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#16 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Used to make our own yogurt years ago in my 8 cup sized measuring cup. The very first time used a commercial (Yogurmate) product, but afterwards used the "chain" method as described by Robin. Worked well, just covered with plastic wrap, bundled it in a towel and kept it in the microwave oven overnight. Then dispensed into smaller containers for refrigeration.
Unfortunately, after I turned 50, developed several allergies - one being dairy, and not just lactose intolerance. It was easy to give up milk, but I really miss the yogurt and cheese. Mudman, you are the first person I have found that has experience with the water kefir. Would you mind if I PM'd you for more information? |
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#17 |
Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Craig
I use a soy starter from Danlac in Canada. Only one 1 could find. You could use soy yogurt from the store, but I have read that the amount of culture is hit or miss. I use a yogourmet machine, and its important that you let it work for 24 hours.
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Michael |
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#18 |
Tomatovillian™
Join Date: Jan 2006
Location: Anmore, BC, Canada
Posts: 3,970
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Salix,
I am so sorry to hear about your allergies... I bought my yogurt and kefir cultured from 'Cultures for Health', and I am very pleased with the quality of the products (every starter worked perfectly) - they have water kefir grains too: http://www.culturesforhealth.com/wat...ir-grains.html Tania
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#19 |
Tomatovillian™
Join Date: Jan 2011
Location: Central Ohio
Posts: 741
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You may actually be able to eat some hard cheese. Most have almost no lacoste left in them if that is the issue with dairy.
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#20 |
Tomatovillian™
Join Date: May 2010
Location: upstate SC
Posts: 147
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Hey Mudman,
We make about a gallon of yogurt every week or so. Everyone here loves it including the dogs and chickens......:-) Usually add 1/2 cup of powdered milk, 1/2 cup of plain unsweeted commercial yogurt to the milk, or "daisy-chain" like Robin mentioned. The powdered milk seems to thicken the yogurt up more. Making it after supper seems to work better for us. We turn the light on in the oven, pour the mix into 4 or five quart jars with very loose lids, put the jars in a pan with some water in the bottom, pop it in the oven and wait until morning. Then you can take your jars of "yogurt" out of the oven and put them in the refrigerator. Those little acidophilus bacteria work all night for you while you sleep! |
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#21 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Tania, thank you very much for the link - a lot of my questions were answered right at the site with the reviews and FAQs. Not sure about the water kefir as I don't use sugar or fruit juices, but will give it a try anyway for coconut water. Will try the milk grains as well for coconut milk.
Lurley, thanks for your input as well - I have tried, but alas, it is NOT 'merely' lactose intolerance. Goat's cheese is occasionally tolerated, in small quantities and long intervals, unfortunately am not really fond of it or sheep's cheese. Probably just as well, pretty high calorie source of protein! |
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#22 |
Tomatovillian™
Join Date: Mar 2009
Location: Tucson
Posts: 659
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My wife is lactose intolerant too, but she is able to eat milk products with the aide of "lactaid" (or the Costco version), have you tried that? It seems to work VERY well for her.
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#23 |
Tomatovillian™
Join Date: Apr 2011
Location: NW Wisconsin
Posts: 910
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Salix- hope you found some info on the kefir water. If you have any other questions feel free to PM me. I don't care for the stuff but my wife likes it.
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Mike |
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#24 |
Tomatovillian™
Join Date: May 2006
Location: Rock Hill, SC
Posts: 5,346
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Actually I am eating a full fat Greek yogurt right now. 10%. Wow it's rich, and won't do any favors for the midsection.
![]() Anyway, I've made yogurt a few times. The last time I got creative and added Nescafe espresso powder and also powdered milk and I thought it turned out artificial and gummy. I think it was 1/4 cup for 48oz of yogurt (in 6 individual cups). A Greek yogurt I like here is 0.9% fat and has both lemon flavor and chunks of softened lemon in it. It's awesome. I'll have to keep experimenting with homemade. ![]()
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#25 |
Tomatovillian™
Join Date: Jan 2006
Location: Anmore, BC, Canada
Posts: 3,970
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feldon,
lemon flavored yogurt is a very interesting idea - thank you for mentioning it. I would like to try it. I wonder what kind of effect the lemon acid make on the yogurt bacteria, is it safe to use when culturing or is it only safe to add after the yogurt is ready...
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#26 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Desert - thanks for the input, lactaid will not help as it is not L. I.
Mudman - thanks for the offer, a lot of my questions were answered at the link Tania provided. If I still have questions after I try it, will take you up on your kind offer. P. S. Did I see you over at the Fresh Loaf? |
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#27 | |
Tomatovillian™
Join Date: Apr 2011
Location: NW Wisconsin
Posts: 910
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Mike |
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#28 | |
Tomatovillian™
Join Date: May 2006
Location: Rock Hill, SC
Posts: 5,346
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[SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I] |
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#29 |
Tomatovillian™
Join Date: Jan 2008
Location: Canada
Posts: 1,553
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Tania, both my yoghurts have taken off real well, one on the counter and one in a wide thermos..I have two cups of each finished..thank you
XX Jeannine |
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#30 |
Tomatovillian™
Join Date: Jan 2006
Location: Anmore, BC, Canada
Posts: 3,970
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Excellent! Did you like the taste/texture?
Tania
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