| T O P I C R E V I E W |
| pamcook |
Posted - Apr 15 2009 : 06:20:09 AM
I've tried searching - no luck.
Does anyone have a fail-proof recipe?
www.ikat.org
www.longaberger.com/pamcook |
| 25 L A T E S T R E P L I E S (Newest First) |
| pamcook |
Posted - May 20 2009 : 12:53:14 PM
Wow. I am so impressed!
www.ikat.org
www.longaberger.com/pamcook |
| Calicogirl |
Posted - May 20 2009 : 06:57:44 AM
Oh Alison thank you! I can't wait to try this :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| GreenMeAlison |
Posted - May 20 2009 : 06:47:10 AM
Okay -- I made the coconut yogurt and it WORKED! I just ate a bowl with fresh strawberries and a little honey for breakfast!
Here is a picture of the yogurt still in my crock:
http://www.greenme.vg/2009/05/20/homemade-yogurt-vegan-yogurt-too/
I didn't publish my recipe on my blog yet as it likely still needs tweaked, but I basically followed Christine's and used coconut.
Five 14 oz cans of coconut milk and one 8 oz coconut yogurt (rather than 1/2 cup) as a starter. And 1 tablespoon arrowroot powder that I added to the milk while it was in the cooking stage. Not sure if it is the nature of the coconut milk or my crock pot, but it took a little over 3 hours to get to 180F, which I did just cause that seems like good advice!
Thanks everyone for your inspiration!
Alison
Suburban tree hugger with three hearts: one on the farm, one in the city, and one in the woods!
http://www.greenme.vg |
| pamcook |
Posted - May 19 2009 : 4:54:56 PM
wow - if you try it, be sure to let us know how it turns out. At $8 a pop, I supposed it would be worth it the one time to get your culture and start making your own. A non-dairy recipe would be great for a lot of folks.
www.ikat.org
www.longaberger.com/pamcook |
| GreenMeAlison |
Posted - May 19 2009 : 08:21:50 AM
I know this may sound crazy, but anyone ever made a non-dairy yogurt? I've been thinking about making some with coconut milk (they sell a coconut yogurt, but it is 2 bucks for 8oz!) and the starter I've seen at the store is dairy based.
(Trust me I'd make real dairy yogurt if I could, but I am lactose intolerant and allergic to caesin...so dairy is a big no no for me!) As it is I may try the earlier crockpot yogurt with the coconut yogurt as a starter...
Alison
Suburban tree hugger with three hearts: one on the farm, one in the city, and one in the woods!
http://www.greenme.vg |
| farm~maid |
Posted - May 16 2009 : 04:52:53 AM
I made yogurt yesterday that is perhaps the best I've made yet. Wait, it is the best. It was smooth and almost sweet, although I didn't add anything to sweeten it. I usually use Dannon as I couldn't get Stonyfield Farm Organic. I've read many recommendations for this yogurt. The local grocery store finally had it this week. A bit more expensive, but I can see it's well worth it.
I'm not sure if it's the Stonyfield Farm yogurt or the fact that I had doubled the recipe and only used 2 heaping Tab. of yogurt for culture when I should have used 4. I realized this half way through incubation and I figured I'd just have to let it go. I also didn't skim the cream from the fresh milk.
I'll be making it again this way and will let you know if it was just a one time success or if it's the way I'll be making yogurt.
Christine |
| pamcook |
Posted - May 12 2009 : 4:17:12 PM
DD has been making yogurt since I forwarded your recipes to her. 2 y.o. DGD wants a "smoothie" (milk & strawberry yogurt mixed together) as soon as she wakes up every morning - she's saving a ton of money making her own.
I need to try it - just been so busy with my sourdough :) I made butter Friday night after we got home from seeing the new Star Trek movie. Had it with my sourdough bread and then the next morning with our sourdough waffles. My DH is enjoying this new passion of mine.
Maybe I'll get to Whole Foods tomorrow to pick up some milk and Fage yogurt...I'll let you know how mine turns out!
www.ikat.org
www.longaberger.com/pamcook |
| Mamarude |
Posted - May 12 2009 : 06:00:46 AM
I did it! I made yogurt in the cooler last night, it wasn't set up when I went to bed, but this morning it is nice and thick! I can't believe I made yogurt! I used milk from our raw milk cowshare, and yogourmet culture, and the cooler/hot water method. |
| bboopster |
Posted - May 10 2009 : 08:55:10 AM
OK, I will be making Yogurt today!!!! Would have to buy some as I am all out. Anyone have an easy recipe for kefir? Thank you for the recipes. 
http://www.bboopster.blogspot.com
Nana to 1 with 3 on the way.
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
| farmgirlannie |
Posted - May 09 2009 : 9:12:28 PM
Oops I forgot to add. Almost all storebought yogurt contains pectin (even natural organic ones) so homemade yogurt will never have exactly the same consistancy, no matter the fat content of the milk you use. |
| farmgirlannie |
Posted - May 09 2009 : 9:08:17 PM
I have one posted on my blog that I use regularly. You don't need a yogurt maker and it's really easy. It's from the cookbook "Simply in Season" which I highly reccommend.
http://parobinson.wordpress.com/2008/08/30/do-it-yourself-yogurt/ |
| Mumof3 |
Posted - May 03 2009 : 06:11:46 AM
I'm making batch number 5 of the crock pot yogurt and I love it. I made some yogurt cheese last week (drained the yogurt by placing it in cheesecloth and let it drain on the refrigerator) with garlic and dill. Yum. :) It was delicious on crackers. I've used plain yogurt cheese in place of sour cream on baked potatoes and it is delicious as well. Plus, adding the old stand-by- strawberries and brown sugar. I love how versatile it is.
Karin
Farmgirl Sister
# 18 :)
www.perfectlittlemiracle.blogspot.com
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| 5 acre Farmgirl |
Posted - May 02 2009 : 7:12:31 PM
Homemade Yogurt usually will not be as thick as storebought, they ada gelatin in it to make it real thick....my experience anyhows...
Farmgirl Sister #368
"It is most common for man to value most what has least worth."
My Farm and Garden blog....
http://blogonthefarmandgarden.blogspot.com
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| farm~maid |
Posted - Apr 28 2009 : 8:01:46 PM
quote:
Originally posted by pamcook
What if you used heavy cream? Would it be thicker? Has anyone ever tried that?
www.ikat.org
www.longaberger.com/pamcook
I tried a batch of yogurt using cream skimmed from our cow's milk. It didn't set. Since I don't have a problem with the recipe when using just the milk, I'm thinking it was the cream.
Christine |
| nouveau_farmchick |
Posted - Apr 28 2009 : 05:46:54 AM
If you are looking for a thicker/creamier yogurt give this a try: 1(13 oz)can evaporated milk (1 2/3 cups)
2 1/3 cup whole milk (heated to 180 degrees and cooled to 110 degrees) 1/3 cup nonfat powdered milk 1 Tablespoon plain yogurt. |
| jenybea |
Posted - Apr 25 2009 : 8:04:51 PM
I use the basic recipe and cook it on the stove in a double boiler type set up. Then pour into jars and put in a ice chest and heat with a heating pad. I use liquid stevia and vanilla. It comes out awesome. Although I strain it so it's like greek yogurt. I have used honey but didn't get the taste I hoped for. If I make it w/o stevia, it is tart. I use it for sour cream. No one in my house is the wiser.
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| pamcook |
Posted - Apr 23 2009 : 1:42:12 PM
What if you used heavy cream? Would it be thicker? Has anyone ever tried that?
www.ikat.org
www.longaberger.com/pamcook |
| Calicogirl |
Posted - Apr 23 2009 : 09:50:48 AM
Julie,
Thank you for posting the Crock Pot recipe! I made it the day before yesterday and it is so good! I didn't add the gelatin or powdered milk (which I probably would next time). I used raw, whole milk thinking it would be thick enough. Even though it wasn't thick it was still more tasty than store bought. My husband and I rarely purchase yogurt, but this was so good he had two helpings yesterday. This morning I added a little bit of vanilla extract and some peach preserves. Thanks for making my life easier 
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| mulegirl |
Posted - Apr 23 2009 : 09:44:10 AM
here's one of my favorite yougart things to make:
(I make my own yougart, heat ORGANIC whole milk to 185, let cool add few tablespoons of my previous yougart, don't need "starters", it's just active yougart, I like to add some powdered milk, wrap the quart jar of milk/yougart in a towel, let it sit 10-12 hours in a cooler) sometimes it isn't as firm as Horizon plain yougart, but it doesn't matter to me, I like to mix in organic berry-applesause or honey or here's my favorite:
cup of yougart, half peeled, cubed cucumber, a sprinkel of curry or cumin, mix. Had it in Morocco. mmmmm
smile, follow your heart and don't look back
http://web.mac.com/rosemaryart |
| MissDotty |
Posted - Apr 23 2009 : 09:06:18 AM
*Caveat Emptor: I don't eat yogurt due to stomach problems.
My little sister makes her own yogurt and when I asked her what she does to thicken hers (she has a yogurt incubator machine thingy) she said:
Use whole milk
keep the temp consistant
drain it in a coffee filter or a couple of layers of cheese cloth. (removes some of the whey)
or
Add a thickening agent (agar-agar, gelatin, the various gluten free thickeners, etc)
The thickness of the set is determined by the amount of protein in the milk so you either add more protein or take out some of the whey. |
| knittingmom |
Posted - Apr 23 2009 : 08:50:56 AM
I've made yougurt many times. You can get the bacterial mix (for lack of a better discription) at most healthfood stores and whole foods markets. It's an orange box and has a few packets. You simply heat your milk on the stove and then follow directions. The higher fat the milk the better the yogurt gels (it's close to a honey consistency). I usually add honey after I've poured it in my bowl to sweeten it up a bit. Very good with granola.
"There is no foot so small that it cannot leave an imprint on this world" |
| Pammy |
Posted - Apr 23 2009 : 08:47:10 AM
I am going to a yogurt making class in a few weeks, I will try to remember to come back in and let you know how it goes. Pam |
| pamcook |
Posted - Apr 21 2009 : 4:21:19 PM
Thanks again - you all are the best! I'm going to have to try this too. I love the thick Fage yogurt and splurge on it every chance I get (hey, it's cheaper than chocolate, right?). Making my own would be wonderful.
www.ikat.org
www.longaberger.com/pamcook |
| milkmaid |
Posted - Apr 19 2009 : 4:34:53 PM
I make yogurt by this method http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm with the fast incubating time we never get sour or tart yogurt it comes out smooth and yummy I love it warm with honey I could eat a quart of it!
http://goodfarm.blogspot.com/
Farmgirl #542
Mother to five awesome kids, wife of 17 years and milk maid to two beautiful cows. Living the good life!!! |
| Mumof3 |
Posted - Apr 18 2009 : 06:13:56 AM
I made the crockpot yogurt last night and it worked!! Oh, so yummy and very easy to do. I actually started it yesterday morning and had my doubts because when I went to bed, it was still very liquidy. But, when I woke up this morning it was lovely and thick and delicious!! Pam, thanks for asking this question and Julie for giving us the crockpot recipe. Yum. 
Karin
Farmgirl Sister
# 18 :)
www.perfectlittlemiracle.blogspot.com
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