Guest guest Posted June 24, 2005 Report Share Posted June 24, 2005 HELP! I just attempted my first batch of yogurt and something went awry: I followed the NT recipe. I used Brown Cow plain whole milk yogurt and local Organic pasteurized/non-homogenized cream-on-top whole milk. It was in the oven overnight (about 10hours) on Warm, as low as the oven will go – it is a gas oven and I think it tends to cook on the high side. When I pulled it out this morning and took off the cover it did not look right – it is light brown in color and far more solid/congealed than it should be – like it cooked too much – almost cheesy in texture. I tasted it and it reminded me of the homemade paneer cheese that we get at a local Indian restaurant. So here are my questions: 1. Is there anything that I can do with it in it's current state/ 2. What should I do differently next time? Cook it less time? Maybe during the day so I can monitor the progress? Any ideas or thoughts would be most appreciated – Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2005 Report Share Posted June 24, 2005 -- Yes, I think you did end-up making a sort of " paneer " . I wouldn't leave the oven on, but leave the pilot light on. Depends on what a typical " room temperature " is where you live. We make yogurt (non raw milk) in 5 simple steps -- 1. Heat the milk 2. Let it cool down 3. Add the culture from the previous batch (or from store bought live culture yogurt) 4. Stir it in well 5. Leave in the oven overnight (covered) with the pilot light on. Honestly though, since discovering kefir, we haven't bothered to make yogurt. If milk does get spoilt, we simply make " paneer " . -Pratick --- KRISTEN <klee123@...> wrote: > HELP! I just attempted my first batch of yogurt and something went awry: > I followed the NT recipe. I used Brown Cow plain whole milk yogurt and > local Organic pasteurized/non-homogenized cream-on-top whole milk. It > was in the oven overnight (about 10hours) on Warm, as low as the oven > will go – it is a gas oven and I think it tends to cook on the high side. > When I pulled it out this morning and took off the cover it did not > look right – it is light brown in color and far more solid/congealed > than it should be – like it cooked too much – almost cheesy in > texture. I tasted it and it reminded me of the homemade paneer cheese > that we get at a local Indian restaurant. > So here are my questions: > 1. Is there anything that I can do with it in it's current state/ > 2. What should I do differently next time? Cook it less time? Maybe > during the day so I can monitor the progress? > > Any ideas or thoughts would be most appreciated – > > ____________________________________________________ Sports Rekindle the Rivalries. Sign up for Fantasy Football http://football.fantasysports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2005 Report Share Posted June 24, 2005 --- In , " KRISTEN " <klee123@y...> wrote: > HELP! I just attempted my first batch of yogurt and something went awry: > I followed the NT recipe. I used Brown Cow plain whole milk yogurt and > local Organic pasteurized/non-homogenized cream-on-top whole milk. It > was in the oven overnight (about 10hours) on Warm, as low as the oven > will go – it is a gas oven and I think it tends to cook on the high side. > When I pulled it out this morning and took off the cover it did not > look right – it is light brown in color and far more solid/congealed > than it should be – like it cooked too much – almost cheesy in > texture. I tasted it and it reminded me of the homemade paneer cheese > that we get at a local Indian restaurant. > So here are my questions: > 1. Is there anything that I can do with it in it's current state/ > 2. What should I do differently next time? Cook it less time? Maybe > during the day so I can monitor the progress? > > Any ideas or thoughts would be most appreciated – > > , get yourself one of those instant reading cooking thermometers; it's like a long thick needle with a small, round gauge at the top about the size of a dime. this way you can see what the actual temp of the yogurt is and not go over the max temp. good luck. laura in nj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2005 Report Share Posted June 24, 2005 my farmer (that sounds strange...i mean, where i get my milk from) makes yogurt in a cooler. they heat the yogurt to whatever (100? 110?), and heat the water to the same temp. put the yogurt-to-be in jars, then set the jars in the warm water in the cooler. apparently the cooler keeps the water warm enough long enough to set the yogurt. it's really yummy. laura in nj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2005 Report Share Posted June 24, 2005 Hi , Here is the receipe of home made yoghurt or curd---- Home-made yoghurt Home-made yoghurt is consumed by many people throughout the world, and is the norm in countries where yoghurt has an important place in traditional cuisine, such as Bulgaria, Turkey, and India. Yoghurt can be made at home using a small amount of store-bought plain live active culture yoghurt as the starter culture. One very simple recipe starts with a litre of low-fat milk, but requires some means to incubate the fermenting yoghurt at a constant 43°C (109°F) for several hours. Yoghurt-making machines are available for this purpose. As with all fermentation processes, cleanliness is very important. 1. Bring the milk to 85°C (185°F) over a stove and keep it there for two minutes, to kill any undesirable microbes. 2.Pour the re-pasteurised milk into a tall, sterile container and allow to cool to 43°C (110°F) 3. Mix in 120ml of the warmed yoghurt and cover tightly. 4. After about six hours of incubation at precisely 43°C (110°F); the entire mixture will have become a very plain but edible yoghurt with a loose consistency. If a precise means of temperature control is not available, put the culture in a warm place such as on top of a water heater An electric oven with the light on may work nicely, depending on the bulb size. The further below 43°C (110°F) the temperature, the longer it will take for the yoghurt to solidify; you can tell it is done when it no longer moves if you tilt the jar. alka __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2005 Report Share Posted June 25, 2005 Here's the easy way I learned to incubate yogurt, from the third " The Tightwad Gazette " book. Use a heating pad turned on low. I put a bath towel on the counter, put the heating pad on one side of the towel, put the yogurt on the heating pad, put the other half of the towel over the yogurt (to keep the heat in), and put an upside down stock pot over the top for good measure. I check the yogurt first after four hours but sometimes it takes as long as 12 to set up. The less time it incubates, the milder yogurt you get. I used to use the hot water in a cooler idea. The heating pad method gets me more consistent results. Sara R _________________________________________________________________ FREE pop-up blocking with the new MSN Toolbar – get it now! http://toolbar.msn.click-url.com/go/onm00200415ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 Well at least you now know how to make Paneer cheese! LOL I want to make cheese but it just seems sooo confusing. Except for the cream cheese in NT...made that this weekend from Yogurt...was easy breezy...cept it didn't taste like cheese, tasted like yogurt. So I'm gonna try it with whole raw milk next time! Kris YOGURT MAKING HELP HELP! I just attempted my first batch of yogurt and something went awry: I followed the NT recipe. I used Brown Cow plain whole milk yogurt and local Organic pasteurized/non-homogenized cream-on-top whole milk. It was in the oven overnight (about 10hours) on Warm, as low as the oven will go * it is a gas oven and I think it tends to cook on the high side. When I pulled it out this morning and took off the cover it did not look right * it is light brown in color and far more solid/congealed than it should be * like it cooked too much * almost cheesy in texture. I tasted it and it reminded me of the homemade paneer cheese that we get at a local Indian restaurant. So here are my questions: 1. Is there anything that I can do with it in it's current state/ 2. What should I do differently next time? Cook it less time? Maybe during the day so I can monitor the progress? Any ideas or thoughts would be most appreciated * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 Anyone know how to make homemade cottage cheese from raw milk??? Is it possible??? Kris YOGURT MAKING HELP Hi , Here is the receipe of home made yoghurt or curd---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 I am trying the yogurt thing again right now. I am sitting in my home office monitoring a jar wrapped in a towel, sitting on a heating pad and covered with a stock pot - (the jar that is.) Will attempt palak paneer (spinach) tonight using the " paneer " botch job - > Well at least you now know how to make Paneer cheese! LOL I want to make cheese but it just seems sooo confusing. Except for the cream cheese in NT...made that this weekend from Yogurt...was easy breezy...cept it didn't taste like cheese, tasted like yogurt. So I'm gonna try it with whole raw milk next time! > > Kris > > > YOGURT MAKING HELP > > HELP! I just attempted my first batch of yogurt and something went awry: > I followed the NT recipe. I used Brown Cow plain whole milk yogurt and > local Organic pasteurized/non-homogenized cream-on-top whole milk. It > was in the oven overnight (about 10hours) on Warm, as low as the oven > will go * it is a gas oven and I think it tends to cook on the high side. > When I pulled it out this morning and took off the cover it did not > look right * it is light brown in color and far more solid/congealed > than it should be * like it cooked too much * almost cheesy in > texture. I tasted it and it reminded me of the homemade paneer cheese > that we get at a local Indian restaurant. > So here are my questions: > 1. Is there anything that I can do with it in it's current state/ > 2. What should I do differently next time? Cook it less time? Maybe > during the day so I can monitor the progress? > > Any ideas or thoughts would be most appreciated * > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 Ironic, I just finished typing out a copy of cottage cheese making from the Foxfire series books. I havent tried it yet, but I've had lots of luck with most other instructions in the books. Cottage Cheese Pour about a gallon of raw whole milk into an enamel or other metal pan. Any amount of milk may be used. Mrs. Echols lets her pan of milk sit on the back of the wood stove in the winter or just out on a table during warm weather, so that it can sour slowly. This process may only take one day, or perhaps two, according to the temperature. Mrs. Echols does not heat the milk at all before it clabbers. When on the stove, it is not over direct heat – only in a warm place. After the milk clabbers, the cream is lifted off and refrigerated. The cream may be used later as sour cream in any recipe, or it may be mixed in with the cottage cheese after it is made to make the cheese creamier. The skimmed, clabbered milk is then heated over a low fire until it curdles.It is removed from the heat and poured into a colander or cheesecloth to drain all the water. This usually takes a couple of hours. It may also be hung in a cloth overnight. Then they would work the cheese by putting it back into a pan or bowl & squeezing it with their hands or a spoon or spatula, getting out any remaining water. Echols warned us not to work the cheese too vigorously or get the curds too fine. Then a little salt may be sprinkled to taste, and to make the cheese creamier some of the sour cream may be mixed in with it. The cottage cheese is then packaged in small containers and refrigerated. It will keep several weeks in the fridge. Another method is to remove cream before clabbering. Adds some fresh cream in at the end & eats within 2 days. Foxfire 4 > Anyone know how to make homemade cottage cheese from raw milk??? Is it possible??? > > Kris > > > YOGURT MAKING HELP > > Hi , > > Here is the receipe of home made yoghurt or curd---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 It has been a long time since I made cheese, but I remember I had good luck using an electric warming tray for my source of heat. I used to raise goats and made great yogurt and yogurt cheese. Re: YOGURT MAKING HELP Ironic, I just finished typing out a copy of cottage cheese making from the Foxfire series books. I havent tried it yet, but I've had lots of luck with most other instructions in the books. Cottage Cheese Pour about a gallon of raw whole milk into an enamel or other metal pan. Any amount of milk may be used. Mrs. Echols lets her pan of milk sit on the back of the wood stove in the winter or just out on a table during warm weather, so that it can sour slowly. This process may only take one day, or perhaps two, according to the temperature. Mrs. Echols does not heat the milk at all before it clabbers. When on the stove, it is not over direct heat - only in a warm place. After the milk clabbers, the cream is lifted off and refrigerated. The cream may be used later as sour cream in any recipe, or it may be mixed in with the cottage cheese after it is made to make the cheese creamier. The skimmed, clabbered milk is then heated over a low fire until it curdles.It is removed from the heat and poured into a colander or cheesecloth to drain all the water. This usually takes a couple of hours. It may also be hung in a cloth overnight. Then they would work the cheese by putting it back into a pan or bowl & squeezing it with their hands or a spoon or spatula, getting out any remaining water. Echols warned us not to work the cheese too vigorously or get the curds too fine. Then a little salt may be sprinkled to taste, and to make the cheese creamier some of the sour cream may be mixed in with it. The cottage cheese is then packaged in small containers and refrigerated. It will keep several weeks in the fridge. Another method is to remove cream before clabbering. Adds some fresh cream in at the end & eats within 2 days. Foxfire 4 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2009 Report Share Posted November 28, 2009 Hi Sharon, I am making it with a little yogurt maker from lake land. I did use a very old one for some time, and put it in the airing cupboard for 24 hours. It worked like a flask, and then you had to keep it warm. But a new kitchen so a time for some new gadgets. I like my new one, it took a little while to get used to it, but it does make good yogurt. I have used lots of different milks, and are just trailing goats milk with goats starter. Nice... in the past - thanks to Sandy and Tim's recommendations I used 2 CP1 probiotics and that made lovely yogurt. I just love the idea of getting all those good gut bugs into my daughter. I serve it with prunes, and sprinkle with nuts etc, and a little manuka honey. Ny daughter just loves it for a dessert. Good luck and give it a go x Yogurt making help Hello, To those of you who are making your own yogurt, how are you doing it? Are you making it with or without a yogurt maker. I am interested in making my own, however I don't want yet another gadget that I have no room for. It looks to me like it is difficult to make without one. I would love to hear how some of you are doing it, or should I just get the maker? Thanks. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2009 Report Share Posted November 28, 2009 Hi Sharon, Quite a few of us use the Lakeland bulk yoghurt maker just gfor ease of heating. But kefir doesn't need to be kept warm - just needs a jar at room temp. There's also matsoni yog which doesn't need to be kept warm. Ours didn't work but I'd like to try again. Sandyxx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 Hi my son is on a casein free diet but he loves the yogurt type of food so I wonder if there is among this wonderful people someone that does some kind of substitute and would be so kind to share it.thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Hi , I am in the States and I am using a product called So Delicious Coconut Milk in a paper carton. I called the company several months ago to see if they would consider distribution in the UK. Currently they had no one to distribute there, but this is a new company. This product has been around less than a year and gaining popularity. I actaully have been able to get it in a regular grocery store instead of the specialty health store I used to get it in. I am hopeful that as they grow, they may expand to the UK. They have a coconut milk yogurt product that I depend on, but I have to go very far to get it. Have you tried goats milk? I think the casein is a different compoundconstruction than in the goat's milk than the cow's, and some are less sensative to it. My son has been casein free for a year, and I have been toying with the idea of trying goat's milk yogurt myself. Another option it to make your own coconut milk for the yogurt, but this may be too long of a process than you care for. Sharon From: "cmdsdias@..." <cmdsdias@...>Autism Treatment Sent: Mon, November 30, 2009 4:20:24 AMSubject: Re: Re: Yogurt making help Hi my son is on a casein free diet but he loves the yogurt type of food so I wonder if there is among this wonderful people someone that does some kind of substitute and would be so kind to share it.thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Hi My dd is on a casein free diet but I make my own yogurt using goats milk and goats yogurt as a starter. I use the Lakeland Yogurt Maker (I know lots of people use this one) and I ferment it for 24 hours. I also pop in a biokult probiotic too. All of my children have this yogurt and my dd with autism has never had any reaction to it. Hope this helps. > > Hi , >   I am in the States and I am using a product called So Delicious Coconut Milk in a paper carton. I called the company several months ago to see if they would consider distribution in the UK. Currently they had no one to distribute there, but this is a new company. This product has been around less than a year and gaining popularity. I actaully have been able to get it in a regular grocery store instead of the specialty health store I used to get it in. I am hopeful that as they grow, they may expand to the UK. They have a coconut milk yogurt product that I depend on, but I have to go very far to get it. > Have you tried goats milk? I think the casein is a different compoundconstruction than in the goat's milk than the cow's, and some are less sensative to it. My son has been casein free for a year, and I have been toying with the idea of trying goat's milk yogurt myself. > Another option it to make your own coconut milk for the yogurt, but this may be too long of a process than you care for. > Sharon > > > > > ________________________________ > From: " cmdsdias@... " <cmdsdias@...> > Autism Treatment > Sent: Mon, November 30, 2009 4:20:24 AM > Subject: Re: Re: Yogurt making help > >  > Hi > my son is on a casein  free diet but he loves the yogurt type of food so I wonder if there is among this wonderful people someone that does some kind of substitute and would be so kind to share it.thanks. > >  > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 we use the Yogourmet. Had to buy in the US. it's SCD approved as it uses a very low heat which gives lots of probiotic action. Idiot proof (needs to be!) Can also use to make yoghurt cheese. Not expensive but postage is. Worth looking out for on Ebay > > Hello, > To those of you who are making your own yogurt, how are you doing it? Are you making it with or without a yogurt maker. I am interested in making my own, however I don't want yet another gadget that I have no room for. It looks to me like it is difficult to make without one. I would love to hear how some of you are doing it, or should I just get the maker? > > Thanks. > Sharon > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 we use the Yogourmet. Had to buy in the US. it's SCD approved as it uses a very low heat which gives lots of probiotic action. Idiot proof (needs to be!) Can also use to make yoghurt cheese. Not expensive but postage is. Worth looking out for on Ebay > > Hello, > To those of you who are making your own yogurt, how are you doing it? Are you making it with or without a yogurt maker. I am interested in making my own, however I don't want yet another gadget that I have no room for. It looks to me like it is difficult to make without one. I would love to hear how some of you are doing it, or should I just get the maker? > > Thanks. > Sharon > Quote Link to comment Share on other sites More sharing options...
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