Walmart's new Greek yogurt is excellent!
13 years ago
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Comments (27)
- 13 years ago
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Home made yogurt, culture source and taste?
Comments (20)Hi all! Although I am new to this forum, I see an awful lot of references to boiling milk when making yogurt and I just want to comment. I live on a farm and am fortunate enough to have access to raw milk. I will never drink pasteurized milk. For those of you who have been brainwashed since birth as I was before my farming venture, you may think this is crazy. But Raw Milk is the good stuff. Pasteurized is the bad stuff. Raw milk goes sour and sour milk is great in cooking and baking. Pasteurized milk goes BAD. Pasteurization comes from boiling the milk, or at least heating it above 150 degrees. This kills bacteria in the milk. ALL of it. Including the good bacteria. That's why pasteurized milk goes BAD instead of sour. All the good bacteria that eats the bad bacteria has been killed off! I don't heat my raw milk before adding the culture. Like someone in the forum said somewhere, just add the culture and set it in a warm place overnight. If I had to used pasteurised milk, then I would say you would have to boil it first. Pasteurized milk breeds a ton of nasty bacteria when warm. So boiliing it first to kill that off and then culturing with store bought yogurt and keeping it refrigerated makes more sense to me. Not that I would ever want to do it that way....See MoreKitty likes Greek yogurt
Comments (12)With supplemental treats, it's important to make sure the quantities are very small (for calorie purposes) and that the pet doesn't think the treat is a reason to stop eating its regular food. Too many pets are obese. Keeping them svelte improves their health and lengthens their lives, just as it does for humans....See MoreYogurt starter?
Comments (13)My suggestion is probably colored by the fact that I only have non fat yogurt, whether flavored or not. We never buy the full fat stuff, or Greek yogurt, or any non dairy yogurts, just plain non-fat, usually from Aldi because it's cheapest. As long as I can stay organized I never have to buy any, I just use the last of one batch to make the next batch. And, because I use my big Excaliber dehydrator to make yogurt I make a gallon at a time. The grandkids like it frozen to toss into fruit smoothies, and I make them "smoothie packs" with frozen fruit and frozen cups of yogurt, just dump it into the blender with honey, jam or whatever sweetener they want. Eventually, though, it gets too sour and then I have to start with new yogurt. That takes months and several batches, but it happens. Annie...See MoreInstant Pot yogurt ????
Comments (14)Thanks everyone. I knew someone here would have the info I need and be glad to share. LPink: I do have a Thermopen and a candy thermometer so should be set there. boba1: Is it important to use the glass lid for making yogurt? Cavimum: Thank you for the FB link-looks very helpful! WalnutCreek: Good to know about Frieda-sounds like she is full of knowledge! Anne Duke: Good to know. I will have to experiment....See More- 13 years ago
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