Re: making yoghurt - for Dummies

[Guest guest]

Sue - This is how I make my yogurt - Making Yogurt For Dummies -

To make one quart of yoghurt you need:

1 quart thermos

1 quart organic milk (I like 3.8%)

1 Tablespoon plain, live culture, " starter " yogurt

Pour hot water in clean thermos to warm it up.

Manwhile, heat quart of milk in saucepan on stove until little bubbles

appear on the surface of milk. Remove from heat and let cool slightly.

When you can hold your finger in the heated milk without thinking " ouch " ,

skim " skin " from milk, stir in 1 Tablespoon yogurt, mix well and pour into

emptied thermos. Put lid on thermos and put in a spot where it will not be

disturbed.

I leave mine for about 24 hours usually. I have been making it for a few

weeks now and the only time it failed was when I moved the thermos before it

was ready.

making yoghurt

> Hi there,

>

> Someone posted the following link:

> http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm

>

> 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.

>

>

>

>

[Guest guest]

hi sue

here is how i make my yogurt, in a traditional way. heat about 3 litres of milk in a pot, stirring often until skim comes on top, for about 40 to 45 minutes. let cool to a lukewarm, about half an hour or so. then add a couple tablespoons of yogurt, and covered with a blanket, for 6-8 hours, preferably over night. in the morning, remove the yellow water, and put in the fridge or put a clean towel to absorb the water. last week, i broke 6 acidophulus capsules, and added. i am unable to judge whether it makes any difference or not. but i found my yogurt is, always, much better than commercial, and cleaner.

best regards

sardar

penny <penelopea@...> wrote:

Sue - This is how I make my yogurt - Making Yogurt For Dummies -To make one quart of yoghurt you need:1 quart thermos1 quart organic milk (I like 3.8%)1 Tablespoon plain, live culture,"starter" yogurtPour hot water in clean thermos to warm it up.Manwhile, heat quart of milk in saucepan on stove until little bubblesappear on the surface of milk. Remove from heat and let cool slightly.When you can hold your finger in the heated milk without thinking "ouch",skim "skin" from milk, stir in 1 Tablespoon yogurt, mix well and pour intoemptied thermos. Put lid on thermos and put in a spot where it will not bedisturbed.I leave mine for about 24 hours usually. I have been making it for a fewweeks now and the only time it failed was when I moved the thermos before itwas ready.-----

Original Message ----- From: "candidanomore" <candidanomore@...><candidiasis >Sent: Tuesday, February 24, 2004 10:19 PMSubject: making yoghurt> Hi there,>> Someone posted the following link:> http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm>> 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.>>>>

[Guest guest]

thanks. this method is much simpler than the instructions on the

website. I'll try to make my first batch tomorrow !!!

> Sue - This is how I make my yogurt - Making Yogurt For Dummies -

>

> To make one quart of yoghurt you need:

>

> 1 quart thermos

> 1 quart organic milk (I like 3.8%)

> 1 Tablespoon plain, live culture, " starter " yogurt

>

> Pour hot water in clean thermos to warm it up.

>

> Manwhile, heat quart of milk in saucepan on stove until little bubbles

> appear on the surface of milk. Remove from heat and let cool slightly.

>

> When you can hold your finger in the heated milk without thinking

" ouch " ,

> skim " skin " from milk, stir in 1 Tablespoon yogurt, mix well and

pour into

> emptied thermos. Put lid on thermos and put in a spot where it will

not be

> disturbed.

>

> I leave mine for about 24 hours usually. I have been making it for

a few

> weeks now and the only time it failed was when I moved the thermos

before it

> was ready.

>

> making yoghurt

>

>

> > Hi there,

> >

> > Someone posted the following link:

> >

http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm

> >

> > 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.

> >

> >

> >

> >

[Guest guest]

thanks. the process you describe makes it sound so simple. I can't

wait to make my own.

take care,

sue.

> Sue - This is how I make my yogurt - Making Yogurt For Dummies -

>

> To make one quart of yoghurt you need:

>

> 1 quart thermos

> 1 quart organic milk (I like 3.8%)

> 1 Tablespoon plain, live culture, " starter " yogurt

>

> Pour hot water in clean thermos to warm it up.

>

> Manwhile, heat quart of milk in saucepan on stove until little bubbles

> appear on the surface of milk. Remove from heat and let cool slightly.

>

> When you can hold your finger in the heated milk without thinking

" ouch " ,

> skim " skin " from milk, stir in 1 Tablespoon yogurt, mix well and

pour into

> emptied thermos. Put lid on thermos and put in a spot where it will

not be

> disturbed.

>

> I leave mine for about 24 hours usually. I have been making it for

a few

> weeks now and the only time it failed was when I moved the thermos

before it

> was ready.

>

> making yoghurt

>

>

> > Hi there,

> >

> > Someone posted the following link:

> >

http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm

> >

> > 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.

> >

> >

> >

> >

[Guest guest]

> thanks. the process you describe makes it sound so simple. I can't

> wait to make my own.

> take care,

> sue.

Something about yoghurt.

Check this out http://curezone.com/forums/m.asp?f=337 & i=2234

And also after 15-24h making the yoghurt You should drink the whole

yoghurt next day (and make another for next day). I think that

s Moritz said that after a day or two it won't restore your

flora - even more it will kill it. Don't ask me why cause i just

don't know but the true is that after two days (in fridge) it tastes

very intensive.