| Author |
Farm Kitchen:  yogurt help  |
|
|
jenbove
Moderator
320 Posts
Jennifer
Calico Rock
AR
USA
320 Posts |
 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
GOT A "WILD HAIR"?
COME VISIT MARYJANE'S OUTPOST! 
www.maryjanesoutpost.com
Farmgirl Sisterhood Member # 9
My Blog: The View From My Boots
www.bovesboots.blogspot.com |
|
|
QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
|
|
Canadian farmgirl
True Blue Farmgirl
482 Posts
Lori
Ontario
Canada
482 Posts |
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 |
 |
|
|
Alee
True Blue Farmgirl
22944 Posts
22944 Posts |
Posted - Feb 22 2008 : 7:50:02 PM
|
You could always add some Chill-Over powder to firm it up! :D
Alee
Farmgirl Sister #8
Please come visit Nora and I our our new blog:
www.farmgirlalee.blogspot.com |
|
|
|
BarefootGoatGirl
True Blue Farmgirl
1495 Posts
Corrine
North Carolina
USA
1495 Posts |
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.
What we write today slipped into our souls some other day when we were alone and doing nothing.
-Brenda Ueland
http://quilandneedle.blogspot.com/
http://musingandmuttering.blogspot.com |
|
|
|
jenbove
Moderator
320 Posts
Jennifer
Calico Rock
AR
USA
320 Posts |
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
GOT A "WILD HAIR"?
COME VISIT MARYJANE'S OUTPOST!
www.maryjanesoutpost.com
Farmgirl Sisterhood Member # 9
My Blog: The View From My Boots
www.bovesboots.blogspot.com |
|
|
|
QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
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
http://muckbootsnaprons.blogspot.com/ |
|
|
|
jenbove
Moderator
320 Posts
Jennifer
Calico Rock
AR
USA
320 Posts |
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
GOT A "WILD HAIR"?
COME VISIT MARYJANE'S OUTPOST!
www.maryjanesoutpost.com
Farmgirl Sisterhood Member # 9
My Blog: The View From My Boots
www.bovesboots.blogspot.com |
|
|
|
QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
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
http://muckbootsnaprons.blogspot.com/ |
|
|
|
Phils Ann
True Blue Farmgirl
1095 Posts
Ann
Parsonsburg
Maryland
USA
1095 Posts |
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. |
|
|
| |
Farm Kitchen: yogurt help |
|
yogurt help
