| T O P I C R E V I E W |
| sewgirlie |
Posted - May 24 2008 : 2:07:45 PM
I was thinking of getting a yogurt maker (I saw one at the King Arthur Bakery Store) and was wondering if any of you have one or if you make it another way. I get great goatsmilk yogurt locally, but it is expensive ($3.00 each) and thought I would make my own if it was worth it.
My quilting and life blog!!
http://downtoearthliving.blogspot.com/ |
| 8 L A T E S T R E P L I E S (Newest First) |
| Carrie W |
Posted - Jun 02 2008 : 11:53:23 AM
Molly-
In your yogurt making recipe you don't specify the temperature of the milk when you add it to the yogurt. Doesn't it have to be heated??? If so, to what temperature??
I would love to make my own yogurt but don't want to burn energy (electric, gas,etc.) in order to do it. I don't mind warming the milk but I don't want the oven on and I don't want to use a store bought maker which requires electricity. Your recipe sounds simple enough that I would do it, especially in the winter when I can heat the milk on the woodstove.
Carrie
www.totallykadeshfarm.blogspot.com
Farmgirl Sisterhood #147
Tis better to weep at joy than to joy at weeping--Shakespeare, Much Ado About Nothing |
| Cindy Lee |
Posted - Jun 01 2008 : 3:29:26 PM
Sheryl-lyn, before you go out and buy one, check out the thrift stores. I saw one just last week and I do run into them often. I'm sure you'd save a bit that way. Heck, I'm just plain cheap, that's were I'd look!
If life gives you scraps, make quilts! |
| Canadian farmgirl |
Posted - May 30 2008 : 08:28:57 AM
I have the Donvier yogurt maker that makes 8 individual cups and I love it. I use freeze-dried starter, and I found in the beginning that my yogurt was a little runny, so I add 1/4 cup of dried milk powder to a quart of milk before I heat it up. It's wonderful, and I add my own homemade jam, or maple syrup to make different flavours.
Lori
Farmgirl Sister #183 |
| tziporra |
Posted - May 26 2008 : 10:41:23 AM
I'm with Dalyn -- they don't make much! That being said, I'm afraid of cooking my bacterias to death, and probably wouldn't make my own yogurt if I didn't have mine. It's also handy for culturing your own buttermilk.
One problem I have is that my yogurt colony never seems to be as active as what you can get from the store. Meaning, it molds faster. But, as I said above, there isn't much there to start with so it all kind of works out as long as I don't try to keep one around for a starter for more than a week. I've been thinking about getting a "real" starter and seeing if that helps.
Best,
Robin
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| QueenofQuiteAlot |
Posted - May 25 2008 : 5:00:17 PM
I think they are handy, but they don't make much. It's fine for a single/couple, really small family...but I just use mason jars, a heating pad on lowest setting, and a cooler.
Dalyn
Muckboots 'N Aprons Chapter
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| windypines |
Posted - May 25 2008 : 4:22:58 PM
I picked up a used one many years ago. I liked the yogurt, but since then have found kefir. That is for me, much easier to make, and get to turn out. Hope you have good luck with yours.
Michele |
| sewgirlie |
Posted - May 24 2008 : 6:09:02 PM
How exciting!! I am going to try it this week. I have access to raw goat's milk too!
My quilting and life blog!!
http://downtoearthliving.blogspot.com/ |
| Brew Crew |
Posted - May 24 2008 : 3:10:37 PM
I don't know how you would do with store bought yougart (if it's the same), but I use fresh raw GM and start with a small container of plain yougart from the store. For about a quart of warm milk, add 2 tbs of yougart. Mix it well (wisk) so there are not any lumps and wrap a towel around it. Stick it in the oven (OFF!) to keep it warm and check back in about 6 or so hours. Sometimes I like to mix in some jam, or make frozen yougart with it. When the jar has about 1/4 left, add more milk and the remaining yougart will turn the new milk, using the same towel/oven method. I even have used it as a sub for sour cream in a pinch. Great stuff!
Funny Farm ramblings http://happydalehobby.blogspot.com/ |
