T O P I C R E V I E W |
jenbove |
Posted - Feb 22 2008 : 12:19:58 PM I'm going to try making yogurt next week with my new batch of non-homogenized milk & freeze-dried starter. I tried a couple of years ago, and the result was tasty enough, but it was pretty runny. Any advice on making a nice, firm yogurt?
Jen
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Phils Ann |
Posted - Feb 24 2008 : 05:34:18 AM I use whole milk and let it ferment a little bit longer than the directions call for... with my yogurt maker, I usually go with 5 hours. The whole milk makes it "sweeter", which helps counteract the longer time.
Ann Sairy Hill Thicket There is a Redeemer. |
QueenofQuiteAlot |
Posted - Feb 23 2008 : 5:43:49 PM Hey, ya gotta do what works *U* The kids love yogurt, and so do I. When I have extra milk it's something I made every week. That and cheese *U* Can't wait for kidding season at my place!
Dalyn Muckboots 'N Aprons Chapter ~Hick Chicks Soap Barn~ www.hickchickssoapbarn.com Homespun Raw Goat Milk Soaps 'n More
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jenbove |
Posted - Feb 23 2008 : 5:30:42 PM The cooler & heating pad idea is great, Dalyn - warm but not too hot. I'm gonna try it. Can't wait to get my milk on Monday...
Jen
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QueenofQuiteAlot |
Posted - Feb 23 2008 : 10:23:36 AM In the summer I just set a gallon jar out with the warm, just milked milk, and the culture wrapped in a black towel in the sun (maybe not so good) and in the other months I use a soft cooler with a heating pad in it andput two quart jars in it overnight. I put them in when I go to bed and first thing in the morning get out my yogurt! I mix in some honey and fruit and top it off with granola and there's a healthy breakfast for the kidlets.
Dalyn Muckboots 'N Aprons Chapter ~Hick Chicks Soap Barn~ www.hickchickssoapbarn.com Homespun Raw Goat Milk Soaps 'n More
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jenbove |
Posted - Feb 23 2008 : 10:08:06 AM Oh, thanks so much, girls! I feel much more confident. Corrine, I bet I let my temp get too low the first time - thanks for telling me that. I'll keep some Chill Over powder on hand just in case!
Jen
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BarefootGoatGirl |
Posted - Feb 23 2008 : 06:00:00 AM I've used both the chill over powder and the powdered milk...both work great. Overall, the best advice is to keep the temp consistanly warm. A low oven or a box type dehydrator work very well for that.
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Alee |
Posted - Feb 22 2008 : 7:50:02 PM You could always add some Chill-Over powder to firm it up! :D
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Canadian farmgirl |
Posted - Feb 22 2008 : 12:31:14 PM I ran into this same problem a few years ago when I started making yogurt. I did some research and found that adding 1/4 cup of dried milk powder for every litre (quart)of milk does the trick for me.
I just looove my homemade yogurt, and it saves money, too. I use the freeze-dried starter culture, too.
Good luck,
Lori |
QueenofQuiteAlot |
Posted - Feb 22 2008 : 12:22:52 PM Some people add a little packet of the plain gelatin and call it the bavarian style yogurt.
Dalyn Muckboots 'N Aprons Chapter ~Hick Chicks Soap Barn~ www.hickchickssoapbarn.com Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/ |