Making Yogurt - Page 2

salix · February 13, 2012

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?

**mdvpc** · February 13, 2012

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.

Tania · February 13, 2012

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

lurley · February 13, 2012

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.

Sent from my X10a using Tapatalk

O.P. Mater · February 13, 2012

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!

salix · February 13, 2012

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!

desertlzbn · February 13, 2012

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.

Mudman · February 13, 2012

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.

feldon30 · February 14, 2012

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.

In the US I used to like Dannon.

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.

Tania · February 14, 2012

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...

salix · February 14, 2012

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?

Mudman · February 14, 2012

Quote:

Originally Posted by salix

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?

Yep. I posted once but never got any replies. Good info, but not as friendly as TV.

feldon30 · February 15, 2012

Quote:

Originally Posted by Tania

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...

Hmm I didn't even think of that. Citric Acid is a compound in lemons juice and is essentially a preservative/antibacterial. I will have to look online for some recipes then. Maybe they are just using the zest which should be mostly lemon oil and not acid.

Jeannine Anne · February 15, 2012

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

Tania · February 15, 2012

Excellent! Did you like the taste/texture?

Tania

February 13, 2012	#17
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	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. __________________ Michael

February 13, 2012	#18
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	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 __________________ Tatiana's TOMATObase

February 13, 2012	#23
Mudman Tomatovillian™ Join Date: Apr 2011 Location: NW Wisconsin Posts: 910	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. __________________ Mike

February 14, 2012	#24
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	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. In the US I used to like Dannon. 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. __________________ [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]

February 14, 2012	#25
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	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... __________________ Tatiana's TOMATObase

February 13, 2012	#16
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	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?

February 13, 2012	#19
lurley Tomatovillian™ Join Date: Jan 2011 Location: Central Ohio Posts: 741	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. Sent from my X10a using Tapatalk

February 13, 2012	#20
O.P. Mater Tomatovillian™ Join Date: May 2010 Location: upstate SC Posts: 147	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!

February 13, 2012	#22
desertlzbn Tomatovillian™ Join Date: Mar 2009 Location: Tucson Posts: 659	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.

February 15, 2012	#29
Jeannine Anne Tomatovillian™ Join Date: Jan 2008 Location: Canada Posts: 1,553	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