Guest guest Posted June 13, 2003 Report Share Posted June 13, 2003 Made my yogurt in a French canning jar as usual. Used no culture and one PB8 capsule. Put it in oven with light on. (Thanks so much for this method Suze. Has worked great before this with storebought culture. Don't have to use all the electricity of or have the noise of the dehydrator anymore) Checked after 8 hours, my usual length and it still looked like milk. Left for 24 hours, refrigerated overnight and just tried it. Looked like a thick layer of cream on the top, lots of whey in next layer and a softer looking milky layer on bottom. Its not yogurt! Its the yummiest cottage cheese I've ever had. Thought it was quark at first but wasn't sure what my taste buds were telling me. Have some commercial quark so I compared and that was more sweeter, cream cheese tasting. Am going to put it through cheesecloth to get the whey. Maybe experiment more as to wheather the cheese or the whey will culture another batch. Half capsule might do for yogurt by the pint. Only disappointment is PB8 contains rice maltodextrin carrier and FOS besides the 8 probiotics. Wanita Quote Link to comment Share on other sites More sharing options...
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