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Yogurt
Jun 3, 2009 7:42:28 GMT -6
Post by Smoke on Jun 3, 2009 7:42:28 GMT -6
Made yogurt the other day..came out ok.
Fish you said you make it, could you post how you do yours again pls.
Thx Smoke
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Yogurt
Jun 3, 2009 12:48:35 GMT -6
Post by Pam on Jun 3, 2009 12:48:35 GMT -6
I'd love to know how to make yogurt. How did you do it Smoke?
Tanner likes your name here, he just told me I need a cool name too. From now on he says I'm laxpam...I guess that cooler than Pam.
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Yogurt
Jun 3, 2009 14:13:43 GMT -6
Post by Smoke on Jun 3, 2009 14:13:43 GMT -6
www.foodnetwork.com/recipes/homemade-yogurt-recipe/index.htmlThis is the one I used. Once I had it together I put it into a glass loaf pan and covered it with plastic wrap, wrapped it in a heating pad and put it all inside of a larger plastic container for about 6 hours. I need a better heating unit, the one I have has an auto shut off and I had to keep resetting it. Was pretty easy to make. Kid got grossed out, said I was eating rotten milk.
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Yogurt
Jun 4, 2009 8:06:05 GMT -6
Post by Pam on Jun 4, 2009 8:06:05 GMT -6
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Yogurt
Jun 5, 2009 8:28:41 GMT -6
Post by fish on Jun 5, 2009 8:28:41 GMT -6
more on the yogurt.
the blue book canning rig, the deep pot with the separator rack to keep the quart canning jars steady, is the one we use.
warm the milk, stir in a cup or so of active yogurt, make sure it has dissolved sufficiently, pour the mix into the quart jars, cover the jars, put them in the warm bath in the canning rig, cover the rig, put the rig in the oven with the oven light on. next morning, yogurt
the volume of the water holds the temp for a long time if it is put in a tight oven. the light in the oven helps maintains the relatively low ambient temp in the oven.
one of the keys is the starter. it seems that most commercial yogurts are still active. but if you use your home made to start the next batch, it seems to loose potency in about 5 to 10 batches.
try it with whole milk, or skim.
different commercial yogurts have different tastes.
used to use powdered milk, but found that it was neither necessary nor that much more economical.
some times i add powdererd milk to regular milk to increase nutritive value, but that's probably over the top.
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Yogurt
Jun 5, 2009 9:01:35 GMT -6
Post by Smoke on Jun 5, 2009 9:01:35 GMT -6
Thx Fish. I'll have to try it that way. Have you tried any flavorings added? do you recommend anything? Also that goes in at the begining right?
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Yogurt
Jun 6, 2009 14:45:55 GMT -6
Post by fish on Jun 6, 2009 14:45:55 GMT -6
i don't think flavored yogurt works.
we use unflavored active culture yogurts as the starter.
the different cultures in the different brand plain yogurts give the different tastes to the homemade.
after we make the plain yogurt, we mix flavors in. usually the berry preserves from last year.
blueberry, elderberry, blackberry, concord grapes, even wild cranberry from our friend's island. july 4, the height of strawberry season here.
strawberry rhubarb pie.
this is why we live here. even though the winters are 18 months long, when summer falls on a saturday, we get to go fishing.
fish
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Yogurt
Jun 15, 2009 10:09:35 GMT -6
Post by Smoke on Jun 15, 2009 10:09:35 GMT -6
I took another crack at making yogurt. I did bring it to a simmer, cooled it and I added in Honey and lemon zest/juice. Ended up with 7 pint jars which fit perfectly in my stew pot. Turned the oven on warm for just a few minutes, turned it off and kept the light on. I did have to turn the oven on once during the process to bring the heat up a bit. Overall worked out really well. I'd like to get it a bit thicker but it wan't too bad after it cooled completly.
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Yogurt
Jun 15, 2009 11:00:06 GMT -6
Post by fish on Jun 15, 2009 11:00:06 GMT -6
i gave up scalding the milk. i found that it made no difference.
the fat content of the milk effects the consistency, as does the amount of starter used.
i have had my best luck when i take a quantity heated milk and mix the starter in to get it completely fluid, then i divide that liquid starter into my containers of warm milk.
the temperature of the milk when you add the starter is very important, we use a candy thermometer. 110 degrees.
i make sure that the water bath is 110 degrees too.
i have always found that i do better if i don't add anything but starter at the start. i wait until after the yogurt is made.
good stuff.
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Yogurt
Jun 15, 2009 11:05:25 GMT -6
Post by Smoke on Jun 15, 2009 11:05:25 GMT -6
Thx for the tips Fish. I was @ 115 degrees.
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Yogurt
Jun 16, 2009 6:34:34 GMT -6
Post by Smoke on Jun 16, 2009 6:34:34 GMT -6
Fish...Have you ever made yogurt cheese (or any other type for that matter)?
I tried a little bit from last time I made the yogurt...strained it out through a coffee filter, and left it in the fridge. got it like cream cheese, left it a bit longer just wrapped in the filter. It is getting dryer and firmer.
Was just curious if you played around with that at all.
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Yogurt
Jun 16, 2009 10:42:00 GMT -6
Post by fish on Jun 16, 2009 10:42:00 GMT -6
yes, we have made yogurt cheese, especially when we have some yogurt with a thinner consistency than we want. we used cheese cloth, or even a clean dish cloth in a pinch. with the cloth it is possible to squeeze the whey from the curd, so to speak, which is what we do when we are trying to make a cottage cheese.
we have also used the metal coffee filter rather than the paper for the yogurt cheese. that worked very well.
doing stuff like this is a good way to spend our all too short time.
did i mention that N made her daughter's wedding gown ? what courage !!!
she is an expert seamstress and knitter.
we just had our spring concert with the a-capella group this past sunday.
and if it ever stops raining, it's time to tune up the bikes. and if it doesn't stop raining, we'll be able to kayak from here to the ocean.
good time of year.
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