Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 Can anyone tell me what is happening with my yogurt. I used a yogurt starter and mixed with the raw milk, not heated, and put in dehydrator for 24 hours at 95-105 degrees. i also used a previous made yogurt and that just stayed like liquid milk. the end product is either like liquid milk or separated whey in 2/3 jar and white thick in about 1/3. i make the yogurt either in the oven just using the oven light or the dehydrator. i had to go out and buy store bought for my cancer protocol. will have to use that to make the yogurt today. i picked up fresh milk on saturday and have to make the yogurt today. thanks for any help. rhoda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 Rhoda-- I've come to the conclusion that between the different compositions RawMilk can have, and all the different Yogurt Cultures out there, that "Instructions" are pretty much useless, doing it the way we want to-- aka No Cooking. Natren has been an expensive disappointment for me. My Yogurt came out pretty much like your did when I didn't cook it first, so let's see what this stuff will do.... Somebody here mentioned this company's cultures, and I'm going to give them a try. www.dairyconnection.com They take CC Orders over the phone, and they are CHEAP by most standards. You will make Gallons of Yogurt for under $15 if you never save the starter. --Terry yogurt Can anyone tell me what is happening with my yogurt. I used a yogurt starter and mixed with the raw milk, not heated, and put in dehydrator for 24 hours at 95-105 degrees. i also used a previous made yogurt and that just stayed like liquid milk. the end product is either like liquid milk or separated whey in 2/3 jar and white thick in about 1/3. i make the yogurt either in the oven just using the oven light or the dehydrator. i had to go out and buy store bought for my cancer protocol. will have to use that to make the yogurt today. i picked up fresh milk on saturday and have to make the yogurt today. thanks for any help. rhoda PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Check out these links!Midvalleyvu Farms http://www.midvalleyvu.comThe Weston A. Price Foundation: http://www.westonaprice.orgThe Untold Story of Milk http://www.drrons.com/untoldstoryofmilk.htmlPlease visit our Raw Dairy files for a wealth of information:FILES: http://health.groups.yahoo.com/group/RawDairy/files/Database: http://health.groups.yahoo.com/group/RawDairy/databaseRecipes: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=1Contact List: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=2Photos: http://photos.groups.yahoo.com/group/RawDairy/lst Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 http://www.healthline.cc/Homemade%20Yogurt.pdf Terry, I looked at the site and I thought it said it was artificially made. WIll check it again. Found the site above but they don't sell yogurt starter anymore but they sell kefir starter. Interesting article. Rhoda yogurt Can anyone tell me what is happening with my yogurt. I used a yogurt starter and mixed with the raw milk, not heated, and put in dehydrator for 24 hours at 95-105 degrees. i also used a previous made yogurt and that just stayed like liquid milk. the end product is either like liquid milk or separated whey in 2/3 jar and white thick in about 1/3. i make the yogurt either in the oven just using the oven light or the dehydrator. i had to go out and buy store bought for my cancer protocol. will have to use that to make the yogurt today. i picked up fresh milk on saturday and have to make the yogurt today. thanks for any help. rhoda PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Check out these links!Midvalleyvu Farms http://www.midvalleyvu.comThe Weston A. Price Foundation: http://www.westonaprice.orgThe Untold Story of Milk http://www.drrons.com/untoldstoryofmilk.htmlPlease visit our Raw Dairy files for a wealth of information:FILES: http://health.groups.yahoo.com/group/RawDairy/files/Database: http://health.groups.yahoo.com/group/RawDairy/databaseRecipes: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=1Contact List: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=2Photos: http://photos.groups.yahoo.com/group/RawDairy/lst Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 Sorry about that. It was the starter flavor that was artificial. I called. SHipping is about 10 to me since they have to ship 2 day air. Dave said that the culture that says for 50 gallon since we would be making smaller amounts at one time will last for about 20 gallons. Rhoda www.dairyconnection.com They take CC Orders over the phone, and they are CHEAP by most standards. You will make Gallons of Yogurt for under $15 if you never save the starter. --Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 what is the difference between aby611 and 611? have you used their product kathryn? do you heat your milk? Rhoda Re: yogurt I would reccommend using their ABY2C culture to start w/ for raw milk. www.MajestyFarm.comNorth Garden, Virginia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 -- I thought it was you, but couldn't remember for sure. Yes, suggested that one and I also got a Sour Cream Starter. Real nice people up there in WI too. Thanks for the Tip. Love-- --Terry On 4/26/2004 4:05:47 PM, rawdairy wrote:> I would recommend using their ABY2C culture to start w/ for raw milk.> > > www.MajestyFarm.com> North Garden, Virginia> > Re: yogurt> > > Rhoda--> I've come to the conclusion that between the different compositions RawMi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2004 Report Share Posted April 26, 2004 potter is very helpful, and more than willing to serve VERY small dairy folk. www.MajestyFarm.comNorth Garden, Virginia Re: yogurt> > > Rhoda--> I've come to the conclusion that between the different compositions RawMiPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Check out these links!Midvalleyvu Farms http://www.midvalleyvu.comThe Weston A. Price Foundation: http://www.westonaprice.orgThe Untold Story of Milk http://www.drrons.com/untoldstoryofmilk.htmlPlease visit our Raw Dairy files for a wealth of information:FILES: http://health.groups.yahoo.com/group/RawDairy/files/Database: http://health.groups.yahoo.com/group/RawDairy/databaseRecipes: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=1Contact List: http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl=2Photos: http://photos.groups.yahoo.com/group/RawDairy/lst Quote Link to comment Share on other sites More sharing options...
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