Guest guest Posted November 22, 2005 Report Share Posted November 22, 2005 Hey KC, I still have some of my sour stuff in the refrigerator, so I will have to try something like that. I have used it for smoothies, but it is still rather sour. I wish that it was gone so that I could do some more experimentation. Have a great Thanksgiving! Pat H > > Well, I made some of the Bulgarian yogurt yesterday and left it 24 hours. It was very thick and nicely textured, but WOW was it sour. I put in some vanilla powder, orange (non-bitter) extract and even some vanilla, but it was still very sour. > > The day before I had tested a custard recipe I got out of Better Homes and Gardens and mixed some of the custard with the sour yogurt and it is delish. > > So, you might try something like that to break down the sour flavor. > > Next, I might put in some of my raspberry jam from the berries I grew this year. Along with a little of the custard, I might just become addicted. (LOL). > > K.C. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 One thing you might try, K.C., is not letting your yogurt culture for quite as long. I have found that if I let it culture too long, not only will I get hard curds and lots of separation, (and therefore something you can't quite stir and blend together very easily) but it is also really sour. If I culture it for a shorter time, then the texture is creamier and less sour. My problem was that I was overculturing. Speaking of yogurt, I was talking with some Amish farmers, noticing that they had cream cheese for sale. I asked them how they made it, and they said they took some yogurt and drained out the whey and that was all. Interesting. I tried it, but it still doesn't taste like the store-bought Philadelphia brand cream cheese. How DO they do that? D. > > Well, I made some of the Bulgarian yogurt yesterday and left it 24 hours. It was very thick and nicely textured, but WOW was it sour. I put in some vanilla powder, orange (non-bitter) extract and even some vanilla, but it was still very sour. > > The day before I had tested a custard recipe I got out of Better Homes and Gardens and mixed some of the custard with the sour yogurt and it is delish. > > So, you might try something like that to break down the sour flavor. > > Next, I might put in some of my raspberry jam from the berries I grew this year. Along with a little of the custard, I might just become addicted. (LOL). > > K.C. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 Try funkhauser's site http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML www.MajestyFarm.com " The Bible calls debt a curse and children a blessing. But in our culture, we apply for a curse and reject blessings. Something is wrong with this picture. " --Doug , Vision Forum Ministries Re: Yogurt One thing you might try, K.C., is not letting your yogurt culture for quite as long. I have found that if I let it culture too long, not only will I get hard curds and lots of separation, (and therefore something you can't quite stir and blend together very easily) but it is also really sour. If I culture it for a shorter time, then the texture is creamier and less sour. My problem was that I was overculturing. Speaking of yogurt, I was talking with some Amish farmers, noticing that they had cream cheese for sale. I asked them how they made it, and they said they took some yogurt and drained out the whey and that was all. Interesting. I tried it, but it still doesn't taste like the store-bought Philadelphia brand cream cheese. How DO they do that? D. > > Well, I made some of the Bulgarian yogurt yesterday and left it 24 hours. It was very thick and nicely textured, but WOW was it sour. I put in some vanilla powder, orange (non-bitter) extract and even some vanilla, but it was still very sour. > > The day before I had tested a custard recipe I got out of Better Homes and Gardens and mixed some of the custard with the sour yogurt and it is delish. > > So, you might try something like that to break down the sour flavor. > > Next, I might put in some of my raspberry jam from the berries I grew this year. Along with a little of the custard, I might just become addicted. (LOL). > > K.C. > 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 November 23, 2005 Report Share Posted November 23, 2005 , Well, I think cream cheese must have more cream than yogurt usually does. Maybe it is clabbered milk that has been strained? Maybe a creme fraiche (I think that's what I mean) that has been strained? A couple of years ago I tried making cream cheese but I kept getting a mess from the milk I was using. I don't remember the recipe exactly, it's on my old computer... but I think the recipe was something like leave four cups of milk to clabber on the counter, but you added in just one tablespoon of yogurt to get things going. Then you strain the clabbered milk. I will try to remember to look at my old computer and see what the recipe was. If you are very interested, and it appears I've forgotten, please remind me. Best Regards, Starlene ----- Original Message ----- > Speaking of yogurt, I was talking with some Amish farmers, noticing that they had cream > cheese for sale. I asked them how they made it, and they said they took some yogurt and > drained out the whey and that was all. Interesting. I tried it, but it still doesn't taste like > the store-bought Philadelphia brand cream cheese. How DO they do that? > D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 Creme fraiche is actually 100% cream and is the French answer to sour cream. They don't use sour cream and it's not as sour tasting. I think I used a culture, but if you just drain yogurt, you get yogurt cheese, not cream cheese. I know I have a recipe in my cheesemaking book. I can get it for you or you can check with www.cheesemaking.com and see if its on their site. K.C. Re: Re: Yogurt > , > > Well, I think cream cheese must have more cream than yogurt > usually does. Maybe it is clabbered milk that has been strained? > Maybe a creme fraiche (I think that's what I mean) that has been > strained? > > A couple of years ago I tried making cream cheese but I kept > getting a mess from the milk I was using. > > I don't remember the recipe exactly, it's on my old computer... > but I think the recipe was something like leave four cups of milk > to clabber on the counter, but you added in just one tablespoon > of yogurt to get things going. > > Then you strain the clabbered milk. I will try to remember to > look at my old computer and see what the recipe was. If you are > very interested, and it appears I've forgotten, please remind me. > > Best Regards, > Starlene > > ----- Original Message ----- > >> Speaking of yogurt, I was talking with some Amish farmers, > noticing that they had cream >> cheese for sale. I asked them how they made it, and they said > they took some yogurt and >> drained out the whey and that was all. Interesting. I tried > it, but it still doesn't taste like >> the store-bought Philadelphia brand cream cheese. How DO they > do that? >> D. > > > > > 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 November 24, 2005 Report Share Posted November 24, 2005 Isnt Cream cheese made with Mesophilic culture Usually? I always thought it was Tinybabe wrote: Creme fraiche is actually 100% cream and is the French answer to sour cream. They don't use sour cream and it's not as sour tasting. I think I used a culture, but if you just drain yogurt, you get yogurt cheese, not cream cheese. I know I have a recipe in my cheesemaking book. I can get it for you or you can check with www.cheesemaking.com and see if its on their site. K.C. Re: Re: Yogurt > , > > Well, I think cream cheese must have more cream than yogurt > usually does. Maybe it is clabbered milk that has been strained? > Maybe a creme fraiche (I think that's what I mean) that has been > strained? > > A couple of years ago I tried making cream cheese but I kept > getting a mess from the milk I was using. > > I don't remember the recipe exactly, it's on my old computer... > but I think the recipe was something like leave four cups of milk > to clabber on the counter, but you added in just one tablespoon > of yogurt to get things going. > > Then you strain the clabbered milk. I will try to remember to > look at my old computer and see what the recipe was. If you are > very interested, and it appears I've forgotten, please remind me. > > Best Regards, > Starlene > > ----- Original Message ----- > >> Speaking of yogurt, I was talking with some Amish farmers, > noticing that they had cream >> cheese for sale. I asked them how they made it, and they said > they took some yogurt and >> drained out the whey and that was all. Interesting. I tried > it, but it still doesn't taste like >> the store-bought Philadelphia brand cream cheese. How DO they > do that? >> D. > > > > > 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 November 24, 2005 Report Share Posted November 24, 2005 Ricki Carrolls cheesemaking book has a few cream cheese recipes in it. Maybe you could get it from the library? Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2005 Report Share Posted November 24, 2005 Yes, and/or a culture labeled FRESH, which is also available at the cheesemaking web site. K.C. Re: Re: Yogurt> ,>> Well, I think cream cheese must have more cream than yogurt> usually does. Maybe it is clabbered milk that has been strained?> Maybe a creme fraiche (I think that's what I mean) that has been> strained?>> A couple of years ago I tried making cream cheese but I kept> getting a mess from the milk I was using.>> I don't remember the recipe exactly, it's on my old computer...> but I think the recipe was something like leave four cups of milk> to clabber on the counter, but you added in just one tablespoon> of yogurt to get things going.>> Then you strain the clabbered milk. I will try to remember to> look at my old computer and see what the recipe was. If you are> very interested, and it appears I've forgotten, please remind me.>> Best Regards,> Starlene>> ----- Original Message -----> >> Speaking of yogurt, I was talking with some Amish farmers,> noticing that they had cream>> cheese for sale. I asked them how they made it, and they said> they took some yogurt and>> drained out the whey and that was all. Interesting. I tried> it, but it still doesn't taste like>> the store-bought Philadelphia brand cream cheese. How DO they> do that?>> D.>>>>> 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 November 24, 2005 Report Share Posted November 24, 2005 The problem I've found with letting it culture less time is it doen't thicken up. But, I'll give it a whirl next time and see what happens. Sure is good with the custard added. Hope everyone has a wonderful Thanksgiving. K.C. Re: Yogurt > One thing you might try, K.C., is not letting your yogurt culture for > quite as long. I have > found that if I let it culture too long, not only will I get hard curds > and lots of separation, > (and therefore something you can't quite stir and blend together very > easily) but it is also > really sour. If I culture it for a shorter time, then the texture is > creamier and less sour. My > problem was that I was overculturing. > > Speaking of yogurt, I was talking with some Amish farmers, noticing that > they had cream > cheese for sale. I asked them how they made it, and they said they took > some yogurt and > drained out the whey and that was all. Interesting. I tried it, but it > still doesn't taste like > the store-bought Philadelphia brand cream cheese. How DO they do that? > D. > > > >> >> Well, I made some of the Bulgarian yogurt yesterday and left it 24 hours. >> It was very > thick and nicely textured, but WOW was it sour. I put in some vanilla > powder, orange > (non-bitter) extract and even some vanilla, but it was still very sour. >> >> The day before I had tested a custard recipe I got out of Better Homes >> and Gardens and > mixed some of the custard with the sour yogurt and it is delish. >> >> So, you might try something like that to break down the sour flavor. >> >> Next, I might put in some of my raspberry jam from the berries I grew >> this year. Along > with a little of the custard, I might just become addicted. (LOL). >> >> K.C. >> > > > > > > > > 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 12, 2006 Report Share Posted October 12, 2006 I LOVE yogurt too though it gives me a migraine. And I love how the doctors think everyone can eat yogurt to get rid of yeast but not when your head will pound because of it. i can't even eat yogurt anymore it makes me wheeze.... and i loved yogurt so much i would eat 2 or 3 cups a day...home made and low fat of course thanks for the website...i'll look over it tonight...it's so hard to make things to eat these days...i'm craving sugar big time haha best shefy Quote Link to comment Share on other sites More sharing options...
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