yogurt

[Guest guest]

Olif,

I know that it borders on sacrilege to say this here :-)

I have never been able to make satisfactory yogurt unless I scald the milk first, then quick cool it to 120F and add the culture and maintain it at 110F - 115F until it sets. Yogurt is such a handy thing to have around, that I'd hate to do without it. And homemade sure beats store-bought, even if it is pasteurized.

Lee Anne

-- yogurt

I am having such bad luck with yogurt lately! I ordered a culture from cheesemaking.com, and it worked great the first batch, and now that I am transferring, it just isn't working well. I transferred some about a week ago, and it has been untouched in my fridge and is sour. It should be able to stay in the fridge for weeks, right? I am supposed to be able to use this culture for a couple months before replacing it, but I think it is already bad.

Has anyone tried freezing yogurt to later use as a culture?

Oh, I am heating my milk to 115F and letting it cool a little before adding it to the culture, which I am using about 1/4 cup/quart of milk. I am considering abandoning my yogurt and just sticking with the kefir which seems so much easier...

Thanks,

Olif

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/

____________________________________________________ IncrediMail - Email has finally evolved - Click Here

[Guest guest]

"I have never been able to make satisfactory yogurt unless I scald the milk first"

The first time I made yogurt, this is what I did because it was the only set of instructions I had. Well, it honestly was the best batch of yogurt I made.

I haven't tried the culture from dairy connection yet.

-Olif

[Guest guest]

I make a LOT of yogurt. My yogurt is really good. consistantly.

I have tried many ways to make it and some have not worksed as well

as they should but what DOES work is:

Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE YOGURT as A STARTER.

I use 1.5 oz starter and 6 oz of still warm filtered fresh raw milk

in a new sterile disposable 9 oz plastic cup.

I culture at 98-100 o F for 12 hours.

A cost analysis of each 8 oz of finished yogurt found 47 cents in

costs. If I sold it I would ask for 50 cents but of course I do NOT

sell raw milk or raw milk products and never will. My friends &

neighbors do come in my home and enjoy it. Several having started to

feel better from various maladies after eating it have purchased

their own yogurt machines.

Now, you would think that one of my AWESOME yogurts could be used to

start the next batch but the results are not A+. Cheap " store

brands " of whole milk yogurt don't work either.

I believe Stoneyfield Farm cows are Jersey & Jersey crosses and that

might make all the difference in the world. I do not buy any other

dairy products from the store except SFF yogurt!!!!!!!!!!!!!!

-Sally

> I am having such bad luck with yogurt lately! I ordered a culture

from cheesemaking.com, and it worked great the first batch, and now

that I am transferring, it just isn't working well. I transferred

some about a week ago, and it has been untouched in my fridge and is

sour. It should be able to stay in the fridge for weeks, right? I am

supposed to be able to use this culture for a couple months before

replacing it, but I think it is already bad.

>

> Has anyone tried freezing yogurt to later use as a culture?

>

> Oh, I am heating my milk to 115F and letting it cool a little

before adding it to the culture, which I am using about 1/4 cup/quart

of milk. I am considering abandoning my yogurt and just sticking with

the kefir which seems so much easier...

>

> Thanks,

> Olif

[Guest guest]

> Where are you storing your cultures?

charlene

> >-- yogurt > >I am having such bad luck with yogurt lately! I ordered a culture from >cheesemaking.com, and it worked great the first batch, and now that I am >transferring, it just isn't working well. I transferred some about a week >ago, and it has been untouched in my fridge and is sour. It should be able >to stay in the fridge for weeks, right? I am supposed to be able to use this >culture for a couple months before replacing it, but I think it is already >bad. > >Has anyone tried freezing yogurt to later use as a culture? > >Oh, I am heating my milk to 115F and letting it cool a little before adding >it to the culture, which I am using about 1/4 cup/quart of milk. I am >considering abandoning my yogurt and just sticking with the kefir which >seems so much easier... > >Thanks, >Olif > > > >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/ > > > > >

[Guest guest]

>Has anyone tried freezing yogurt to later use as a culture?

You can freeze yogurt in ice cube trays to keep it to use for starter.

Bruce

[Guest guest]

"Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE YOGURT as A STARTER."

Sally,

This is what I used one time, and I believe it turned out great. Unfortunately at my local store, I have to buy the 32 ounce size because they don't sell the smaller ones. Do you think I can freeze the rest of the quart to use later? I might try this and see.

What do you heat your milk to? I am trying to only heat it to 115 because nothing bad happens to the milk until it reaches 118, I think.

Thanks,

Olif

[Guest guest]

"Where are you storing your cultures?"

Cheesemaking.com told me to use the entire culture packet, and then reculture from a previous batch, which is in my fridge. He said that I would be able to do this for 2-3 months before I needed to buy another culture packet. Well, the first batch turned out great, and transferring from one batch to the next isn't working.

He told me that freezing the yogurt wouldn't work well, but I am going to try it anyway to see for myself, because transferring certainly isn't working well either.

-Olif

[Guest guest]

Don’t heat

the milk!

I have one

of the Salton yogurt makers (got it from ebay) and simply put in one tablespoon

of the Stoneyfield yogurt (not the cream but under it) into the cup and then

fill it up with raw milk from the fridge.

I then put the five yogurt cups into the yogurt maker and plug it in. It goes up to temp and stays at about

100F for 12 hours and then it’s done.

The cream rises to the top (the best part) and the rest is slightly

looser than jello and oh-so-good!!

-----Original

Message-----

From: Olif

Sent: Tuesday, July 13, 2004 9:33

AM

To: RawDairy

Subject: Re: Re: yogurt

" Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE

YOGURT as A STARTER. "

Sally,

This is

what I used one time, and I believe it turned out great. Unfortunately at my

local store, I have to buy the 32 ounce size because they don't sell the

smaller ones. Do you think I can freeze the rest of the quart to use later? I

might try this and see.

What do

you heat your milk to? I am trying to only heat it to 115 because nothing bad

happens to the milk until it reaches 118, I think.

Thanks,

Olif

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/

[Guest guest]

"You can freeze yogurt in ice cube trays to keep it to use for starter."

Thanks, Bruce! How many ice cubes would you recommend using for a quart of yogurt?

-Olif

[Guest guest]

"Don’t heat the milk! "

I don't have a yogurt maker :-( If the maker heats the milk to 100, then I don't see the harm in heating it slowly myself to 100, although I have been heating it higher- to 115. Maybe that isn't necessary. I then use a cooler to keep it warm.

-Olif

[Guest guest]

not to beat a dead horse, but you can get freeze-dried culture W/ probiotics from dairyconnection.com for a much better price, less storeage issues, and will give consistent results for cheaper than purchasing yogurt and using it.

one the dairyconnection site there is an excellent article on making raw milk yogurt.

www.MajestyFarm.comNorth Garden, Virginia

Re: Re: yogurt

"Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE YOGURT as A STARTER."

Sally,

This is what I used one time, and I believe it turned out great. Unfortunately at my local store, I have to buy the 32 ounce size because they don't sell the smaller ones. Do you think I can freeze the rest of the quart to use later? I might try this and see.

What do you heat your milk to? I am trying to only heat it to 115 because nothing bad happens to the milk until it reaches 118, I think.

Thanks,

Olif

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/

[Guest guest]

Okay, makes sense.

I only meant don’t scald the milk at a higher temp. (ie. 115)

I was making yogurt by heating the milk to 120-130 and then keeping it

about 110 to 115 in a little igloo cooler filled with same temp water. It never worked very well.

My parents used to make thick yogurt here in the US by boiling cow’s

milk to reduce it by about a third and then letting it cool, adding the

culture, etc. They never believed

in adding thickeners. The yogurt

our family makes back in Europe is made with goat’s milk and turns out very

thick. Probably a result of the yogurt

culture, the breed of goat, etc.

Growing up, we couldn’t find goat’s milk around where we lived here in

the US.

-----Original

Message-----

From: Olif

Sent: Tuesday, July 13, 2004 10:14

AM

To: RawDairy

Subject: Re: Re: yogurt

" Don’t heat the milk! "

I don't

have a yogurt maker :-( If the maker heats the milk to 100, then I don't see

the harm in heating it slowly myself to 100, although I have been heating it

higher- to 115. Maybe that isn't necessary. I then use a cooler to keep it

warm.

-Olif

[Guest guest]

I would be interested in learning more about how the goat milk yogurt was made.... the yogurt i have made in the past was not as thick as I wanted it.. and I just wasn't satisfied with the. outcome. So how do they get it thick?

thanks

charlene

> >Reply-To: RawDairy >To: <RawDairy > >Subject: RE: Re: yogurt >Date: Tue, 13 Jul 2004 10:33:22 -0400 > >Okay, makes sense. >I only meant don't scald the milk at a higher temp. (ie. 115) > >I was making yogurt by heating the milk to 120-130 and then keeping it about 110 to 115 in a little igloo cooler filled with same temp water. It never worked very well. > >My parents used to make thick yogurt here in the US by boiling cow's milk to reduce it by about a third and then letting it cool, adding the culture, etc. They never believed in adding thickeners. The yogurt our family makes back in Europe is made with goat's milk and turns out very thick. Probably a result of the yogurt culture, the breed of goat, etc. >Growing up, we couldn't find goat's milk around where we lived here in the US. > > > Re: Re: yogurt > >"Don't heat the milk! " > >I don't have a yogurt maker :-( If the maker heats the milk to 100, then I don't see the harm in heating it slowly myself to 100, although I have been heating it higher- to 115. Maybe that isn't necessary. I then use a cooler to keep it warm. > >-Olif > > > > > >

[Guest guest]

Hi,

Charlene.

Ya’ know,

this is a question that I have been trying to figure out for some time

now.

Let’s discuss:

I am not

sure if in your area the food markets sell a certain type of Greek yogurt

called FAGE Total Greek

style yogurt, but if they do, try it and you’ll see how much thicker it is than

regular yogurt. I think there is a

trick and it doesn’t simply turn out like this through the culturing/incubation

process.

My family

(parents, aunts, uncles, cousins, etc.) in Greece tell me that their yogurt

turns out so much thicker that ours because it is made with better milk from

the right breed of goat or lamb, with a better culture, yadda, yadda. I think there is more to it than

this. I think what’s missing is

that special step they are keeping secret for some strange reason. Maybe it’s because they like to play

games or maybe because they think the step is intuitive, but either way, to me

it’s an extra step that I don’t do.

What’s the

step?:

I think what they do is actually drain the

yogurt a little so that the excess whey comes out. I think I read somewhere that yogurt placed in cheese cloth

and drained for a while (6-10 hrs?) is called yogurt cheese. My guess is that if you just drain it

for a shorter time you get thicker yogurt closer to Greek style.

I don’t

know, but maybe after draining it you can put it in containers and let it

culture again? Also, if you make

yogurt with goat’s milk, it is naturally homogenized and takes on a different texture

than cow’s milk yogurt, which separates into cream on top and loose solids on

the bottom.

That’s the

story with the Greek’s yogurt.

Here in

the US, my parent’s would make yogurt my taking cow’s milk (that has more water

in it according to them… ?) and boiling it to thicken it before they cultured

it. (reduced by about a third) I am not a fan of this because I don’t like to destroy

all the natural enzymes, but if it is being made for public consumption and

needs to be pasteurized, I don’t see why you shouldn’t heat it longer.

Anyway,

the yogurt would be cultured in a half gallon sized clay pot, glazed on the inside,

and wouldn’t typically have that much whey running from it when a few scoops

were taken out.

I make my

yogurt in a very simple way and like it best, even though under the creamline

the yogurt is very loose.

Hope this

helps!

Polemeropoulos

PS: Even

though you’ve been blasted by e-mails lately, know that we still love you and

that you are a very important member of this site. J

-----Original

Message-----

From: charlene callicoat

Sent: Tuesday, July 13, 2004 11:22

AM

To: RawDairy

Subject: RE: Re: yogurt

I would be interested in learning more

about how the goat milk yogurt was made.... the yogurt i have made in the past

was not as thick as I wanted it.. and I just wasn't satisfied with the.

outcome. So how do they get it thick?

thanks

charlene

MSN Life Events gives you the

tips and tools to handle the turning points in your life.

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/

[Guest guest]

Thanks for your input with the yogurt. yes, there is a yogurt cheese which as you said was drained. Some of my goat friends add gelatin to the yogurt.. haven't tried that yet but they say that it firms it up.. I think some, not all commercially prepared yogurt has gelatin in it. i will look for that yogurt you talked about next time I'm in Dallas.. which is about 90 minutes away for me. don't get there often...even though the roads are paved lololol... I should have paid more attention to my Bohemian roots.. when they talked about yogurt making, but I didn't live around them to experience it.

I have made goat cheese and depending on the length of time you drain it, you can get this tight crumbly cheese, a nice soft cheese or .... an almost like thick yogurt/dip type consistency cheese (which when herbs and spices are added makes a great snack with baby carrots)

I haven't had much time to experiment, but I'm going to try to do some yogurt and see what happens.. the last batch I made was more like soup. Must have done something wrong.

"PS: Even though you've been blasted by e-mails lately, know that we still love you and that you are a very important member of this site. :-) "

Now this statement brought a big grin to me... being blasted with emails only helps to sharpen me and also gives me something to think about while I"m in the milk parlor. I'm too old to take things too personally. I used to teach severely emotionally disturbed high school boys.. I'm used to more than just words flying at me.. VBG lolololol they don't hurt nearly as much as things like..desks and chairs and books etc. Thanks..

Sometimes you can lead someone into a puddle...then you can watch them try to climb out...it is kinda like quick sand...the more they struggle, the deeper they get. :-)

charlene

> >Reply-To: RawDairy >To: <RawDairy > >Subject: RE: Re: yogurt >Date: Tue, 13 Jul 2004 15:10:02 -0400 > >Hi, Charlene. > >Ya' know, this is a question that I have been trying to figure out for some time now. > >Let's discuss: > >I am not sure if in your area the food markets sell a certain type of Greek yogurt called FAGE Total Greek style yogurt, but if they do, try it and you'll see how much thicker it is than regular yogurt. I think there is a trick and it doesn't simply turn out like this through the culturing/incubation process. > >My family (parents, aunts, uncles, cousins, etc.) in Greece tell me that their yogurt turns out so much thicker that ours because it is made with better milk from the right breed of goat or lamb, with a better culture, yadda, yadda. I think there is more to it than this. I think what's missing is that special step they are keeping secret for some strange reason. Maybe it's because they like to play games or maybe because they think the step is intuitive, but either way, to me it's an extra step that I don't do. > >What's the step?: > >I think what they do is actually drain the yogurt a little so that the excess whey comes out. I think I read somewhere that yogurt placed in cheese cloth and drained for a while (6-10 hrs?) is called yogurt cheese. My guess is that if you just drain it for a shorter time you get thicker yogurt closer to Greek style. >I don't know, but maybe after draining it you can put it in containers and let it culture again? Also, if you make yogurt with goat's milk, it is naturally homogenized and takes on a different texture than cow's milk yogurt, which separates into cream on top and loose solids on the bottom. > >That's the story with the Greek's yogurt. > >Here in the US, my parent's would make yogurt my taking cow's milk (that has more water in it according to them... ?) and boiling it to thicken it before they cultured it. (reduced by about a third) I am not a fan of this because I don't like to destroy all the natural enzymes, but if it is being made for public consumption and needs to be pasteurized, I don't see why you shouldn't heat it longer. >Anyway, the yogurt would be cultured in a half gallon sized clay pot, glazed on the inside, and wouldn't typically have that much whey running from it when a few scoops were taken out. > >I make my yogurt in a very simple way and like it best, even though under the creamline the yogurt is very loose. > >Hope this helps! > > Polemeropoulos > >PS: Even though you've been blasted by e-mails lately, know that we still love you and that you are a very important member of this site. :-) > > > RE: Re: yogurt > > >I would be interested in learning more about how the goat milk yogurt was made.... the yogurt i have made in the past was not as thick as I wanted it.. and I just wasn't satisfied with the. outcome. So how do they get it thick? >thanks >charlene > _____ > >MSN Life Events gives you the <http://g.msn.com/8HMAENUS/2743??PS=47575> tips and tools to handle the turning points in your life. > >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/ > > > > > > > >

[Guest guest]

"I'll let you know how it goes."

Please do, Anne!

-Olif

[Guest guest]

Here is a

guy that has a lot recipes on the net and it’s illustrated:

For yogurt

(he uses his own goat’s milk): http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm

And the

main page with info on cheeses: http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML

-----Original

Message-----

From: charlene callicoat

Sent: Tuesday, July 13, 2004 3:36

PM

To: RawDairy

Subject: RE: Re: yogurt

Thanks for your input with the yogurt.

yes, there is a yogurt cheese which as you said was drained. Some of my

goat friends add gelatin to the yogurt.. haven't tried that yet but they say

that it firms it up.. I think some, not all commercially prepared yogurt has

gelatin in it. i will look for that yogurt you talked about next time I'm

in Dallas.. which is about 90 minutes away for me. don't get there often...even

though the roads are paved lololol... I should have paid more attention to my

Bohemian roots.. when they talked about yogurt making, but I didn't live around

them to experience it.

I have made goat cheese and depending on

the length of time you drain it, you can get this tight crumbly cheese, a nice

soft cheese or .... an almost like thick yogurt/dip type consistency cheese

(which when herbs and spices are added makes a great snack with baby carrots)

I haven't had much time to experiment, but

I'm going to try to do some yogurt and see what happens.. the last batch I made

was more like soup. Must have done something wrong.

" PS: Even though you've been blasted

by e-mails lately, know that we still love you and that you are a very

important member of this site. :-) "

Now this statement brought a big grin to

me... being blasted with emails only helps to sharpen me and also gives me

something to think about while I " m in the milk parlor. I'm too old to take

things too personally. I used to teach severely emotionally disturbed high

school boys.. I'm used to more than just words flying at me.. VBG lolololol

they don't hurt nearly as much as things like..desks and chairs and books etc.

Thanks..

Sometimes you can lead someone into a

puddle...then you can watch them try to climb out...it is kinda like quick

sand...the more they struggle, the deeper they get. :-)

charlene

>From:

" andros Polemeropoulos "

>Reply-To:

RawDairy

>To:

<RawDairy >

>Subject:

RE: Re: yogurt

>Date:

Tue, 13 Jul 2004 15:10:02 -0400

>

>Hi,

Charlene.

>

>Ya' know,

this is a question that I have been trying to figure out for some time now.

>

>Let's

discuss:

>

>I am not

sure if in your area the food markets sell a certain type of Greek yogurt

called FAGE Total Greek style yogurt, but if they do, try it and you'll see how

much thicker it is than regular yogurt. I think there is a trick and

it doesn't simply turn out like this through the culturing/incubation process.

>

>My family

(parents, aunts, uncles, cousins, etc.) in Greece tell me that their yogurt

turns out so much thicker that ours because it is made with better milk from

the right breed of goat or lamb, with a better culture, yadda,

yadda. I think there is more to it than this. I think

what's missing is that special step they are keeping secret for some strange

reason. Maybe it's because they like to play games or maybe because

they think the step is intuitive, but either way, to me it's an extra step that

I don't do.

>

>What's

the step?:

>

>I think

what they do is actually drain the yogurt a little so that the excess whey

comes out. I think I read somewhere that yogurt placed in cheese

cloth and drained for a while (6-10 hrs?) is called yogurt

cheese. My guess is that if you just drain it for a shorter time you

get thicker yogurt closer to Greek style.

>I don't

know, but maybe after draining it you can put it in containers and let it

culture again? Also, if you make yogurt with goat's milk, it is

naturally homogenized and takes on a different texture than cow's milk yogurt,

which separates into cream on top and loose solids on the bottom.

>

>That's

the story with the Greek's yogurt.

>

>Here in

the US, my parent's would make yogurt my taking cow's milk (that has more water

in it according to them... ?) and boiling it to thicken it before they cultured

it. (reduced by about a third) I am not a fan of this because I

don't like to destroy all the natural enzymes, but if it is being made for

public consumption and needs to be pasteurized, I don't see why you shouldn't

heat it longer.

>Anyway,

the yogurt would be cultured in a half gallon sized clay pot, glazed on the

inside, and wouldn't typically have that much whey running from it when a few

scoops were taken out.

>

>I make my

yogurt in a very simple way and like it best, even though under the creamline

the yogurt is very loose.

>

>Hope this

helps!

>

>

Polemeropoulos

>

>PS: Even

though you've been blasted by e-mails lately, know that we still love you and

that you are a very important member of this site. :-)

>

>

>-----Original

Message-----

>From:

charlene callicoat

>Sent:

Tuesday, July 13, 2004 11:22 AM

>To:

RawDairy

>Subject:

RE: Re: yogurt

>

>

>I would

be interested in learning more about how the goat milk yogurt was made.... the

yogurt i have made in the past was not as thick as I wanted it.. and I just

wasn't satisfied with the. outcome. So how do they get it thick?

>thanks

>charlene

>

_____

>

>MSN Life

Events gives you the

<http://g.msn.com/8HMAENUS/2743??PS=47575> tips and tools to

handle the turning points in your life.

>

>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/

>

>

>

>

>

>

>

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[Guest guest]

I get about 20 (8 oz) yogurts out of each 32 oz container of SFF.

1.5 oz SFF and 6.5 oz of MY FRESH MILKED MILK. Unheated to anything,

milked with extreme care and put in sterile containers and cultured

for 12 hrs at ~100 o F.

I believe in the goodness of my milk and if I have any doubts I feed

it to my animals.

-sally

> " Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE YOGURT as A

STARTER. "

> . Do you think I can freeze the rest of the quart to use later? I

might try this and see.

>

> What do you heat your milk to? I am trying to only heat it to 115

because nothing bad happens to the milk until it reaches 118, I

think.

>

[Guest guest]

I do not freeze yogurt.

I am fit & trim and I eat about 3-5/day.

I can't believe you won't use the whole 32 oz as starter in a couple

of days.

Make lots of raw milk yogurt, add maple syrup to it and ENJOY.

You will be so full that it's easy to stop eating processed foods.

-sal

[Guest guest]

I do not freeze yogurt.

I am fit & trim and I eat about 3-5/day.

I can't believe you won't use the whole 32 oz as starter in a couple

of days.

Make lots of raw milk yogurt, add maple syrup to it and ENJOY.

You will be so full that it's easy to stop eating processed foods.

-sal

[Guest guest]

"I can't believe you won't use the whole 32 oz as starter in a couple of days."

This is because I am using a 6-pack cooler to incubate it, and I can only fit 2, 2 quart jars. I have also been consuming as least as much kefir as yogurt lately, probably even more because it is harder to mess up. :-)

How many hours are you incubating at 100?

Thanks,

Olif

[Guest guest]

Does anyone know what it means if the yogurt turns out more runny and sour than usual?

Should I just throw it out?

Thanks,

Olif

[Guest guest]

Hello,

I am not a yogurt expert by any means, nor am I even knowledgeable so after saying this you know with what I have to share my not be worth even reading for those who are :-)

I don't like lose, runny yogurt at all. I want to drink my drink Kefir and eat my yogurt. Now let me add, I haven't made either one "this year". I lost my kefir grains the end of last year's season and haven't bought new ones yet nor have I cultured a batch of yogurt this year (shame) and it's half the season gone already for our milk supply :-/

I got side tracked, sorry. Regarding yogurt, I mentioned I didn't like lose, runny yogurt and so last year I began a quest looking for ideas/recipes for thicker yogurt. What I discovered (and it did work) was using powdered milk and or gelatin. Both these added items I wasn't happy to use. But, they do work for a thick yogurt. I can dig up the recipes if any are interested over the next day or so if you ask. Otherwise, that is what I learned to use to thicken it.

On a last thought, you mentioned your family boiling the milk down but were concerned over destroying all the natural enzymes. That is a concern but my thought would be that you are reintroducing good enzymes back in during the culturing process after the boil down. Just a thought. For me, it's the harmonization (?) that is retched, with no chance of help for the milk or recovery of it. With raw milk that has been heated to the point of pasteurization I'd think it can be redeemed if you are making yogurt or Kefir by reintroducing your live culture. Anyway, that's my thought.

Love, Debbie

PS. I just read your post Charlene about adding the gelatin and I guess I needed not jump in on this yogurt thread LOL. Gezzzzzz it takes me a loooooong time to get through reading these posts since I had to switch to daily mail on account of Charlene's wasn't coming through in digest.

WOW, Bohemian roots...I don't hear that often. My dad's parents both being Bohemian 100% came over from the old country so needless to say, my dad is 100% Bohemian which I guess gives me the same roots LOL. We Bohemians (gypsy as I've been called :-), are far in between.

[Guest guest]

also, quality of milk affetcs the yogurt. my best yogurt is made from my lower producers. and my friends sheep yogurt is like custard, yummm

the higher the protein in relation to the vlume the nicer the yogurt, try evening milking...

www.MajestyFarm.comNorth Garden, Virginia

yogurt

Hello,

I am not a yogurt expert by any means, nor am I even knowledgeable so after saying this you know with what I have to share my not be worth even reading for those who are :-)

I don't like lose, runny yogurt at all. I want to drink my drink Kefir and eat my yogurt. Now let me add, I haven't made either one "this year". I lost my kefir grains the end of last year's season and haven't bought new ones yet nor have I cultured a batch of yogurt this year (shame) and it's half the season gone already for our milk supply :-/

I got side tracked, sorry. Regarding yogurt, I mentioned I didn't like lose, runny yogurt and so last year I began a quest looking for ideas/recipes for thicker yogurt. What I discovered (and it did work) was using powdered milk and or gelatin. Both these added items I wasn't happy to use. But, they do work for a thick yogurt. I can dig up the recipes if any are interested over the next day or so if you ask. Otherwise, that is what I learned to use to thicken it.

On a last thought, you mentioned your family boiling the milk down but were concerned over destroying all the natural enzymes. That is a concern but my thought would be that you are reintroducing good enzymes back in during the culturing process after the boil down. Just a thought. For me, it's the harmonization (?) that is retched, with no chance of help for the milk or recovery of it. With raw milk that has been heated to the point of pasteurization I'd think it can be redeemed if you are making yogurt or Kefir by reintroducing your live culture. Anyway, that's my thought.

Love, Debbie

PS. I just read your post Charlene about adding the gelatin and I guess I needed not jump in on this yogurt thread LOL. Gezzzzzz it takes me a loooooong time to get through reading these posts since I had to switch to daily mail on account of Charlene's wasn't coming through in digest.

WOW, Bohemian roots...I don't hear that often. My dad's parents both being Bohemian 100% came over from the old country so needless to say, my dad is 100% Bohemian which I guess gives me the same roots LOL. We Bohemians (gypsy as I've been called :-), are far in between. 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/

[Guest guest]

using Sally's yogurt cost per quart for starter would run about 60 cents per quart.

the freeze dried culture runs, using more than needed, less than 25 cents a quart, and offers added beneficial probiotics. Not trying to push it, just offerring comparison

www.MajestyFarm.comNorth Garden, Virginia

Re: yogurt

I get about 20 (8 oz) yogurts out of each 32 oz container of SFF.1.5 oz SFF and 6.5 oz of MY FRESH MILKED MILK. Unheated to anything, milked with extreme care and put in sterile containers and cultured for 12 hrs at ~100 o F.I believe in the goodness of my milk and if I have any doubts I feed it to my animals.-sally> "Using STONEYFIELD FARM WHOLE MILK LIVE CULTURE YOGURT as A STARTER."> . Do you think I can freeze the rest of the quart to use later? I might try this and see.> > What do you heat your milk to? I am trying to only heat it to 115 because nothing bad happens to the milk until it reaches 118, I think. > 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/