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Farm Kitchen:  Non-homogenized whole milk yogurt  |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
 Posted - Mar 26 2007 : 09:48:00 AM
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Hi all,
I set out whole non-homogenized milk (my first attempt with this kind of milk) last night to culture with a couple tablespoons of the yogurt I usually use for starter, but what I got was a mess. There is yogurt, I guess, but it's sitting on top of a pool of watery whey. Is this to be expected using non-homogenized milk? Or was my starter too old? Do you think the yogurt I got is okay to eat?
Best,
Robin |
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Persephone
True Blue Farmgirl
172 Posts
Katrina
Indiana
USA
172 Posts |
Posted - Mar 26 2007 : 11:45:16 AM
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| I think however you kept it warm was too warm. Your yogurt is still good- drain off the whey, and you have yogurt cheese! :) If you have any doubts- sniff it- if it smells like yogurt, go ahead and eat- if it smells like- anything besides good fresh yogurt, get rid of it. |
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Sweet Harvest Homestead
True Blue Farmgirl
279 Posts
Lindy
Stanfield
NC
USA
279 Posts |
Posted - Mar 26 2007 : 6:23:01 PM
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Robin,
When you drain off the whey, be sure to save it. You can use it to make lacto fermented veggies. Some of the healthiest stuff around.
Sally Fallon has a book called Nourishing Traditions that is full of great info about it.
Lindy
www.sweetharvesthomestead.typepad.com |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Mar 26 2007 : 8:09:45 PM
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I agree with Katrina...I use non homoginized whole milk (raw) when I make yogurt and it dosn't do that. Don't give up!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Mar 28 2007 : 10:16:24 PM
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It tastes fine, so I went ahead and fed it the family. The yogurt I got doesn't have a cheesey consistency - it's still pretty runny. I wonder if there was something weird in my starter -- I got it out of a commercial container. I used my yogurt maker, which has always produced perfect batches in the past, but maybe too warm for this application? Hmmmmm... I'll try again soon and let y'all know how it comes out.
Best,
Robin |
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Persephone
True Blue Farmgirl
172 Posts
Katrina
Indiana
USA
172 Posts |
Posted - Mar 29 2007 : 07:57:38 AM
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Even like that, it won't have a cheesy consistency- you have to let it sit for oh, say, overnight before there's enough liquid gone for it to be cheesy like. Then you can stir in chopped herbs, and some salt, and it's really tasty! :)
I also save my whey, it didn't occur to me to mention that! :) |
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Farm Kitchen: Non-homogenized whole milk yogurt |
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Non-homogenized whole milk yogurt
