Guest guest Posted March 23, 2005 Report Share Posted March 23, 2005 On Wednesday 23 March 2005 04:47 am, wrote: > Re: MOM's Yogurt I don't know how much this will help, but Kelli of Golden Acres just outside of Elk River has raw milk yorgurt. It is VERY good. If anyone is interested I'll send her contact info. -- Is 26:3 " Only three things are necessary to make life happy: the blessing of God, books, and a friend " - Lacourdaire Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2005 Report Share Posted March 23, 2005 I would be interested in info about the yogurt from Elk River. Not too far from where I live. raw milk yogurt On Wednesday 23 March 2005 04:47 am, wrote: > Re: MOM's Yogurt I don't know how much this will help, but Kelli of Golden Acres just outside of Elk River has raw milk yorgurt. It is VERY good. If anyone is interested I'll send her contact info. -- Is 26:3 " Only three things are necessary to make life happy: the blessing of God, books, and a friend " - Lacourdaire Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2011 Report Share Posted June 21, 2011 I pretty much use this procedure, I am usually using a quart of goat milk, and I add a tsp of Bernard Jensen gelatin to firm it up a little. I sprinkle it on top of the milk when I get it up to 110, then when it has dissolved/mixed in I add my starter - I use powdered Bulgarian starter. I then pour it into half pint wide mouthed jars, and set them in my Excalibur to culture. I have gone 24 hours, to get most of the milk sugars out, but I also sometimes stop at 8. You definitely have to let it cool (undisturbed) the 8 hours afterwards, for the best consistency. Beth in Maplewood > > Hi, > > Someone on another list shared this method of making yogurt for anyone interested. I use a yogurt maker but you can use a cooler or even a food dehydrator to keep the culture warm. > > If you use goat milk it is thin, cow is better and I might try a goat/cow combo and see what happens. > > Yogurt can also be used for some cheese recipes as well as making a yogurt cheese which turns out like cream cheese in a way. > > > > > > Raw Milk Yogurt > Ingredients > · 1 quart fresh, raw milk, for a thicker product substitute 1 pint fresh cream and 1 pint fresh milk (see sources) > · 2 tablespoons of starter: plain, unsweetened, additive-free yogurt with live active cultures found at any grocery store (non-homogenized) or 2 tablespoons of yogurt from a previous batch > · (For a gallon of milk use ½ a cup of yogurt. You'll need extra mason jars.) > Equipment > · yogurt maker or cooler and a 1-quart mason jar with lid or food dehydrator and a 1-quart mason jar > · thermometer > 1.Heat milk in a saucepan over a medium-low flame until it reaches about 110° F / 43º C. > 2.Remove from heat and whisk in 2 tablespoons of starter culture (like yogurt from a previous batch or plain, unsweetened, additive-free yogurt with live active cultures) to inoculate the raw milk. > 3.If you're using a yogurt maker, simply pour the mixture of fresh milk and starter into the yogurt maker and culture it according to the manufacturer' s instructions for 24 hours. > 4.Pour the mixture of starter and raw milk into a 1-quart glass mason jar and cover it with a lid. > 5.If you're using a cooler, place the mason jar full of milk and starter in the center of your cooler and pour warm water (approximately 110° Fahrenheit, 43º Celsius) until it reaches just below the lid of your mason jar. Cover with a warm towel for added insulation and leave in a warm spot in your kitchen to culture for 24 hours. > 6.If you're using a food dehydrator, simply place the mason jar full of starter culture and milk into the food dehydrator, set the temperature to 110° Fahrenheit / 43º Celsius and allow it to culture for 24 hours. > 7.Once the culturing period is complete, remove your still warm raw milk yogurt from the yogurt maker, cooler or dehydrator and place it in the refrigerator to chill and solidify for 8 hours. > 8.Serve plain as a sauce, blended with fruit as a smoothie, combined with fresh fruit or nuts or sweeten it, if desired, with a touch of raw honey. > NOTES: Raw milk yogurt has a tendency to be runny; this is normal and is caused by the action of temperature- sensitive enzymes present in raw milk that would otherwise be killed by heat. If liquid-like consistency is unappealing to you, consider substituting part of the milk for fresh cream or straining the yogurt through fine muslin or a nut milk bag. > Because the natural presence of beneficial bacteria in raw milk are likely to eventually out-populate the desired strains in your starter it will degrade over time. So it is necessary to maintain desired quality of your yogurt by purchasing new starters to periodically refresh your old starter. > TIME: 10-30 minutes (preparation) and 24 hours (culturing) > Quote Link to comment Share on other sites More sharing options...
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