Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 This sounds good...thought I'd pass it along for others who want to learn how to make yogurt! http://yogcheese.freeyellow.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Melody, Pretty cool video! Why do you strain your yogurt? Is that how you make the Greek yogurt? I would like to make that....can you tell me? It's so expensive...I like to use it to make dips. Thanks, Sherry From: melodylubart1 <eliz7212@...> Subject: Re: Yogurt Recipe Date: Wednesday, July 8, 2009, 4:01 PM > > Here you go Connie and and : > > RICH VANILLA YOGURT > > 1/2 gallon organic milk (I use skim) > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > 2 - 4 Tablespoons real vanilla > > 1 small container plain yogurt (6 oz? I use Dannon) > > 1 cup dry nonfat milk > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > Enjoy! > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. YOGURT IN A CARDBOARD BOX. http://www.youtube. com/watch? v=FgX01ncM3r8 So take a look and let me know what you think. It works beautifully. I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Melody, Pretty cool video! Why do you strain your yogurt? Is that how you make the Greek yogurt? I would like to make that....can you tell me? It's so expensive...I like to use it to make dips. Thanks, Sherry From: melodylubart1 <eliz7212@...> Subject: Re: Yogurt Recipe Date: Wednesday, July 8, 2009, 4:01 PM > > Here you go Connie and and : > > RICH VANILLA YOGURT > > 1/2 gallon organic milk (I use skim) > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > 2 - 4 Tablespoons real vanilla > > 1 small container plain yogurt (6 oz? I use Dannon) > > 1 cup dry nonfat milk > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > Enjoy! > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. YOGURT IN A CARDBOARD BOX. http://www.youtube. com/watch? v=FgX01ncM3r8 So take a look and let me know what you think. It works beautifully. I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Sherry: The big difference between regular yogurt and greek yogurt is the consistency. Greek yogurt is simply thicker. The whey has been removed. So when I make my yogurt (you can do this with ANY yogurt that you get in the store, but I think it works better wit plain yogurt, but then again, I've never used anything BUT plain yogurt). Anyway, I take the yogurt that I have made out of the cardboard box. I then take the jars, open them, and mix all the yogurt so it's nice and creamy. Then I take strainers and use coffee filters (quite a bit, spread out over the strainer (you can use cheesecloth too). Place the strainer over a big bowl. I then pour the yogurt into the strainer). They whey liquid will separate and go into the bottom bowl. Over an hour (sometimes more), you will then see that your yogurt has changed to a consistency resembling pot cheese or cottage cheese or, if done longer, spreadable cream cheese. You can add any flavorings you like after that. You like garlic? Well, make the greek yogurt and then keep straining it until it looks like cream cheese. Then chop up some fresh garlic very finely. Then add it. Put some on a cracker. You'll be in heaven. (That is IF YOU LIKE GARLIC). lol lol lol Melody -- In , Sherry Skapik <sherryskapik@...> wrote: > > Melody, > Pretty cool video! Why do you strain your yogurt? Is that how you make the Greek yogurt? I would like to make that....can you tell me? It's so expensive...I like to use it to make dips. > Thanks, Sherry > > > > > From: melodylubart1 <eliz7212@...> > Subject: Re: Yogurt Recipe > > Date: Wednesday, July 8, 2009, 4:01 PM > > > > > > > > > > > > > Here you go Connie and and : > > > > RICH VANILLA YOGURT > > > > 1/2 gallon organic milk (I use skim) > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > 2 - 4 Tablespoons real vanilla > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > 1 cup dry nonfat milk > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > Enjoy! > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > YOGURT IN A CARDBOARD BOX. > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > So take a look and let me know what you think. It works beautifully. > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > Melody > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Sherry: The big difference between regular yogurt and greek yogurt is the consistency. Greek yogurt is simply thicker. The whey has been removed. So when I make my yogurt (you can do this with ANY yogurt that you get in the store, but I think it works better wit plain yogurt, but then again, I've never used anything BUT plain yogurt). Anyway, I take the yogurt that I have made out of the cardboard box. I then take the jars, open them, and mix all the yogurt so it's nice and creamy. Then I take strainers and use coffee filters (quite a bit, spread out over the strainer (you can use cheesecloth too). Place the strainer over a big bowl. I then pour the yogurt into the strainer). They whey liquid will separate and go into the bottom bowl. Over an hour (sometimes more), you will then see that your yogurt has changed to a consistency resembling pot cheese or cottage cheese or, if done longer, spreadable cream cheese. You can add any flavorings you like after that. You like garlic? Well, make the greek yogurt and then keep straining it until it looks like cream cheese. Then chop up some fresh garlic very finely. Then add it. Put some on a cracker. You'll be in heaven. (That is IF YOU LIKE GARLIC). lol lol lol Melody -- In , Sherry Skapik <sherryskapik@...> wrote: > > Melody, > Pretty cool video! Why do you strain your yogurt? Is that how you make the Greek yogurt? I would like to make that....can you tell me? It's so expensive...I like to use it to make dips. > Thanks, Sherry > > > > > From: melodylubart1 <eliz7212@...> > Subject: Re: Yogurt Recipe > > Date: Wednesday, July 8, 2009, 4:01 PM > > > > > > > > > > > > > Here you go Connie and and : > > > > RICH VANILLA YOGURT > > > > 1/2 gallon organic milk (I use skim) > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > 2 - 4 Tablespoons real vanilla > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > 1 cup dry nonfat milk > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > Enjoy! > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > YOGURT IN A CARDBOARD BOX. > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > So take a look and let me know what you think. It works beautifully. > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > Melody > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Even better, you can buy " permanent " coffee filters, made out of some kind of mesh. Great for straining out " yogurt cheese " and can be washed and used just about forevr. Cyn melodylubart1 wrote: > > > Sherry: > > The big difference between regular yogurt and greek yogurt is the > consistency. Greek yogurt is simply thicker. The whey has been removed. > > So when I make my yogurt (you can do this with ANY yogurt that you get > in the store, but I think it works better wit plain yogurt, but then > again, I've never used anything BUT plain yogurt). > > Anyway, I take the yogurt that I have made out of the cardboard box. > > I then take the jars, open them, and mix all the yogurt so it's nice > and creamy. Then I take strainers and use coffee filters (quite a bit, > spread out over the strainer (you can use cheesecloth too). Place the > strainer over a big bowl. I then pour the yogurt into the strainer). > They whey liquid will separate and go into the bottom bowl. > > Over an hour (sometimes more), you will then see that your yogurt has > changed to a consistency resembling pot cheese or cottage cheese or, > if done longer, spreadable cream cheese. You can add any flavorings > you like after that. > > You like garlic? Well, make the greek yogurt and then keep straining > it until it looks like cream cheese. Then chop up some fresh garlic > very finely. Then add it. > > Put some on a cracker. > > You'll be in heaven. (That is IF YOU LIKE GARLIC). lol lol lol > > Melody > > -- In > <mailto:%40>, Sherry Skapik > <sherryskapik@...> wrote: > > > > Melody, > > Pretty cool video! Why do you strain your yogurt? Is that how you > make the Greek yogurt? I would like to make that....can you tell me? > It's so expensive...I like to use it to make dips. > > Thanks, Sherry > > > > > > > > > > From: melodylubart1 <eliz7212@...> > > Subject: Re: Yogurt Recipe > > <mailto:%40> > > Date: Wednesday, July 8, 2009, 4:01 PM > > > > > > > > > > > > > > > > > > > > > > > > Here you go Connie and and : > > > > > > RICH VANILLA YOGURT > > > > > > 1/2 gallon organic milk (I use skim) > > > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better > with) > > > > > > 2 - 4 Tablespoons real vanilla > > > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > > > 1 cup dry nonfat milk > > > > > > Heat the milk in a saucepan over medium heat. Once milk reaches > 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This > has to cool to 110 degrees..... .then add in the yogurt and dry milk. > Mix well. I speed up the cooling process by sitting the pan in a bowl > of ice and water, while stirring. > > > > > > It's very important to make sure it's 110 degrees and not hotter, > or it will kill the cultures and not make yogurt. So you will need a > therometer to be safe. > > > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe > says 115 but I thought that seemed too high. > > > > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > > > Enjoy! > > > > > > > I just had to share how I make my own yogurt. I went on youtube a > long long time ago, (after buying an electric yogurt maker), I then > stumbled upon this video and this is what I've been doing ever since. > > > > YOGURT IN A CARDBOARD BOX. > > > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > > > So take a look and let me know what you think. It works beautifully. > > > > I then take the yogurt and strain it through some cheese cloth, (I > have a video up on youtube showing this). And I make my own GREEK YOGURT. > > > > Melody > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Even better, you can buy " permanent " coffee filters, made out of some kind of mesh. Great for straining out " yogurt cheese " and can be washed and used just about forevr. Cyn melodylubart1 wrote: > > > Sherry: > > The big difference between regular yogurt and greek yogurt is the > consistency. Greek yogurt is simply thicker. The whey has been removed. > > So when I make my yogurt (you can do this with ANY yogurt that you get > in the store, but I think it works better wit plain yogurt, but then > again, I've never used anything BUT plain yogurt). > > Anyway, I take the yogurt that I have made out of the cardboard box. > > I then take the jars, open them, and mix all the yogurt so it's nice > and creamy. Then I take strainers and use coffee filters (quite a bit, > spread out over the strainer (you can use cheesecloth too). Place the > strainer over a big bowl. I then pour the yogurt into the strainer). > They whey liquid will separate and go into the bottom bowl. > > Over an hour (sometimes more), you will then see that your yogurt has > changed to a consistency resembling pot cheese or cottage cheese or, > if done longer, spreadable cream cheese. You can add any flavorings > you like after that. > > You like garlic? Well, make the greek yogurt and then keep straining > it until it looks like cream cheese. Then chop up some fresh garlic > very finely. Then add it. > > Put some on a cracker. > > You'll be in heaven. (That is IF YOU LIKE GARLIC). lol lol lol > > Melody > > -- In > <mailto:%40>, Sherry Skapik > <sherryskapik@...> wrote: > > > > Melody, > > Pretty cool video! Why do you strain your yogurt? Is that how you > make the Greek yogurt? I would like to make that....can you tell me? > It's so expensive...I like to use it to make dips. > > Thanks, Sherry > > > > > > > > > > From: melodylubart1 <eliz7212@...> > > Subject: Re: Yogurt Recipe > > <mailto:%40> > > Date: Wednesday, July 8, 2009, 4:01 PM > > > > > > > > > > > > > > > > > > > > > > > > Here you go Connie and and : > > > > > > RICH VANILLA YOGURT > > > > > > 1/2 gallon organic milk (I use skim) > > > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better > with) > > > > > > 2 - 4 Tablespoons real vanilla > > > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > > > 1 cup dry nonfat milk > > > > > > Heat the milk in a saucepan over medium heat. Once milk reaches > 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This > has to cool to 110 degrees..... .then add in the yogurt and dry milk. > Mix well. I speed up the cooling process by sitting the pan in a bowl > of ice and water, while stirring. > > > > > > It's very important to make sure it's 110 degrees and not hotter, > or it will kill the cultures and not make yogurt. So you will need a > therometer to be safe. > > > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe > says 115 but I thought that seemed too high. > > > > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > > > Enjoy! > > > > > > > I just had to share how I make my own yogurt. I went on youtube a > long long time ago, (after buying an electric yogurt maker), I then > stumbled upon this video and this is what I've been doing ever since. > > > > YOGURT IN A CARDBOARD BOX. > > > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > > > So take a look and let me know what you think. It works beautifully. > > > > I then take the yogurt and strain it through some cheese cloth, (I > have a video up on youtube showing this). And I make my own GREEK YOGURT. > > > > Melody > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 oooohh PERMANENT COFFEE FILTERS!! Wow, I never thought of that. That's my next purchase. THANK YOU!!!! lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Melody, Thank you so much for the recipe. Can't wait to get out my dehydrator and mix up my first batch . . . oh I need to pick up the milk and the other supplies first! lol Perhaps I missed it but does the size of the jars that I use to hold the yogurt matter? Thank you again. > > > > Here you go Connie and and : > > > > RICH VANILLA YOGURT > > > > 1/2 gallon organic milk (I use skim) > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > 2 - 4 Tablespoons real vanilla > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > 1 cup dry nonfat milk > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees......then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > Enjoy! > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > YOGURT IN A CARDBOARD BOX. > > > > So take a look and let me know what you think. It works beautifully. > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Melody, Thank you so much for the recipe. Can't wait to get out my dehydrator and mix up my first batch . . . oh I need to pick up the milk and the other supplies first! lol Perhaps I missed it but does the size of the jars that I use to hold the yogurt matter? Thank you again. > > > > Here you go Connie and and : > > > > RICH VANILLA YOGURT > > > > 1/2 gallon organic milk (I use skim) > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > 2 - 4 Tablespoons real vanilla > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > 1 cup dry nonfat milk > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees......then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > Enjoy! > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > YOGURT IN A CARDBOARD BOX. > > > > So take a look and let me know what you think. It works beautifully. > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 , I'm Sherry....you're welcome. From: mike3kit <mk3@...> Subject: Re: Yogurt Recipe Date: Thursday, July 9, 2009, 1:18 AM Melody, Thank you so much for the recipe. Can't wait to get out my dehydrator and mix up my first batch . . . oh I need to pick up the milk and the other supplies first! lol Perhaps I missed it but does the size of the jars that I use to hold the yogurt matter? Thank you again. > > > > Here you go Connie and and : > > > > RICH VANILLA YOGURT > > > > 1/2 gallon organic milk (I use skim) > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > 2 - 4 Tablespoons real vanilla > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > 1 cup dry nonfat milk > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > Enjoy! > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > YOGURT IN A CARDBOARD BOX. > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > So take a look and let me know what you think. It works beautifully. > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Hi Sherry, Thank you so much for the yogurt recipe. I'm so looking forward to tasting your yogurt recipe. Sorry for the mix up, my neurological problems are showing. lol > > > > > > Here you go Connie and and : > > > > > > RICH VANILLA YOGURT > > > > > > 1/2 gallon organic milk (I use skim) > > > > > > 3 - 6 Tablespoons agave, honey or maple syrup (optional but better with) > > > > > > 2 - 4 Tablespoons real vanilla > > > > > > 1 small container plain yogurt (6 oz? I use Dannon) > > > > > > 1 cup dry nonfat milk > > > > > > Heat the milk in a saucepan over medium heat. Once milk reaches 160 - 185 degrees stir in the honey, agave or syrup and vanilla. This has to cool to 110 degrees..... .then add in the yogurt and dry milk. Mix well. I speed up the cooling process by sitting the pan in a bowl of ice and water, while stirring. > > > > > > It's very important to make sure it's 110 degrees and not hotter, or it will kill the cultures and not make yogurt. So you will need a therometer to be safe. > > > > > > Put it in the dehydrator for 8 hours at 112 degrees. The recipe says 115 but I thought that seemed too high. > > > > > > > > > Oh, I forgot, put the lids on before putting it in dehydrator. > > > > > > Enjoy! > > > > > > > I just had to share how I make my own yogurt. I went on youtube a long long time ago, (after buying an electric yogurt maker), I then stumbled upon this video and this is what I've been doing ever since. > > > > YOGURT IN A CARDBOARD BOX. > > > > http://www.youtube. com/watch? v=FgX01ncM3r8 > > > > So take a look and let me know what you think. It works beautifully. > > > > I then take the yogurt and strain it through some cheese cloth, (I have a video up on youtube showing this). And I make my own GREEK YOGURT. > > > > Melody > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Hi . Just to clear up some stuff, I do my yogurt in a cardboard box, (NOT A DEHYDRATOR), I never new you could do that. I do have a Farberware Convection oven that is also a dehydrator. Never thought of doing that. But I have such good results in the cardboard box, why mess with a good thing. Doesn't use electricity and it's easy. And I use mason jars. Wide mouth mason jars. Small ones, big ones, any size ones. So good luck. Hope you make nice yogurt. Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2009 Report Share Posted July 8, 2009 Hi Melody, Thank you for clearing that up. I get confused easily and mixed up the posts in my head. I agree about not messing around with something that works for you. I'll have to try your way of making yogurt also. Your way sounds like it would take up less room than my dehydrator does, a good thing considering the size of our kitchen. > > Hi . > > Just to clear up some stuff, I do my yogurt in a cardboard box, (NOT A DEHYDRATOR), I never new you could do that. I do have a Farberware Convection oven that is also a dehydrator. Never thought of doing that. But I have such good results in the cardboard box, why mess with a good thing. Doesn't use electricity and it's easy. > > And I use mason jars. Wide mouth mason jars. Small ones, big ones, any size ones. > > So good luck. > > Hope you make nice yogurt. > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2009 Report Share Posted July 9, 2009 I had a yogurt cheese funnel. It has two attached layers, one solid and one mesh. It works really well, and unlike a permanent coffee filter, this thing unsnaps, and lays out flat for storage. Here is one I just googled, so you can see what I am talking about (the one below it looks cool, too!): http://www.healthyhighways.com/catalog.shtml#MAKER And here is some info on it all- they are calling it " YoChee " (yogurt cheese) http://www.healthyhighways.com/yochee_faq.shtml Enjoy! :~) Thia On Wed, Jul 8, 2009 at 5:33 PM, melodylubart1 <eliz7212@...> wrote: > > > > oooohh PERMANENT COFFEE FILTERS!! > > Wow, I never thought of that. > > That's my next purchase. > > THANK YOU!!!! > > lol Melody > > -- º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quick & Easy " Raw " Recipes http://easyraw.blogspot.com/ º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º Quote Link to comment Share on other sites More sharing options...
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