Walmart's new Greek yogurt is excellent!
13 years ago
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- 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 MoreDo you make your own YOGURT?
Comments (13)Linda (doucanoe) - check out the link below for more information. It's easiest done with a yogurt maker, which keeps yogurt fermenting at a constant temperature, for more consistant results. There are other methods you can use. There are lots of little tips and tricks to making yogurt. -Don't jiggle the yogurt once it's fermenting (usually happens with someone moves the batch). It destroys the curd and you can end up with yogurt "soup". -You can use a wide variety of dairy products - from non-fat dried milk powder to cream - and combinations. I used to make a lot of goat yogurt when I could get fresh goat milk. - You can make different types and consistancies by additions like unflavored gelatin or cornstarch. -I'd suggest using Stonyfield Farm Yogurt as your starter to innoculate your yogurt. It has more strains of good bacteria in it than other brands. -You can save yogurt from one batch to innoculate your next batch, but eventually it will become weak and you will need a new starter. If you notice your yogurt is not setting up as well as it did in previous batches, you probably need to get some commercial yogurt to use as a new starter. There are powdered starters available from Yogourmet (check your health food store). - There is a temperature window for adding the starter to the cooled pasteurized milk. Within that window of temperatures, adding the starter when the temperature is at the warmest end of the temp. window will render a tart yogurt. Adding the starter at the cooler side of the temp. window will render a smoother, less tart yogurt. - You'll need a good instant read thermometer because yogurt is VERY temperature-sensitive for making it. If it doesn't thicken, the milk may have been too hot or too cool when the starter was added. Not enough starter may also cause a failed batch. The incubating temperature needs to be just right or the batch can fail. If it's incubated too long, it can get really tart. If there's a lot of whey separating from the curd, it's because it was either bumped or moved during incubation or was incubated too long. I've switched to making kefir (which is similar to yogurt) after making yogurt for about 30 years +, because all you need is milk and kefir grains. No messing with pasteurizing milk, concerns with temperatures, and kefir is much better for you than yogurt. I use kefir anywhere I need plain yogurt, buttermilk, sourcream, and even cream cheese. -Grainlady Here is a link that might be useful: How to Make Yogurt...See MoreYogurt question about tartness
Comments (16)sally2- I don't think I ever said "kefir from the store isn't good enough", it's just not anything close to being the same thing as making it yourself with real kefir grains. It's like saying powdered mashed potatoes are just like eating real, peeled, boiled mashed potatoes. Commercially-produced kefir is a fruity, sugared version that includes some of the good bacteria. It would be impossible to use the traditional fermentation process we do at home on a commercial scale. They just like to make you THINK it's the same thing. Real kefir grains are used over and over for each batch and grow and make more kefir grains. It's a living thing packed with many more varieties of good bacteria and yeasts (30) needed to ferment milk (or water with water kefir grains) than they use for commercially-produced kefir. There is also a powdered starter - Yogourmet Kefir Starter - and once again, it's not the real thing and only has a couple types of bacteria necessary for fermentation. This is the product I first used until I found a source for the real kefir grains. How to get kefir grains....person-to-person. You normally get them from someone else who has them. I went on-line and found a source here in Kansas. I paid a small amount for them, plus shipping. There are some web sites that sell dehydrated kefir grains (the real deal, just dried), I just don't have any personal experience with them and can't suggest one. -Grainlady Here is a link that might be useful: Kefir - Wickipedia...See MoreHas anyone made yogurt in their Instant pot?
Comments (12)I haven't tried yogurt yet, but am planning to try it in a few weeks. then down the road, cottage cheese and a cheesecake. don't have the right pan for the cheesecake yet. Besides I have other things I want to try in it first. like the potatoes for potato salad. I haven't made that for decades. I've made 2 roasts, meatloaf, dressing (at Christmas), mashed potatoes, steamed carrots, eggs, rice, chicken, barley soup, spaghetti soup, macaroni and refried beans. I think that's it so far. but that's a lot for me! Rusty - you'd love an IP. I have the 3 qt duo plus, bought it last TG day for 56.00 and I love it. Size depends on how much you make at one time and how many you cook for. I make enough to feed me for a few days with some left over to freeze. I finished off my meatloaf and dressing in the AF. they both turned out wonderful that way. I've also made steak in my AF, chicken, half the recipe for the green bean casserole and meatloaf in it. I love both the AF and the IP....See More- 13 years ago
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