Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Can you make yogurt with soy milk? k. > Hi there, > > Someone posted the following link: > http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.h tm > > Is this how you make yoghurt? I've read some people say they leave it > out for 24 hours. Do you follow this same procedure? Do I have to > follow this to the T or are there any shortcuts? > > I would appreciate any advice. > > thanks, > sue. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Here's how I do it, it never fails. I bring fresh milk up from the barn in a 1 gallon tote, at cow temp, put it on a burner on the stove and heat it to 115 degrees. You don't have to worry about a water bath if you keep stirring it. Once it's at 115, I take it off the burner and stir in the culture, (usually some yogurt), and pour it into quart mason jars. I then fill a one gallon glass mayonaise jar with hot tap water (about 125 deg) and put it in a picinic cooler, snuggling the quart jars of yogurt-to-be around it. I then cover with a towel and put the lid on the cooler. 5-6 hours later, I have yogurt! > > Hi > > I have tried twice and failed making yogurt from raw cow milk > > I warmed the milk in a pan to 110 degrees mixed 2 tbls of Straus > yoghurt (bought from store) and stired well, capped tightly. put in > excaliber dehydrator for 12 hours at 95 degrees. > > It comes out very very runny (more than kefir). I want it thick as my > family is tired of the runny consistancy of Kefir. They eat a lot of > store bought pastarized yoghurt and thought real whole milk cow yoghurt > would be more beneficial. > > Any ideas of how to make yoghurt flawlessly? What am I not doing right? > > Thanks > Don > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 > > Hi > > I have tried twice and failed making yogurt from raw cow milk... > It comes out very very runny (more than kefir). I want it thick as my > family is tired of the runny consistancy of Kefir... > Any ideas of how to make yoghurt flawlessly? What am I not doing right? Don, You haven't failed--that's how raw yogurt comes out ime. (or have I failed, too?) Homade yogurt is always more liquid than commercial because of the lack of additives/thickeners. You could perhaps try adding some gelatin? Use more cream? Put in a cheesecloth-lined colander for several hours to lose some of the liquid? These are all the things I have tried. IIRC there have been people on this list who get a more solid yogurt--maybe do an onibasu.com search. tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 > > --- In , " donfree228 " <df228@> wrote: > > > > Hi > > > > I have tried twice and failed making yogurt from raw cow milk... > > It comes out very very runny (more than kefir). I want it thick as my > > family is tired of the runny consistancy of Kefir... > > Any ideas of how to make yoghurt flawlessly? What am I not doing right? > > Don, > You haven't failed--that's how raw yogurt comes out ime. > (or have I failed, too?) > > Homade yogurt is always more liquid than commercial because of the > lack of additives/thickeners. You could perhaps try adding some gelatin? > Use more cream? Put in a cheesecloth-lined colander for several hours > to lose some of the liquid? These are all the things I have tried. > > IIRC there have been people on this list who get a more solid > yogurt--maybe do an onibasu.com search. > tb ___________________________________________ It is a long time since I made yoghurt, but mine was not runny, and I am also sure that I added milk powder to it, so that might be another idea to try:- Reference:- http://www.microbiologyonline.org.uk/forms/Yog.pdf#search='Homemade% 20thick%20yoghurt' Warm wishes Marie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 > > Where do you get your dried milk powder from? , using dried milk powder more-or-less defeats the purpose of making wholesome raw milk yogurt. Think about it, from where does dried milk powder come? If you notice in that yogurt recipe pdf, the instructions begin, " Take your UHT milk... " if you use sterile milk, the yogurt culture can take over better and make a better curd. tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 > > Where do you get your dried milk powder from? > > Thank you > > > ====================================== Hi , I bought my dried milk powder from my local supermarket, but maybe health food shops might sell it too. Also I used fresh full cream milk with the dried milk powder to make my yoghurt, that is full cream as opposed to semi-skimmed milk. I just compared the different dried milk powders that were on offer at that time, but as I already mentioned that was many years ago now. There are probably more healthier forms of dried milk powder available to buy now, including organic. Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 A better way if you like really gelled yogurt might be to add a little arrowroot powder or a drop of liquid rennet. > > > It is a long time since I made yoghurt, but mine was not > > runny, and I am also sure that I added milk powder to it, > > so that might be another idea to try:- > Parashis > artpages@... > zine: > artpagesonline.com > > portfolio: > http://www.artpagesonline.com/EPportfolio/000portfolio.html > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 > > > It is a long time since I made yoghurt, but mine was not > > runny, and I am also sure that I added milk powder to it, > > so that might be another idea to try:- > Parashis ============================== Hi , Thanks for drawing to our attention the above subject of free radicals. I am providing the below weblink titled:- " Powdered Milk " , which includes a section on Processing. http://en.wikipedia.org/wiki/Powdered_milk Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 > > - > > >using dried milk powder more-or-less defeats the purpose of making > >wholesome raw milk yogurt. Think about it, from where does dried milk > >powder come? > > If anything, I think you're understating the point. Milk powder is a > great source of oxidized cholesterol, which is muy bad news, and the > proteins in the milk are also deformed in ways that are almost > certainly harmful. Maybe it's not quite as bad as Twinkies, but past > a certain point, that sort of comparison is a distinction without a difference. > > > , PAUL!!!!!!!!!! my spirit sings!!!!!!! tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 > If anything, I think you're understating the point. Milk powder is a > great source of oxidized cholesterol, which is muy bad news, and the > proteins in the milk are also deformed in ways that are almost > certainly harmful. Maybe it's not quite as bad as Twinkies, but past > a certain point, that sort of comparison is a distinction without a difference. , That's why we need you here, goodness knows I've tried to take your place but my prose hasn't your...command. Strangely, you didn't use the term " grievous " ... B. Quote Link to comment Share on other sites More sharing options...
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