Comments on: Homemade Yogurt http://www.hillbillyhousewife.com/yogurt.htm Low Cost Home Cooking From Scratch Wed, 08 Feb 2012 15:29:08 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Rebecca C http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31918 Rebecca C Thu, 02 Feb 2012 01:59:06 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31918 Hi, just wanted to say that I've been using a quarter cup of yogurt from a previous batch to make a new batch (quart size) every time for ages. So in my experience, there is nothing wrong with that and it does not lose it's power. I haven't bought yogurt for at least six months. Hi, just wanted to say that I’ve been using a quarter cup of yogurt from a previous batch to make a new batch (quart size) every time for ages. So in my experience, there is nothing wrong with that and it does not lose it’s power. I haven’t bought yogurt for at least six months.

]]> By: kzolady http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31917 kzolady Wed, 01 Feb 2012 22:06:46 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31917 I would like to try making homemade yogurt from Smart Blend fat free milk with omega 3 added. Can anyone please tell me if there is any reason this should not work? Thanks I would like to try making homemade yogurt from Smart Blend fat free milk with omega 3 added. Can anyone please tell me if there is any reason this should not work?
Thanks

]]> By: Holly Lind http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31770 Holly Lind Sat, 21 Jan 2012 20:15:20 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31770 Try a stronger yogurt culture instead of just using store bought yogurt. I make my Greek yogurt in my dehydrator, strain it thru cheesecloth in a strainer (optional) and it lasts for at least a week. (Any longer than that and its either eaten or time to replenish with a new batch) Try a stronger yogurt culture instead of just using store bought yogurt. I make my Greek yogurt in my dehydrator, strain it thru cheesecloth in a strainer (optional) and it lasts for at least a week. (Any longer than that and its either eaten or time to replenish with a new batch)

]]> By: Holly Lind http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31769 Holly Lind Sat, 21 Jan 2012 20:12:43 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31769 Not necessarily Jax. I make 4-5 different types of yogurt at home and 2 of them specifically say to heat the milk even if you are using pasteurized milk. See culturesforhealth.com. They not only have different heirloom yogurt cultures, but great directions on using and storing. Not necessarily Jax. I make 4-5 different types of yogurt at home and 2 of them specifically say to heat the milk even if you are using pasteurized milk. See culturesforhealth.com. They not only have different heirloom yogurt cultures, but great directions on using and storing.

]]> By: PowerBarDC http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31428 PowerBarDC Sun, 25 Dec 2011 17:10:14 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31428 Get a Donvier Yogurt Cheese strainer <a href="http://www.amazon.com/exec/obidos/ASIN/B000064841/kinderinfocom-20" target="_blank" rel="nofollow">Cuisipro Donvier Yogurt Cheese Maker</a> It's awesome! You can strain out as much whey as you like. I add soup mixes and other spices and seasonings to make healthy sandwich spreads. Get a Donvier Yogurt Cheese strainer Cuisipro Donvier Yogurt Cheese Maker

It’s awesome! You can strain out as much whey as you like. I add soup mixes and other spices and seasonings to make healthy sandwich spreads.

]]> By: Autumn Vogel http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-31348 Autumn Vogel Wed, 14 Dec 2011 03:05:54 +0000 http://www.hillbillyhousewife.com/?p=854#comment-31348 I am so happy I found your simple instructions. I am using powdered milk at extra strength as you suggested, and I'm also straining the resulting yogurt through a cheesecloth to get a Greek-style consistency. I simply pour the already nice and thick result into the cheesecloth laid over a strainer set in a pie dish to catch the whey and sit it in the refrigerator for about an hour. The very thick yogurt falls clean from the cheesecloth afterward! Eat it plain or flavor however you like. It is sweet and not at all tangy sour and weird like the store bought stuff. It is fat and carb free, high protein and probiotic laden - great healthy treat. I am so happy I found your simple instructions. I am using powdered milk at extra strength as you suggested, and I’m also straining the resulting yogurt through a cheesecloth to get a Greek-style consistency. I simply pour the already nice and thick result into the cheesecloth laid over a strainer set in a pie dish to catch the whey and sit it in the refrigerator for about an hour. The very thick yogurt falls clean from the cheesecloth afterward! Eat it plain or flavor however you like. It is sweet and not at all tangy sour and weird like the store bought stuff. It is fat and carb free, high protein and probiotic laden – great healthy treat.

]]> By: gwen http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-30498 gwen Wed, 09 Nov 2011 17:11:15 +0000 http://www.hillbillyhousewife.com/?p=854#comment-30498 hi, my mom and I are begining to work with homemade yogurt, mine was very successful for awhile using my dehydrator, but, because it was so open, I was afraid it was getting to many drafts, and frankly, I can't make enough to last more than a day or two,and I would like to make larger quantities. My mom has started making hers in the crock pot, it was very tasty, but ran into a problem of it being to thin, she uses standard pasturized milk from the grocery store, I'm sure it 1% fat (she's such a health nut) but, it is to thin, she and I both want a thicker yogurt, any suggestions? hi, my mom and I are begining to work with homemade yogurt, mine was very successful for awhile using my dehydrator, but, because it was so open, I was afraid it was getting to many drafts, and frankly, I can’t make enough to last more than a day or two,and I would like to make larger quantities. My mom has started making hers in the crock pot, it was very tasty, but ran into a problem of it being to thin, she uses standard pasturized milk from the grocery store, I’m sure it 1% fat (she’s such a health nut) but, it is to thin, she and I both want a thicker yogurt, any suggestions?

]]> By: Paula http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-30272 Paula Sun, 23 Oct 2011 03:34:21 +0000 http://www.hillbillyhousewife.com/?p=854#comment-30272 I don't think you need to heat powdered milk up to 180 degrees. It has already been pasteurized, and the reason for drying the milk into powder in the first place is to remove the moisture so that it will not spoil from any bacteria. I add water to the milk powder and warm it to around 110 and add the yogurt culture. I don’t think you need to heat powdered milk up to 180 degrees. It has already been pasteurized, and the reason for drying the milk into powder in the first place is to remove the moisture so that it will not spoil from any bacteria. I add water to the milk powder and warm it to around 110 and add the yogurt culture.

]]> By: YoGo http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-29650 YoGo Sat, 03 Sep 2011 23:17:03 +0000 http://www.hillbillyhousewife.com/?p=854#comment-29650 I always use a buttermilk known as Cultured Bulgarian Buttermilk under the Darigold brand name available in Western Washington, where I live. It is just a little more expensive than regular buttermilk. It is a whole milk product but, I use it with non fat milk in making my yogurt. I don't know of it's availability elsewhere. It give a great result - somewhat more tart than grocery store yogurt - as I prefer my yogurt. I have used this for many years and it has always given me great results - I use it exclusively for my home made yogurt. I always use a buttermilk known as Cultured Bulgarian Buttermilk under the Darigold brand name available in Western Washington, where I live. It is just a little more expensive than regular buttermilk. It is a whole milk product but, I use it with non fat milk in making my yogurt. I don’t know of it’s availability elsewhere. It give a great result – somewhat more tart than grocery store yogurt – as I prefer my yogurt. I have used this for many years and it has always given me great results – I use it exclusively for my home made yogurt.

]]> By: Jen http://www.hillbillyhousewife.com/yogurt.htm/comment-page-2#comment-29555 Jen Fri, 26 Aug 2011 02:23:30 +0000 http://www.hillbillyhousewife.com/?p=854#comment-29555 Another trick with homemade yogurt is a spreadable cheese. The step between culturing your yogurt and putting it in the container for the fridge makes it into cheese. If you lay a cheese cloth or some coffee filters in a colander over a bowl and let the whey drain out, for a few hours, you get a nice thick cheese, that is amazing on bagels, sandwiches or mixed with peanut butter. Another trick with homemade yogurt is a spreadable cheese. The step between culturing your yogurt and putting it in the container for the fridge makes it into cheese. If you lay a cheese cloth or some coffee filters in a colander over a bowl and let the whey drain out, for a few hours, you get a nice thick cheese, that is amazing on bagels, sandwiches or mixed with peanut butter.

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