| T O P I C R E V I E W |
| schoolmama |
Posted - Feb 24 2010 : 8:26:10 PM
I have a yogurt maker, that does a quart at a time. I have a large family and am finding I need to make more than that. Anyone care to share their method? I have heard of using canning jars in hot water,etc.
also- I bought a bag of bulk gelatin today at the amish store (to thicken yogurt) - anyone know the amount to use per quart?
thankyou! |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ms. Hannigan |
Posted - Feb 27 2010 : 9:38:46 PM
I recently made yogurt from the recipe I found in the Tried and True (Oct-Nov 2009 p.87) issue of MaryJane's Farm. I used Organic Greek style yogurt for my starter, with organic milk, and incubated it in a pre-warmed but turned off crockpot covered in a towel overnight. It was easy, and turned out great!!
...some women are drippin' with diamonds... some women are drippin' with pearls... look at me, lucky me, the only thing I'm drippin' with is... little girls...
Farmgirl #1158
blog: http://www.lifegetsmessy.com
website: http://www.eatlocaltn.com |
| MaryLD |
Posted - Feb 25 2010 : 9:02:46 PM
making yogurt is on page 7 right now!
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| MaryLD |
Posted - Feb 25 2010 : 8:55:52 PM
We had a thread about yogurt a while back. Just go back a couple of pages ( more or less) to find it.
I incubate my yogurt in the oven with the oven light on. It works perfectly for me, but I may need to shorten the time when summer comes. I incubate for 8-12 hours.
I make 3 quarts at once.
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
