goat milk yogurt; what am I missing? I pulled some out of the fridge this morning... and poured the kids a glass of snot. Garrett told me "it even feels like snot". OK, you didn't want to know that, but here's how I made it. I warmed 1 qt. of milk to ~170 degrees (using a candy therm), let it cool to 110 degrees, added 1/3 c. sucanat, 1 t. vanilla, 1t. gelatin, and 1T. yogurt for starter (store bought Dannon). I whisked it all together, poured into a thermos, left overnight before fridging, chilled all day and night, and this morning, it smelled great (like yogurt smells), tasted fine, but looked awfully slimy. Do you have success with goat milk yogurt? If so, please tell me how you do it! 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 18, 2006, 07:25:43 AM
I had the same problem when I presweetened my skim milk yogurt. It came out very snotty even with the gelatin in it.  Without the sweetner, it gelled up very nicely.
: Re: Yogurt & Kefir: Recipes & Hints
: dara July 18, 2006, 08:06:38 AM
Thanks! I'll try it that way today.
: Re: Yogurt & Kefir: Recipes & Hints
: TJ July 21, 2006, 11:27:19 AM
i am new to this kefir thing,but would love to try it.  I've been looking around where to buy starter and have found it very expensive.  Have you ever heard of freeze dried starter?  available for the cheapest price I've found at this website
http://www.urbanhomemaker.com/customer/home.php?cat=287
Is it OK to use?  What's the best, most nutritious way to start kefir.

Another question;  someone told me that my son who is allergic to dairy (throws up everytime he eats it) would be able to drink kefir made from raw cows milk.  ever heard of that?
would welcome any input on this
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 21, 2006, 11:35:27 AM
i am new to this kefir thing,but would love to try it.  I've been looking around where to buy starter and have found it very expensive. 

You can find it for the price of shipping at this website:  http://www.torontoadvisors.com/Kefir/kefir-list.php

Some will even give it to you, if you can pick it up.
: Re: Yogurt & Kefir: Recipes & Hints
: jessyru July 24, 2006, 10:29:33 AM
I apologize if this question is redundant. If I use homogenized milk to make yogurt or kefir, am I still at the same risk for all the detrimental effects of drinking a glass of homogenized milk? If the benefits don't outweigh the risks, then I'd rather not make the effort. Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 24, 2006, 01:45:35 PM
I apologize if this question is redundant. If I use homogenized milk to make yogurt or kefir, am I still at the same risk for all the detrimental effects of drinking a glass of homogenized milk? If the benefits don't outweigh the risks, then I'd rather not make the effort. Thanks!

Fermentation (yogurt, kefir, & buttermilk) take care of the fact that the milk has been pasturized but I'm not sure it would cover or reverse the effects of homogenization because it's about the pulverization of fats not the destruction of enzymes and bacteria.  Although, I could be wrong.  ::)
: Re: Yogurt & Kefir: Recipes & Hints
: mishy July 24, 2006, 02:30:50 PM
I wondered that too.  Since the consistency is changed.  I wonder. 
: Re: Yogurt & Kefir: Recipes & Hints
: SHERRI REEL July 24, 2006, 03:03:32 PM
Anyone from Mo. willing to share kefir grains,or someone willing to ship to Mo.?
Sherri
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 24, 2006, 03:09:18 PM
Anyone from Mo. willing to share kefir grains,or someone willing to ship to Mo.?
Sherri
http://www.torontoadvisors.com/Kefir/kefir-list.php
: Re: Yogurt & Kefir: Recipes & Hints
: ~esposita~ July 25, 2006, 04:28:42 AM
Well, I've tried yogurt a few times and just can't seem to get it right!  It is watery and thin and slightly sour.  I've tried adjusting according to what I've read here...to no avail!  One good thing is that my DD doesn't care!  She loves it anyway!  But, hubby and I like a thicker yogurt.  So, my man wants to get me a yogurt maker for his birthday ::).  Any suggestions?
: Re: Yogurt & Kefir: Recipes & Hints
: SC July 25, 2006, 05:11:14 AM
So, my man wants to get me a yogurt maker for his birthday ::).  Any suggestions?

Say, "Thankyou!" Include big hug and kiss!  :-* ;D
: Re: Yogurt & Kefir: Recipes & Hints
: natural July 25, 2006, 05:12:18 AM
I have a Salton yogurt maker I bought from Amazon for 10 or15 dollars. My yogurt is still runny there must be something else causing our problem ???
: Re: Yogurt & Kefir: Recipes & Hints
: dara July 25, 2006, 05:30:41 AM
Are you adding sweetner before you incubate? Apparently some can do that and get away with it, but HB and I have better success adding afterward. Not as "nice" to have to stir it after it sets, but until I figure something else out (like I'd like to experiment with adding pectin...) that's what I'll do. We use it most in smoothies anyway.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt July 26, 2006, 06:15:26 AM
I have a new recipe for yogurt that you cucumber lovers may like.  MIL brought some cucs over and told me to make them up with mayo to taste a bit like creamy cucumber dressing.  I did it and all we could really taste was the mayo despite all the seasonings I added, so I added some yogurt and it soured it up just enough to give it a tang. 

Next time, I'm going to leave the mayo out altogether.

I cured the cucs (sliced and peeled) in sea salt for 15-30 minutes.  Rinse.  Salt to taste, add pepper, dill weed to taste and then add enough fresh yogurt to make it creamy.  Chill.

I might also try some garlic and/or onion powder next time.
: Re: Yogurt & Kefir: Recipes & Hints
: Lydia August 02, 2006, 02:44:46 AM
i saw the recipe for yogurt in the magazine this month.

i have a easiest yogurt making way and you don't even need yogurt maker or anything. we buy milk from a farm and I heat the milk in a double boiler(milk boiler - where water heats the milk). I cool it until it gets warm enough(the same temp you had mentioned). I add a 1/2 teaspoon of store yogurt(danon) containing acidophillus(the firsttime and then use my own yogurt from next time onwards) and keep it in my oven with light on(for about 6-8 hours). the oven light keeps the milk warm enough to become yogurt. i make it in a tupperware or stainless tell container that has tight lid on. simple and easy. we come from a tropical country and i always remember my mom leaving the milk just outside bcoz the warm temperature just helps it!
 when it is really cold in the winter i warm the oven at 170 degrees exactly for 90 seconds(switch off after then) so the air inside the oven gets warmer and shut the oven after i keep the milk in.
you just need to play by the temp outside. these summer days i don't even have to on my oven light.

1. if it is too hot outside just leave it inside the oven without doing anything,
2. if it is the fall/spring leave it with the oven light on.
3. if it is the winter warm the oven(170 degrees) for 90 seconds. and leave the oven light on.
for all you need about 6-8 hours. i usually do it just before i go to bed and get the yogurt in the morning. and if you want it sour or not sour you can adjust when you want to take it out. then i keep in the fridge ready for our lunch!

hope this helps. I have seen ladies struggling to make yogurt. i hope this helps. try it and suit yourself.  :)
: Re: Yogurt & Kefir: Recipes & Hints
: diaperswyper August 02, 2006, 03:26:32 AM
Well, I've tried yogurt a few times and just can't seem to get it right!  It is watery and thin and slightly sour.  I've tried adjusting according to what I've read here...to no avail!  One good thing is that my DD doesn't care!  She loves it anyway!  But, hubby and I like a thicker yogurt.  So, my man wants to get me a yogurt maker for his birthday ::).  Any suggestions?
  Don't know how fussy you are about dry milk, but i make a gallon of yogurt at a time, if you add about a cup of dry milk to the mixture it makes the perfect consistency. After you heat the milk and cool it down to about 115-120 degrees,(i do an ice water bath) mix 1 cup cooled milk, your yogurt starter, and about 1 cup powdered milk, and then add the mixture to the rest of the milk. Put the lid on and let it set for an hour and half in your oven, and then set in fridge overnight. Works great. It's not drinkable, just nice and smooth. Good luck.
: Re: Yogurt & Kefir: Recipes & Hints
: dara August 02, 2006, 03:41:47 AM
I just read a new recipe for custard style goat milk yogurt, and it said to make 1 qt. yogurt plain, no additives but culture, with the exception of optional powdered milk. Set aside. In a saucepan, heat to boiling: 1 pkg plain gelatin, 1/4 sugar (or equiv. sweetner), 3c. fruit, 1/2 c. water. Cool gelatin mixture; when cool, stir in yogurt, refridgerate several hours till set.
: Re: Yogurt & Kefir: Recipes & Hints
: oliveoil August 08, 2006, 04:05:41 AM
I made yogurt last night at about 7:30 and forgot to put it in the fridge when it was done...it was probably done sometime around midnight...do you think it's bad? do I have to throw it all out? it's a non-electric incubator. I hate to toss a whole batch of yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie August 08, 2006, 04:07:44 AM
i'm no expert, but i would eat it!  i would figure it's just more cultured.  anyone else know better?   :o ::) ;D ???
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr August 08, 2006, 04:44:42 AM
I made yogurt last night at about 7:30 and forgot to put it in the fridge when it was done...it was probably done sometime around midnight...do you think it's bad? do I have to throw it all out? it's a non-electric incubator. I hate to toss a whole batch of yogurt.

I can't tell you how many times I have done that...... :-\  We always eat it, and we haven't  died yet....

: Re: Yogurt & Kefir: Recipes & Hints
: koco August 08, 2006, 07:30:04 AM
i've forgotten as well and ate it anyway, it was just more sour and  little thicker.  Last time i forgot i used some of it to make another batch and it didn't work (it did't thicken), although i did a couple other things different which may have contributed to the problem and hopefully someone can enlighten me.   i only heated to 110 degrees (i thought i read on another thread that someone does that and it works) then i forgot to separate a small amount to stir the starter into before adding it to the rest  ::).  i just stirred it into the whole batch.  Is it ok to use this milky concoction  ????   thanks 
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr August 08, 2006, 07:37:30 AM
then i forgot to separate a small amount to stir the starter into before adding it to the rest  ::).  i just stirred it into the whole batch.  Is it ok to use this milky concoction  ????   thanks 

I always stir my starter into the whole batch.  I make my yogurt by the gallon, and that has never been a problem....

I would use it.  It would be good for shakes or in baking. 
: Re: Yogurt & Kefir: Recipes & Hints
: kamom August 08, 2006, 08:59:56 AM
I ALWAYS leave my yogurt out overnight, in a Igloo of warm water. ::)  And I ALWAYS dump my starter "a little bit of the old yogurt" right into my new batch, shake it a little bit and put the covered jars into the igloo for the night.  ;D   When I get to the kitchen in the morning I put it in the fridge to cool before we enjoy it.  I guess theres more then one way to skin the cat. ;D  or.......make the yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: koco August 08, 2006, 09:09:54 AM
does anyone heat the milk to 110 degrees then add the starter or do you have to heat it to 180 then let it cool to 110.  my understanding is that the only reason to heat to 180 is to kill bacteria, which means its pasturized (right?) and since i use fresh raw cow's milk wouldn't that defeat the purpose of using raw milk? 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 08, 2006, 10:03:47 AM
does anyone heat the milk to 110 degrees then add the starter or do you have to heat it to 180 then let it cool to 110.  my understanding is that the only reason to heat to 180 is to kill bacteria, which means its pasturized (right?) and since i use fresh raw cow's milk wouldn't that defeat the purpose of using raw milk? 

I only heat it to 110 UNLESS I'm adding gelatin.  The gelatin doesn't dissolve very well unless the milk is almost boiling.
: Re: Yogurt & Kefir: Recipes & Hints
: Tonys Princess August 08, 2006, 01:14:42 PM
How do you make yogurt?  Do you need a special yogurt maker?  I have never made it, but my daughter eats a lot of yogurt.  Is it less expensive to make it yourself?
: Re: Yogurt & Kefir: Recipes & Hints
: kittyninja August 08, 2006, 01:22:17 PM
I left some milk with ovaltine in a sippy cup in the car all day at 110 degrees...can i just make yogurt out of it? :-\ ;D ;D ;D  OOOH it turned an odd green color and cheese textured...
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 08, 2006, 02:19:38 PM
I left some milk with ovaltine in a sippy cup in the car all day at 110 degrees...can i just make yogurt out of it? :-\ ;D ;D ;D  OOOH it turned an odd green color and cheese textured...

uuuum....how do I say this?  GROSS :P
: Re: Yogurt & Kefir: Recipes & Hints
: ~esposita~ August 10, 2006, 02:32:31 AM
I only heat it to 110 UNLESS I'm adding gelatin.  The gelatin doesn't dissolve very well unless the milk is almost boiling.

What is the gelatin for?  Thicker yogurt?

I was starting to get my yogurt process down to a tee...I was using the oven light as the incubator.  Well, my oven light quit on me >:(!  O well.  Gotta find a new plan!
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr August 10, 2006, 10:02:06 AM
I was starting to get my yogurt process down to a tee...I was using the oven light as the incubator.  Well, my oven light quit on me >:(!  O well.  Gotta find a new plan!
Why not just get a new light bulb???
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 10, 2006, 02:18:11 PM
I only heat it to 110 UNLESS I'm adding gelatin.  The gelatin doesn't dissolve very well unless the milk is almost boiling.
What is the gelatin for?  Thicker yogurt?

Yes.  I use skim milk and it comes out pretty runny without it.
: Re: Yogurt & Kefir: Recipes & Hints
: ~esposita~ August 10, 2006, 03:25:38 PM
Why not just get a new light bulb???

It looks really fancy and wierd  :-\ and I don't want to find out that it costs an arm and a leg  :o and this is one of those jobs that my hubby would want to do  :D and he's soooo busy  ;) and yeah, you're right ;D.  I think I'll look at it tomorrow  :P ::)
: Re: Yogurt & Kefir: Recipes & Hints
: natural August 10, 2006, 04:33:55 PM
Maybe you could call a place that refurbishes stoves. They may have a used or cheaper light bulb...they may even tell you have to install it ????????
: Re: Yogurt & Kefir: Recipes & Hints
: Lydia August 11, 2006, 02:54:50 AM
i think you can get oven light bulbs from walmart (40 watts???) for less than a dollar. check in the light bulbs area.
: Re: Yogurt & Kefir: Recipes & Hints
: dara August 13, 2006, 04:10:12 AM
Well guys, my goat milk yogurt still looks like snot. Can't figure out why, and can't afford dry goat milk powder to add to it. I do add a little gelatin. Oh well.
: Re: Yogurt & Kefir: Recipes & Hints
: Tonys Princess August 16, 2006, 05:28:46 AM
Well I've finally done it  ;D  I have some yogurt in the process of incubating.  I've made it with goats milk and I figure if no one else will eat it, my 8 month old baby will.  she won't care if it is runny or thick, she will eat anything. :) 

How long will yogurt last in the refrigerator after you make it?
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr August 16, 2006, 10:08:43 AM

How long will yogurt last in the refrigerator after you make it?

A long time.  I have never had mine go bad.  I don't think that I have ever kept it more than 3-4 weeks, though.
: Re: Yogurt & Kefir: Recipes & Hints
: dara August 16, 2006, 11:09:07 AM
I only like to keep mine 2 weeks. It starts smelling "too sour" to me.
: Re: Yogurt & Kefir: Recipes & Hints
: LoveSunflowers August 23, 2006, 04:50:45 AM
I made 2 quarts of yogurt this weekend with raw cow's milk. It tastes yummy but is a little runny. I've read through the entire thread and I am going to try less starter for the next batch. NT calls for 3 tbs plus 2 tsp for 1 qt of yogart and I read that you can use too much starter. Anyway, I was wondering if anyone has tried using cornstarch to thicken their yogurt? I don't really want to add gelatin because I don't want to heat it much past 110 degrees. Any opinions? I figured it was worth a shot. I've used cornstarch to thicken up lots of random things in the kitchen, why not yogurt?  ;D I'm not sure how much to start with but I figured I would play with it. I plan on making more yogurt this afternoon.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 23, 2006, 05:02:07 AM
I made 2 quarts of yogurt this weekend with raw cow's milk. It tastes yummy but is a little runny. I've read through the entire thread and I am going to try less starter for the next batch. NT calls for 3 tbs plus 2 tsp for 1 qt of yogart and I read that you can use too much starter. Anyway, I was wondering if anyone has tried using cornstarch to thicken their yogurt? I don't really want to add gelatin because I don't want to heat it much past 110 degrees. Any opinions? I figured it was worth a shot. I've used cornstarch to thicken up lots of random things in the kitchen, why not yogurt?  ;D I'm not sure how much to start with but I figured I would play with it. I plan on making more yogurt this afternoon.

I've never thought of this.  Sounds interesting.  Let us know if you decide to try it.  I guess the one drawback would be the starch content.
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr August 23, 2006, 05:59:54 AM
I made 2 quarts of yogurt this weekend with raw cow's milk. It tastes yummy but is a little runny. I've read through the entire thread and I am going to try less starter for the next batch. NT calls for 3 tbs plus 2 tsp for 1 qt of yogart and I read that you can use too much starter. Anyway, I was wondering if anyone has tried using cornstarch to thicken their yogurt? I don't really want to add gelatin because I don't want to heat it much past 110 degrees. Any opinions? I figured it was worth a shot. I've used cornstarch to thicken up lots of random things in the kitchen, why not yogurt?  ;D I'm not sure how much to start with but I figured I would play with it. I plan on making more yogurt this afternoon.

Wouldn't you have to cook it to get the corn starch to do its thing?  I would think that would kill your yogurt... just a thought.....
: Re: Yogurt & Kefir: Recipes & Hints
: dara August 23, 2006, 07:18:11 AM
Sunshine4th- You could disolve your gelatin in just 1c. of hot milk, and mix it in with the other 3 that are only 110 degrees. Your yogurt would be 3/4 "raw milk yogurt". Also, comercial companies use pectin to thicken their yogurt. One of these days I'm going to try it, but you could be our pioneer, if you have a mind to try it yourself...  ;). Anyway, just 2c.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 23, 2006, 08:30:38 AM
Sunshine4th- You could disolve your gelatin in just 1c. of hot milk, and mix it in with the other 3 that are only 110 degrees.

Why didn't I think of that ???

Also, comercial companies use pectin to thicken their yogurt. One of these days I'm going to try it, but you could be our pioneer, if you have a mind to try it yourself...  ;). Anyway, just 2c.
  Pectin is what Starbuck's uses in their bottled frappacino to make it creamy.  That sounds like a good idea as well.
: Re: Yogurt & Kefir: Recipes & Hints
: LoveSunflowers August 24, 2006, 08:14:19 AM
I'm willing to pioneer and try pectin! However, it will have to wait until Saturday when we get more milk. We get 5 gallons two times a week and some weeks we plow through and others, I have to be creative. My husband drinks the milk for breakfast and brings a quart for lunch. I'm trying to convert him to yogurt for breakfast though. How much pectin should I add? I have pectin because I had very good intentions of making jam this year and it didn't happen so I have two boxes, just not sure how much to use.  :D
: Re: Yogurt & Kefir: Recipes & Hints
: Tonys Princess August 25, 2006, 03:29:26 AM
Has anyone ever tried adding flavored gelatin to their yogurt while making it?  Would it totally defeat the purpose of making it with raw milk to make it healthy for you.  I was just thinking that it would make it taste more like the stuff you can buy and would still be better for you.  Any thoughts?
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 25, 2006, 04:21:38 AM
Has anyone ever tried adding flavored gelatin to their yogurt while making it?  Would it totally defeat the purpose of making it with raw milk to make it healthy for you.  I was just thinking that it would make it taste more like the stuff you can buy and would still be better for you.  Any thoughts?

Flavored gelatin has sugar in it.  I tried making yogurt with honey in it and it wouldn't set up even with the gelatin in it.  So I really couldn't tell you if it would work or not.  You could try it and see; however keep in mind that most of the flavored stuff is also colored and has preservatives unless you can find something better at the health food store.  I was thinking that someone might try agar as well - don't know if that would work or not or if it's any cheaper, but it's a thought.
: Re: Yogurt & Kefir: Recipes & Hints
: natural August 25, 2006, 05:39:08 AM
How much gelatin do you use in 32 oz of milk for yogurt? SOrry if this is answered elsewhere, I didn't see it. I tried it with about a quarter of the Knox package, it looked like it would work then after transfering into another container it is still runny and now a little clumpy.
: Re: Yogurt & Kefir: Recipes & Hints
: dara August 25, 2006, 06:21:47 AM
natural- I use 1t. gelatin per quart of milk.

sunshine4th- I imagine it would work best to try the no sugar needed pectin, if that's the kind you have (I don't know, I haven't tried it...) so I would try adding 1t. per quart to see how that works... Did you really mean that you 2 people drink 10 gallons of milk a week? Good luck with babe. Hopefully this week, or next! Are you having baby at home? Best Wishes! Dara
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt August 25, 2006, 09:33:11 AM
How much gelatin do you use in 32 oz of milk for yogurt? SOrry if this is answered elsewhere, I didn't see it. I tried it with about a quarter of the Knox package, it looked like it would work then after transfering into another container it is still runny and now a little clumpy.

I use a teaspoon and it sets up nicely.  I used 2 tsp once and it was too much like jello.
: Re: Yogurt & Kefir: Recipes & Hints
: LoveSunflowers August 25, 2006, 11:23:41 AM
Technically, we get milk for my father in law but he is out of town so we are getting his milk, which is about 10 gallons a week!  ::) (If we don't get 10 gallons every week, then someone else will get it and we can't always get that amount, if that makes sense) I know that is a lot of milk! My husband drinks a quart for breakfast and a quart for lunch. We only pay $2.50 a gallon, so we do save money on groceries. When the milk needs to get used I need to be creative. I'm loving making the yogurt and my SIL makes cottage cheese so we give her milk some weeks to do that for us. We make a lot of soup too. It definitely gets used! :)
I will try the pectin this weekend if the baby decided to stay in awhile longer! No, we are not having the baby at home.  :-\ Next time we hope to have a homebirth or at a birthing center. We're not completely happy with the midwife we have, but that is a whole other thread! Thanks for the thoughts Dara! I'll keep everyone posted.
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio September 08, 2006, 05:54:25 AM
Has anyone made yogurt cheese before?  I tried to separate my whey to make yogurt cheese like it says in the NT book.  It never gave an exact time that it would take to separate the whey from the cheese in yogurt.  It just said it takes longer???  I think I remember doing it the last time for like six hours or more. 
I have a 32 oz(2lbs) plain organic yogurt that I need to get some more whey from, but have never used something this large.  Any ideas on how long it should take to separate?  Thanks for any help.
: Re: Yogurt & Kefir: Recipes & Hints
: Kati*did September 08, 2006, 06:03:52 AM
Hi HealthyinOhio...

I don't know if this will help because I've never done it, but I'm about to do the same thing... So I asked my Granny (who has made yogurt cheese a lot) and she told me she would dump the whole thing in cheese cloth and tie it up to a cupboard handle hanging over the sink and leave it over night.  That's what I'm going to do.   ;D 

Katie
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio September 08, 2006, 06:17:22 AM
Thanks for the tip, Katie!  Let me know how yours turns out, too.  The last time that I did it, I used a t-shirt and a rubber band hanging from the hinge of my cupboard!!  Sad, I think like a Granny, now!  No, just kidding.
How many hours, in your opinion, would "overnight" be?  8, 10, 12?  See, I have two cats that would help themselves if I actually did it overnight, so I would have to let it drip during the day.  I just don't know if it would hurt it to leave it out for 12 hours.  It doesn't dry out or anything, does it?  I just don't know when it would be done.  The last time it sat for over six hours and was still dripping, but very slowly.  I got so tired of waiting.  I thought maybe it would drip like that for the next three days, so I just used it then.
: Re: Yogurt & Kefir: Recipes & Hints
: Kati*did September 08, 2006, 06:22:20 AM
Well, I did it with my kefir (since my kefir doesn't seem to kefir-ize), and left it out about 10 hours, but it wasn't 32 oz.  And kefir isn't yogurt.  So you'll probably need to leave it closer to the real "24 hour" period.  I'm so glad to know you used a t-shirt.  I was wondering if there was an alternative to cheese cloth.  My hour is up now (I'm at the library).  Hope all goes well....

Katie
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr September 08, 2006, 07:07:43 AM
Thanks for the tip, Katie!  Let me know how yours turns out, too.  The last time that I did it, I used a t-shirt and a rubber band hanging from the hinge of my cupboard!!  Sad, I think like a Granny, now!  No, just kidding.
How many hours, in your opinion, would "overnight" be?  8, 10, 12?  See, I have two cats that would help themselves if I actually did it overnight, so I would have to let it drip during the day.  I just don't know if it would hurt it to leave it out for 12 hours.  It doesn't dry out or anything, does it?  I just don't know when it would be done.  The last time it sat for over six hours and was still dripping, but very slowly.  I got so tired of waiting.  I thought maybe it would drip like that for the next three days, so I just used it then.

I used a tea towel to strain mine.  First, I lined a strainer with it and sat it over another pan.  It set about 3 hours.  Then I layed a wooden spoon on it and tied the tea towel around the wooden spoon.  I then set two tupperware cereal containers on either side of the pan and draped the wooded spoon over them.  That let the bag of yugurt hang several inches over the pan.  It hung another 3-4 hours.  I know that sounds kinda complecated, but it was really very easy....

I didn't measure my yogurt to begin with, but I ended up with 5-6 cups of whey and 2 cups of cream cheese.

Now for my question!  Any suddestions of what to do with yogurt cream cheese.  Its still in my fridge....
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt September 08, 2006, 09:48:53 AM
Now for my question!  Any suddestions of what to do with yogurt cream cheese.  Its still in my fridge....

My kids love cream cheese smeared on a tortilla.  I like it on crackers or corn chips.  Make cheesecake.  Eat it on a bagel or piece of toast.  Can you tell I like cream cheese ;D
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr September 08, 2006, 10:43:21 AM
Now for my question!  Any suddestions of what to do with yogurt cream cheese.  Its still in my fridge....

My kids love cream cheese smeared on a tortilla.  I like it on crackers or corn chips.  Make cheesecake.  Eat it on a bagel or piece of toast.  Can you tell I like cream cheese ;D

Yummm, you just made me hungry.  I just recently tried a new no-bake cheese cake with honey, and fruit mixed in.  It was delicious.  I'll have to do that again.  And we always have tortillas around!   But corn chips?  That sounds so unique that I'll just have to try it.  I have an open bag of then right now.....
: Re: Yogurt & Kefir: Recipes & Hints
: Pennie September 08, 2006, 04:52:51 PM
Can someone help me.  I started my keifer this morning.  7:45. It is now 9:45.  It has chunks floating in it but the rest still just looks like milk.  Am I swirling to often? I have seen hardly any whey.  I am using raw milk.  Is it "done" do you think? I dont' think I want it real tart but if what I pour off is liquid is that how it's supposed to be? I thougt it was supposed to be thick like yougurt.  ???
: Re: Yogurt & Kefir: Recipes & Hints
: amazonmama2five September 08, 2006, 05:02:37 PM
No, not quite like yoghurt more like really runny cottage cheese.  If it is done to taste like plain yoghurt there is no whey.  If you want whey leave it another 12 hours or so.  Also, we don't have maple syrup here so we tried putting natural peanut butter in with a couple of bananas and MAN OH MAN!!! Did we hit the jackpot!  It is good, the kids really like it, and I had one for supper tonight!  Talk about your diet supper! 
I would like to know how everyone strains theirs.  We were using a plastic mesh colander and I didn't feel that it was growing very good, I switched to a plastic spaghetti strainer and a lot more cottage cheese looking curds were in there.  What do you all use?  And how do you know what is a "baby grain" and what is kefir to drink?
Have a peaceful night,
Lisa
: Re: Yogurt & Kefir: Recipes & Hints
: Pennie September 08, 2006, 05:06:35 PM
Thank you. And good questions.  :)  so anything that doesn't go through you use to start over?  I will leave it out over night and have a smoothie for breakfast I guess.   :)  We're out of eggs anyway........... :(
: Re: Yogurt & Kefir: Recipes & Hints
: amazonmama2five September 08, 2006, 05:13:24 PM
Exactly.  Smoothies are GREAT!  Have fun!
: Re: Yogurt & Kefir: Recipes & Hints
: amazonmama2five September 08, 2006, 05:17:39 PM
Oh I might add, the whey makes it extremely sour  :o  If I let it sit to long I have to mix a little fresh milk in it or it is too sour for the kids, even WITH bananas and strawberries or PB.
You may want to strain it and start a new batch tonight.  Taste it and see if it is sour enough for you before you go to bed.
Just a thought.
Lisa
: Re: Yogurt & Kefir: Recipes & Hints
: Pennie September 09, 2006, 03:29:39 AM
Is the only part of the keifer that you reuse a big clump?  Mine just basically looks like sour milk to me.  I sure hope I haven't wasted my money on this.  It doesn't look like something I really want to put in my mouth but I tasted just a teeny bit and it is pretty well, I'm not sure if it is tangy or sour.  It wouldn't go through a strainer except the whey part of which there was very little so I got a slotted spoon and just took some out but then when I poured the rest into my blender there was a piece about 1 table spoon in size that was firmer than the rest. Is that the mother and is that all I am supposed to need for the next batch?
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio September 10, 2006, 02:24:31 AM
My four cups of draining yogurt drained in a strainer for seven hours.  Then, I tied it up and it has been draining for over 12 hours!! :o  It is still wet on the outside of the bag and is still dripping every 20-30 seconds. When is enough?  When it stops completely, or just when it slows down to almost that?  I don't want to dry out the bag(unless that is what you are supposed to do), but I don't want to do what I did last time.  I took it down still dripping a little and my cheese was more like ricotta cheese.  Not hard at all and a little moist.  Could be cause it was goat's milk, I don't know?  I have a feeling that I am going to have to wing it again!  :-\
: Re: Yogurt & Kefir: Recipes & Hints
: AgainstTheGrain September 14, 2006, 11:28:56 AM
Sol, I made my first batch of yogurt yesterday, and I'm happy to report it turned out good! :)  It had extra fat on the top because I used a milk that is non-homogenized and vat-pasteurized so all the good fat is there. I drained it off, put it in the fridge overnight. After lunch I was playing with sweeteners in it - gotta wean my guys and me over to it - I had my 4yo taste it without knowing what it was and he says, " Yummmy, Tastes like Yogurt!"  I must have hit the jackpot!! ;D ;D
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie September 17, 2006, 05:46:10 PM
Sol, I made my first batch of yogurt yesterday, and I'm happy to report it turned out good! :)  It had extra fat on the top because I used a milk that is non-homogenized and vat-pasteurized so all the good fat is there. I drained it off, put it in the fridge overnight. After lunch I was playing with sweeteners in it - gotta wean my guys and me over to it - I had my 4yo taste it without knowing what it was and he says, " Yummmy, Tastes like Yogurt!"  I must have hit the jackpot!! ;D ;D

hey how's it going with making your yogurt taste store bought?  i did raspberries and a little honey in the blender last night and it was awesome!  like the drinkable yogurts in the store.  just would like it to be "eatable" instead!  think i'll try putting the berries in to puree without the yogurt, then stirring them in or something.  what have you tried? 

: Re: Yogurt & Kefir: Recipes & Hints
: Mama_KK October 10, 2006, 04:44:35 AM
Oh, forgot. Never consume store bought skim milk. THey add powdered milk to it and that stuff is highly toxic. In order to powder it the milk is heated at super high temperature, rendering the fats toxic and carcinogenic. Whole milk is always the best option.

Am I hearing you right that powdered milk, in and of itself, is BAD! Yikes - I've been using it to bake for the past several months because I don't notice a difference vs reg. milk and it helps cut down on the grocery bill but if this is what your saying, it's not worth that much to me.

Also, I'm getting the understanding that raw milk, cow or goat, is my best option.  It's possible that I do have an outlet for this.  Don't know if we're ready to begin consuming it by the glass or on cereal but would definetly consider it for baking & our yogurt.  Can anyone tell me more about the sterilization process (is it possible the dairy would have already done this?)?
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr October 10, 2006, 05:38:24 AM
Oh, forgot. Never consume store bought skim milk. THey add powdered milk to it and that stuff is highly toxic. In order to powder it the milk is heated at super high temperature, rendering the fats toxic and carcinogenic. Whole milk is always the best option.

Am I hearing you right that powdered milk, in and of itself, is BAD! Yikes - I've been using it to bake for the past several months because I don't notice a difference vs reg. milk and it helps cut down on the grocery bill but if this is what your saying, it's not worth that much to me.


Didn't Rebekah aka Beeyoutiful Girl say that she used powdered milk to make her kefir?  I wouldn't think that she would do that if it were so dad?!?!

Does anybody have more info on this?
: Re: Yogurt & Kefir: Recipes & Hints
: WithLoveAndJoy October 10, 2006, 05:57:26 AM
Can someone provide some links about why dry milk is bad?  I was given reconstituted dry milk exclusively as a child/teenager in my parent's house and haven't been able to find any backup to the powdered milk bad claim.

And if it is bad, and you can't get raw milk, which is better...eating homoginized fatty milk or skim milk that has dry milk added?
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 10, 2006, 02:37:26 PM
HELP!  :-\
I just bought a little Salton Yogurt Maker- where you still have to heat the milk and then you add it into this little "unit" to keep it warm and "incubate" for 4-10 hours.
MY PROBLEM: The recipe that came with it says to use 1/2 c. dry milk powder, milk, and 1/2 c. yogurt.

I do NOT want to use dry milk! Someone said that is what keeps it from being runny. Help! Does anyone have this same yogurt maker and can give me a "tried and true" recipe that you use in yours for creamy yogurt that has a good non-runny consistency?? Also, unfortunately, I do not have access to raw milk. I have to buy organic cow's from the store. :( Can I buy any flavor of yogurt as a starter? Like vanilla? Is Dannon really the best?
I feel desperate for a good recipe, because here I have biught this machine and am afraid it was in vain. :( Please tell me its not.
I heard someone mention yogurt cream cheese. I would love that recipe if possible. Thanks.
: Re: Yogurt & Kefir: Recipes & Hints
: Lydia October 10, 2006, 03:58:23 PM
for a non-runny yogurt you just need a quite condensed or scalded milk. that is why the recipe calls for dry milk powder(my understanding). do you want to condense the milk? we used to make yogurt from 1/2 & 1/2 milk (no kidding :D) for a few years. and stopped suddenly ... you know why! the fat!!! but you will love the yogurt. it is like sour cream or ice cream. but you don't want it. ::).
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 10, 2006, 06:55:52 PM
for a non-runny yogurt you just need a quite condensed or scalded milk. that is why the recipe calls for dry milk powder(my understanding). do you want to condense the milk? we used to make yogurt from 1/2 & 1/2 milk (no kidding :D) for a few years. and stopped suddenly ... you know why! the fat!!! but you will love the yogurt. it is like sour cream or ice cream. but you don't want it. ::).

The fat is good for you.  The homogenization isn't.  I was actually thinking about buying some heavy cream to throw into my skim milk to see if it would thicken up my yogurt, but I opted for gelatin for now.  I already had some in the cupboard and it worked well.
: Re: Yogurt & Kefir: Recipes & Hints
: AgainstTheGrain October 10, 2006, 07:02:07 PM
Help! Does anyone have this same yogurt maker and can give me a "tried and true" recipe that you use in yours for creamy yogurt that has a good non-runny consistency??

Can I buy any flavor of yogurt as a starter? Like vanilla? Is Dannon really the best?


I don't have a yogurt maker, but I do like my yogurt a little thicker also, plus I use raw goats milk sometimes and it's more runny than cow milk. . . anyway - when I make mine I add gelatin to make it thicker. I do a Quart at a time and add 1 tsp plain gelatin.

I've read in this thread that Vanilla would work, I personally used a local brand of plain yogurt since it doesn't have the sugar in it. Once you make a batch, though, just save out some of that for the next batch!      Happy Yogurt making!! ;) :D
: Re: Yogurt & Kefir: Recipes & Hints
: AgainstTheGrain October 10, 2006, 07:06:41 PM

we used to make yogurt from 1/2 & 1/2 milk (no kidding :D) for a few years. and stopped suddenly ... you know why! the fat!!! but you will love the yogurt. it is like sour cream or ice cream.

This is GREAT to know!! I'm getting my first Raw Cow milk tomorrow - FREE basically - trading it for homemade bread!!  ;D ;D Yipee!!  It'll have a lot of good fat in it, too.
: Re: Yogurt & Kefir: Recipes & Hints
: Lydia October 11, 2006, 01:30:18 AM
for a non-runny yogurt you just need a quite condensed or scalded milk. that is why the recipe calls for dry milk powder(my understanding). do you want to condense the milk? we used to make yogurt from 1/2 & 1/2 milk (no kidding :D) for a few years. and stopped suddenly ... you know why! the fat!!! but you will love the yogurt. it is like sour cream or ice cream. but you don't want it. ::).

The fat is good for you.  The homogenization isn't.  I was actually thinking about buying some heavy cream to throw into my skim milk to see if it would thicken up my yogurt, but I opted for gelatin for now.  I already had some in the cupboard and it worked well.

yeah... that;s what i had in mind to share. store bought 1/2&1/2 was homogenized and a friend of ours recently got an angioplasty after calling emergency in the middle of the night. we were overthrown and stopped the homogenized + fully fat 1/2 1/2 yogurt :D. all the fat is good for our body but i don't want them to get into our blood stream. that's why we stopped.

store 1/2 & 1/2 says it is homogenized! so watch out!
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 11, 2006, 12:54:49 PM
Oh, my, I'm sure the "half and half" made good yogurt, but that would kind of defeat my whole purpose of making homemade yogurt. ;)

I really would rather not add preservatives or additives such as gelatin if I can help it. I am wondering what kind of total disaster it may be if I just use yogurt and organic cow's milk and forget the dried milk. Does anyone make it this way? I've heard it can be runny this way and that you can strain it in a strainer lined with cheesecloth for a few hours to firm it up. Has anyone had this expereince? Is 2% millk going to make it more runny that whole milk? I feel that I am taking in enough of maybe too much "good" fat as it is- We eat palm oil nearly every day in our dinner recipes, and sometimes coconut oil instead or also. I also eat the Amish organic cheese about 2-3 times weekly. :o
Can the yogurt made with milk rather than half and half be used as sour cream substitiute as well?
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie October 11, 2006, 01:22:09 PM
Oh, my, I'm sure the "half and half" made good yogurt, but that would kind of defeat my whole purpose of making homemade yogurt. ;)

I really would rather not add preservatives or additives such as gelatin if I can help it. I am wondering what kind of total disaster it may be if I just use yogurt and organic cow's milk and forget the dried milk. Does anyone make it this way? I've heard it can be runny this way and that you can strain it in a strainer lined with cheesecloth for a few hours to firm it up. Has anyone had this expereince? Is 2% millk going to make it more runny that whole milk? I feel that I am taking in enough of maybe too much "good" fat as it is- We eat palm oil nearly every day in our dinner recipes, and sometimes coconut oil instead or also. I also eat the Amish organic cheese about 2-3 times weekly. :o
Can the yogurt made with milk rather than half and half be used as sour cream substitiute as well?

i make it in the oven with low heat pasteurized milk (can't get raw yet) and only use 3 T. starter with 2 c. of warmed milk (works best to scald--then it's firm).  i leave it in the oven (off) with only the light on for 12-14 hours.  i put it in a quart jar.  it is much more runny when i have tried to just warm it to 110.  i like it this way without the gelatin effect like store bought.  it is great yogurt.   :) 
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 11, 2006, 04:32:04 PM
i make it in the oven with low heat pasteurized milk (can't get raw yet) and only use 3 T. starter with 2 c. of warmed milk (works best to scald--then it's firm).  i leave it in the oven (off) with only the light on for 12-14 hours.it is much more runny when i have tried to just warm it to 110.  i like it this way without the gelatin effect like store bought.  it is great yogurt.   :) 

Thank you for this info! So do you know the temp. that "scalding" is so I could use my candy thermometer? The pamplet says just before boiling point and then cool to 110 and then place in warmed yogurt maker. Thanks! :)
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie October 11, 2006, 05:01:13 PM
i make it in the oven with low heat pasteurized milk (can't get raw yet) and only use 3 T. starter with 2 c. of warmed milk (works best to scald--then it's firm).  i leave it in the oven (off) with only the light on for 12-14 hours.it is much more runny when i have tried to just warm it to 110.  i like it this way without the gelatin effect like store bought.  it is great yogurt.   :) 

Thank you for this info! So do you know the temp. that "scalding" is so I could use my candy thermometer? The pamplet says just before boiling point and then cool to 110 and then place in warmed yogurt maker. Thanks! :)


don't know exactly, all i know is that i forgot i was warming the milk and it got too hot.  i noticed in the morning that it was the thickest ever!  also, i use homemade yogurt for starter unless i run out.  once i used a jar that i had just used up the yogurt out of, and didn't wash it and it made great yogurt too.  thicker than before.  go figure! 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 12, 2006, 06:12:12 AM
My candy thermometer is no more, so without having to purchase another, could anyone give me some pointers on scalding milk without leaving a big black skim on the bottom of my pan ??? - GROSS.
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie October 12, 2006, 12:07:00 PM
My candy thermometer is no more, so without having to purchase another, could anyone give me some pointers on scalding milk without leaving a big black skim on the bottom of my pan ??? - GROSS.

i don't suppose you have a meat thermometer??  otherwise you could stand there over it and if it's too hot for your finger, just let it go a little longer and when it really starts to steam, but not boil, shut it off.  then you have to let it cool to 110, which is warm, but not too hot.  HTH. ;)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 12, 2006, 02:03:26 PM
My candy thermometer is no more, so without having to purchase another, could anyone give me some pointers on scalding milk without leaving a big black skim on the bottom of my pan ??? - GROSS.

i don't suppose you have a meat thermometer??  otherwise you could stand there over it and if it's too hot for your finger, just let it go a little longer and when it really starts to steam, but not boil, shut it off.  then you have to let it cool to 110, which is warm, but not too hot.  HTH. ;)
What about stirring?  And how slow?  How long should it take to heat up this much?
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 12, 2006, 02:10:02 PM
fivewittletids,

So do you think that if I heat my milk to just before boiling, stir in the starter and pour in my yogurt maker to incubate for 4-10 hours, it should turn out something like yours? And yours isn't runny right?  Even though I don't use the dry milk. What is the consistency exactly like? Sourcream mayvbe? I'm still obsessing over the dry milk. I don't want to use it, but I don't want my yogurt to be thrown out because I didn't use it.  :-\
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie October 12, 2006, 03:51:54 PM
My candy thermometer is no more, so without having to purchase another, could anyone give me some pointers on scalding milk without leaving a big black skim on the bottom of my pan ??? - GROSS.

i don't suppose you have a meat thermometer??  otherwise you could stand there over it and if it's too hot for your finger, just let it go a little longer and when it really starts to steam, but not boil, shut it off.  then you have to let it cool to 110, which is warm, but not too hot.  HTH. ;)
What about stirring?  And how slow?  How long should it take to heat up this much?

well, it depends on how high you have it .  on my electric stove i put it on "3".  maybe 10-15 min???  i haven't timed it.  i do stir it but you don't have to.  good luck!  ;)
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie October 12, 2006, 03:58:18 PM
fivewittletids,

So do you think that if I heat my milk to just before boiling, stir in the starter and pour in my yogurt maker to incubate for 4-10 hours, it should turn out something like yours? And yours isn't runny right?  Even though I don't use the dry milk. What is the consistency exactly like? Sourcream mayvbe? I'm still obsessing over the dry milk. I don't want to use it, but I don't want my yogurt to be thrown out because I didn't use it.  :-\

ok, now--i don't stir in the starter.  it is pretty thick, it will pour, but not runny.  here are my steps:

1.  heat milk to 160 or so.
2.  put 3 T. starter in qt. jars
3.  let milk cool to 110
4.  use funnel to pour milk into jars with the yogurt starter (2 c. per 3 T. of starter)
5.  put jars in oven with light on.
6.  leave 12-14 hours and remove.  do NOT stir, put lids on and refrigerate. 

i think if you do it this way it will be pretty thick, but not like jello.  not sure how to describe it!  if it doesn't get as thick as you want, maybe try going to 180 instead.  good luck!   ;D 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 12, 2006, 04:52:59 PM
3.  let milk cool to 110
This step is very important.  If your milk is too hot, you will kill your starter culture.  ;)
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 12, 2006, 05:11:55 PM
Saturday is the big day! The day I will make my first batch of yogurt- at least attampt to. The instructions on the pacakge of the Salton maker says to stir it. Eeek, I hope that doesn't ruin it. Okay, wish me blessings! If it's too runny, I may let it drain through a cheesecloth overnight and make cheese out of it. But then would it be too tart? :o
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 12, 2006, 06:15:41 PM
But then would it be too tart? :o
Not if you're a sharp cheddar lover.  mmmmmmmm     :)
: Re: Yogurt & Kefir: Recipes & Hints
: Traci Bowron October 14, 2006, 11:43:18 AM
Does anyone have any RAW yogurt recipes?  Any advice about it as well?
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt October 14, 2006, 09:14:13 PM
Does anyone have any RAW yogurt recipes?  Any advice about it as well?
Check the rest of this thread.  There's 6 pages of info. :D
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 15, 2006, 04:41:32 PM
Well, ladies, here is my first experience making yogurt. "I" didn't really make it, mind you. The Salton appliance did. ;)

I poured 4 c. 1 % organic milk into a sauce pan and heated until just before boiling point- about 160-165 degrees. I then removed from heat and let it cool to about 100 degrees (although the directions say 110). I then stirred in 1/2 cup of dannon all natural plain yogurt. I stirred gently, just enough to blend. I then poured the mixture into the yogurt jar and placed it in the warmer which I had plugged in about 5 minutes before I heated the milk so it would be nice and warm. I let it incubate for 7 hours and then checked it. It was jiggly and quite firm around the edges and was starting to thicken in the middle with a touch of whey at the top. According to the box, it is only half processed when it comes out of the incubator. I have now placed it in the refrigerator for it to continue to process and "firm up". Although it is not as firm as storebought, its not much thinner and it is a lot firmer than I had thought it would be! I did not use dry milk and I am wondering if there was gelatin in the dannon that caused it to be more firm than expected. I am so excited to see what its like in the morning. It is not very tart and quite mild. Yay! Thanks for your prayers. I'm quite pleased!
 
One question: Does anyone buy the dry yogurt culture packets? Organic onces with loads of pro-biotics and no gelatin or other goop? I would be interested in purchasing those, but so far can't find any, except ones made for a specific brand yogurt maker. Any online store that sells them?

Also, can I use the "whey" from my yogurt or yogurt cheese to culture my beets or sauer kraut? I know you can use whey from raw milk cheese- not sure if the pastuerized would have the same effect?
 
: Re: Yogurt & Kefir: Recipes & Hints
: maideninwaiting October 15, 2006, 06:08:03 PM
Okay, I actually wrote the above post last night and only got around to posting it tonight. The yogurt, after sitting in the fridge all day is now wonderful! Its quite tart, but bearable (nothing like the fizzy wild kefir that turns my mouth inside out) and it is creamy white and nice and thick- not firm tofu thick, but thick enough. I just had some for a night time snack with honey and vanilla extract mixed in and some grain flakes on top. Yum!

All this brings me to another question. Is the "home-made" yogurt more powerful in probiotics/good bacteria than the store bought? How so? I'm still learning on some of these things and I can't quite figure out how if I used the Dannon all natural as the starter (It did say it had a satisfactory amount of active live cultures, by the way.)- the yogurt I made could be any more "alive" than the Dannon I put in it. Do you see what I mean? Unless it is the incubating period that makes it "multiply" the bacteria or something? Thanks for any and all replies to these questions!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt November 19, 2006, 05:59:13 AM
I'm on my 3rd gallon of "good" milk  ;D.  It's scrumptious, creamy and delicious, and my supplier is wonderful ;), BUT....

I made yogurt yesterday with this milk with almost full fat.  I made one quart for 5 hours and one for 10.  The one from 5 hours is runny and the one from 10 is much thicker.  They both taste like sour (bad) milk and are completely inedible.  I can't figure out why.

I've been making yogurt for months with skim milk from the grocery store and other than being a bit on the runny side, it tastes just like yogurt from the grocery store.  Kinda grainy and sour.  We eat it on our cereal every morning.

The milk seems to be fine.  I got it a day old.  It smells fine and it tastes fine. 

Help, please ???
: Re: Yogurt & Kefir: Recipes & Hints
: B November 19, 2006, 10:16:57 AM
I once had a yogurt maker, where instructions suggested bringing the milk to a boil to kill bad bacteria. (I imagine that's what gives it a bad smell.)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt November 19, 2006, 01:00:33 PM
I once had a yogurt maker, where instructions suggested bringing the milk to a boil to kill bad bacteria. (I imagine that's what gives it a bad smell.)
I didn't boil it.
: Re: Yogurt & Kefir: Recipes & Hints
: SC November 19, 2006, 03:00:23 PM
When I started making yogurt, I didn't need large amounts. I also made it using goats' milk. This recipe will work with either goat or cow milk quite well. I found that using the thermoses allowed me to make small batches, and get the hang of the process. However, if you wanted, you could use the same process and place your jars inside pre-warmed coolers. Just fill the cooler with hot water during your preparation. Once your canning jars are filled, empty the coolers, place the jars inside the warmed cooler and close the lid tightly.

I cannot use my oven very well for this process as it gets too warm (higher than 120 degrees) when the light is left on and the door is shut.

Any temperature higher than 120 degrees will kill the yogurt culture.

SC's Yogurt Recipe

Because I do not need large amounts at one time, I experimented by cutting larger-sized recipes down. I have found that the yogurt tastes milder and creamier the fresher the milk. The longer the milk sits in the refrigerator, the stronger the taste.

You will need:
1.   1 Tbsp plain yogurt
2.   small cup or bowl
3.   2 cups raw goat’s milk (or cow)
4.   2 wide-mouthed thermoses (or one that will hold two cups)
5.   digital food thermometer (like for candy)
6.   Glass measuring cup that holds 2 ½ cups

Make sure utensils are very clean and dry. While preparing the other items, put very hot water into the thermoses and seal. Set them aside.

On stove, place sauce pan with milk in it. Warm milk at a med-high temperature and do not leave it.

While milk is heating, put the Tbsp on plain yogurt into the small cup or bowl. Add about 1 Tbsp of goat’s milk and use a spoon to dissolve. This will be your starter.

When milk in the sauce pan reaches 120°, quickly remove and pour into the glass measuring cup. Remove the hot water from the thermoses and dry them out with a clean cloth or paper towel. Reseal the thermoses.

Place thermometer into the hot milk and make sure it is no warmer than 120 . When milk reaches 120  or less, add starter and stir, distributing the starter throughout the milk. Open the thermoses and fill. Seal thermoses and put in a place they will not be moved, bumped or disturbed for 6 hours (or longer).
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt November 19, 2006, 03:30:51 PM
Bump.  Look at earlier post about messed up yogurt, but I have an update.  This morning it tasted and smelled spoiled, but I had hubby taste it tonight and I tasted it again and it tastes like cottage cheese with no curds Huh

No one will eat it like this.  I don't use milk to cook with, so I have 2 quarts of runny cottage cheese flavored yogurt (if you can call it yogurt) in my fridge that is going to go to waste.  Do you think I could still make cream cheese out of it, or will it be too runny?  Can I culture it longer on the counter?  Should I add more yogurt (I used 2 T of fresh Dannon and I usually use Dannon ice cubes).
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie November 19, 2006, 05:42:55 PM
sorry, i don't have any ideas except maybe smoothie.  did you scald the milk?  that really helps me.  sorry.   ??? 
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt November 20, 2006, 04:50:13 AM
Bump.  Look at earlier post about messed up yogurt, but I have an update.  This morning it tasted and smelled spoiled, but I had hubby taste it tonight and I tasted it again and it tastes like cottage cheese with no curds Huh

No one will eat it like this.  I don't use milk to cook with, so I have 2 quarts of runny cottage cheese flavored yogurt (if you can call it yogurt) in my fridge that is going to go to waste.  Do you think I could still make cream cheese out of it, or will it be too runny?  Can I culture it longer on the counter?  Should I add more yogurt (I used 2 T of fresh Dannon and I usually use Dannon ice cubes).
Bump.
: Re: Yogurt & Kefir: Recipes & Hints
: dara November 20, 2006, 06:23:55 AM
You could BAKE with it... add it to banana bread or muffins...

As for why it's like that... like 5WTs asked, did you scald it? IMO, raw milk has to be scalded up to 150-170* to work well... but I haven't used cow milk in a long time... (I wish I did... kids are allergic)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt November 20, 2006, 07:35:58 AM
Can I still make cream cheese out of it?  It doesn't taste like yogurt, so I'm not even sure if it cultured.
: Re: Yogurt & Kefir: Recipes & Hints
: Momo6 November 20, 2006, 11:07:03 AM
Hi!  I have been enjoying making kefir with grains for the past few months.  I have a question about constipation from it.  I use only organic raw cow milk and began making kefir by letting it sit til it was quite separated and "fizzy" tasting.  This is truly a tasty drink mixed with frozen strawberries but it seemed to cause constipation.   Then I read on Dom's site that kefir left to sit more than 12 hours tends to cause constipation whereas kefir left to sit 12 hours is slightly laxative.  I found the 12 hour kefir to not be constipating.  But, lately that has changed.  Maybe the colder weather is causing it to kefir slower and it is not kefired enough by 12 hours??  Any help or suggestions would be greatly appreciated.
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio December 09, 2006, 07:06:46 AM
I just finished reading this entire thread.....ZZZzzzzzz  ::)   :D
Anyways,  has anyone else had success using the NT recipe?  I have not had much luck with that book as far as recipes, but was wondering how well it was for yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: Simply Kristen December 09, 2006, 07:24:51 AM
I just finished reading this entire thread.....ZZZzzzzzz  ::)   :D
Anyways,  has anyone else had success using the NT recipe?  I have not had much luck with that book as far as recipes, but was wondering how well it was for yogurt.

I have been letting my Kefir sit a little longer than she suggests (i.e. 24-hours) so I can easily collect whey.
Letting it sit a little longer also makes the Kefir MUCH thicker (maybe its cause I strain out the whey  ::))
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio December 09, 2006, 04:31:31 PM
Found this on the WAP website on yogurt making:
http://www.westonaprice.org/motherlinda/yogurt.html
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt December 10, 2006, 06:57:59 AM
Found this on the WAP website on yogurt making:
http://www.westonaprice.org/motherlinda/yogurt.html
THANKS!
: Re: Yogurt & Kefir: Recipes & Hints
: carolinachic December 31, 2006, 12:25:00 PM
I made a batch of yoghurt using raw whole milk and my starter, it turned out perfect as in thick and creamy, but it's really tart. Does this mean I just need to sweeten it more. I hope it's not bad :-\ It smells just like yogurt. Just wondering....

Aubrey
: Re: Yogurt & Kefir: Recipes & Hints
: dara December 31, 2006, 12:29:19 PM
Aubrey- It sounds like it turned out well- I would just add more sweetener or fruit. Sounds wonderful!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt December 31, 2006, 03:53:42 PM
I made a batch of yoghurt using raw whole milk and my starter, it turned out perfect as in thick and creamy, but it's really tart. Does this mean I just need to sweeten it more. I hope it's not bad :-\ It smells just like yogurt. Just wondering....

Aubrey
I guess I just can't make thick yogurt without cheating (gelatin).  I tried raw and I scorched or scalded or whatever and it's still runny.  It tastes like yogurt, but it's very thin.
: Re: Yogurt & Kefir: Recipes & Hints
: carolinachic December 31, 2006, 04:04:40 PM
HB~ I'm wondering if since I didn't strain the cream from the whole milk if that helped???

I'm thinking next time adding more sweetener, because it was really tart. What do you use and how much???
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt December 31, 2006, 04:12:42 PM
HB~ I'm wondering if since I didn't strain the cream from the whole milk if that helped???

I'm thinking next time adding more sweetener, because it was really tart. What do you use and how much???
I only tried adding sugar (or honey I don't remember) once and it made it even runnier.  I don't add anything until after I make it.  Then I sweeten to taste depending on what I pour it over (fruit, granola, plain, etc).
: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 01, 2007, 11:35:18 AM
I've been wondering which brand of yogurt is best to buy for starter so I did a little research. I still don't have an answer for which brand is best but I thought I'd share a few things I learned when researching the different types of bacteria.

l. acidophilus is the main bacteria in most yogurts. In Dannon, it is the only one. WalMart and a lot of the generic brands have this and one other. Here is a little about it:
L. acidophilus is considered a probiotic or "friendly" bacterium. These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms. The breakdown of nutrients by L. acidophilus produces lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also tends to consume the nutrients many other microorganisms depend on, thus outcompeting possibly harmful bacteria in the digestive tract. During digestion, L. acidophilus also assists in the production of niacin, folic acid, and pyridoxine. Studies have also shown L. acidophilus can assist in bile deconjugation, separating amino acids from bile acids, which can then be recycled by the body.

Some research has indicated L. acidophilus may provide additional health benefits, including improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of vaginal yeast infections. Some people report L. acidophilus provides relief from indigestion and diarrhea. A University of Nebraska study found that feed supplemented with L. acidophilus and fed to cattle resulted in a 61% reduction of Escherichia coli 0157:H7. Research at Oklahoma State University has indicated L. acidophilus may be helpful reducing serum cholesterol levels. Studies at the University of Kentucky indicated a treatment with L. acidophilus resulted in a 10 to 12% reduced risk of coronary heart disease in persons with high blood serum cholesterol levels.

L. acidophilus is part of the normal vaginal flora. The acid produced by L. acidophilus in the vagina helps to control the growth of the fungus Candida albicans, helping to prevent vaginal yeast infections. The same beneficial effect has been observed in cases of oral or gastrointestinal Candidiasis infections. Certain spermicides and contraceptive creams can kill L. acidophilus in the vagina, clearing the path to possible yeast infections.

Mostly stuff we already knew about yogurt, eh? But now you know why yogurt is good for you. I also learned that I did not know is that these bacteria are big on causing cavities. So be sure to at least rinse your mouth after eating yogurt.

Stoneyfield farm and Horizon Organics (they have whole milk yogurt with cream on top, yum)yogurt have 6 and 5 types of bacteria in them, respectively. I did not find much info on these 4 types:
Lactobacillus casei (C)
Lactobacillus bulgaricus
Bifidobacterium bifidum (B)
Streptococcus thermophilus


Stoneyfield Farm has one other type: L. Reuteri.
L. reuteri is a gram-positive bacterial species that typically inhabits mice and pigs. It is not a common strain used in yogurt, though Stonyfield typically uses them as one of their 6 strains of probiotics.

Eeeew! Mice and pigs? :-X

But it sounds kind of good for you:
The human intestinal flora normally is not highly populated with L. reuteri, but a study shows that daily supplementation with L. reuteri decreases allergies and increases anti-inflammatory agents such as IL-10. Furthermore, recent studies[1] have shown L. reuteri's effectiveness in disease prevention, among both children and healthy adults. People fed L. reuteri fall ill less often, and require less antibiotic medication, than those fed a placebo or non-probiotic bacterium. Additionally it is the only strain in South Africa to be labeled as a probiotic.[2]


Anyway, I still have questions if anyone has answers.
1. Is there any difference in the bacteria of organically made yogurt versus non-organic?
2. Are 6 kinds of good bacteria better for you than 1?
3. What about this l.reuteri? It sounds like the up-and-coming organism, but is it really all that necessary or good for you?

My sources: http://en.wikipedia.org/wiki/Reuteri, http://en.wikipedia.org/wiki/Acidophilus
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie January 01, 2007, 06:06:16 PM
i was just reading today in Patient Heal Thyself by Jordin Reubin, and he doesn't recommend the Streptococcus thermophilus bacteria.  he said that it may aggrivate the conditions of people with autoimmune diseases and could cause higher incidences of allergies.  just thought this might be of interest to you juliaofsunnyside as it was something i was thinking about today as well.  i started my yogurt with dannon, so i guess mine just has acidopholis. 
: Re: Yogurt & Kefir: Recipes & Hints
: heatheronthehill January 02, 2007, 04:54:57 AM
I used the stonyfield farms plain yogurt as my starter.  It is MUCH better than the dried, powdered starter that you can buy as it has a much more pleasant taste.  I always figured 6 bacteria was better than one, but I don't know much about the different kinds.  I'm interested in any replys on this one!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt January 02, 2007, 05:57:42 AM
l. acidophilus is the main bacteria in most yogurts. In Dannon, it is the only one. WalMart and a lot of the generic brands have this and one other.

i was just reading today in Patient Heal Thyself by Jordin Reubin, and he doesn't recommend the Streptococcus thermophilus bacteria.  he said that it may aggrivate the conditions of people with autoimmune diseases and could cause higher incidences of allergies.  just thought this might be of interest to you juliaofsunnyside as it was something i was thinking about today as well.  i started my yogurt with dannon, so i guess mine just has acidopholis. 
According to their website, Dannon contains 3 strains of bacteria.

Live and Active Yogurt Cultures: Lactobacillus bulgaricus and Streptococcus thermophilus are added to the milk. In addition, some DANNON cup yogurts contain a third culture called Lactobacillus acidophilus. These cultures are carefully cultivated in DANNON laboratories by expert yogurt technologists.
: Re: Yogurt & Kefir: Recipes & Hints
: nc-patunia January 05, 2007, 09:56:28 AM
Hi, I tried my first batch of yogurt and needed some advice. I used powdered milk in mine and Stonyfield farms plain yogurt as my starter. I put it into quart sized jars, then put it into my roaster oven on about 115 for the day. It was thicker, had some of what I am assuming is whey on top, but it was tinted somewhat yellowish. Does this sound right? It tasted alright, but was somewhat sour. I was going to try some more tomorrow and wanted to know if there is something I may have done wrong. I got my recipe from the Hillbilly Houswife website.
: Re: Yogurt & Kefir: Recipes & Hints
: herbalmom January 05, 2007, 12:48:23 PM
Hi, I tried my first batch of yogurt and needed some advice. I used powdered milk in mine and Stonyfield farms plain yogurt as my starter. I put it into quart sized jars, then put it into my roaster oven on about 115 for the day. It was thicker, had some of what I am assuming is whey on top, but it was tinted somewhat yellowish. Does this sound right? It tasted alright, but was somewhat sour. I was going to try some more tomorrow and wanted to know if there is something I may have done wrong. I got my recipe from the Hillbilly Houswife website.

Did you use a water bath & did you use a rack, canning jar rings placed on the bottom or something on the bottom to keep the jars from direct contact w/the heat. If you didn't parts of the jar may have overheated. Also in a roaster oven getting an exact temp can be tricky- you may have had it set too high. Get the water in the roaster oven to the right temp before you put the jars in. When you find the exact right spot to set the dial on the roaster oven at, mark it w/nail polish. (you may want to use a toothpick to apply it so you can put it exactly where you want it) It stinks until it's completely dry but it holds up.  HTH Blessings ~herbalmom
: Re: Yogurt & Kefir: Recipes & Hints
: chopchop January 05, 2007, 01:27:31 PM
Hi, I tried my first batch of yogurt and needed some advice. I used powdered milk in mine and Stonyfield farms plain yogurt as my starter. I put it into quart sized jars, then put it into my roaster oven on about 115 for the day. It was thicker, had some of what I am assuming is whey on top, but it was tinted somewhat yellowish. Does this sound right? It tasted alright, but was somewhat sour. I was going to try some more tomorrow and wanted to know if there is something I may have done wrong. I got my recipe from the Hillbilly Houswife website.
Sounds like at some point it may have gotten to hot! Some whey on top is normal though and if you didn't add sweetener it will be tart.
If there is grains, or curdy stuff, or whey bubbles, then it heated unevenly.  I have had that happen to me before. That  is the reason that I still don't like doing mine in the oven.  Can't seem to control the heat in my electric oven quite well enough and I don't have anything deep enough to totally cover the jars.  I brew mine in a cooler with a pot of hot water (boiling before set into the cooler and set on several hotpads) and a thermomiter propped inside between the containers. Open the lid every few minutes until the temp stabilizes under 120 and then leave it alone. Anything below 90 will cause it to go inactive, above 120 will kill the culture or at least cause seperation. Have had great results with that method for my self.  HTH!
: Re: Yogurt & Kefir: Recipes & Hints
: leslieincali January 09, 2007, 12:10:42 PM
In the first recipe give it says to hold back some milk to mix the starter with and then mix this into the rest of the milk. Does this mean that you take out some cold milk or some of the heated milk to mix with the starter?? I need to use up some milk that is not technically sour, but just does not taste nice and fresh. Is this okay? Thanks so much. Leslie
: Re: Yogurt & Kefir: Recipes & Hints
: Farm Wife January 11, 2007, 06:53:33 AM
Hi, Wow, I love this site!!  ;D
My husband and I just attended a 3 day artisan cheesemaking seminar and I can supply some info. The raw milk is best, the fresher the milk the more successful the cheese and yogurt (although yogurt is more forgiving). The purpose of pasteurizing is to kill the unwanted bacteria so the bacteria you add that is in your starter will be the one that grows (it is still alive). Which is why you may be getting inconsistent results. :'( Consistency with cheese and yogurt is key although experimenting can yield fun or poor results :P. I have the best results with Stonyfeild and Yogourmet dried as a starter.
You can only use your own yogurt as a starter so many times as you are diluting the bacteria each time you use it. I usually only use mine about 2-3 times before I get new starter as dried is expensive. I used a older Salton cup style maker for a while but it was always stronger stuff and I prefer mild. I got a Yogourmet at a church sale for $3.00 and I tell you I would have paid the $40-60 I saw it for online had I know how much EASIER and LESS TIME it takes  (I'm a confirmed cheapskate so that says a lot!!!) I NEVER have problems with my yogurt now and it takes 2-4 hours to make which I can control to some degree. The maker shows up on ebay for about $15.-60. and the dried packets are cheap at Hamby dairy web site or ebay search hambydairysupply and yogurt.
The maker is easy to use and clean. :-*
Fill incubator with hot tap water plug in and put on lid. I heat 2 quarts fresh whole raw cows milk on high stirring with whisk occasionally to just barely 180. When I start I add 1/2-3/4 cup of Splenda. When close to 180 I sprinkle 1 tablespoon of plain gelatin on top and whisk in. I have another pot slightly larger I fill with cold water and add ice or a couple ice packs and set milk pot into it to cool quickly to about 112. I whisk in 1/2 cup starter pour into container and plop container into incubator.
Directions say 3-6 hours, but I use experience and info I gathered from web sites. I try to speed process as the quicker the process the milder and sweeter the yogurt. I found that if I keep the maker in a slightly warmer spot it is done in 3 hours and if I take container out 2 times during incubation and shake it to spread starter (it settles) I can have it in as little as 2-2.5 hours!!! Now I do not have to plan my day around making yogurt and time is money!!! ;D
It is mild and tasty, always better than store bought and even my hubby a confirmed yogurt hater was pleasantly surprised and said "That is not yogurt it tastes sweet with no bite!". Kids love it and all my friend have said it is the best yogurt they ever had! My cheesmaking instructor was not unpressed. He like sour yogurt and said this it was more like crème fraîche! :-*.
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio January 12, 2007, 03:50:24 PM
I have a tip for those who want to make yogurt, but don't have a pilot light in their oven, or cannot comprehend the cooler directions! LOL!! I NEED SOMEONE TO "SHOW" ME HOW TO DO IT!!!
It is adapted from the French Women Don't Get Fat book.  It is a cute book.

After you warm your milk to 110-115 and add your starter, cover with a heavy towel and put in your oven.  Now, fill a few pans with boiled water and set in the oven with your yogurt for 6-8 hours or overnight.  The hot steam will keep the yogurt warm enough.  Now, I haven't tried this, but am going to.  Hope it works!!! 
: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 12, 2007, 05:49:13 PM
I am so glad for another idea because I don't have the light in my oven and I really have to babysit my yogurt to get it to work and I am not consistent from time to time so it turns out different every time. I have also been thinking about using a canner set on the stove and filled with warm water, with several jars inside on the wire racks. Then I could turn the stove on low for a while when the water cooled off. I'd still be babysitting it, but at least I would get several jars done at a time. I think the cooler method is similar, only you would add hot water to rewarm it when it cooled too much, and it is insulated so it wouldn't cool so fast.
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr January 12, 2007, 06:03:18 PM
After you warm your milk to 110-115 and add your starter, cover with a heavy towel and put in your oven.  Now, fill a few pans with boiled water and set in the oven with your yogurt for 6-8 hours or overnight.  The hot steam will keep the yogurt warm enough.  Now, I haven't tried this, but am going to.  Hope it works!!! 

I did this until I got my dehydrator.  I only used one pan in the oven at a time, and I had one on the stove.  I switched them every half hour or so.  It was a bit of a pain, but it worked great!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt January 13, 2007, 07:23:58 AM
I have a tip for those who want to make yogurt, but don't have a pilot light in their oven, or cannot comprehend the cooler directions! LOL!! I NEED SOMEONE TO "SHOW" ME HOW TO DO IT!!!
It is adapted from the French Women Don't Get Fat book.  It is a cute book.

After you warm your milk to 110-115 and add your starter, cover with a heavy towel and put in your oven.  Now, fill a few pans with boiled water and set in the oven with your yogurt for 6-8 hours or overnight.  The hot steam will keep the yogurt warm enough.  Now, I haven't tried this, but am going to.  Hope it works!!! 
That's what I do to raise bread and it seems to work.
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt January 13, 2007, 07:26:13 AM
I use the cooler, and it's really not tough.  I have the mid size cooler and it holds 2-3 quart jars upright.  My tap water is roughly 125 degrees coming out of the hot tap.

I put my jars in the cooler, run the hottest tap in around the jars.  Close the lid and let it sit for 5 hours - voila!  I haven't had much luck doing this method with raw milk, but I've only tried twice and I think there were other factors inhibiting my yogurt from turning out right.  We'll see in Feb when my raw milk is back.  ;)
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio January 15, 2007, 07:51:13 AM


After you warm your milk to 110-115 and add your starter, cover with a heavy towel and put in your oven.  Now, fill a few pans with boiled water and set in the oven with your yogurt for 6-8 hours or overnight.  The hot steam will keep the yogurt warm enough.  Now, I haven't tried this, but am going to.  Hope it works!!! 

Okay, not sure if the method itself does not work, or my milk was not good enough to make the yogurt.  My milk had been going "sour" for a few days and was turning "chunky'.  Blech!!  :P  So, I decided to use it for yogurt making.
My yogurt tasted nasty and had the consistency of snot.  Is this how it is suppose to turn out, or was using the bad milk a not so good idea?
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie January 15, 2007, 08:00:26 AM


After you warm your milk to 110-115 and add your starter, cover with a heavy towel and put in your oven.  Now, fill a few pans with boiled water and set in the oven with your yogurt for 6-8 hours or overnight.  The hot steam will keep the yogurt warm enough.  Now, I haven't tried this, but am going to.  Hope it works!!! 

Okay, not sure if the method itself does not work, or my milk was not good enough to make the yogurt.  My milk had been going "sour" for a few days and was turning "chunky'.  Blech!!  :P  So, I decided to use it for yogurt making.
My yogurt tasted nasty and had the consistency of snot.  Is this how it is suppose to turn out, or was using the bad milk a not so good idea?

i would definitely say it was a bad idea.  i don't think i would ever use spoiled milk for yogurt.  sorry.   :-\ 
: Re: Yogurt & Kefir: Recipes & Hints
: healthyinOhio January 15, 2007, 08:03:03 AM


i would definitely say it was a bad idea.  i don't think i would ever use spoiled milk for yogurt.  sorry.   :-\ 

OOPS!! <snicker>  I am so cheap and didn't want to waste my expensive raw milk.  Guess I will try again tomorrow when I get it fresh.  Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: mexmarr January 15, 2007, 05:51:06 PM


i would definitely say it was a bad idea.  i don't think i would ever use spoiled milk for yogurt.  sorry.   :-\ 

OOPS!! <snicker>  I am so cheap and didn't want to waste my expensive raw milk.  Guess I will try again tomorrow when I get it fresh.  Thanks!

You can always use it for baking or something like pancakes.
























: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 29, 2007, 12:06:55 PM
I had a happy yogurt-making discovery. I don't have a light in my oven, so I've always had to keep adding heating packs or somehow keep the yogurt warm and it is time consuming and makes inconsistent yogurt. However, I was talking to my dad, who is kind of an inventor-type, and he suggested an electric heating pad! I wrapped three jars of yogurt milk in the heating pad, first on medium, then on low after a while, covered them with towels, and my yogurt turned out great with a minimum of babysitting! I feel like the yogurt-making chains have been broken and I can now run free through fields of yogurt! I just had to tell you all since I knew you'd understand.   ;D
: Re: Yogurt & Kefir: Recipes & Hints
: bakermom February 24, 2007, 03:45:54 AM
I just started making raw milk yogurt.  I heat to 110 degrees and add some of the milk to 2 tablespoons of yogurt from the store to thin it. Then I add it to the pot and stir and pour into a quart jar.  I put the jar in the crock pot of water with a candy thermometer at 100 degrees or 110 and keep checking it every so often.  I turn the crock pot on if it gets down to 95 for about 12 minutes.  I set the timer so I won't forget.  It has worked.  I did it for 8 hours and then refrigerated.  It tastes wonderful.  The only problem is that the next day after using the yogurt once, it gets watery and seperates.  Anyone elses do this?  I used gelatin in the first batch and that one was better. 
Also, about the streptococcus bacteria.  I have a spplement containing 5 strains of probiotic including this one.  The gastro dr.  told me to get them for ulcerative colitis as research has shown them to help in many cases. That is an auto immune desease.  Even medical drs are prescribing them so I would think the yogurt is great with more bacteria in it.  It creates a healthy flora in the intestines that can counteract some bad problems.  As I only get flare ups when quitting nursing, I only take the pills when I am weaning or when I have some intenstinal upsets.  It helps a lot.  Tummy tune-up is helpful but I have never taken it when I had a flare up. 
: Re: Yogurt & Kefir: Recipes & Hints
: momof2wifeof1 February 27, 2007, 07:34:14 PM
Ok my family thinks I have really lost it now!  I have my homemade yogurt in the crockpot,a natural hair treatment in my hair with a shower cap on, washing my clothes in my homemade laundry soap and oil-pulling while I type.  I have truley gone bananas ::) 

Anyways, I read through this whole thread and it seems there are so many different ways to make yogurt.  Here's what I did after combining all the ideas and such from this thread:

Heated milk 180 F (4 cups = a quart)
Cooled milk to 110 F
Mixed 3 Tbsp starter yogurt w/ some of the cooled milk in quart jar
Added rest of heated milk
Placed in my crockpot full of water on the "warm" setting and the thermometer in the water making sure it doesn't exceed 110 F  (with a towel on the bottom!!)

It has been 4 1/2 hrs and I think I'm suppose to leave it there for like 12 hours???  And then refrigerate.  I hope this turns out yummy. 

Any thing I missed or forgot?  I'll post my results tommorrow.
: Re: Yogurt & Kefir: Recipes & Hints
: momof2wifeof1 February 28, 2007, 04:33:20 AM
Ok my  yogurt looks very thick at the bottom of the jar and has a little bit of liquid on top.  My thermometer this morning still read 110 F so I assume it stayed that temp all night (ended up being 13 1/2 hrs though).  I put into fridge to cool.  Haven't tasted it yet.   
: Re: Yogurt & Kefir: Recipes & Hints
: Julia February 28, 2007, 08:55:31 AM
Does anyone else have problems washing your pan after you've heated the milk and that porous-y film is left on the bottom? My pot is even "non-stick" (tsk-tsk, I know, but it was an expensive wedding gift). I got the milk a little too hot and it's even more stuck. I have to scrape it and I still can't get it all off! What a pain! What should I do, heat the milk at a lower temp?
: Re: Yogurt & Kefir: Recipes & Hints
: momof2wifeof1 February 28, 2007, 08:58:05 AM
Ok my  yogurt looks very thick at the bottom of the jar and has a little bit of liquid on top.  My thermometer this morning still read 110 F so I assume it stayed that temp all night (ended up being 13 1/2 hrs though).  I put into fridge to cool.  Haven't tasted it yet.   

Ok it tastes a little sour but still very edible.  I put vanilla and honey in it and it was good.  The consistency is a bit softer than sour cream.  Hubby isn't big yogurt eater and is picky about textures.   I think I will try dry milk or gelatin in a batch tomorrow.
: Re: Yogurt & Kefir: Recipes & Hints
: momof2wifeof1 February 28, 2007, 09:00:21 AM
Does anyone else have problems washing your pan after you've heated the milk and that porous-y film is left on the bottom? My pot is even "non-stick"

I had the exact same thing in mine, too!  It is pretty stuck and I also used a nonstick pan.  I am going to soak mine and then go from there, so I am interested in the answer to this also. 

Again, did we heat this up to fast, I did stir mine often? 
: Re: Yogurt & Kefir: Recipes & Hints
: ~esposita~ February 28, 2007, 10:48:10 AM
Does anyone else have problems washing your pan after you've heated the milk and that porous-y film is left on the bottom? My pot is even "non-stick" (tsk-tsk, I know, but it was an expensive wedding gift). I got the milk a little too hot and it's even more stuck. I have to scrape it and I still can't get it all off! What a pain! What should I do, heat the milk at a lower temp?

I use baking soda and a damp wash cloth to scrub "stuck stuff".  I too have had this build up, but I've ignored it.  One way to avoid it is to heat your milk in a qt jar by placing the jar in your pan, while the pan is 1/2 full of water.  Then, you can just add your starter to the qt jar when its the right temp, dump out the water from your pan, and dry the pan w/o needing to wash it!

hth
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama February 28, 2007, 01:26:06 PM
Does anyone else have problems washing your pan after you've heated the milk and that porous-y film is left on the bottom? My pot is even "non-stick" (tsk-tsk, I know, but it was an expensive wedding gift). I got the milk a little too hot and it's even more stuck. I have to scrape it and I still can't get it all off! What a pain! What should I do, heat the milk at a lower temp?
Dairy acid is a huge help in dealing with hard milk residue like this. I don't know how it would work with non-stick pots though  :-\
A good way to heat milk is to set one pot inside a larger one to make a double boiler. Put a trivet or some metal rings on the bottom of the first pot to hold the inner one off the bottom. Fill the outer pot with water up to the level of the milk in the inner pot. Turn on the heat and your good to go  ;D You can even BOIL milk this way without scorching it.
: Re: Yogurt & Kefir: Recipes & Hints
: momof2wifeof1 February 28, 2007, 01:27:58 PM
I use baking soda and a damp wash cloth to scrub "stuck stuff".  I too have had this build up, but I've ignored it.  One way to avoid it is to heat your milk in a qt jar by placing the jar in your pan, while the pan is 1/2 full of water.  Then, you can just add your starter to the qt jar when its the right temp, dump out the water from your pan, and dry the pan w/o needing to wash it!

hth
[/quote]

What a great idea.  I did notice that mine comes off with water and light wiping.  I am going to try your method next time though.  Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: mommie April 20, 2007, 10:20:50 AM
sorry i dont have time to read the 7 pages but could you make yogurt with coconut milk? i suppose making it yourself is just as good/strong as store bought? if i didn't make my own and bought yogurt/kefir it seems it would just be cheaper to take a good probiotic...is yogurt.kefir better for you or you ladies do it cause its cheaper:?
: Re: Yogurt & Kefir: Recipes & Hints
: skelliott2 April 20, 2007, 03:06:57 PM
I make kefir with coconut water.  We actually buy the young coconuts, open them, pour off the water, and add kefir starter.  You can buy the water in a box, though.  Coconut kefir doesn't thicken up like milk kefir, it just gets bubbly and a little sour, but I think it's easier to drink.   It's a GREAT probiotic and even the kids will drink it.  It's not their favorite, but they'll drink it.  :)
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie April 20, 2007, 05:29:35 PM
sorry i dont have time to read the 7 pages but could you make yogurt with coconut milk? i suppose making it yourself is just as good/strong as store bought? if i didn't make my own and bought yogurt/kefir it seems it would just be cheaper to take a good probiotic...is yogurt.kefir better for you or you ladies do it cause its cheaper:?

it is supposed to have more bacterial strains, 10 or something i think.  which is a lot more than yogurt.  yes, if you didn't make your own it would be cheaper to take Beeyoutiful's acidophilus blast.  i make yogurt for eating with granola, making smoothies, and kefir for making soaked flour bread and my little one likes it with a shot of that Berry "juice" stuff you can buy in a big bottle. it's in the produce dept.  it all helps!   ;) 
: Re: Yogurt & Kefir: Recipes & Hints
: mommie April 22, 2007, 05:53:40 AM
so making it is cheaper than...and kefir has more cultures therefore better...is the stuff you make at home still as strong than? do you need a ttu if you do yogurt/kefir daily? and is the coconut milk one have the same strength as reg milk ones? I hate to spend a bunch of time and money on something that does me no good...I just had my sons blood done and he's the heathiest eating 2 yr olg I know and he's a mess so I'm slightly frustrated and confused as to what is reaally goood/best right now...feel like all my effort thus far has somewhat been in vein although I klnow not completely...but anyways....just wondering if any of you know which is better/stronger?

sorry i dont have time to read the 7 pages but could you make yogurt with coconut milk? i suppose making it yourself is just as good/strong as store bought? if i didn't make my own and bought yogurt/kefir it seems it would just be cheaper to take a good probiotic...is yogurt.kefir better for you or you ladies do it cause its cheaper:?
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie April 22, 2007, 09:10:09 AM
so making it is cheaper than...and kefir has more cultures therefore better...is the stuff you make at home still as strong than? do you need a ttu if you do yogurt/kefir daily? and is the coconut milk one have the same strength as reg milk ones? I hate to spend a bunch of time and money on something that does me no good...I just had my sons blood done and he's the heathiest eating 2 yr olg I know and he's a mess so I'm slightly frustrated and confused as to what is reaally goood/best right now...feel like all my effort thus far has somewhat been in vein although I klnow not completely...but anyways....just wondering if any of you know which is better/stronger?

what do you mean his blood work is a mess?  the kefir or probiotic would be excellent for his digestive health mostly.  not sure what he needs, is something wrong with him?

my kids have some digestive problems, and are doing Threelac for yeast.  so i try to get TTU in them every day, and kefir smoothie in them every couple days.  today i put the TTU in the kefir smoothie cuz it's easy.  we will do this on days they don't eat breakfast cereal cuz when they eat that we put the TTU in it. 
: Re: Yogurt & Kefir: Recipes & Hints
: Badgermom April 25, 2007, 04:40:32 PM
Help! My yogurt has incubated for 11 hours and is very runny.  I've been making yogurt for about a year and this has never happened.  I can't think of anything I did differently this time.  Should I incubate it longer, or just forget it?  Any thoughts on what I could use my liquid yogurt for? 
: Re: Yogurt & Kefir: Recipes & Hints
: mommie April 25, 2007, 04:45:39 PM
so making it is cheaper than...and kefir has more cultures therefore better...is the stuff you make at home still as strong than? do you need a ttu if you do yogurt/kefir daily? and is the coconut milk one have the same strength as reg milk ones? I hate to spend a bunch of time and money on something that does me no good...I just had my sons blood done and he's the heathiest eating 2 yr olg I know and he's a mess so I'm slightly frustrated and confused as to what is reaally goood/best right now...feel like all my effort thus far has somewhat been in vein although I klnow not completely...but anyways....just wondering if any of you know which is better/stronger?

what do you mean his blood work is a mess?  the kefir or probiotic would be excellent for his digestive health mostly.  not sure what he needs, is something wrong with him?

my kids have some digestive problems, and are doing Threelac for yeast.  so i try to get TTU in them every day, and kefir smoothie in them every couple days.  today i put the TTU in the kefir smoothie cuz it's easy.  we will do this on days they don't eat breakfast cereal cuz when they eat that we put the TTU in it. 


just showing parasites, yeast. low iron and inability to digest meat protein...So i looked into making my own yogurt and for me it would cost more!! crazy huh? can't have that. :) do you think if i use canned coconut milk or goats milk the kefir would be as strong? wasn;t sure about the canned co milk...but not sure any other way to get it besides buy a bunch of expensive coconuts :)
: Re: Yogurt & Kefir: Recipes & Hints
: SarahK April 25, 2007, 04:49:23 PM
Use runny yogurt for anything you would use buttermilk for and it will probably be fine.  I have used it in pancakes, muffins, smoothie-thingys, and bread.

Sarah K
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie April 25, 2007, 06:24:35 PM
so making it is cheaper than...and kefir has more cultures therefore better...is the stuff you make at home still as strong than? do you need a ttu if you do yogurt/kefir daily? and is the coconut milk one have the same strength as reg milk ones? I hate to spend a bunch of time and money on something that does me no good...I just had my sons blood done and he's the heathiest eating 2 yr olg I know and he's a mess so I'm slightly frustrated and confused as to what is reaally goood/best right now...feel like all my effort thus far has somewhat been in vein although I klnow not completely...but anyways....just wondering if any of you know which is better/stronger?

what do you mean his blood work is a mess?  the kefir or probiotic would be excellent for his digestive health mostly.  not sure what he needs, is something wrong with him?

my kids have some digestive problems, and are doing Threelac for yeast.  so i try to get TTU in them every day, and kefir smoothie in them every couple days.  today i put the TTU in the kefir smoothie cuz it's easy.  we will do this on days they don't eat breakfast cereal cuz when they eat that we put the TTU in it. 


just showing parasites, yeast. low iron and inability to digest meat protein...So i looked into making my own yogurt and for me it would cost more!! crazy huh? can't have that. :) do you think if i use canned coconut milk or goats milk the kefir would be as strong? wasn;t sure about the canned co milk...but not sure any other way to get it besides buy a bunch of expensive coconuts :)

sorry, i'm not familiar with the coconut yogurt/kefir.  guess you will have to refer to that thread. 
: Re: Yogurt & Kefir: Recipes & Hints
: mommie April 26, 2007, 06:36:54 AM
thanks for all your ideas!
: Re: Yogurt & Kefir: Recipes & Hints
: Isaacsmama May 07, 2007, 07:40:01 AM
HELP!  I was making yogurt this am and got sidetracked and my raw milk reached 230F.  I usually go to 175F-180F.  Can I still use it or have I make it toxic by heating it too high?
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 07, 2007, 08:09:51 AM
HELP!  I was making yogurt this am and got sidetracked and my raw milk reached 230F.  I usually go to 175F-180F.  Can I still use it or have I make it toxic by heating it too high?

i've done that before and it made the thickest yogurt ever!   ;D 
: Re: Yogurt & Kefir: Recipes & Hints
: mommyoftwins May 21, 2007, 08:03:00 AM
I started some yogurt last night, but forgot to turn on the light in the oven. I had heated the oven just a little to warm it up a little, but just didn't have the light on the whole night. I checked the temp this morning, and it was about 80 degrees. So, I preheated the oven for just a minute and turned the light on and let it set in there for a few more hours. Do you think it will be safe to eat? I am not really worried about the consistency, just the safety of it.
: Re: Yogurt & Kefir: Recipes & Hints
: mommyoftwins May 22, 2007, 07:32:43 AM
bump!
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 22, 2007, 05:16:09 PM
I started some yogurt last night, but forgot to turn on the light in the oven. I had heated the oven just a little to warm it up a little, but just didn't have the light on the whole night. I checked the temp this morning, and it was about 80 degrees. So, I preheated the oven for just a minute and turned the light on and let it set in there for a few more hours. Do you think it will be safe to eat? I am not really worried about the consistency, just the safety of it.

i would probably eat it!   ;D 
: Re: Yogurt & Kefir: Recipes & Hints
: makingchanges May 23, 2007, 03:48:26 AM
I just found out that all kinds of Dannon (even natural)  and Cascade Fresh yogurt has Splenda in it according to my NP Dr. Brown Cow, Stonyfield, DID NOT have splenda. Companies do not have to say that they use splenda if it is not more than 40% of the formula. This makes me so mad. I am finding it in everything! I didn't want to start my yogurt with splenda.

For those of you who do not know the harms of splenda, it is evil. On the sugar molecule  they cut off the OH and replaced the OH with chlorine. Remember Chlorine is a wonderful killer of all things good and bad. It really messes with your body. After a day of getting splenda my neck starts popping, hips hurt at night, can't think and I am exhausted. The NP Dr. says that the chlorine kills the cells and then they do not work. After I take taurine to get the Splenda out, I am a new person. Please stay away from Dannon.
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie May 23, 2007, 04:29:03 AM
I just found out that all kinds of Dannon (even natural)  and Cascade Fresh yogurt has Splenda in it according to my NP Dr. Brown Cow, Stonyfield, DID NOT have splenda. Companies do not have to say that they use splenda if it is not more than 40% of the formula. This makes me so mad. I am finding it in everything! I didn't want to start my yogurt with splenda.

i would think there wouldn't be any in the plain yogurt? 

: Re: Yogurt & Kefir: Recipes & Hints
: mommie May 23, 2007, 05:22:46 AM
so how do you know if its there then? Yeah, I would hope plain wouldn't be touched....it certainly doesn't taste like there is any sweetners. :)
: Re: Yogurt & Kefir: Recipes & Hints
: JeffAngie May 23, 2007, 05:33:42 AM
I am new here and not even sure if I am doing this right.  I have read some comments about Splenda in Yogurt here is something for you to check out: www.thetruthaboutsplenda.com  You may be suprised at the truth.  This stuff is not good for you.

: Re: Yogurt & Kefir: Recipes & Hints
: Kati*did May 23, 2007, 06:37:52 AM
I just found out that all kinds of Dannon (even natural)  and Cascade Fresh yogurt has Splenda in it according to my NP Dr. Brown Cow, Stonyfield, DID NOT have splenda. Companies do not have to say that they use splenda if it is not more than 40% of the formula. This makes me so mad. I am finding it in everything! I didn't want to start my yogurt with splenda.

i would think there wouldn't be any in the plain yogurt?

Splenda in plain yogurt sounded strange (but not unheard of  ::)!).  I called both companies because I wanted to see what they would say.  According to the person I spoke with, Cascade Fresh doesn't use Splenda in any of their products at all.  Dannon said that there is absolutely no amount of Splenda in their plain yogurts, even in very tiny amounts.   Maybe your Doc was thinking of another brand -- I'd be interested to know where he got his/her info from, though! 
: Re: Yogurt & Kefir: Recipes & Hints
: Farm Wife May 24, 2007, 05:18:55 AM
I am new here and not even sure if I am doing this right.  I have read some comments about Splenda in Yogurt here is something for you to check out: www.thetruthaboutsplenda.com  You may be suprised at the truth.  This stuff is not good for you.


I have not made up my mind about Splenda because several of the campaigns against Splenda are by big SUGAR as are the attacks on Nutrasweet. Moderation....
Anyhow I have a reasonable source for yogurt culture, which we are going to use in our creamery and it was yummy. We used the Acidophilus but there are more types.
www.glengarrycheesemaking.on.ca 
: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed June 13, 2007, 09:56:38 AM
Because my family eats LOTS of yummy Cascade Fresh yogurt, I called about this as soon as Youthful One brought it to my attention. They told me ALL of their products are 100% natural. Splenda is NOT natural so they do not include it in their yogurt, or any of their products, in ANY amount. The lady is going to send this to me in writing so I will post that here when I get it. 
: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed June 13, 2007, 10:05:28 AM
Didn't take them long to send this back to me:

Thank you for contacting us regarding Cascade Fresh yogurt. Our yogurt is fruit juice sweetened with no added refined sugar, corn syrup or artificial sweeteners.  The fruit juice sweetener is about seventy percent natural fructose sugar, all of which is naturally occurring in the fruit.  (There is no sucrose in our yogurt.)   We use only fruit juice concentrate with no added sugar in it.  The sweetener is made from PEACH, PEAR, PINEAPPLE and APPLE. 

 

The NLEA labeling laws require listing the total number of grams of all of the many compounds known as “sugars."  This includes lactose, which is a natural milk sugar, and a 8oz container of plain unsweetened yogurt would list 10 grams of “sugars." Again, I would like to emphasize, our fruit juice concentrate does not contain any added sweeteners. 

 

Thank you for taking the time to contact us and thank you for your support.

 

Sincerely,

Laurie Erickson

Customer Relations

: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed June 13, 2007, 10:23:51 AM


Then she sent me this reply as well:

We have just checked with the regulations for listing sugars on a label.  Sugars (at any quantity) must be included in the ingredient statement shown on the package. 
 
I hope this helps.  Thanks for defending the truth.
 
Laurie Erickson
Cascade Fresh
: Re: Yogurt & Kefir: Recipes & Hints
: Youthful One June 13, 2007, 11:01:16 AM
Also, do you all use cow milk starter in goat milk?
Bumping this question.

I read through all 7 pages and didn't find the answer. 
That's the question I had.

I'm going ahead and trying it, as I'm anxious to make yogurt.  I only had 1/2 c of whole cow's milk yogurt left to use as starter (Brown Cow brand, with cream on top).  I'll let you all know how it turns out - my first try at all, and am using 2-day old whole goat milk.  Also using 2 methods - an ancient Salton yogurt maker, and the oven with the light on.  The yogurt maker didn't have enough room for all the yogurt/milk I made.  >:(  I didn't have any directions with this garage sale find, so I've relied on this thread.  :) The extra that didn't fit in the yogurt maker went into the oven.  SO glad you all have shared so much to give me the knowledge of what to do and the confidence to try! ;D  THANKS!!!
: Re: Yogurt & Kefir: Recipes & Hints
: mommie June 13, 2007, 06:26:25 PM
I'm gonna try some coconut milk yogurt for my son and since he doesn't do good with cows milk stuff I just bought goat's milk yogurt for the starter. Can't find kefir grains around here. So we'll see what happens with goat's milk yogurt and coconut milk. I have a can of the milk and fresh coconut. Think I will try both and see what happens.
: Re: Yogurt & Kefir: Recipes & Hints
: Youthful One June 14, 2007, 08:24:30 PM
I did it!            I did it!

I made GOAT SNOT!  ;D  (With cream on the top, no less.)
Actually, my 8 yo ds said the consistency reminded him of raw egg whites.  My older boys thought it was cool how it ran off the spoon without leaving a trace.

DESPITE THIS, all of my kids thought it was great!  Especially after adding 2 teaspoons of maple syrup.  We also threw in some cereal for crunch (it was breakfast).
Now, this was all the stuff that came out of the yogurt maker.

The glass that I had incubated in the oven seems to be a bit thicker consistency.  I didn't dip into it much, as I figured it was the easiest to set aside as starter for the next batch. 

I'm confident my oven was warmer than the yogurt maker.  I failed to take an official reading of the oven temp though.  I'm thinking I'm going to ditch the yogurt maker anyway.  With many of you sharing your great recipes and techniques of the fine art of yogurt-making without a 'machine' (fancy name for a warming tray, dontcha think? ;)), I think my family of 8 would be better off brewing up bigger batches in the oven or crockpot anyway.

Yet another use/need for more of those pickle jars... ::)
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie June 15, 2007, 04:39:21 AM
I did it!            I did it!

I made GOAT SNOT!  ;D  (With cream on the top, no less.)
Actually, my 8 yo ds said the consistency reminded him of raw egg whites.  My older boys thought it was cool how it ran off the spoon without leaving a trace.

DESPITE THIS, all of my kids thought it was great!  Especially after adding 2 teaspoons of maple syrup.  We also threw in some cereal for crunch (it was breakfast).
Now, this was all the stuff that came out of the yogurt maker.

The glass that I had incubated in the oven seems to be a bit thicker consistency.  I didn't dip into it much, as I figured it was the easiest to set aside as starter for the next batch. 

I'm confident my oven was warmer than the yogurt maker.  I failed to take an official reading of the oven temp though.  I'm thinking I'm going to ditch the yogurt maker anyway.  With many of you sharing your great recipes and techniques of the fine art of yogurt-making without a 'machine' (fancy name for a warming tray, dontcha think? ;)), I think my family of 8 would be better off brewing up bigger batches in the oven or crockpot anyway.

Yet another use/need for more of those pickle jars... ::)

qt. jars in the oven is SUPER easy.  i usually make 3 at a time.  also, if you put the lids on and refrigerate without stirring or getting into it, it thickens in the frig.  i have very easy instructions up higher in this thread. 
: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed June 15, 2007, 05:10:39 AM


Youthful One, Did the yogurt actually taste good? Did it taste "goaty"? Did you use your cow milk starter and it still was fine? I do have some store bought maple syrup goat yogurt in the fridge but it tastes "goaty" so I hesitate to use it as a starter as I don't want the rest to taste icky. My littlest one likes the goat yogurt, doesn't know about things tasting goaty, so he will eat it "all gone".

With one doe having her kids a couple nights ago and another due any minute, plus the one we already had in milk, I will have milk-a-plenty here pretty soon. I am definitely going to try the recipe for quart jars up further in the thread. I just need to decide if I should use cow or goat yogurt for starter.
: Re: Yogurt & Kefir: Recipes & Hints
: Youthful One June 15, 2007, 06:23:35 AM

Youthful One, Did the yogurt actually taste good?
Yes.  Normal yogurt flavor, as far as I could tell.
Did it taste "goaty"?
Nope.  Not at all. (whew!)
Did you use your cow milk starter and it still was fine?
Yup.
I just need to decide if I should use cow or goat yogurt for starter.
In my case, the cow milk starter worked great.  :)
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl August 28, 2007, 03:41:10 AM
I have a question...My yogurt set for around 19 hours and it is tart-ish...Does that mean it has more cultures in it? I read that homeade  yogurt that has set for 24 hours has 3 billion cultures per millimeter r or 720 billion cultures per cup...8 oz. Do you think thats correct? I do not mind the tart yogurt, I will sweeten it with stevia or otherwise, but I wondered if anyone knows if it really has that high of cultures in it. YOu see the acidopholis probiotic bottles say  one capsule is equal to so many cups of yogurt.  But freshly fermented 24 hour yogurt is different, right?
: Re: Yogurt & Kefir: Recipes & Hints
: just jane August 28, 2007, 09:38:13 AM
bump-- Does a longer culture time produce lots more good bacteria???
I know I've read about this somewhere too---24 hr yogurt is supposed to be pretty potent---Where did you get your info on the high amount that is in the 24 hr yogurt??     
In that case I should quite buying my expensive 50 billion capsule probiotics and make my own yogurt!!   
: Re: Yogurt & Kefir: Recipes & Hints
: mamaofangels August 28, 2007, 09:45:38 AM
As far as I know after 24 hrs. the good bacteria have had time to "eat" all of the sugar (lactose) in the milk.  So you would have the highest consentration of good bacteria.  I have no idea how much though.  But that is why it is more tart than if you left it a shorter time.  You might try googling yougurt and see if that would give you more presice info.  HTH
Jenny
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl August 28, 2007, 10:59:14 AM
Just jane- no kidding about using yogurt instead of probiotic capsules. I got the information from this page....

http://www.healingcrow.com/ferfun/conspiracy/conspiracy.html (http://www.healingcrow.com/ferfun/conspiracy/conspiracy.html)

We could buy a nice big yogurt maker  with all the money we save by not buying the capsules and make the best "probiotics" around with that many cultures in a serving!!!!!!!

Mamaofangels- thanks
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl August 28, 2007, 06:04:07 PM
How many of you ferment your yogurt for 24 hours to give it the extra-potent probiotic count?
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama August 29, 2007, 02:09:44 AM
How many of you ferment your yogurt for 24 hours to give it the extra-potent probiotic count?
I do!
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl August 29, 2007, 03:16:47 AM
It seems like alot of poeple just do it overnight or so, and I want to make sure I am getting the potent probiotics in my yogurt. A yogurt maker will be easier, but I have been using a cooler with water around jars. 
: Re: Yogurt & Kefir: Recipes & Hints
: Youthful One August 29, 2007, 05:29:17 AM
How many of you ferment your yogurt for 24 hours to give it the extra-potent probiotic count?
I do!
I wonder, can you use your bean pot for doing yogurt in the oven?  Then it would store well in same pot in the fridge, having the lid too.   ;D
(Now I want a pot like that.)   :)
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama August 29, 2007, 06:16:55 AM
How many of you ferment your yogurt for 24 hours to give it the extra-potent probiotic count?
I do!
I wonder, can you use your bean pot for doing yogurt in the oven?  Then it would store well in same pot in the fridge, having the lid too.   ;D  (Now I want a pot like that.)   :)
Laughing...I have a yogurt maker...but I'll remember that idea.  ;D

I may be posting that bean pot for sale...it's won some fans!  LOL  :D
: Re: Yogurt & Kefir: Recipes & Hints
: pljammie September 13, 2007, 07:48:53 AM
I have my raw milk goat yogurt down pat, however when I add flavorings it doesn't set up.  Does anyone have experience with this?  Super thick plain yogurt and runny flavored yogurt?  Also do you have a recipe to share?  I only have a recipe for vanilla.

Jammie
: Re: Yogurt & Kefir: Recipes & Hints
: just jane September 16, 2007, 07:26:40 AM
The Link above to THE HEALING CROW is JUST AWESOME!!
    Everybody interested in how much probiotics are in yogurt should read it.

I am going to spend less now on probiotics and make a 24 hour yogurt too.
Saving money!!!   justjane
: Re: Yogurt & Kefir: Recipes & Hints
: ArmyWife September 16, 2007, 02:43:06 PM
Ok, I have two batches of yogurt, made from raw milk, that I think have flopped.  I heated the milk to about 115 or so, and added my starter, then put one jar in the oven with the light on and turned to the warm setting, and the other jar I put in a cooler with hot water.  I'm pretty sure the one in the cooler has already separated, meaning, I guess, that I now have a lot of whey and some cream cheese.  The other one in the oven I'm not sure about, but I think it may not be working either.  Do you think that they got too hot?  I don't have a dehydrator like NT suggests, and I would like to figure this out  since I have a great source for raw milk, at only $3 a gallon. So, if I can make it myself for 75 cents/qt. I'll be saving at least 1.25,and up to 2.50, depending on what brand of yogurt I get!  I grew up in AFrica as an mk, and my mom always made the best yogurt.  We had to use powdered milk (Nido brand-it's whole milk, you can buy it in the mexican section usually) since "fresh" milk wasn't available, and she would put it up by the chimney of our kerosene fridge.  It happened to be the perfect temp there, b/c the yogurt was thick and turned out all the time.
If I can't get it figured out, what do you all recommend for a yogurt maker brand?  Do any of you have the yogurt incubator that Lehman's sells? 
Thanks for the help!
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie September 16, 2007, 07:59:15 PM
i've always had good thick yogurt when i scald it to 160, 170, or 180.  then let it cool to 110 before pouring it in the starter.  i just do mine in the oven with the light on. works great!  (not sure what you mean by warm setting, but it might be too hot.)  but i don't have access to raw milk.  yet......
: Re: Yogurt & Kefir: Recipes & Hints
: SarahK September 17, 2007, 02:17:48 AM
Do any of you have the yogurt incubator that Lehman's sells? 

Yep - If it's still the Yogotherm.  It's just a plastic pail with lid in a styrofoam lined container.  I have good success with it - but I have had just as good auccess with a Coleman insulated water jug that I had kickin' around the basement...

Sarah K
: Re: Yogurt & Kefir: Recipes & Hints
: HOMEFree September 17, 2007, 04:12:39 AM
If I can't get it figured out, what do you all recommend for a yogurt maker brand?  Do any of you have the yogurt incubator that Lehman's sells? 
Thanks for the help!

I have looked and looked at Yogurt makers.
I have not bought one yet because of all the "mixed" comments/reviews I have read on the product websites.

My question is:
Which Yogurt Makers have a TIMER?
And where can I get one? Online is fine.
: Re: Yogurt & Kefir: Recipes & Hints
: ArmyWife September 17, 2007, 04:57:30 AM
i've always had good thick yogurt when i scald it to 160, 170, or 180.  then let it cool to 110 before pouring it in the starter.  i just do mine in the oven with the light on. works great!  (not sure what you mean by warm setting, but it might be too hot.)  but i don't have access to raw milk.  yet......
Thanks, I will try that when I get some more yogurt starter.  Not sure what I'm going to do with all the whey I have now since it separated (I use it mostly for soaking oatmeal like in NT) but I plan to try making a cheesecake with the cream cheese after I strain the whey.  I hope it turns out, then it won't be a total loss  :)  I was following the directions for raw milk that is in NT, that's why I only heated it to 110.  I did notice that pasteurized milk was to be heated to a higher temp, though.  Anyways, I think I will give it another try or two before buying something.
: Re: Yogurt & Kefir: Recipes & Hints
: ArmyWife September 19, 2007, 04:09:07 PM
I've got a question.  Is it the live bacteria in yogurt that makes it set, or is it something else?  And if it is the bacteria, can you "set" yogurt using a probiotic, by just opening a couple capsules and mixing well with a little warm milk, then adding to the rest of the heated milk? 

BTW, my homemade yogurt finally "worked", thanks to the suggestions I received.  I'm very pleased to know that I can now make my own yogurt with raw milk and my oven light, and that I didn't spend the $50 on a yogurt maker I almost bought! 
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie September 19, 2007, 04:33:23 PM
I've got a question.  Is it the live bacteria in yogurt that makes it set, or is it something else?  And if it is the bacteria, can you "set" yogurt using a probiotic, by just opening a couple capsules and mixing well with a little warm milk, then adding to the rest of the heated milk? 

BTW, my homemade yogurt finally "worked", thanks to the suggestions I received.  I'm very pleased to know that I can now make my own yogurt with raw milk and my oven light, and that I didn't spend the $50 on a yogurt maker I almost bought! 

congrats!  i also was wondering about the good bacteria making it "set up", cuz my sitter accidentally cooked my yogurt and it got runny.  i just used it up anyway, but wondered if there was any good bac left. 
: Re: Yogurt & Kefir: Recipes & Hints
: ArmyWife September 20, 2007, 04:26:46 PM
Bump


I've got a question.  Is it the live bacteria in yogurt that makes it set, or is it something else?  And if it is the bacteria, can you "set" yogurt using a probiotic, by just opening a couple capsules and mixing well with a little warm milk, then adding to the rest of the heated milk? 

BTW, my homemade yogurt finally "worked", thanks to the suggestions I received.  I'm very pleased to know that I can now make my own yogurt with raw milk and my oven light, and that I didn't spend the $50 on a yogurt maker I almost bought! 
: Re: Yogurt & Kefir: Recipes & Hints
: Mrs. B September 20, 2007, 05:06:18 PM
I don't know if the probiotic level causes it to set, but I would tend to believe that it does.  I have always used a commercial yogurt starter, but ran out and had saved about 1/4 cup of my last batch as a new starter.  Well, it was runny and gross. 
I was told that it most likely didn't contain enough cultures (it was pretty fresh starter, etc) and it was recommended that I use the stonyfield farms brand 1 full cup as a starter for my next batch and then use what I made as a starter for successive batches.   Stonyfield farms contains 6 different cultures compared to the 1 or 2 in commercial starters.  I figured if this was the case more should be good, so I added a opened capsule of TTU.  I usually bring the (Raw)milk to 180 degrees, cool to 112 degrees and then icubate for 5 hours.  I let it incubate (I use the Salton 1 quart) for about 18 hours.  It turned out great!  I haven't used this as a starter yet, but give me a few days.
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock September 21, 2007, 03:55:27 AM
Has anyone else made pancakes using kefir instead of milk? I just wanted to show you what happened to mine....
(http://farm2.static.flickr.com/1037/1418047514_6a3ab97cf7_m.jpg)
Notice the one on the bottom comes up to my first knuckle. Y'all may be better at pancakes than me, but these are the fluffiest pancakes I've ever made. Just thought I'd pass on the tip.

WR
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys September 21, 2007, 03:58:36 AM
Has anyone else made pancakes using kefir instead of milk? I just wanted to show you what happened to mine....
(http://farm2.static.flickr.com/1037/1418047514_6a3ab97cf7_m.jpg)
Notice the one on the bottom comes up to my first knuckle. Y'all may be better at pancakes than me, but these are the fluffiest pancakes I've ever made. Just thought I'd pass on the tip.

WR

Hey, I'll take your recipe. I use kefir all the time and even soak the flour, but they are much more flat than that and I like them more fluffy and thick. Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock September 21, 2007, 04:09:10 AM
2 cups unbleached, all-purpose flour
1 Tbs aluminium-free baking powder
1 tsp sea salt
2 Tbs melted butter or VCO (depending on my mood)
2 eggs
Kefir
Vanilla and honey to taste

Mix the four, baking powder, and salt together. Add oil/butter and mix it in as well as you can. Add the eggs, vanilla, honey, and kefir. Stir and keep adding as much kefir as you need. It will not be thin and runny like regular pancake batter, but will puff up and be kinda like a light, wet, bread dough.

Sorry for the lack of a measurement for the kefir but that's how I do it. I'm estimating about 2 cups, but you'll have to use your own judgement.

This is hard to spread out in the pan because it is not runny but fluffy, and the pancakes will be ugly, but they taste GREAT! They have a twang, like buttermilk pancakes.

WR
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys September 21, 2007, 04:21:04 AM
Wow, that was fast- thanks! :-*

Off to make pancakes!
: Re: Yogurt & Kefir: Recipes & Hints
: createddaisy September 24, 2007, 10:49:37 AM
Caspian Sea Yogurt

Anyone heard of this or is making this?  I just heard of this and was wondering about it. From what I understand it is a culture like kefir or yogurt.  Was wondering taste, ect?  Thank you!
: Re: Yogurt & Kefir: Recipes & Hints
: Aura September 25, 2007, 10:59:02 AM
If you are going to culture your yogurt for 24 hours, does that mean that it needs to remain around 110 degrees for that long or just that you need to wait 24 hours before eating it? If you just have to wait, can the yogurt be put in the refrigerator or does that stop the culturing?

If I wanted to boost the bacteria count, would it be worth it to add a capsule of a probiotic like Ultimate Defense to the starter or just to culture for the 24 hours? My thoughts would be that all the different strains from this would boost the probiotic effects of the yogurt. But maybe I would be just wasting my time and money?

One other thing, I've only made yogurt once but it turned out fine except that there was a 'crust' on the top. The look and texture was very similar to hard/chilled butter. But it was extremely tart and didn't have that creamy texture the rest of the yogurt had. Is this because I used whole raw milk instead of skimming the cream off? Did maybe the cream rise to the top and form this 'crust' or is it something else?

: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys September 25, 2007, 11:14:25 AM
Aura, I don't know about adding probiotics, but you don't want to put your yogurt in the fridge while culturing. We bring the milk to 110 degrees then it sits in our barely warm oven (proof setting) overnight.

And did you have it covered when it developed a crust? We always use whole raw milk and don't get that.

HTH!
: Re: Yogurt & Kefir: Recipes & Hints
: Aura September 25, 2007, 11:31:35 AM
Last time, I used my mom's Euro Cuisine Yogurt Maker. You put your yogurt in little jars and leave them uncovered in the yogurt maker, although the yogurt maker has a lid. (There's a picture of it here (http://www.amazon.com/Euro-Cuisine-YM80-Yogurt-Maker/dp/B00030NSVA/ref=pd_bbs_sr_2/002-7675090-8381643?ie=UTF8&s=home-garden&qid=1190755569&sr=8-2).) My mom has the same problem. We both use the same kind of milk, although I brought mine to a boil first and she doesn't boil. Maybe it's the machine? Maybe we should cover the jars?

To get the best bacteria count/24 hour cultured yogurt, should I just leave it in the yogurt maker for the 24 hours, then? Or turn it off/take it out after the first 12? Thanks.
: Re: Yogurt & Kefir: Recipes & Hints
: Aura September 26, 2007, 03:50:17 AM
bump
Last time, I used my mom's Euro Cuisine Yogurt Maker. You put your yogurt in little jars and leave them uncovered in the yogurt maker, although the yogurt maker has a lid. (There's a picture of it here (http://www.amazon.com/Euro-Cuisine-YM80-Yogurt-Maker/dp/B00030NSVA/ref=pd_bbs_sr_2/002-7675090-8381643?ie=UTF8&s=home-garden&qid=1190755569&sr=8-2).) My mom has the same problem. We both use the same kind of milk, although I brought mine to a boil first and she doesn't boil. Maybe it's the machine? Maybe we should cover the jars?

To get the best bacteria count/24 hour cultured yogurt, should I just leave it in the yogurt maker for the 24 hours, then? Or turn it off/take it out after the first 12? Thanks.

Any other thoughts on adding probiotics? I know there's a thread about trying to use TTU as a starter, but I'm just talking about adding more and different strains?
: Re: Yogurt & Kefir: Recipes & Hints
: just jane September 26, 2007, 08:33:12 AM
I have been making my own high-po yogurt for the past several months.  I add the Stonyfield Farm plain yogurt as my culture and then I add i capsule of tummp tuneup to it.  I then let it in my oven for 20 hrs.   I move it directly to the fridge then w/o stirring it.  About 12 hrs or so later I add some flavored jello to some hot water until dissolved and swirl with the yogurt in the blender.  We just love it!
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt September 27, 2007, 05:36:45 AM
If I wanted to boost the bacteria count, would it be worth it to add a capsule of a probiotic like Ultimate Defense to the starter or just to culture for the 24 hours?

http://www.welltellme.com/discuss/index.php/topic,2807.0.html (http://www.welltellme.com/discuss/index.php/topic,2807.0.html)
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama December 11, 2007, 01:46:14 PM
I use probiotics when I have them, too.

I was wondering, for those who use Yogourmet freeze-dried starter...has your price about doubled?  Our box used to be around $4, and now it's over $9!  :o The package has changed, but I'm not sure if they've changed their starter to include more strains, hence the increase or what?  ???
: Re: Yogurt & Kefir: Recipes & Hints
: Mrs. B December 11, 2007, 04:14:06 PM
I use probiotics when I have them, too.

I was wondering, for those who use Yogourmet freeze-dried starter...has your price about doubled?  Our box used to be around $4, and now it's over $9!  :o The package has changed, but I'm not sure if they've changed their starter to include more strains, hence the increase or what?  ???
I used to use them and then the prices went up too high.  I was talking to Sue Becker (of BreadBeckers) about it and she told me that it only had 1 strain of cultures anyway, and recommended that I use Stonyfield Farms as a starter.  I had tried using my old batches for starter and never had much luck.  She said, and it has worked well, to use the Stonyfield 1 cup per 1 quart.  I also added in a TTU.  I then let it incubate for 24 hours.
I ended up with some great yogurt. With each batch I save out a little more than 1/2 cup and use it for starter with another TTU.
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama December 11, 2007, 04:25:47 PM
...I was wondering, for those who use Yogourmet freeze-dried starter...has your price about doubled?  Our box used to be around $4, and now it's over $9!  :o The package has changed, but I'm not sure if they've changed their starter to include more strains, hence the increase or what?  ???
I used to use them and then the prices went up too high.  I was talking to Sue Becker (of BreadBeckers) about it and she told me that it only had 1 strain of cultures anyway, and recommended that I use Stonyfield Farms as a starter.  I had tried using my old batches for starter and never had much luck.  She said, and it has worked well, to use the Stonyfield 1 cup per 1 quart.  I also added in a TTU.  I then let it incubate for 24 hours.  I ended up with some great yogurt. With each batch I save out a little more than 1/2 cup and use it for starter with another TTU. 
Thanks, Mrs. B. (I'm Mrs. B., too!)  :)  I'm looking at my box now and it lists, "L. casei, B. longum, L. bulgaricus, S. thermophilus, & L. acidophilus."  It is supposed to make 6 quarts, but I'd get 12 out of them (1 pack/2 qts)...averaging about .48/2 qt. batch for starter then, more like .80/2 qt. batch now.  How much do you figure your Stonyfield runs you/2 qt. batch?

P.S.  Look what I found:
http://www.lyo-san.ca/english/yogourmet.html#yaourtiere

It wasn't a change...it's a whole different product!  They stopped carrying the regular $4 stuff, and have the stuff w/ more strains!  Now to figure out if I have the Yogourmet-Multi...
: Re: Yogurt & Kefir: Recipes & Hints
: Mrs. B December 11, 2007, 04:41:41 PM
...I was wondering, for those who use Yogourmet freeze-dried starter...has your price about doubled?  Our box used to be around $4, and now it's over $9!  :o The package has changed, but I'm not sure if they've changed their starter to include more strains, hence the increase or what?  ???
I used to use them and then the prices went up too high.  I was talking to Sue Becker (of BreadBeckers) about it and she told me that it only had 1 strain of cultures anyway, and recommended that I use Stonyfield Farms as a starter.  I had tried using my old batches for starter and never had much luck.  She said, and it has worked well, to use the Stonyfield 1 cup per 1 quart.  I also added in a TTU.  I then let it incubate for 24 hours.  I ended up with some great yogurt. With each batch I save out a little more than 1/2 cup and use it for starter with another TTU. 
Thanks, Mrs. B. (I'm Mrs. B., too!)  :)  I'm looking at my box now and it lists, "L. casei, B. longum, L. bulgaricus, S. thermophilus, & L. acidophilus."  It is supposed to make 6 quarts, but I'd get 12 out of them (1 pack/2 qts)...averaging about .48/2 qt. batch for starter then, more like .80/2 qt. batch now.  How much do you figure your Stonyfield runs you/2 qt. batch?

P.S.  Look what I found:
http://www.lyo-san.ca/english/yogourmet.html#yaourtiere

It wasn't a change...it's a whole different product!  They stopped carrying the regular $4 stuff, and have the stuff w/ more strains!  Now to figure out if I have the Yogourmet-Multi...
This was the brand I used to use, but I do think that Breadbeckers sells a diferent one, and that must be what Sue meant...I didn't realize it had so many cultures.
WIth the Stonyfield... I only bought the 1 cup container 1 time.  I believe it was around $0.90 for the 1 container.  I have since used some of the yogurt from each batch that I set aside initially.
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama December 11, 2007, 04:46:24 PM
With the Stonyfield... I only bought the 1 cup container 1 time.  I believe it was around $0.90 for the 1 container.  I have since used some of the yogurt from each batch that I set aside initially.
Thanks for the quick reply.   :)  I get what you mean now.  Have you ever made it w/ only the Stonyfield, no additional probiotics?
: Re: Yogurt & Kefir: Recipes & Hints
: Mrs. B December 11, 2007, 04:51:58 PM
No, I always added the probiotics just for insurance....
: Re: Yogurt & Kefir: Recipes & Hints
: lovingmomof2 December 21, 2007, 04:27:23 AM
Okay, last night I tried making my first batch of yogurt and I screwed it up. :(   It has suppurated into 3 layers, a white chunky layer on the bottom, a clear yellow, greenish (almost like breastmilk) layer in the middle and a white layer on top. :-\  Do I have to throw it out or can it be used other ways and if so how?
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys December 21, 2007, 06:42:18 AM
Okay, last night I tried making my first batch of yogurt and I screwed it up. :(   It has suppurated into 3 layers, a white chunky layer on the bottom, a clear yellow, greenish (almost like breastmilk) layer in the middle and a white layer on top. :-\  Do I have to throw it out or can it be used other ways and if so how?

As long as it doesn't smell bad, you can use it in all kinds of baked things, even smoothies. The clear yellow-greenish stuff is whey so it simply separated into curds and whey. Is it as thick as yogurt should be? Nothing wrong with it- just mix it up and enjoy. :) hth!
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl December 21, 2007, 06:55:42 AM
Ok I have been sucessfully making kefir for a while, and then I rinsed my grains. Now they are making very sour, but watery kefir. It used to be more "thick" Did I ruin them, or do you think, I can re-activate them??
: Re: Yogurt & Kefir: Recipes & Hints
: lovingmomof2 December 21, 2007, 07:18:55 AM


 
[/quote]
The clear yellow-greenish stuff is whey so it simply separated into curds and whey.

Like in the Little Miss Muffit rhyme?
: Re: Yogurt & Kefir: Recipes & Hints
: lovingmomof2 December 21, 2007, 07:24:05 AM
Okay, last night I tried making my first batch of yogurt and I screwed it up. :(   It has suppurated into 3 layers, a white chunky layer on the bottom, a clear yellow, greenish (almost like breastmilk) layer in the middle and a white layer on top. :-\  Do I have to throw it out or can it be used other ways and if so how?

As long as it doesn't smell bad, you can use it in all kinds of baked things, even smoothies. The clear yellow-greenish stuff is whey so it simply separated into curds and whey. Is it as thick as yogurt should be? Nothing wrong with it- just mix it up and enjoy. :) hth!

I just checked it and it smells just like yogurt, but it is very runny.  Can I still use it or should I throw it out.  I just hate wasting, if it can be used I want to use it.  Thanks for you help.
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys December 21, 2007, 08:31:15 AM
Okay, last night I tried making my first batch of yogurt and I screwed it up. :(   It has suppurated into 3 layers, a white chunky layer on the bottom, a clear yellow, greenish (almost like breastmilk) layer in the middle and a white layer on top. :-\  Do I have to throw it out or can it be used other ways and if so how?

As long as it doesn't smell bad, you can use it in all kinds of baked things, even smoothies. The clear yellow-greenish stuff is whey so it simply separated into curds and whey. Is it as thick as yogurt should be? Nothing wrong with it- just mix it up and enjoy. :) hth!

I just checked it and it smells just like yogurt, but it is very runny.  Can I still use it or should I throw it out.  I just hate wasting, if it can be used I want to use it.  Thanks for you help.

I don't see any reason to throw it out. I'd use it in baked things, biscuits, etc. Or if you want to have whey on hand (for soaking and fermenting) you can strain it off.  You could make smoothies too, they might not be as thick as normal. ???
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl December 21, 2007, 08:32:50 AM
Ok I have been sucessfully making kefir for a while, and then I rinsed my grains. Now they are making very sour, but watery kefir. It used to be more "thick" Did I ruin them, or do you think, I can re-activate them??

bump
: Re: Yogurt & Kefir: Recipes & Hints
: lovingmomof2 December 21, 2007, 08:40:04 AM
Okay, last night I tried making my first batch of yogurt and I screwed it up. :(   It has suppurated into 3 layers, a white chunky layer on the bottom, a clear yellow, greenish (almost like breastmilk) layer in the middle and a white layer on top. :-\  Do I have to throw it out or can it be used other ways and if so how?

As long as it doesn't smell bad, you can use it in all kinds of baked things, even smoothies. The clear yellow-greenish stuff is whey so it simply separated into curds and whey. Is it as thick as yogurt should be? Nothing wrong with it- just mix it up and enjoy. :) hth!

I just checked it and it smells just like yogurt, but it is very runny.  Can I still use it or should I throw it out.  I just hate wasting, if it can be used I want to use it.  Thanks for you help.

I don't see any reason to throw it out. I'd use it in baked things, biscuits, etc. Or if you want to have whey on hand (for soaking and fermenting) you can strain it off.  You could make smoothies too, they might not be as thick as normal. ???

Thanks!  I think I will just use it for baking.  Don't know much about wey, yet. :)
: Re: Yogurt & Kefir: Recipes & Hints
: andeebeth January 22, 2008, 03:20:28 AM
I don't use one. I'm actually kinda curious why you'd need a *yogurt maker*??
I have really simple instructions to make yogurt, without a yogurt maker, if you're interested. You just need a gallon of milk (or half gallon if you prefer) and some plain yogurt from the store (even vanilla works fine)
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama January 22, 2008, 03:25:09 AM
I can believe that you don't need one.  I bought it when I didn't know otherwise.  ::)

I make a Finnish yogurt now, w/o an "incubator".  It sets up in 24 hours at room temp in a jar...Stir starter + milk = easy, yummy viili!  :) 
: Re: Yogurt & Kefir: Recipes & Hints
: mandmmommy January 22, 2008, 08:15:53 AM
Can you share your recipe?  I was just telling my guy the other day that I need to learn how to make yogurt.  My little guy (2) can eat 12 ounces a day if I let him.  I have been buying the Yoplait kids stuff.  It has less sugar than most of the others I have looked at.  I would rather try and make my own though.  It is expensive too.
: Re: Yogurt & Kefir: Recipes & Hints
: andeebeth January 22, 2008, 08:49:52 AM
OK..here's my recipe.

I use a gallon of milk (store bought..use whatever you like)
Pour it in a stock pot and clip a candy thermometer to the side. Heat it up on low till it reaches 180, stirring occasionally. If I wanted sweetened/vanilla yogurt, at this point I then add 3/4 C sugar and about a TBS of real vanilla. If you want plain yogurt..don't do anything to it (or you could skip the sugar and just add the vanilla)

Remove it from the burner to cool to about 100 F degrees, stirring occasionally . You don't want it too warm or it'll kill the starter. Once cooled..I put about 3/4 c plain store bought (Dannon) yogurt into a small bowl, and add some of the warm milk and stir it together (I've even used Dannon vanilla yogurt, and it's works fine) ..then I slowly pour that into the stock pot of milk and whisk well with a wire whisk.

Usually I'll turn my oven on a low setting for a couple minutes, just to get it warmish in there, then turn it off (it's cold here in MN..if you live in a warmer climate you might be able to just sit it on a counter). I put a lid on the pot and leave it sit in the oven for anywhere from 4 - 8 hours..until it's set up and thick. I think it will get thicker the longer it sits. I've never let it set longer than 6 hours though. But I've heard of people leaving it overnight. Then I put the pot in the fridge to cool. The next day I scoop or pour it into a big tupperware container and we use it in smoothies.

This recipe works fine if you just use half a gallon of milk, too, if you don't have the space in your fridge.

If you want it in smaller containers, like jars..once the yogurt is whisked in well, pour into several jars (like quart jars), set the jars on a roasting pan and cover with a towel, then place in the warmed oven. I used to do the jar method...but, I got tired of washing jars.  ::)

Have fun!
: Re: Yogurt & Kefir: Recipes & Hints
: RunAmokFarm January 23, 2008, 12:56:55 AM
Andeebeth,

Thank you for sharing your recipe!  Once we warm up in here, I want to try this!  We go through a lot of yogurt here...   ;)

I do have a technical question for you - and if you don't know, it is ok...  What is the purpose of heating the milk to 180*, then cooling down to 100* before adding the starter yogurt? 

I am thinking it is just to dissolve the sugar, but am not sure.  Do you think (without sugar) it would work as well to just heat the milk to 100* before adding the starter yogurt, or is there another reason for heating it like that?
J
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama January 23, 2008, 03:06:15 AM
I can partially answer that question...:)

Heating the milk will kill "germs" (and other good stuff) and we notice a thicker yogurt w/ milk that was heated to near boiling.  If you don't then cool it down enough, you can kill the starter, I believe.

We don't heat ours that hot--we go to the point where a skin starts to form and little bubbles start to form around the edges (sometimes not that hot), then we cool to where we can put a finger in it, and it's still warm.

We don't add our sweetener (maple syrup) until after it's finished, for what that's worth.  ;)

P.S.  I'm so glad you posted your instructions, too, andeebeth...if my maker ever goes, I won't be replacing it!   :)
: Re: Yogurt & Kefir: Recipes & Hints
: RunAmokFarm January 23, 2008, 10:08:41 AM
Thank you Yooper!  I have made yogurt before, but it has been a long time ago so wasn't sure about the reasons for the higher temp. 

This is on my "to-do" list for later this month!!  We will make plain yogurt though and add honey and fruit after it has set.  ;D
J
: Re: Yogurt & Kefir: Recipes & Hints
: just jane January 23, 2008, 01:55:49 PM
Andeebeth  :)  I have 1/2 gallon glass pickle jars that I use and I just love it.  Ask your friends and family if they have any or buy a family size pickle jar to use!
: Re: Yogurt & Kefir: Recipes & Hints
: mandmmommy January 23, 2008, 05:50:11 PM
Thanks for sharing. I have a question though.  Is making your own yogurt safe?  Is there anyrhing that can go wrong that can make it harmful ie too much bacteria or something?
: Re: Yogurt & Kefir: Recipes & Hints
: andeebeth January 24, 2008, 03:51:23 AM
Andeebeth  :)  I have 1/2 gallon glass pickle jars that I use and I just love it.  Ask your friends and family if they have any or buy a family size pickle jar to use!

Funny you mention that..I actually tried that this week. I had one half gallon pickle jar that was just emptied..so I washed it up well and let it air dry until the jar no longer had a pickle smell. I had already put my yogurt in the fridge to cool..so I scooped it into the jar. But I guess I didn't wash the lid well enough..because the yogurt now has a faint pickley tang to it now LOL. I made plain yogurt this time..so I think it added a nice flavor.  :D
: Re: Yogurt & Kefir: Recipes & Hints
: Nickole February 04, 2008, 04:12:58 AM
Has anyone had success with coconut milk kefir?  Not coconut water, but canned milk?  I am experimenting right now, but it is quite thick, the coconut milk, so I am wondering if I should dilute it with real milk.   :-\
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt February 04, 2008, 06:34:12 AM
Has anyone had success with coconut milk kefir?  Not coconut water, but canned milk?  I am experimenting right now, but it is quite thick, the coconut milk, so I am wondering if I should dilute it with real milk.   :-\

http://www.welltellme.com/discuss/index.php/topic,974.0.html (http://www.welltellme.com/discuss/index.php/topic,974.0.html)
: Re: Yogurt & Kefir: Recipes & Hints
: Jemima February 18, 2008, 07:33:09 AM
Has anyone successfully made yogurt with a flavored starter?  Like a fruit flavored Dannon?  That's all I have at the moment and was going to make some yogurt today... Wondering if it would still turn out all right.

BTW, it's Yoplait Plus (with the extra cultures) Blackberry Pomegranate.
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama February 18, 2008, 07:44:07 AM
Reply #270 at the top of the page (and preceding posts) talks about our experimenting w/ Stonyfield yogurt.  It turned out OK, but it was weak for me.  I'd open a capsule of acidophilus to make it stronger.  Go for it!  ;D
: Re: Yogurt & Kefir: Recipes & Hints
: Farm Wife February 19, 2008, 05:14:14 AM
Can you get enough probiotics from homemade yogurt or do I need to buy some?  I use the Stoneyfield with 6 bacteria as starter.
: Re: Yogurt & Kefir: Recipes & Hints
: Farm Wife February 22, 2008, 02:37:42 PM
Can you get enough probiotics from homemade yogurt or do I need to buy some?  I use the Stoneyfield with 6 bacteria as starter.
bump
: Re: Yogurt & Kefir: Recipes & Hints
: Mrs. B February 22, 2008, 04:03:04 PM
Can you get enough probiotics from homemade yogurt or do I need to buy some?  I use the Stonyfield with 6 bacteria as starter.
Do you mean that when you eat homemade yogurt made with the Stonyfield starter are you getting enough probiotics to avoid having to take more as a supplement?   
I would think that if you eat some everyday you would be alright... you could always take supplements if you were sick or had a GI bug, but I would think that the yogurt alone would be adequate.  The six varieties in the Stonyfield are pretty much what you would find in most probiotic supplements, I would just be concerned about the amount mainly...but I would think that daily consumption would keep the good bacteria growing...
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 04, 2008, 05:26:39 PM
Okay, I think I may have screwed up some yogurt.  Help, anybody?
I heated 2 cups (I'm going small, cause milk is precious!) of raw milk and added 3 TB starter yogurt.  I THINK I read that this was the right proportion per jar, but I may be nuts.  I heated the milk to 180, added starter, and put it in a jar.  I put the jar in my preheated but off oven with the light on.  I monitored the temperature to keep it between 100-110. When the oven got to cool (maybe because I had every window upstairs open?), I used the cooler method.  Then I switched back to the oven this evening.  I did this all very, very gently.  It's looking like yogurt, albeit with some whey on top.  It looked moderately creamy a few hours ago when I checked on it.  HOWEVER....  I just realized that I forgot to put the lid on!!!!!  For some reason, I thought someone had said not to cap the jar (I read 7 pages of thread and considered myself and expert, apprently  ::) ).  Have I ruined my yogurt? :'(
Also, if I haven't ruined it, is it okay to go ahead and put it in the fridge? It's been about 13 hours or so, and I'm not sure the oven light will keep it at 110 all night.  Thank in advance!
: Re: Yogurt & Kefir: Recipes & Hints
: steadygirl March 04, 2008, 05:33:32 PM
Taste it and see.  ;DI don't think not having a lid on it will hurt anything- maybe just leave a little skin on top. I usually incubate mine for 8 hrs. It usually thickens some in the fridge,too. Oh, and I use a crock pot with water in it to incubate mine. Works great! (mine has a "warm" setting. It does not work on low!  ::) )
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 04, 2008, 05:43:51 PM
You know, can't hurt anything, can it?  Except the thought of warm-ish yogurt kinda makes me nauseous!  Gonna do it anyway.  There is a bit of a skin.  Kind of a whey-y skin, too.  Next time I'll know!
I'm totally going to try the crockpot next time.  I have a little one that will hold a quart jar perfectly, with a warm setting.  Good idea!  Thanks!


Edited to add:  OK, warm yogurt  :P  It's a bit runny, but it's also 110 degrees, so it figures.  I hope it'll set up in the fridge.  It is tangy!!  If I let it go less time, will it be less bitey?
Also, I think my jar cracked!!!  When you use your crockpot, so you put a cloth in the bottom? I didn't even think about, just put the jar on the rack.  I heard a loud pop today, but with 4 kids and 3 cats running around, that's not terribly unusual!!  Weird.
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama March 04, 2008, 08:31:44 PM
I decided to invest again in some yogurt culture instead of using plain dannon yogurt. It was definitely worth it! Probably been two years since I had a real starter culture. I've learned to keep my goat milk at 115* to 120* consistent temperature. That plus this new culture resulted in a  "spoonable" product, although not the same thick consistency of storebought with the added cornstarch, etc. I had trouble last year getting my yogurt to come out thicker than "drinkable".  :)
Hope I can repeat these results all year! Yum... I love having my fresh goat milk again!!!  :-*
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie March 05, 2008, 03:53:11 AM
Okay, I think I may have screwed up some yogurt.  Help, anybody?
I heated 2 cups (I'm going small, cause milk is precious!) of raw milk and added 3 TB starter yogurt.  I THINK I read that this was the right proportion per jar, but I may be nuts.  I heated the milk to 180, added starter, and put it in a jar.  I put the jar in my preheated but off oven with the light on.  I monitored the temperature to keep it between 100-110. When the oven got to cool (maybe because I had every window upstairs open?), I used the cooler method.  Then I switched back to the oven this evening.  I did this all very, very gently.  It's looking like yogurt, albeit with some whey on top.  It looked moderately creamy a few hours ago when I checked on it.  HOWEVER....  I just realized that I forgot to put the lid on!!!!!  For some reason, I thought someone had said not to cap the jar (I read 7 pages of thread and considered myself and expert, apprently  ::) ).  Have I ruined my yogurt? :'(
Also, if I haven't ruined it, is it okay to go ahead and put it in the fridge? It's been about 13 hours or so, and I'm not sure the oven light will keep it at 110 all night.  Thank in advance!

it sounded from your explanation like you heated it and didn't let it cool to 110-115*.  that is a very impotant step, or you would have killed your cultures.  just a thought......did you end  up with yogurt?
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 05, 2008, 04:52:33 AM
Yeah, I let it cool down. It was about 110-112. It's pretty much yogurt.  A bit on the runny side, where I was going for really creamy.  And seriously, seriously tart. Wow.  Any help for that?  I think it would strip paint. 
: Re: Yogurt & Kefir: Recipes & Hints
: steadygirl March 05, 2008, 04:55:58 AM

Edited to add:  OK, warm yogurt  :P  It's a bit runny, but it's also 110 degrees, so it figures.  I hope it'll set up in the fridge.  It is tangy!!  If I let it go less time, will it be less bitey?
Also, I think my jar cracked!!!  When you use your crockpot, so you put a cloth in the bottom? I didn't even think about, just put the jar on the rack.  I heard a loud pop today, but with 4 kids and 3 cats running around, that's not terribly unusual!!  Weird.

I add warm water to the crock pot and set the jar in that. I guess I should have told you that before! Sorry! You also might want to make sure it is close to the temp you want with thermometer. My warm was 100 and it worked great  It does a good job of keeping the temp the same. Your yogurt might have cultured too long. Sometimes that makes it sour. Maybe because you made such a small batch? not sure on that one!
: Re: Yogurt & Kefir: Recipes & Hints
: Kati*did March 05, 2008, 05:32:52 AM
Yeah, I let it cool down. It was about 110-112. It's pretty much yogurt.  A bit on the runny side, where I was going for really creamy.  And seriously, seriously tart. Wow.  Any help for that?  I think it would strip paint. 

Generally, 1 Tbs of yogurt to 1 quart (4 cups) of milk is the ratio for making yogurt.  My guess is that your "paint-stripping"  ;D yogurt is due to adding a lot of yogurt starter.

Oh yeah...(this has probably been mentioned on here already) since I also make my yogurt from raw milk, I like to keep it as raw as possible.  I only heat it to 110 degrees and immediately put my yogurt starter in at that point.  This woman has a great website and some really simple youtube instructions for making things.  This is her raw yogurt making video:

http://www.youtube.com/watch?v=D8pkrTr6kUw

and her website:

http://www.helladelicious.com/
: Re: Yogurt & Kefir: Recipes & Hints
: Jemima March 05, 2008, 06:09:35 AM

Oh yeah...(this has probably been mentioned on here already) since I also make my yogurt from raw milk, I like to keep it as raw as possible.  I only heat it to 110 degrees and immediately put my yogurt starter in at that point.  This woman has a great website and some really simple youtube instructions for making things.  This is her raw yogurt making video:

http://www.youtube.com/watch?v=D8pkrTr6kUw

and her website:

http://www.helladelicious.com/

Is your texture still good, when you heat it to 110 deg? I've always heated my (raw) milk to just below boiling, then brought it down to 110, but if it keeps it closer to raw by going w/a lower temp, than I'd like to try that.
: Re: Yogurt & Kefir: Recipes & Hints
: Kati*did March 05, 2008, 06:23:54 AM
what I've come out with is a really smooth, creamy texture that is thick, but not "solid".  You know how store yogurt can kind of be "mounded"?  Well, this stuff can't, even though it's really thick.  I just prefer what I get from the raw milk to a more solid texture.  The stuff Hella makes looks like store stuff, though, so it could be the fact that I don't have something that keeps it a regular temperature the whole time it's culturing.  Not sure, but still working on that.
: Re: Yogurt & Kefir: Recipes & Hints
: Lizzy March 05, 2008, 06:29:14 AM

Oh yeah...(this has probably been mentioned on here already) since I also make my yogurt from raw milk, I like to keep it as raw as possible.  I only heat it to 110 degrees and immediately put my yogurt starter in at that point.  This woman has a great website and some really simple youtube instructions for making things.  This is her raw yogurt making video:

http://www.youtube.com/watch?v=D8pkrTr6kUw

and her website:

http://www.helladelicious.com/

Is your texture still good, when you heat it to 110 deg? I've always heated my (raw) milk to just below boiling, then brought it down to 110, but if it keeps it closer to raw by going w/a lower temp, than I'd like to try that.

I only heat my raw milk to about 100 and then I keep it at 100 the
whole time its culturing. Well, at least in the cold months I put it in
my excalibur dehydrator and keep it at 100 for about 12 hours. In the
summer, I put it in an oven with a pilot light, and it feels pretty warm
but I'm not sure what the temp is. But it works faster in the oven.
I read long ago about keeping the temp as low as possible to preserve
all the enzymes. Kefir is not heated at all so I figured it was good to do
this with yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 05, 2008, 09:18:31 AM
Thanks ladies!!  I'll be trying again when we have a ready supply of milk; this was our "test gallon" to see if we like it.  We do!! 
I think I definitely added too much starter.  And I think I should stop reading WTM late at night unless I'm going to write things down....  So next time, less starter, lower temp, crockpot, etc. 
As for thickness, I'd love it if my yogurt were thick. Like hold-a-spoon-upright thick.  Store bought stuff seems to be too thin for me.  Is this a lower temperature or higher temperature thing? 
And, does anyone need any furniture stripped?  Bring me your antiques for Yogurt Treatment!
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys March 05, 2008, 04:17:39 PM

Oh yeah...(this has probably been mentioned on here already) since I also make my yogurt from raw milk, I like to keep it as raw as possible.  I only heat it to 110 degrees and immediately put my yogurt starter in at that point. 

This is exactly how we do ours and it gets lovely thick. :)
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt March 06, 2008, 06:16:57 AM
Yeah, I let it cool down. It was about 110-112. It's pretty much yogurt.  A bit on the runny side, where I was going for really creamy.  And seriously, seriously tart. Wow.  Any help for that?  I think it would strip paint. 
3T per 2 cups of milk seems a bit much to me.  I think most recommend 2-3T per quart of milk.  This might explain the "bite".
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt March 06, 2008, 06:17:50 AM
Yeah, I let it cool down. It was about 110-112. It's pretty much yogurt.  A bit on the runny side, where I was going for really creamy.  And seriously, seriously tart. Wow.  Any help for that?  I think it would strip paint. 
3T per 2 cups of milk seems a bit much to me.  I think most recommend 2-3T per quart of milk.  This might explain the "bite".
Opps, looks like Katy*did beat me to it.  ;D 
: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed March 06, 2008, 07:16:37 AM
I bought a culture powder that is supposed to help my yogurt be  creamier and sweeter. We'll see ??? So I started it yesterday, but the instructions say to keep it at about 115 and neither my crockpot nor my oven could be kept at that. The crockpot got too hot (about 125) and the oven cooled down to 100 with the light on. Needless to say, the temp was pretty inconsistent. I put it back in the crockpot on low and will turn it off as soon as it reaches 115 and let it sit there until I get home later today. Then I will refrigerate it and see what happens!

When I buy goat yogurt from the store it tastes nasty, but my baby likes it. When I make chevre from our goat milk, it tastes good if it is very fresh milk and I keep the cheese very cold. I just don't like that "goat" taste. So far when I taste the yogurt it doesn't taste goaty but is like a thick cream. Hopefully it will not acquire the nasty taste. I'd rather it be thin and tasty for smoothies than thick and taste like goat.
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 13, 2008, 04:32:44 AM
Well, I tried again, and it went pretty well.  I didn't get it as hot, used FAR less culture, and it turned out much less like battery acid then before  ;D  However, it was still rather runny.  I've read on a different thread that you can't add gelatin if you plan to make yogurt cheese (which I do a lot), so is there any way to thicken it up?  I tend to like the Greek-style store bought yogurts, so I need to really thicken it!  Also, is there a reliable way to sweeten it?  After re-reading this, maybe I'm just too picky and a yogurt snob...  Would someone care to stop by my house and make me some really yummy thick yogurt?  ;) 
: Re: Yogurt & Kefir: Recipes & Hints
: NotLuckyButBlessed March 13, 2008, 05:32:15 AM
I read on our store bought goat milk yogurt that they used pectin to thicken. And maple sugar for sweetener...
: Re: Yogurt & Kefir: Recipes & Hints
: Roehrmomma March 13, 2008, 05:47:14 AM
Make your yogurt then put it in a cheese cloth lined colandar for 1 to 3 hrs in a warm place. The whey will drain out and make it thicker. Not stand your spoon in thick but still much thicker.

Emily
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 13, 2008, 04:25:14 PM
No why on earth didn't I think of this?!?!  Duh.  I started making yogurt cheese a while back, but never thought about just draining the whey a bit. 

As for maple sugar, we're off to the Maple Festival this weekend anyway!!  Good to know.  Now....  STUPID question:  where can one buy pectin?   :-[
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt March 13, 2008, 05:11:10 PM
No why on earth didn't I think of this?!?!  Duh.  I started making yogurt cheese a while back, but never thought about just draining the whey a bit. 

As for maple sugar, we're off to the Maple Festival this weekend anyway!!  Good to know.  Now....  STUPID question:  where can one buy pectin?   :-[
Pectin is most often used for making jellies.  It should be in WM or the grocery store in the isle with canning jars, pickling salt, etc.

You can also buy it in bulk from many health food/supplement sources.
: Re: Yogurt & Kefir: Recipes & Hints
: anb March 14, 2008, 02:01:14 AM
Very cool, thank you!  Is it the same thing as Sure Jell?
: Re: Yogurt & Kefir: Recipes & Hints
: healthybratt March 14, 2008, 05:05:56 AM
Very cool, thank you!  Is it the same thing as Sure Jell?
I think so.  There are other sources/brands.
: Re: Yogurt & Kefir: Recipes & Hints
: mdessy March 14, 2008, 05:14:32 AM
No why on earth didn't I think of this?!?!  Duh.  I started making yogurt cheese a while back, but never thought about just draining the whey a bit. 


And remember to keep the whey.  It's very nutritious.  Lots of Nourishing Traditions recipes call for it.  I use mine to replace the liquid in certain recipes like muffins. 
: Re: Yogurt & Kefir: Recipes & Hints
: pljammie March 29, 2008, 04:52:25 PM
Here is a recipe for vanilla yogurt that always turns out nice for me:

Goat's Milk Vanilla Yogurt
1 quart milk (use skim milk if using cow)
1/2 c. powdered milk (omit if using cow)
1/3 c. sugar (don't sub honey as it will change the texture)
1 packet of yo-gourmet starter
1/2 t. vanilla

If you want it sugar free you can substitute 1/4 cup of Da Vinci French Vanilla syrup (find in the coffee section) for the sugar and vanilla *or* use 11 packets of artificial sweetener in place of the 1/3 c. sugar.  This makes the yogurt taste a lot like a vanilla ice cream flavor.  The powdered milk can be omitted.  It's only purpose is to thicken goat milk yogurt which tends to be a little on the thin side. 
This is great topped with Ezekiel Cinnamon Raisin cereal.
Jammie
: Re: Yogurt & Kefir: Recipes & Hints
: JeffAngie March 29, 2008, 04:55:02 PM
Has anyone made water keifer?  I just heard about this and would like more info. 
Can I use my regular keifer grains for this?  How would I do it?
I heard some people use juice as well.
Please give me details if you know about this.
: Re: Yogurt & Kefir: Recipes & Hints
: JeffAngie March 30, 2008, 12:56:13 PM
Has anyone made water keifer?  I just heard about this and would like more info. 
Can I use my regular keifer grains for this?  How would I do it?
I heard some people use juice as well.
Please give me details if you know about this.


Bump
: Re: Yogurt & Kefir: Recipes & Hints
: lotsaboys March 30, 2008, 01:11:58 PM
Has anyone made water keifer?  I just heard about this and would like more info. 
Can I use my regular keifer grains for this?  How would I do it?
I heard some people use juice as well.
Please give me details if you know about this.


Bump
Never heard of water kefir, but here's a thread on kefir d'uva (with juice):
http://www.welltellme.com/discuss/index.php/topic,1107.0.html
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee April 11, 2008, 10:14:47 AM
Has anyone made water keifer?  I just heard about this and would like more info. 
Can I use my regular keifer grains for this?  How would I do it?
I heard some people use juice as well.
Please give me details if you know about this.

I make water kefir, and it's by far the easiest probiotic drink to get kids to drink - they come running back for more!  :D

This recipe is from Dom's kefir site (http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua), and I added a little running commentary.

WATER KEFIR/KEFIR d'ACQUA

INGREDIENTS:
LARGE (>8 cups) glass jar
1/4 - 1/2 c water kefir grains
1-2 dried figs/prunes or 2 T sultanas
1/2 lemon, whole
1/3 - 1/2 c cane sugar
6 c fresh water

1. Add water to the jar.  Fill to 3/4 full maximum.  NOTE: Good quality well or spring water is best.  If you are using filtered water, you'll need to dissolve about 1/2 teaspoon of Celtic Sea Salt (the grey stuff) in the water so your grains will thrive.

2. Dissolve sugar in water (I like to use 1/3 c sugar, as 1/2 c tastes too syrupy to me...but whatever floats your boat).

3. Add lemon, dried fruits (I love to add dried blueberries!), and kefir grains.  Stir gently.

4.  Fix the lid on the jar tight, and let ferment 24-48 hours.  I like to go the full 48 hours, because the brew is more bubbly after that amount of time.  But you can taste after 24 hours and figure out your own method.  Note: if you don't screw the lid on the jar tightly, it will be 'flat.'  A tight lid makes a nice, effervescent water kefir.

5. Strain and serve.  Discard the spent fruits, and rinse the grains with cold water.  I have particularly vigorous WK grains, and they double with each batch!  I just feed the extras to my compost pile.

Now, here's a final note from Bonnie Goodfriend, from whom I obtained my grains:

Resting your WK:   You can rest WK, or keep a back up supply of grains, in the refrigerator by storing it in a generous amount of sugar water and covering the container.  It will stay this way, very happily, for quite awhile.  Every week or so change out the sugar water for new and rinse the grains.  After an extended time in the fridge the first batch might not be up to par, but thereafter you will be brewing the water kefir you have come to know and love.

I hope that helps!  Happy brewing!

Jeni
: Anyone achieved a neverending yogurt culture?
: jenibee April 17, 2008, 05:07:56 PM
Okay, you old-time yogurt makin' mamas may roll your eyes when I ask this, but...  Why can't I continually culture my yogurt from itself?  When I start with Brown Cow (yum!), I have a great quart of yogurt.  Then I use MY yogurt as the starter for the next batch.  Not quite as firm.  By the fourth batch, I have Whey Soup in my jar. 

What is happening?!  Why on earth couldn't yogurt culture just like buttermilk, and propagate perfectly viable culture for the future?  And THAT makes me wonder how the big yogurt companies do it!  Surely they don't have a MegaBatch from which they culture all future yogurts!  Is it just that with my homemade stuff, the amount of pectin gets to be less and less?

And if anybody's seen the video on www.helladelicious.com where the cool urban homesteading lady makes own raw yogurt, it looks like she just scoops out a tablespoon from her old batch.... ? 

Anyway, here's the recipe I'm using:

Raw milk + heat to 110 degrees
Prepare glass quart jar by warming with hot water
Stir in 1/4 c of yesterday's batch of yogurt in a small amount of heated milk inside jar
Fill jar with remaining heated milk
Stir
Incubate @110 degrees (I use a  for 8-10 hours

I'm interested in the "why not" factor, especially.  Why by day 4 I have a runny, runny mess, that is.  Any suggestions?
: Re: Anyone achieved a neverending yogurt culture?
: Kati*did April 18, 2008, 04:33:38 AM
Why can't I continually culture my yogurt from itself?  When I start with Brown Cow (yum!), I have a great quart of yogurt.  Then I use MY yogurt as the starter for the next batch.  Not quite as firm.  By the fourth batch, I have Whey Soup in my jar. 

And if anybody's seen the video on www.helladelicious.com where the cool urban homesteading lady makes own raw yogurt, it looks like she just scoops out a tablespoon from her old batch.... ? 
I love the helladelicious website and have gotten lots of good ideas from her!  I can't answer your question, but I've always wondered that too when I watched her video on yogurt making. 
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie April 19, 2008, 10:08:56 AM
Has anyone made water keifer?  I just heard about this and would like more info. 
Can I use my regular keifer grains for this?  How would I do it?
I heard some people use juice as well.
Please give me details if you know about this.

bumping this to know if we can use our regular kefir grains for water kefir?  the recently posted recipe sounds great!  thanks. 
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee April 19, 2008, 10:29:49 AM

bumping this to know if we can use our regular kefir grains for water kefir?  the recently posted recipe sounds great!  thanks. 

Hi,

This link will tell you everything you need to know for water kefir using milk kefir grains: http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua (http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua)

That said, actual water kefir grains are super special.  They don't look or behave like milk kefir grains; mine double with every batch!  If you want to culture a lot of water kefir, I'd suggest just paying someone the $5 for shipping (the Kefir_making Yahoo! group has lots of folks who offer them for free, and just want to be reimbursed for shipping - http://groups.yahoo.com/group/Kefir_making (http://groups.yahoo.com/group/Kefir_making)) and getting the real deal.

I'm not an expert on this, but the folks in the kefir group truly are.

Jeni
: Re: Yogurt & Kefir: Recipes & Hints
: 4myhoonie April 19, 2008, 05:46:43 PM

bumping this to know if we can use our regular kefir grains for water kefir?  the recently posted recipe sounds great!  thanks. 

Hi,

This link will tell you everything you need to know for water kefir using milk kefir grains: http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua (http://users.sa.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua)

That said, actual water kefir grains are super special.  They don't look or behave like milk kefir grains; mine double with every batch!  If you want to culture a lot of water kefir, I'd suggest just paying someone the $5 for shipping (the Kefir_making Yahoo! group has lots of folks who offer them for free, and just want to be reimbursed for shipping - http://groups.yahoo.com/group/Kefir_making (http://groups.yahoo.com/group/Kefir_making)) and getting the real deal.

I'm not an expert on this, but the folks in the kefir group truly are.

Jeni

okie dokie!  just joined the group and am reading through the old posts.  thanks!  if you want to get rid of some let me know!   ;D
: Re: Yogurt & Kefir: Recipes & Hints
: miff aka Missi June 04, 2008, 07:26:53 AM
I just made some yogurt last night.  I put it in the oven with the light on about 8:45 p.m. and put it in the frig this morning about 6:30.

1 quart whole milk (non-homogenized)
1/4 cup starter yogurt

Heat milk to 185*.  Cool to 115*.  Whisk milk and starter together very well.  Pour into glass bowl, cover with plastic wrap, and cut several slits in the top for ventilation.  Put in oven with light on over night (or other warm place).  Put into air-tight container and into the refrigerator.  Will keep for about 2 weeks (won't last that long around here). 

The texture is a bit lumpy.  I wonder if I should have stirred or whisked it again before putting it in the refrigerator?  Anyone know?

Missi
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee June 04, 2008, 07:45:14 AM
The lumpiness, from what I've heard, is from using too much starter culture.  You can use as little as 1 T, if you're heating the milk up to 180 anyway.  Try your next batch with less starter and see what happens.

Jeni
: Re: Yogurt & Kefir: Recipes & Hints
: miff aka Missi June 04, 2008, 10:08:04 AM
The lumpiness, from what I've heard, is from using too much starter culture.  You can use as little as 1 T, if you're heating the milk up to 180 anyway.  Try your next batch with less starter and see what happens.

Jeni
Thanks.  I'll try it.

Missi
: Re: Yogurt & Kefir: Recipes & Hints
: homesteadmommy June 20, 2008, 01:52:22 AM
I have an emergency question about yogurt and I am sorry but I don't have time to wade through all the 12 pages. Why do you heat the milk to 180 degrees. Isn't htat just pasterizing raw milk and killing all the enzymes?  Does anyone know why? I would love an answer I want to make yogurt this morning and was thinking about just heating it till 110 but wondered if there was a reason why that wouldn't work. Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: Roehrmomma June 20, 2008, 02:27:24 AM
I have an emergency question about yogurt and I am sorry but I don't have time to wade through all the 12 pages. Why do you heat the milk to 180 degrees. Isn't htat just pasterizing raw milk and killing all the enzymes?  Does anyone know why? I would love an answer I want to make yogurt this morning and was thinking about just heating it till 110 but wondered if there was a reason why that wouldn't work. Thanks!
I go to 115 in heat cause it will stay warm in our ice chest with towels long enough to 'gel'. Not sure on the proper word for that. ( I also take my towels straight from the dryer so that is more warmth)

Emily
: Re: Yogurt & Kefir: Recipes & Hints
: mommyoftwins June 20, 2008, 04:18:42 AM
For those of you with who make your yogurt in an Excalibur: could you tell me how you do it? The instructions that came with it were pretty confusing. Thanks!
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee June 20, 2008, 04:41:44 PM
I have an emergency question about yogurt and I am sorry but I don't have time to wade through all the 12 pages. Why do you heat the milk to 180 degrees. Isn't htat just pasterizing raw milk and killing all the enzymes?  Does anyone know why? I would love an answer I want to make yogurt this morning and was thinking about just heating it till 110 but wondered if there was a reason why that wouldn't work. Thanks!

The short answer is - yes, you are pasteurizing the milk.  What this does, essentially, is to kill off all the bacteria currently living in the milk so that they don't "compete" with the culture you are adding to the milk.  Too much competition for space (and food!) for the yogurt cultures will mean you end up with runnier yogurt.  Go ahead and try just heating to 110 - experimenting is the best teacher!

What I do is, when I have fresh *warm* milk that hasn't been outside of the cow for too long, I go ahead and just heat to 110.  But the number of bacteria in the milk doubles every 20 minutes, so if it has taken the milk an hour (or longer...) to get super cold in the fridge, then there are already a lot of bacteria living in the milk.  They won't hurt you to drink, but they do provide competition for any cultures you would add in.

So, if my milk is already cold from being in the fridge for several hours, then I go ahead and heat to 180 so I can start from scratch with my culture bacteria.  If I don't, it ends up pretty runny.

HTH,
Jeni
: Re: Yogurt & Kefir: Recipes & Hints
: JeffAngie June 25, 2008, 04:51:21 AM
OK I need some help.  This may already be on here but I do not have time to read 12 pages.
I had some kefir grains in my fridge so I made some kefir last night hoping they were still usable.
This morning the kefir  is all separated and there is water looking liquid in the bottom of the jar.  It was not even 12 hours.  Is this normal of kefir.  It looks like curtled sour milk.  Help me please.
I do not think I will be able to drink cottge cheese type sour milk.
WOndering if I used to many grains and it turned to fast or something.
Please advise
: Re: Yogurt & Kefir: Recipes & Hints
: MamaSong June 25, 2008, 05:51:22 AM
Have not made kefir yet, but from what I've seen/read, that sounds normal.  Here's a website with pictures:

http://users.chariot.net.au/~dna/Makekefir.html#Utensils
: Re: Yogurt & Kefir: Recipes & Hints
: JeffAngie June 25, 2008, 06:33:47 AM
I looked upo that website and mine looks nothing like that.  Mine is all seperated not creamy.

I think I messed it up somehow just not sure.  I followed the directions on here.
 
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee June 25, 2008, 06:50:42 AM
I think you're using way too many kefir grains.  Only use 1 T for 3 cups of milk in a quart jar.  That should take between 24 and 48 hours.  Also, the warmer it is in your kitchen, the quicker the grains will digest the milk.

What it sounds like, is that your grains are eating up all their "food" (the milk) very quickly, and then it's separating out into curds and whey.  Try with fewer kefir grains and see how it goes.

HTH,
Jeni
: Re: Yogurt & Kefir: Recipes & Hints
: CountyCork July 22, 2008, 04:03:28 AM
I've skimmed through the thread and am still unconvinced about one part:

Why do you have to heat the milk to 180 then cool to 110?  I have raw cow's milk.  I'd prefer not to heat it and kill the enzymes.  Can't I just warm to 110, add the starter yogurt, and proceed with my crock pot method?

So - CAN I use full fat, non-pasteurized, non-homogonized, non-scalded raw cow's milk for yogurt????????
: Re: Yogurt & Kefir: Recipes & Hints
: jenibee July 22, 2008, 04:17:03 AM
CountyCork,

Take a look at reply #337 below (above?).  You definitely can just heat the yogurt to 110 and not destroy the enzymes, but there will most likely be enough competition (from the bacteria already living in the milk) for your culture bacteria that it ends up kind of soupy.  If not on the first batch, then definitely by batch 3 or 4.  If runny yogurt doesn't bother you, don't worry about it!

It'll be soupy heated only to 110 UNLESS you take it straight from the cow to the kitchen and make your yogurt right away.  In that case, the bacteria living in the milk when it comes out of the cow won't have time to reproduce too much, so your culture bacteria will have more real estate to work with, and you'll have a firmer yogurt heated only to 110.

HTH,
Jeni
: Re: Yogurt & Kefir: Recipes & Hints
: CountyCork July 22, 2008, 04:32:07 AM
Jeni - that's what I get by skimming and then giving up toward the last couple pages!

Thank you so much for that information.  I need to have it spelled out for me by someone who not only knows the info, but has tried and failed and perfected the recipe.

Happy day and happy new baby!
: Re: Yogurt & Kefir: Recipes & Hints
: ah_young July 22, 2008, 02:36:52 PM
What is your crock pot method?  I'm sorry if you've already described it on one of these pages...if so, just point me to the right post! Thanks!


  Can't I just warm to 110, add the starter yogurt, and proceed with my crock pot method?


: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 29, 2009, 10:13:43 AM
I thought I'd post this link - supposedly you can make yogurt directly in your crock pot.

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 January 29, 2009, 10:31:08 AM
I thought I'd post this link - supposedly you can make yogurt directly in your crock pot.

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html
Has anyone tried this? I have always been able to make my kefir just on the countertop, but it's winter and our house is between 60 and 65 degrees. It's taking FOREVER to make, and I am afraid it may be damaged by the too cool temperature.
: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 29, 2009, 03:33:05 PM
Well one of my facebook friends posted on their status update  ::) that it was good. I wonder if you are getting enough good cultures. It says it is a little watery. I've always read that crockpots get too hot. I know mine has things boiling after a few hours. It would be nice, though....
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 January 30, 2009, 05:14:21 AM
Yikes! I definitely don't want to take a chance on cooking my kefir! I just have about two tablespoons of grains in a pint of milk.
: Re: Yogurt & Kefir: Recipes & Hints
: Julia January 30, 2009, 09:48:58 AM
I just re-read the recipe. It looks like you start out with the milk heating in the crockpot for 3 hours. Then you add your culture and unplug your crockpot, put the lid on, and let it sit for 8 hours. So I guess that unless it gets too hot in the first 3 hours, it should be okay. I think I'd let mine sit for longer than 8 hours, though.
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 January 30, 2009, 09:52:13 AM
I was thinking that, too.
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama January 30, 2009, 10:23:44 AM
So - CAN I use full fat, non-pasteurized, non-homogonized, non-scalded raw cow's milk for yogurt????????
If your raw milk was handled very well, yes, you can use it without scalding. Excellent handling is everything sterile and chilled below 40* in 10 minutes and coming from a cow with perfect udder health. VERY, very little raw milk is that 'pure'.
Like jenibee said...most of the time if it is not coming straight from the cow you'll have better success with scalding it first.
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock January 30, 2009, 11:08:34 AM
The farm I get my raw milk from, chills the milk that quickly. They have a setup where the cows are milked one at a time and the milk is never touched by human hands. It is pumped straight from the utter into the chill tank. They are very careful so I don't think they would sell milk from a sick cow. So if I ever learn to make yogurt, ya' think I could do it, with this milk, without scalding it?

WR
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama January 30, 2009, 03:55:33 PM
The farm I get my raw milk from, chills the milk that quickly. They have a setup where the cows are milked one at a time and the milk is never touched by human hands. It is pumped straight from the utter into the chill tank. They are very careful so I don't think they would sell milk from a sick cow. So if I ever learn to make yogurt, ya' think I could do it, with this milk, without scalding it?

WR
Sounds like you could at least try with a tolerable chance of success.  ;D
: Re: Yogurt & Kefir: Recipes & Hints
: panmamma February 01, 2009, 06:04:08 AM
ok, have a question or two............I bought yogurt starter, but it is powder form. One packet to 5 cups of milk. They say it can be added to cold milk  and then warmed as in yogurt maker or what not..........i did that, and 1)it was soury, but my boys added jelly to it (not the best I know) and were fine.......but me nope, wouldn't do it  2)it was weird texture
anyway, reading this crockpot recipe stuff.......do you think I could use the starter powder following the recipe? as in warm the milk, scoop out some milk add the powder starter and then go from there?

also, i have been drinking an australian non dairy powder milk.....I think it says plant-based (it is in Chinese!! I live in Taiwan  mind you) it is lactose free, high calcium high fiber stuff...........do you think I could use that in place of powdered milk? do I add it when I add the starter? is that when the gelatin would be added too?
my boys LOVE LOVE LOVE yogurt, so I want to start making it more and more............the crockpot recipe sounds great, but need to figure it out

oh, the lady at the store here said a researcher here in Taiwan said that you should only reuse some of the starter once.........but many here it seems like use it a number of times...........ideas?
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 03, 2009, 06:29:20 PM
Hi.  I've recently gotten some kefir grains from a friend.  She used raw milk and I had to use store bought, but Dean's, which is hormone free.  I think they had to take a couple of times to adjust, but now they're done in 12-18 hours at a thickness of buttermilk, maybe a little thicker.  I pour it into a bowl and fish the grains out with a slotted spoon.  I may have to get a spoon with smaller openings though.  Although I have already had to split them into 2 quart jars.  I am enjoying making this.  So much easier than yogurt, and so much better for you.  I read somewhere (not sure if it was this thread or not) about adding maple syrup and 1 oz of juice to your kefir.  It was like having a drinkable yogurt.  My 5 yo loved it!  One down, 2 to go...  I made these pancakes that he loved too.  It's basically the Sue Gregg blender pancakes with added ingredients.  Unfortunately, this killed my blender (it was probably not the recipe's fault.  I've had problems with the Bosch blender twice now in 2 1/2 yrs) so I'll have to make smaller batches of smoothies with my immersion blender, until it gets fixed.  I would love any other kefir recipes, as I have to use up 1 quart a day, at least.  How long does kefir last in the fridge (the milk)?

Apple Cinnamon Kefir Pancakes

1 cup homemade kefir or buttermilk
1 tablespoon olive oil
1 teaspoon vanilla extract
1/2 cup uncooked rolled oat or old fashioned oats
1/2 cup wheatberries or brown rice or buckwheat groats, kernels or corn
1 egg
1 tablespoon melted butter
1 tablespoon honey or 2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon cinnamon
1 small apple, chopped

1Place kefir, olive oil, vanilla, oats, and grain in blender and blend for 3 minutes on high. Make sure it is making a vortex. Add more liquid if needed.
2Cover and soak on the counter for at least 7 hours, to help the nutrients to be released. You may skip this step, if needed.
3Just before baking, add egg, melted butter and honey and blend until smooth.
4Add baking powder, baking soda, salt, cinnamon and apple and blend briefly.
5Bake on a hot griddle, lightly sprayed with non-stick spray as needed.
6Serve with syrup, powdered sugar, or caramel sauce (esp. yummy!)
7Makes 12 four-inch pancakes.

: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 04, 2009, 04:54:21 AM
AAAAAH!  I have a kefir emergency, sort of.  I got the grains and ended up splitting them up.  After a couple times, I put the one set of grains in the fridge in some milk.  They're fine.  However, I put the other set in another jar of milk at 11:00am Monday.  I just went to strain them this morning, and there are no kefir grains anywhere!  I even strained it out pretty fine.  There are  alot of small white lumps, but they're not firm, like the kefir granules.  I think they're just the milk.  It firmed up nicely, with the clear stuff on the bottom.  What is that called?  Luckily I have the other grains in the fridge, but have you ever heard of that?  These were rather large lumps of grain that I put in.  It's like they disintegrated!  Should I try just putting some of the milk in another batch and see what happens??? I'm baffled.  We started doing this about a week ago and have had no problems.
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 04, 2009, 05:22:05 AM
That IS weird! I've never heard of the grains disappearing, either. All I know is that if they are in there, you will find them when you consume the kefir. The grains are YUCKY to eat, IMO! The clear stuff in the bottom is kefir whey, I think.

As far as the splitting up of the grains, I just wanted to share my experience. I'd like feedback if anyone has any thoughts about this. I got my grains about four months ago. There was about one TBSP of them in the order. I only make about a pint of kefir at a time, because we are a family of two. I have about 3 TBSP now. I do put them in the fridge with fresh milk to slow things down and to keep the grains from dying, because my DH won't eat kefir if he knows it's there, but he LOVES the recipes that I have cooked with it.  :D
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 04, 2009, 08:45:00 AM
Okay, false alarm! LOL!  I realized, after posting, that I had a fresh jar in the fridge.  I had mixed them up when putting the grains into fresh milk and put the fermented one on the counter and the fresh one in the fridge!  Needless to say, they were all there, but fermenting VERY slowly.  Would it be okay to leave the kefir on the counter after taking out the granules?  It actually kept thickening, even without the grains.  I had about 2 inches of the whey at the bottom.  How do you get the thicker milk out of the jar without the whey mixing in?  If I mix the whey in, it gets runnier.  Thanks.
: Re: Yogurt & Kefir: Recipes & Hints
: HappyWifey February 05, 2009, 07:01:51 AM
As far as I know you want the whey in, kefir is not supposed to be really thick, like yogurt, it is supposed to be a thickish milk.

If you run out of kefir grains for some reason you can always use a little of the kefir from you last patch to process milk. The kefir making preperties will eventually wear out this way but it can be a great way to keep having kefir while you wait for new grains to come in.
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 05, 2009, 07:11:30 AM
I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. However, I much prefer my Kefir as thick as I can get it. I'd eat it with a spoon if I could! (I have, but not my own.) I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 05, 2009, 08:06:07 AM
I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. However, I much prefer my Kefir as thick as I can get it. I'd eat it with a spoon if I could! (I have, but not my own.) I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 05, 2009, 09:33:44 AM
I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??
The best place to look is the book, Nourishing Traditions. I did a web search and here are some sites that had recipes:
http://home-n-stead.com/homestead/tipsandrecipes/lacto_fermented_condiments.html
http://articles.urbanhomemaker.com/index.php?article=525
This site looks especially interesting, and had this Random Q&A
Question: What kind of whey should I use to ferment with? 
Answer: For fermentation the whey needs to be alive. You can collect this by straining yogurt or kefir. Whey is formed as the acids develop in dairy ferments and the milk fats coagulate and separate from the whey. Whey is full of protein. http://www.wildfermentation.com/qa.php
This has a recipe for authentic sauerkraut: http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf
http://home.mchsi.com/~oandras/culturedveges.html
http://harrisonfarm.com/archives/storing-lacto-fermented-condiments
http://harrisonfarm.com/archives/lacto-fermented-cranberry-relish
This is a good article on lactofermentation: http://www.bttb.4t.com/blank_3.html

: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 05, 2009, 04:33:33 PM
I agree that the kefir whey should be consumed, because it's loaded with nutritional goodness. I have not done this yet, because I need stoneware crockery, but I am planning to use my kefir whey to make lactofermented veggies, which are DElish!

Okay, how do you make those veggies, and how do you get the whey out, since it's at the bottom??
The best place to look is the book, Nourishing Traditions. I did a web search and here are some sites that had recipes:
http://home-n-stead.com/homestead/tipsandrecipes/lacto_fermented_condiments.html
http://articles.urbanhomemaker.com/index.php?article=525
This site looks especially interesting, and had this Random Q&A
Question: What kind of whey should I use to ferment with? 
Answer: For fermentation the whey needs to be alive. You can collect this by straining yogurt or kefir. Whey is formed as the acids develop in dairy ferments and the milk fats coagulate and separate from the whey. Whey is full of protein. http://www.wildfermentation.com/qa.php
This has a recipe for authentic sauerkraut: http://www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf
http://home.mchsi.com/~oandras/culturedveges.html
http://harrisonfarm.com/archives/storing-lacto-fermented-condiments
http://harrisonfarm.com/archives/lacto-fermented-cranberry-relish
This is a good article on lactofermentation: http://www.bttb.4t.com/blank_3.html

Mhoward - just curious.  You posted a website for the farm Back to the Best (the last one).  You don't happen to live in WI, do you?  That is a farm not too far away from me where a lot of people I know get their raw milk and other stuff.  I'm actually looking into the raw milk, but think it will be too expensive for the small amount we drink.  The more you buy, the cheaper it is.  Thanks for the links.  Just one more, how would you suggest I pour off the whey, if it's at the bottom of the jar?
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock February 05, 2009, 05:14:36 PM
You strain it thru a filter or cloth. The thick kefir will not go thru, but the whey will.

WR
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 06, 2009, 05:26:52 AM
Mhoward - just curious.  ...  You don't happen to live in WI, do you?  ... Just one more, how would you suggest I pour off the whey, if it's at the bottom of the jar?
Nope, sorry. I live in SW Missouri. To get the whey out, I line a colander with a clean cloth (I use old T shirts for this a lot.) and then pour it all into the colander which is placed over a container to catch the whey. The whey will strain out and the thicker stuff will stay in the top.
: Re: Yogurt & Kefir: Recipes & Hints
: HappyWifey February 06, 2009, 11:49:50 AM
I love using the whey for all sorts of stuff... which reminds me I have 3 things of cabbage waiting to be made into Kim Chee and sauerkraut
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 08, 2009, 05:06:37 PM
Funny.  I tried straining the whey out with the cheesecloth and it was a pain, so I decided to mix it all back in and put it in the fridge.  Lo and behold, the whey collected on the top this time and was easier to pour off, LOL!  I put it in a jar in the fridge.  Can I add the whey that pools at the top of my yogurt?  And how long will it stay in the fridge?  I want to see what I can use with it.  Maybe there is a thread here on using whey?  I found this ranch dressing that I used kefir with instead of the buttermilk.  It turned out really good.  I mix it half and half with Paul Newman's Ranch for my picky DD.  ;)  I'm going to try a kefir flat bread that someone found for me.  I'll let you know if it turns out.

Hidden Valley Original Ranch Dressing Clone

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon msg (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 pinch dried thyme

1Combine all ingredients in a medium bowl and whisk until smooth.
2Cover and chill for several hours before using.
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 09, 2009, 05:38:37 AM
That's odd. How long did you leave it to drain? I usually just leave it overnight, and in the morning it's nice and thick with the whey in the container underneath. To be honest, I have been throwing the whey out, because I don't have the equipment I need to be able to make cultured veggies, so I don't know how long the whey will keep. I think I've read up to six months, though.

Your dressing sounds very similar to what I have been using, except that I don't use MSG because it is a neurotoxin that gives me migraine headaches. This is the site I found most helpful: http://www.msgmyth.com/ If you do a search for simply MSG you will find many, many sites that explain it far better than I can. :)
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock February 09, 2009, 05:57:48 AM
To be honest, I have been throwing the whey out, because I don't have the equipment I need to be able to make cultured veggies, so I don't know how long the whey will keep.

I think the only equipment you really need for cultured veggies is a crock or some masion jars. Any glass jar, like an old spaghetti sauce jar, will probably do.

WR
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 09, 2009, 06:31:25 AM
I have a cousin who said she tried several times with glass pickle jars, and the stuff always ruined. She said that you really need the stoneware crocks to do it. She seemed to think the crocks stayed cooler/more stable temperature-wise than glass. I can't afford to risk all that wasted food if it doesn't work in glass when I am buying the food at the grocery store. This summer when I have it in my garden it will be a different story! ;D At our new home, we have a very nice storm cellar, but it doesn't have a door and it does have a window. I am planning to get an insulated door. I am not sure what to do about the window. Once we get a door, I am planning to use it as a root cellar, and I am betting that I could use glass jars with them resting on the concrete or in sand and get a similar effect as the stoneware.
: Re: Yogurt & Kefir: Recipes & Hints
: Whiterock February 09, 2009, 07:12:49 AM
If you have one of those old round crockpots you can use the crock from it. I've read of people doing that.

I made some kraut in a beanpot kinda like this one...
(http://i291.photobucket.com/albums/ll284/Whiterocks_pics/th_bjam1.jpg) (http://i291.photobucket.com/albums/ll284/Whiterocks_pics/bjam1.jpg)
...and it worked great. Then I made some in an old kraut crock my mom had, and it ruined. So, ya never know.

WR
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 09, 2009, 09:02:33 AM
Oooh! I'd love to have a beanpot like that one! Very nice! The crockpot idea is a good one. I am gonna have to start watching for those in yard sales. I never thought of that. Thanks for the tip! :)
: Re: Yogurt & Kefir: Recipes & Hints
: HappyWifey February 09, 2009, 01:42:50 PM
I would say for long term storage that yes in glass jars your  cultured products may go bad. I let mine sit for a couple days (until the flavor is to where I like it) and then I move it to the fridge. I can't make large batches but it still works fine for now. I did read though in a book on fermentation that even food grade plastic buckets can be used, but I would rather stick to glass and crockery.

Your friend may be not quite fermenting them properly also, every piece of veggie needs to be completely submerged in order for it to not go bad. Also a nasty looking stuff will often form on top, but the book I read compared that to the Flower of Kefir, but I think they just threw it away.

I am blessed though to have a bean pot similar (but uglier!) to WR's for sauerkraut and one made just for Kim Chee, that I use, of course for Kim Chee, although I don't think it would matter if I changed it around.... :) You can see a picture of the one made for Kim Chee on my second to last post on my blog.

The crock (? It's porcelain I think???) for Kim Chee is actually really neat, it has a wide shape to it so it holds a lot more than I thought it would, then it has a little lid that still allows air in, then you place over that a cup (looks like a chinese soup bowl) which is used by pouring water over the rim of the bowl (you'll have to see the pic to understand) and you place the bowl on top of the rim and the water seals it so that no baddies can get in but air can escape. The bowl also doubles as a tasting bowl. My brother told me to get them new your looking at mega bucks. I got mine for free!
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 09, 2009, 02:07:20 PM
That's odd. How long did you leave it to drain? I usually just leave it overnight, and in the morning it's nice and thick with the whey in the container underneath. To be honest, I have been throwing the whey out, because I don't have the equipment I need to be able to make cultured veggies, so I don't know how long the whey will keep. I think I've read up to six months, though.

Your dressing sounds very similar to what I have been using, except that I don't use MSG because it is a neurotoxin that gives me migraine headaches. This is the site I found most helpful: http://www.msgmyth.com/ If you do a search for simply MSG you will find many, many sites that explain it far better than I can. :)

I definitely agree with you on the MSG.  I actually leave it out.  That's why I was trying to find my own Ranch and this one comes out reasonably thick and pretty good tasting.
: Re: Yogurt & Kefir: Recipes & Hints
: mhoward1999 February 10, 2009, 05:02:06 AM
The crock (? It's porcelain I think???) for Kim Chee is actually really neat, it has a wide shape to it so it holds a lot more than I thought it would, then it has a little lid that still allows air in, then you place over that a cup (looks like a chinese soup bowl) which is used by pouring water over the rim of the bowl (you'll have to see the pic to understand) and you place the bowl on top of the rim and the water seals it so that no baddies can get in but air can escape. The bowl also doubles as a tasting bowl. My brother told me to get them new your looking at mega bucks. I got mine for free!
That is SO COOL! I've never seen anything like it.
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 20, 2009, 07:58:30 AM
I've been making kefir now for about a month??  I think I'm going to try the duva soon.  I know that you shouldn't have milk when you're sick.  Does that extend to kefir?  It's made with milk, but how else do you get the probiotics in?  I have a chewable acidoph. that we use, but everyone is sick (except me) and I hate to keep making it and not using it.
: Re: Yogurt & Kefir: Recipes & Hints
: WellTellMommy February 20, 2009, 09:26:50 AM
I don't have the $$ for organic milk so I just buy organic yogurt would it be worth the effort to make regular store bought milk into yogurt,or keep buying so it's organic?
: Re: Yogurt & Kefir: Recipes & Hints
: CountyCork February 20, 2009, 11:42:18 AM
If you think organic yogurt is important then using organic milk would seem important, too.

I will say, though, that since yogurt is heated much like pasteurization, storebought organic milk would suffice, right?

I am doing a happy dance because I just made my own yogurt for the first time, made some smoothies for the kids and it was a HIT!

I like it plain, they need a bit of help in it  ;)  But it is tangy and creamy and delicious.

Then there's the price thing!  I buy organic, raw milk for $3 per half gallon.  That makes 2 quarts of yogurt, $1.50 each.  I pay $4.29 for a quart of organic yogurt at the store - YIKES!

: Re: Yogurt & Kefir: Recipes & Hints
: WellTellMommy February 20, 2009, 12:58:53 PM
I can get organic milk 5.50@ Gal. but only 2-3 Gal every other week and I usealy reserve it for Dh's coffee or cooking.
We go through 4-6 Qts of yogurt per week 7 If I let us.
From the stand point of how much it cost to make yogurt vs. buy yogurt I might as well make it from what ever means I can.
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 20, 2009, 04:10:54 PM
I tried making a smoothie with the kefir:

2 cups kefir
1 1/2 bananas (could be 2)
3 T hot cocoa powder (non-hydrog)
agave nectar to taste

My picky 14yo tolerates it I think.  I had to put more agave in hers.  The 6 yo drank it down.  I'm trying to find ways to get the kefir into the 9 and 14yos!
: Re: Yogurt & Kefir: Recipes & Hints
: WellTellMommy February 20, 2009, 05:23:29 PM
How much difference is their nutritionally between yogurt and kefir?   
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead February 20, 2009, 05:56:22 PM
To my limited knowledge, kefir has much more of a powerhouse of probiotics, although it is runnier and tangier.  But there are ways to get it in - ie smoothies and "drinkable yogurt" type drinks.  Plus, you can put it in anything that calls for buttermilk, or your pancakes or sourdough bread etc.  Kefir is much easier to make also.  Get the live grains, put some in a quart glass jar, add whole milk (pref. raw, but I'm using storebought right now), cover with a cloth and leave it on the counter for a day or so.  It thickens up the longer it sits, but gets more tangy too.  I think it's harder to get the kids to eat it, but like I said, if they like smoothies, it shouldn't be a problem.  Unfortunately, I have 2 kids that won't eat smoothies!
: Re: Yogurt & Kefir: Recipes & Hints
: strawberry March 25, 2009, 08:43:12 AM
What do you do with your overly thick kefir?  I hate to throw it out but there is *no way* I can drink it (ick).  It's curdled and separated...
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead March 25, 2009, 09:33:00 AM
What do you do with your overly thick kefir?  I hate to throw it out but there is *no way* I can drink it (ick).  It's curdled and separated...

Use it in recipes that call for sour cream.  Or, if it's really thick, cream cheese.  Or, if it's not too thick, buttermilk.
: Re: Yogurt & Kefir: Recipes & Hints
: HappyWifey March 25, 2009, 10:11:01 AM
I always just stir it together and use it in a shake again, or in baking. The shakes I make it still tastes good even if it has gone too long. Bananas and honey are really good at taking away the sourness. If you use it in your baking whatever you are making will be so moist and light. Very good!
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead March 25, 2009, 10:50:48 AM
I have a batch that is a bit thick, with some chunks.  I just made a drink by putting hot choc. mix in and some agave syrup.  I tastes like a bittersweet choc. milk.
: Re: Yogurt & Kefir: Recipes & Hints
: YoopreMama March 30, 2009, 10:46:30 AM
Do you mean 4 qts?
3. I used to use a Yogurtmet machine and now use my Excalibur dehydrator. An Excalibur will make up to 4 gallons of yogurt at a time.
: Re: Yogurt & Kefir: Recipes & Hints
: cushsb May 17, 2009, 05:42:30 PM
i've never seen a yogourmet machine or an excalibur dehyrator...
how about posting some pics....please ? ;D

and how does it work?
: Re: Yogurt & Kefir: Recipes & Hints
: orcuttranch May 26, 2009, 08:27:16 AM
Has anyone made yogurt with soy milk?  I don't personally use it, but someone I was talking to was wondering if it would work. 
: Re: Yogurt & Kefir: Recipes & Hints
: purewellspring May 26, 2009, 11:12:44 AM
FWIW, in the book Super Baby Food she talks about making yoghurt with Soy milk (she's big into soy), and according to her it works fine. :)
: Re: Yogurt & Kefir: Recipes & Hints
: HOMEFree August 16, 2009, 11:48:05 AM

"Over" kefirred milk could be turned into some deluxe creme fraiche. People use this instead of cream cheese.

You just put the over-kefirred milk curds in cheesecloth or other fine sieve and let drain overnight (or longer) into a cup or bowl. The result in the strainer is a yummy creamy soft cheese. You can add flavor to it like garlic or strawberry.
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead September 11, 2009, 03:58:15 AM
I've been using kefir granules in cow's milk.  The granules themselves do not come from cows, correct?  Do you think I could rinse them really well and try using them in rice milk to get buttermilk?  My DD is allergic to dairy, she even reacted to the soy yogurt bcz it had the milk cultures in it.
: Re: Yogurt & Kefir: Recipes & Hints
: mommie January 15, 2010, 08:29:38 PM
So I tried making my own yogurt in the crock pot...I've made it several times and the recipe calls for a 1/2 cup yogurt to a half gallon milk. Well, I tried using around 5 TBSP instead and it didn't thicken at all (also I used the Bio-k rather than the regular yogurt). Does this mean its useless or still helpful in the good probiotic area. I'm afraid to drink it thinking maybe its just sour milk (doesn't taste too sour) or maybe it has no good bacteria and just the latose sugar in it and I'm trying to use it to fight yeast...any thoughts?
: Re: Yogurt & Kefir: Recipes & Hints
: orcuttranch January 16, 2010, 11:09:56 AM
So I tried making my own yogurt in the crock pot...I've made it several times and the recipe calls for a 1/2 cup yogurt to a half gallon milk. Well, I tried using around 5 TBSP instead and it didn't thicken at all (also I used the Bio-k rather than the regular yogurt). Does this mean its useless or still helpful in the good probiotic area. I'm afraid to drink it thinking maybe its just sour milk (doesn't taste too sour) or maybe it has no good bacteria and just the latose sugar in it and I'm trying to use it to fight yeast...any thoughts?

The first time I made yogurt with the bio-k, it was in the crockpot and it did exactly the same thing for me.  My conclusion was that my crockpot gets too hot even on low and killed the culture.  What I do now is the cooler and heating pad.  I make my yogurt and pour it into quart jars, wrap in a heating pad on low and stick in a cooler bag.  My heating pad shuts off automatically every 2 hours.  But as long as I remember to turn it back on a few times during the 24 hour period, it does great.  I don't get up at night to turn it back on either.  (I learned this method on here somewhere).

Your amounts are good.  I make yogurt all the time with Bio-K now and one little bottle will make a gallon for me.  I measure out a scant 2 TBSP per quart jar.  Since the bottle is only 3 1/2 ounces, I can't make exactly 2 TBSP each.  My yogurt sets up very thick and nice every time.  

You also want it to be sour - that way you know the culture grew.  So if it isn't sour, you are thinking correctly and the lactose is not eaten up.  If you are fighting yeast, I can't see it helping you and more than likely would hinder you.  The yogurt is supposed to culture for 24 hours to be lactose free (or almost).  If the culture is killed, however . . .  :-\

My personal opinion is to start over.  If no one else in the family is fighting yeast with you, you might be able to use it for baking or something like that.  

Oh - one more thing - is your milk temp around 110 when you add the bio-k?  If it is too much higher, it can kill the culture before you even start.  

HTH
: Re: Yogurt & Kefir: Recipes & Hints
: mommie January 16, 2010, 04:23:18 PM
that's interesting. the weird thing though is it works with all the other brands of yogurts I've made it with??? I've just used more culture to start with. I simply won't make the yogurt if I can't make it in the crock pot so maybe I'll just try using more of the bio k and the crock pot method?!
: Re: Yogurt & Kefir: Recipes & Hints
: orcuttranch January 16, 2010, 05:27:01 PM
That is interesting.  Sorry - not much help, then.  I've only made yogurt with bio-k.  Never with anything else.  So I don't have anything to compare with.  I don't think it would hurt to try it with more culture.  Or maybe you're not leaving it in the crockpot long enough?  Not really sure.
: Re: Yogurt & Kefir: Recipes & Hints
: herbs girl January 16, 2010, 06:47:04 PM
I make  yogurt in my crockpot. The secret that once the yogurt starter has been added, ect , you need to turn your crockpot to Keep Warm for15 minutes and then when the 15 minutes is up, turn the crockpot off for 45 minutes. and so on throughout the day. This makes the crockpot the right temperature for the yogurt.
: Re: Yogurt & Kefir: Recipes & Hints
: mommie January 17, 2010, 04:05:16 PM
Hmmm even more interesting :) I turn mine off COMPLETELY before I even put the starter in. I do it on Low for 2 1/2 hours, then I leave it on off for 3...then I add the starter and cover the crock for 8...every other starter I've used makes thick yogurt. So I'll just try adding maybe more starter....I put the thicker liquid stuff I got in glass jars and it separates??? so I'm thinking it must have done something?? Maybe with the bio - k I have to leave it out longer? Well, I'll try with more starter and see what happens. I know me, i never made my own until I saw the crock pot kind, I keep two crocks out on my counter and use them all the time. So I'm afraid the only kinda yogurt that's gonna ever get made is the crock pot kind...So here's to praying it will work in my crocK :) thanks for the tips ladies! :)
: Re: Yogurt & Kefir: Recipes & Hints
: mommie January 28, 2010, 04:30:41 AM
Ok so I took the temp of my oven with the light on and its 100ish...SooOooo I heated up some milk, cooled it to 110. added 1/2 cup of Bio K....put in glass jars with lids and left itin the oven for 24 hours. Viola!!! beautiful, smooth, thick yogurt!! Woo HOOOO!!!
I tried the second time in the crock w/ 1/2 cup Bio k and it didn't work, my aunt said to try to leave it longer, I did and it did thicken, but I wasn't sure if everthing had stayed at teh right temp so I threw it all out anyways, but it gave me some hope...th eove route is easier than my crock pot!!! I"m sold!
: Re: Yogurt & Kefir: Recipes & Hints
: orcuttranch January 28, 2010, 01:16:22 PM
Ok so I took the temp of my oven with the light on and its 100ish...SooOooo I heated up some milk, cooled it to 110. added 1/2 cup of Bio K....put in glass jars with lids and left itin the oven for 24 hours. Viola!!! beautiful, smooth, thick yogurt!! Woo HOOOO!!!
I tried the second time in the crock w/ 1/2 cup Bio k and it didn't work, my aunt said to try to leave it longer, I did and it did thicken, but I wasn't sure if everthing had stayed at teh right temp so I threw it all out anyways, but it gave me some hope...th eove route is easier than my crock pot!!! I"m sold!

I'm so glad it worked for you!! 
: Re: Yogurt & Kefir: Recipes & Hints
: mommie March 11, 2010, 04:53:59 PM
ok another problem :) I just took my last jar out of the fridge... in there not quite a week and at the bottom of the jar is this orangish stuff???? kinda like a thin layer of it on bottom. its thick like the yogurt and has these little little splinterish looking things throughout it??? Don't really now how to explain it. But I've eaten the first two jars (didn't notice any of this) and even had some of this jar today?!!!?? any thoughts????
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama March 12, 2010, 10:55:04 AM
ok another problem :) I just took my last jar out of the fridge... in there not quite a week and at the bottom of the jar is this orangish stuff???? kinda like a thin layer of it on bottom. its thick like the yogurt and has these little little splinterish looking things throughout it??? Don't really now how to explain it. But I've eaten the first two jars (didn't notice any of this) and even had some of this jar today?!!!?? any thoughts????
This sounds like red blood cells. They aren't visible until they've had time to settle to the bottom. Not a problem unless it just grosses you out.  :D It can happen in a heavy producing animal especially as they first freshen and everything is getting stretched including blood vessels or anytime there might be a slight trauma to the udder. It will probably not be a recurrent problem.
Of course there might be other reasons such as unclean jar to account for the discoloration, but the splinterish looking description fits the other.
: Re: Yogurt & Kefir: Recipes & Hints
: mommie March 12, 2010, 03:48:24 PM
that's crazy!!! :) ...red blood cells from the store bought milk that was then fermented into yogurt??? sounds crazy but  I'll go w/ that!!! I'm pretty careful w/ my jars (I don't sterilze them or anything, but I do wash them thoroughly!) thanks!!!
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama March 13, 2010, 02:30:54 PM
Well, I'd like to say that it's crazy that it could come through store bought milk undetected, but  :o worse things get through on occasion.  :P
: Re: Yogurt & Kefir: Recipes & Hints
: mommie March 23, 2010, 10:10:34 AM
well, I think I figured out what the orange color was...I was making some today and noticed black flakes (more like dots, flecs, etc) at the bottom of mine today. Kinda freaked me out ... anyways, i was pouring my fresh stuff into jars and noticed some "orangish stuff" in the actual milk/yogurt mix. Got to the bottom and realized it was from the bottom burning and me scraping it w/ my wire wisk....Hoping this is the cause of the black as well...I shoved it all inthe oven...Do you think its still safe to ferment and eat, even with some burnt milk pieces in it? I know my other stuff all looks and smells fine, (just not the bottom where the funky stuff settled)
is there anyway to grow mold in your home made yogurt and actually do more harm than good??? I don't sterilze my containers, but I wash them welll and again the yogurt never smells or looks funny...
: Re: Yogurt & Kefir: Recipes & Hints
: boysmama March 24, 2010, 06:36:17 AM
That makes sense. I think your yogurt is safe. Worst thing that could happen IMO is the scorched flavor permeating the whole kettle of milk. You might try using a double boiler set up or heating over lower heat to prevent the scorching.
: Re: Yogurt & Kefir: Recipes & Hints
: mommie March 24, 2010, 07:32:26 AM
Yeah, for some reason I put it on high w/ 3 small children  ::) the day before I boiled 1/2 gallon of organic milk over  :o Apparently I didn't learn my lesson!!! I decided tonight to make mine AFTER the kids are asleep!!! :)
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead April 25, 2011, 01:45:15 PM
Just wanted to tell you my experience.  I was able to get raw milk, so I heated it to almost 180, cooled it to 110, added 2 T Dannon's for starter, some gelatin and honey and put it on the hot pad set at high.  Covered it with the stock pot and let it sit all night.  I had reasonably thick (not storebought thick), creamy yogurt.  Tasted pretty good and only needed a little sweetener.  I might try it with some pectin too.  At the same time, I started making kefir again and made smoothies with it when ready.  Now, I have a scoby fermenting in the glass bowl, so we'll try it in 10 days.  Wish me luck!
: Re: Yogurt & Kefir: Recipes & Hints
: Mommyof4 June 04, 2011, 07:48:35 AM
Does anyone know how I can make my cow yogurt more like the delicious greek or Chanobi yogurt from the store? I've added the additional bacterias to my yogurt in the past but found that it became too sour. Any advice would help:) Been making yogurt for years. No offense but we WON'T  do kefir because it's yucky ;)
: Re: Yogurt & Kefir: Recipes & Hints
: WI Cheesehead June 04, 2011, 10:52:05 AM
Did you try making the yogurt and then letting it sit overnight for the whey to drain?  That makes it extra thick, like the Greek yogurt.  I tried once putting pectin and gelatin in and it got really thick, almost too thick.