| T O P I C R E V I E W |
| DvilleMama |
Posted - Jul 01 2010 : 07:22:09 AM
Hi y'all,
Hope you're having a fab farmgirl day so far. It's beaUtiful once again in Lansing, MI. It'll all end on Monday when we're due some rain. Gotta take the rain with the shine, right?
Anyway, I plan on making homemade yogurt today. I haven't made it in a long time so I don't remember the ratio of ingredients. I've lost the booklet that came with my yogurt maker, can't find my cheese making book that has a yogurt recipe in it either. grrr. Anyhoo, since I don't have a starter, I'm going to use Stoneyfield plain yogurt to get it going. Does anybody know how much Stoneyfield I need to add to make a quart of yogurt? Oh, and I'm using raw milk & want to heat to the bare minimum. Does anybody know what that temp is? I'm thinking 170? Please correct me if I'm wrong. Thanks in advance for your help. Think I'll go hang that farm door while I await a reply....
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| 8 L A T E S T R E P L I E S (Newest First) |
| DvilleMama |
Posted - Jul 06 2010 : 12:01:22 PM
Cari, I think it depends on the Meijer as to whether or not they carry the kefir. Okemos is an upscale community where there's competition with health food stores for that kind of stuff. Okemos is also right next door to East Lansing & gets a lot of patronage from the college community (MSU). Mason, on the other hand, has no competition. It's a small town & Meijer is the only grocery store there and there isn't a single health food store in town for competition for health products. With it being so far away from you, maybe call first to see if they carry it before taking the trip. If they don't carry kefir, you can talk to the dairy manager and request it. They may or may not start supplying it. Not sure how they determine whether they'll carry it due to a customer's request. Never hurts to ask. :)
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| Singing Tree Farm |
Posted - Jul 06 2010 : 11:34:21 AM
Lyn, my nearest Miejer is 45 min away, but it's fairly nice because Big Rapids is a college town. Still, there is only a couple of this kind of greek yogurt. Do they normally carry kefir? I would be interested until I get grains.
All of creation sings Your praise! |
| DvilleMama |
Posted - Jul 05 2010 : 6:32:19 PM
Hi Heather, thanks for that. I've been heating it to only 110 because I wasn't sure.
Hi Cari, the Stonyfield worked good. I've already made my second batch from the first batch, which I started w/ Stonyfield. Our Mason Meijer has a limited variety of yogurts, being a small country Meijer. If I want good stuff, I have to go almost 30 minutes to the Okemos Meijer. Mine doesn't even carry kefir. I need to call the dairy manager and request they carry some kind of kefir...at least until I get some grains to make my own.
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| Singing Tree Farm |
Posted - Jul 04 2010 : 09:32:09 AM
What king of yogurt maker do you have? Mine only takes 4 hours for most starters, some are longer.
I have been using Stoneyfield's fruit on the bottom, but this week I tried a Greek yogurt, I can't remember the name, it was very expensive, $1.39 for a single serving size. I bought two-also fruit on the bottom. It was absolutely delicious! Very thick and mild. A different kind of texture, more like a cool whip my daughter says. Not 'slimy' at all.
I bought it because it has five live cultures, but you have to check because not all greek yogurt has that many. I can try to check for the name next time I'm in the store. I got it at Meijers.
All of creation sings Your praise! |
| quiltin mama |
Posted - Jul 03 2010 : 4:02:51 PM
Just a note- if you want to keep the "raw" part of your milk in your yogurt you can not heat it past 118. Enzymes are killed after 118 degrees.
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| DvilleMama |
Posted - Jul 01 2010 : 08:07:46 AM
Thanks, Linda! This is VERY helpful. Blessings to you also!!
Lyn
Farmgirl Sister #1574
Mid-Michigan Farmgirl Chapter
http://simplelifeseeker.blogspot.com |
| prayin granny |
Posted - Jul 01 2010 : 07:54:07 AM
Boy was I off! Ingredients: 1 quart milk, 1/4to 1/2 cup of powdered milk (optional, helps to thicken and add nutrients if wanted. Not necessary to add it tho) 2Tbl yogurt. Heat milk to 185 degrees. Cool milk to 110 degrees. while milk cooling, let 2Tbl yogurt starter warm to room temp. Add powdered milk, if desired, to milk mixture. Add starter, blend in. Put mixture into container(s). Keep temp as close to 1oo degrees as possible for 7 hrs. (oven with oven light on suggested). Refrigerate for 1-2 weeks. Use any needed as starter for more yogurt within 5-7 days. Hope this helps!! Have a good day. Blessings, Linda
Country at Heart |
| prayin granny |
Posted - Jul 01 2010 : 07:25:44 AM
I have a recipe in a country magazine. Give me a bit and I will be back to post. I think it was 3Tbl yogurt to 1 cup milk. But I may be wrong on that so will double check.
Country at Heart |
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