Guest guest Posted January 8, 2003 Report Share Posted January 8, 2003 , at this point in the game, don't sweat the small stuff!! If you are eating a protein along with your yogurt, I think it is fine. When people start to get down to their last few pounds and percentages BF, they may need to start watching carbs and sugar. As long as you aren't eating a yogurt at every single meal, you should be fine. Lynda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 Hi everyone, In terms of yogurt: I have tried pretty much all of the yogurts the co-ops offer (I work at Eastside Co-op in NE Minneapolis, so I have an " in " !) and I would say that 7 Stars Yogurt is my favorite, hands down. They use a mix of biodynamic and organic milk, and their yogurt is a lovely pale golden color - some of the milk they use, at least, is coming from grass-fed cows, or you wouldn't have that nice beta carotene. They also don't use milk powder in their yogurt, I believe. Both Brown Cow and 's do. 's is nice because it is very sharp and a bit spicy - I think they use more cultures - and Brown Cow has a very nice creaminess but 7 Stars is probably the most " NT " . You CAN get these yogurts at the Wedge, but also at the other Twin Cities co-ops (which are smaller and need your support more!) Cheers, __________________________________ Start your day with - Make it your home page! http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. Carol K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Just a heads up with homemade yogurt, if you are wanting to keep it free of additives, SKIP the powdered milk-it contains GMO soy, anti caking agents and other unlabeled stuff. It is typically added as a thickener. You can add a little bit of tapioca starch or tapioca gel for the body without the additives. > What is an Excaliber and what was your yogurt recipe? > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > Carol K > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 An Excaliber is the brand of a really good quality food dehydrator-you can see the pic of mine in the video I posted for brown rice crackers-it it the big black box I am putting my crackers in at the end. As mentioned, you can remove the shelves and put jars of yogurt in to incubate on low heat. Also handy for drying the odd pair of socks or slippers that you spill stuff on-don't ask me how I know this...(yes, I have a tray I use only for such things, lol)From: flnancy1958 <pravern@...>Subject: Re: Yogurt Date: Sunday, March 13, 2011, 5:09 PM What is an Excaliber and what was your yogurt recipe? > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > Carol K > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Great idea, will try that next time,thanks Carol K ---- Berry <berrywell@...> wrote: > Just a heads up with homemade yogurt, if you are wanting to keep it free of additives, SKIP the powdered milk-it contains GMO soy, anti caking agents and other unlabeled stuff. It is typically added as a thickener. You can add a little bit of tapioca starch or tapioca gel for the body without the additives. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 and the reasons to get an Excaliber just keep coming...my yogurt is downstairs now in a roasting pan lined with a heating pad, covered with a towel...Tho I know its heracy on this group, I'm not really a fan of single purpose appliances (ie bread machines or yogurt makers). But I'm officially highly motivated now to plunk down the dollars on an excalibur! and FWIW, I make my yogurt from a Fage Greek starter, and tho I only use 1/2 gal of milk to 1/2 cup yogurt with no additives it ends up really thick and yummy. Beth > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > Carol K > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 I prefer lemon as the acid. I am sensitive to vinegar at times, and I like the tang it gives the cheese. Only words of wisdom is make sure your equipment is SPOTLESSLY clean and sterile, since cheese will pick up yeasts and other organisms from the air in the kitchen, and anything that is on containers will effect the flavor too. Make sure your thermometer is accurate-I have a digital that beeps when it is ALMOST to temp, then again when it gets there-work quickly and efficiently, and enjoy the process! Once you master these cheeses, you might be inspired to do more complex cheeses with rennet, mesophilic and thermophilic starters, so you can make aged cheeses. Being vegetarian, I use vegetable rennet rather than animal rennet, but both are readily available. Malaka is my favorite brand of veggie rennet-works a charm in all sorts of things, including yogurt, custards, puddings, etc-way more than just cheese. Makes a wonderful, simple cream cheese too! I would be run over with raw milk in late spring if I hadn't ventured into cheesemaking. Plus, it is fun collecting nifty little cheese molds, my other passion! > and the reasons to get an Excaliber just keep coming...my yogurt is downstairs now in a roasting pan lined with a heating pad, covered with a towel...Tho I know its heracy on this group, I'm not really a fan of single purpose appliances (ie bread machines or yogurt makers). But I'm officially highly motivated now to plunk down the dollars on an excalibur! > > and FWIW, I make my yogurt from a Fage Greek starter, and tho I only use 1/2 gal of milk to 1/2 cup yogurt with no additives it ends up really thick and yummy. > > Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > Carol K > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Thanks, Beth, will check there, too. Carol K ---- Beth E <ericsons@...> wrote: > I'm not , of course, but if your kefir is producing yet...I've made cottage cheese using the Kefir Cottage Cheese instructions on Dom's website and it was simply the best CC ever. But it does require cooking/heating, so if you're raw, it won't work for you... > > Beth > > > > > > Going to try cottage cheese and ricotta next week.....any words of wisdom before I start? Been YouTubing this afternoon. I saw one organic method using juice from fresh lemon to curdle the milk. > > Carol K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Check eBay for refurbs! Re: Yogurt and the reasons to get an Excaliber just keep coming...my yogurt is downstairs now in a roasting pan lined with a heating pad, covered with a towel...Tho I know its heracy on this group, I'm not really a fan of single purpose appliances (ie bread machines or yogurt makers). But I'm officially highly motivated now to plunk down the dollars on an excalibur! and FWIW, I make my yogurt from a Fage Greek starter, and tho I only use 1/2 gal of milk to 1/2 cup yogurt with no additives it ends up really thick and yummy. Beth > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > Carol K > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 The inexpensive round dehydrators are a perfect intro to it. You can't do yogurt in them, obviously, but you can do yogurt and fruit leathers just fine. Dehydrating takes some time and energy, and is not for everyone, so investing in an EX right up front might not be wise. I bought mine retail only because I NEEDED it right away-I was running out of food options with my allergies, so I didn't have time to scout for one. I still have my old round one, and I sometimes use it outside during the summer, for dehydrating things like onions, strong herbs, garlic, and other things that would stink up the kitchen-I grow everything organically, so I often pluck them and put them straight into the dehydrator. Using it outside as a spare is a great use for a trusty old friend. If my old round one were to pack it in, I would go buy another-or ask for one on freecycle. From: Beth E <ericsons@...>Subject: Re: Yogurt Date: Sunday, March 13, 2011, 7:22 PM good point. that's how i got the dehydrator i have now...asked for it on Freecycle! But its no excalibur, that's for sure! on the other hand, my DH got a gift card to Bass Pro Shop and he happens to be on a paid 'vacation' to the middle east where he's very unlikely to notice should the giftcard go missing. Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > > Carol K > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 And apropos of Beth's comment, ricotta is made by heating the leftover liquid from cheese-making--the heat fuses the proteins together and you get this "stuff" (the translation of "ricotta" is "recooked"--I seem to recall that Steve's book mentioned that the recipe was thought up because the whey from cheesemaking was wreaking havoc on the local sewer systems). Re: Yogurt I'm not , of course, but if your kefir is producing yet...I've made cottage cheese using the Kefir Cottage Cheese instructions on Dom's website and it was simply the best CC ever. But it does require cooking/heating, so if you're raw, it won't work for you... Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > > Carol K > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Honestly, is soy in every dang thing??? Sandy > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > Carol K > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Sadly, YES it is! The most unexpected NON food places too. Newspaper ink is soy, most clothing dye, pen ink, printer ink, shampoo, etc. Quite horrid for those of us with severe allergies to it!From: Sandy G <sandygoral@...>Subject: Re: Yogurt Date: Sunday, March 13, 2011, 8:38 PM Honestly, is soy in every dang thing??? Sandy > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > Carol K > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 You can also make a lovely, tart kefir "cheese" just by letting your kefir sit for a few extra days-turns it right into a nice, thick cottage cheese like goo. Yummy!From: <kareningotham@...>Subject: Re: Re: Yogurt Date: Sunday, March 13, 2011, 8:01 PM And apropos of Beth's comment, ricotta is made by heating the leftover liquid from cheese-making--the heat fuses the proteins together and you get this "stuff" (the translation of "ricotta" is "recooked"--I seem to recall that Steve's book mentioned that the recipe was thought up because the whey from cheesemaking was wreaking havoc on the local sewer systems). Re: Yogurt I'm not , of course, but if your kefir is producing yet...I've made cottage cheese using the Kefir Cottage Cheese instructions on Dom's website and it was simply the best CC ever. But it does require cooking/heating, so if you're raw, it won't work for you... Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > > Carol K > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Yes, soy and sugar. Gab "The greatness of a nation and its moral progress can be judged by the way its animals are treated." ~ Mahatma Ghandi From: Sandy G <sandygoral@...> Sent: Sun, March 13, 2011 5:38:46 PMSubject: Re: Yogurt Honestly, is soy in every dang thing??? Sandy > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > Carol K > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 , variety is the spice of life. I'll take the recipe. My yogurt maker is lonely. •Robbin On Jan 26, 2012, at 7:20 AM, "Kat Rat" <katratvet@...> wrote: While Kefir is one of the more healthy styles of yogurt, I found a type of yogurt that you can make right on your countertop with no heating or any effort at all. I bought a starter 4 years ago and have been making it ever since. I have it in my morning smoothie every day and have only been sick once (short cold) since I started eating it. The probiotics may not be as high as they are in kefir, but its still good and its easy, easy, easy! If anyone is interested, I can give you more information. ~katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 Yes you can, but the whey is the protein. Remember the nursery rhyme Little Miss Muffet eating her curds and whey? That's yogurt! ~katie > > Can this kind of yogurt be strained so you're left with thick yogurt and separate whey? > > ~Crystal Quote Link to comment Share on other sites More sharing options...
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