Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 Hi Jonica, Believe it or not, you don't even need a yogurt maker! I had one and used it, until I realized that I could just use my oven light. I used to use Brown Cow yogurt, but I recently purchased some European cultures off the internet that don't need heat to set. For regular yogurt, I use about 1/2 c. Brown Cow plain yogurt to 1 quart of raw milk. Pour milk into a glass qt jar and set in a pan of cold water. Heat the water and milk up to about 90 degrees. Remove from the heat, and mix in the yogurt. Place the jar of milk/yogurt mixutre in the oven witht the light on- only the light, no heat. The oven light will maintain around 95 degrees- at least mine does- you may want to check yours. Let it sit four 4-8 hours depending on whether you want it more or less tart. It will be runny like European yogurt. If you want it thicker yogurt, heat the milk up more and then let it cool down to 90 degrees before adding the yogurt. You can also add powdered milk if you want it thicker, but I prefer to just stick with pure raw milk. My yogurt maker was running way to hot and causing the yogurt to separate too much into whey/yogurt. This trick has been consistent for me! Check out Nick's Nature Nook on the Ebay store for the yogurt cultures. They are wonderful! Hope this helps, I know this may have been covered before. but has anyone made yougurt here on the site? Have a recipe with insructions for me to follow? I have never had sucess with store brought milk and I have a yougurt machine here. I was thinking it didnt work but now I know it is the milk but I wanted to make sure of the steps and recipe first.Thanks, Jonica -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2008 Report Share Posted October 3, 2008 I've been using 1 cup of seven stars farm yogurt to 2 quarts of raw milk. I slowly heat the milk to 100-110 degrees before adding the yogurt. I leave it in my food dehydrator at 95 degrees overnight. I found that using the a whole cup makes the end product much thicker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2008 Report Share Posted October 3, 2008 which ones have you tried from Nicks natural Nook? what are your favorites? which one makes the thickest yogurt? > > > I know this may have been covered before. but has anyone made yougurt > > here on the site? Have a recipe with insructions for me to follow? I > > have never had sucess with store brought milk and I have a yougurt > > machine here. I was thinking it didnt work but now I know it is the > > milk but I wanted to make sure of the steps and recipe first. > > > > Thanks, > > > > Jonica > > > > > > > > > > -- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 I don't think any of the kefir starters are real are they? My son makes his yogurt like I described every other day. I used one envelope to start a quart and then saved from that quart for the next. The first batch I actually froze a ice cube tray full just in case so I have gotten a lot of miles from one package of starter. Debbie Chikousky Manitoba, Canada " A successful man is one who can build afoundation with the bricks that others throw at him.” -- Brinkley-- Re: Re: yougurt >>>>> > We bring in the milk from the barn, cool it to 72F and add yogourmet > culture. Sit it on the counter for about 24 hours and you have yogurt. > Quite simple. > I do not heat the milk etc.>>> > > Thanks Debbie. I have seen the Yogourmet starters in the supermarket and > just stayed away from them because their Kefir starter just isnt kefir. > But > if the yogurt can be " made " at room temperature I'll have another look at > it. > > ....sharon > > > > ------------------------------------ > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > Archive search: http://onibasu.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 You CAN use part of the previous batch.> If you want real raw milk yogurt there are dried yogurt cultures in > individual packets called Yoghurt Natur Vital-Ferment or Yoghurt L+ > with Probiotic Bacteria. > Either one is available through Danlac Canada, Inc. > (http://www.danlac.com/ingredients). When you get to the previous site > type "Yog" in the Ingredients line and a drop down menu pops up with > the choice of the cultures I mentioned. They may be purchased in > varying quantities and they will keep in your refrigerator for at least > a year. I buy the 25 packet unit because I make a batch of yoghurt once > a week so a unit will last me 25 weeks. I don't/can't do a lot of online ordering, I really prefer to find things locally. I wonder if they would carry something like this at my food co-op or be able to order it for me.....Can't you use some of the previous batch to culture the next one? Or do you have to use new cultures each time? This seems like it would get spendy.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 >>>>I used one envelope to start a quart and then saved from that quart for the next. >>>> Thanks again. Is there a limit to how many times/generations the yogurt starter is good for? ....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 I have been on a mission to find a particular yogurt starter for a customer of mine and after corresponding with several different company's about this, they all said the same thing. You can start with a " mother culture " such as store bought yogurt or even a regular culure and start then next batch with some of what you saved and it will look,smell and even taste like yogurt for awhile BUT, you will not have the same culture as what you started with(all of the good bacteria)which is why after a time doing this your yogurt goes " off " . If you are consuming yogurt for all of the health benefits then you may want to put out for the " real deal " and get all the bacteria that is supposed to be in there. Most of us came to this group and the " slow food " movement because " cheap " food was killing us. You can pay for good food now, or you can pay for poor health later. - In RawDairy , Kurtis Staven wrote: > > You CAN use part of the previous batch. > > > > > If you want real raw milk yogurt there are dried yogurt cultures in > > individual packets called Yoghurt Natur Vital-Ferment or Yoghurt L+ > > with Probiotic Bacteria. > > Either one is available through Danlac Canada, Inc. > > (http://www.danlac.com/ingredients). When you get to the previous > site > > type " Yog " in the Ingredients line and a drop down menu pops up > with > > the choice of the cultures I mentioned. They may be purchased in > > varying quantities and they will keep in your refrigerator for at > least > > a year. I buy the 25 packet unit because I make a batch of yoghurt > once > > a week so a unit will last me 25 weeks. > > I don't/can't do a lot of online ordering, I really prefer to find > things locally. I wonder if they would carry something like this at > my food co-op or be able to order it for me..... > Can't you use some of the previous batch to culture the next one? Or > do you have to use new cultures each time? This seems like it would > get spendy.... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2008 Report Share Posted October 6, 2008 I make raw yogurt every day, and always use a little culture from my previous batch-when I feel like it needs boost, I add a tablespoon of acidopholis culture (available at health food stores in liquid form) to the batch. It adds tartness and helps it to rejuvenate the culture for the next batch. It is also great as a dough conditioner for homemade bread. -NC > > > > > If you want real raw milk yogurt there are dried yogurt > cultures in > > > individual packets called Yoghurt Natur Vital-Ferment or > Yoghurt L+ > > > with Probiotic Bacteria. > > > Either one is available through Danlac Canada, Inc. > > > (http://www.danlac.com/ingredients). When you get to the > previous > > site > > > type " Yog " in the Ingredients line and a drop down menu pops up > > with > > > the choice of the cultures I mentioned. They may be purchased in > > > varying quantities and they will keep in your refrigerator for > at > > least > > > a year. I buy the 25 packet unit because I make a batch of > yoghurt > > once > > > a week so a unit will last me 25 weeks. > > > > I don't/can't do a lot of online ordering, I really prefer to find > > things locally. I wonder if they would carry something like this at > > my food co-op or be able to order it for me..... > > Can't you use some of the previous batch to culture the next one? > Or > > do you have to use new cultures each time? This seems like it would > > get spendy.... > > > Quote Link to comment Share on other sites More sharing options...
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