tag:blogger.com,1999:blog-5159897048279209432.post534105232905581305..comments2024-01-29T07:52:51.086-06:00Comments on Stir it! Scrape it! Mix it! Bake it!: Homemade yogurt...at last!Abbyhttp://www.blogger.com/profile/14817529459097888374noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5159897048279209432.post-12829856179428004372010-09-02T06:22:33.575-05:002010-09-02T06:22:33.575-05:00I just found your site! This is great. I'm j...I just found your site! This is great. I'm just getting into canning and bread making, and have been making yogurt for about a year. I like the rice sock - I've been using a heating pad to warm up some towels. You can use the whey for buttermilk if you make pancakes or waffles, too.Anonymoushttps://www.blogger.com/profile/09981567414756338673noreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-91258649866671019092010-08-09T02:35:59.111-05:002010-08-09T02:35:59.111-05:00Oh, I don't know if this is common in the US, ...Oh, I don't know if this is common in the US, but here you can buy whey with added fruit juice in grocerie stores - it is considered to be very healthy. So, you can use your whey that way, too: just mix equal parts of whey and orange juice - YUM!ap269http://ap269.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-3935974501444400512010-08-08T17:18:41.058-05:002010-08-08T17:18:41.058-05:00@Joanna and Andrea, Thanks for the advice! I love ...@Joanna and Andrea, Thanks for the advice! I love how many different things there are to try ~ both methods and ingredients.<br />@Sara, I emailed you about draining the yogurt ~ I hope you received it!Abbyhttps://www.blogger.com/profile/14817529459097888374noreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-32120398036949514562010-08-08T14:11:04.618-05:002010-08-08T14:11:04.618-05:00ps, thanks for the reference to the King Arthur gr...ps, thanks for the reference to the King Arthur granola recipe--will have to check it out! am thinking of making a few batches as Christmas gifts. (Hope none of the intended giftees read your blog---oops!)Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-27672999230911079582010-08-08T14:09:22.038-05:002010-08-08T14:09:22.038-05:00It's so funny, I just tried making yogurt with...It's so funny, I just tried making yogurt with this method last week. I only made it with 2 cups of milk so you can imagine it was gone pretty quickly. I put it in the microwave to set (using a modification of the "proofing box" method for bread) but I hadn't thought of a cooler like you did--great idea! I am going to try it again soon and I'll be looking to your post again before I do. (Since I didn't know how well I'd manage to keep it warm and since we hardly had any milk when I got the urge I only made a little. We have to keep milk around for little E!)<br /><br />As for the draining, mine drained way TOO much, way too fast. Perhaps it was the quantities I used. I basically had a yogurt cheese within a half hour. How long did you drain yours? Do you think it was really because I used so little milk?Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-44192693511807034582010-08-08T12:53:56.920-05:002010-08-08T12:53:56.920-05:00I second Joanna's thought. I always use UHT mi...I second Joanna's thought. I always use UHT milk because you can omit the step of heating it... I mix 1 quart of UHT milk with a little less than 1/2 cup of plain yogurt (I always keep some from my previous batch of homemade yogurt) and put it in my yogurt maker (that works without electricity). The principle is similar to your rice sock (which btw is pretty cool). Great job, Abby. That's the first step into cheese making ;o).ap269http://ap269.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5159897048279209432.post-76350977835497712022010-08-08T09:06:28.261-05:002010-08-08T09:06:28.261-05:00Well done! Great post and you have yoghurt yay! I ...Well done! Great post and you have yoghurt yay! I went through a similar process and got quite confused with all the different methods around. You might like to try another experiment with UHT milk which you can use straight from the packet, as it is treated to a higher temperature than fresh milk, then you can just gently heat it to the temperature you want to get it going or even just put it in your cooler with rice sock and it will warm up in there, thus avoiding the whole heating and straining thing, and if you stir some non fat dried milk powder in then you get thicker yoghurt. I was totally sceptical about this, and thought it would make horrible yoghurt, and then I tried it and it works very well. I use two heaped dessert spoons of milk powder per 1 litre of milk to give you an idea. On the quantity of starter to milk, like sourdough it's not that critical. But yes you are right to sterilise everthing before you start. You might find the yoghurt gets a bit tarter in taste after a few days, that's what happens with mine, if it lasts that long. Thanks for the mention! x JoannaJoannahttp://zebbakes.wordpress.comnoreply@blogger.com