Ping: Pastorio for Yogurt

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

I'll probably be using "Stonyfield Farms" brand as my
start, or maybe
some "Dannon".

Be sure your starter hasn't been pasteurized...

--
Bob

Kanyak's Doghouse
http://www.kanyak.com

In article <[email hidden]>,

Opinicus said:

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

I'll probably be using "Stonyfield Farms" brand as my
start, or maybe
some "Dannon".

Be sure your starter hasn't been pasteurized...

I know, but thanks! :-)

Has to be "live" cultures...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

I have a small cabinet type incubator.
Right now it has a few chicken and duck eggs in it for hatching,
but as soon as I am done with this hatch, I will not be hatching any
more (for several reasons)...

I've been thinking that this incubator would be ideal for incubating
yogurt culture. There is space in it for quart jars.

I'd make extremely sure it was very clean. You're essentially creating a
bacteria resort in there, so any uninvited critters will just blossom
most wonderfully. Handling the incubator and the yogurt containers just
asks for cross-contamination. I think it can work, but I'd be careful.

Quoted message said:

What temperature would be good for it?
I have a digital thermometer/hygrometer for it.

I do mine at 110°F for 24 hours.

Quoted message said:

A 24 hour ferment is supposed to eliminate most of the Lactose, correct?
What about fermenting it for 48 hours or is that too long?

Dunno. I can tell you it'll be much more tangy and sharp-tasting.

Quoted message said:

Humidity is not an issue, correct?

I'll probably be using "Stonyfield Farms" brand as my start, or maybe
some "Dannon".

The Stonyfield will have a greater variety of cultures, for whatever
that's worth. But any plain, unpasteurized yogurt will work.

Quoted message said:

Will be using powdered milk mix for the yogurt so it'll be fat free.

The less fat, the more acid the taste. Try a batch with double the
powder that they ask for. It'll be richer. See if you like it.

Happy cultivation

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

I have a small cabinet type incubator.
Right now it has a few chicken and duck eggs in it for hatching,
but as soon as I am done with this hatch, I will not be hatching any
more (for several reasons)...

I've been thinking that this incubator would be ideal for incubating
yogurt culture. There is space in it for quart jars.

I'd make extremely sure it was very clean. You're essentially creating a
bacteria resort in there, so any uninvited critters will just blossom
most wonderfully. Handling the incubator and the yogurt containers just
asks for cross-contamination. I think it can work, but I'd be careful.

Oh I'll shut it off and disinfect it with a 10% spray of bleach prior to
using it... Just like I did that Hobart refrigerator that I installed.
;-) Remember, I'm a lab tech so I actually think about it but thanks for
the reminder!

And I know for a fact (from personal bad experience) that my chickens
carry Salmonella. :-P I'm wondering if I should bother treating them for
it but there is probably no point as the local wild birds would just
"infect" them again.

I like raw eggs, primarily the yolks...
Take a nice clean fresh chunk of lean beef shoulder, cut it into cubes
then serve raw and use raw egg yolk as a dipping sauce with a little
salt and lemon pepper.

Call me wierd, but I really like that once in awhile!

I've eaten hundreds of raw eggs and only had Salmonella once, and I
think the raw egg I ate was suspect. Pure stupidity on my part!

Quoted message said:

Quoted message said:

What temperature would be good for it?
I have a digital thermometer/hygrometer for it.

I do mine at 110°F for 24 hours.

Cool. I'll play with the temp. controls and get it stable first.

Quoted message said:

Quoted message said:

A 24 hour ferment is supposed to eliminate most of the Lactose, correct?
What about fermenting it for 48 hours or is that too long?

Dunno. I can tell you it'll be much more tangy and sharp-tasting.

Hmmmmmm...

Quoted message said:

Quoted message said:

Humidity is not an issue, correct?

I'll probably be using "Stonyfield Farms" brand as my start, or maybe
some "Dannon".

The Stonyfield will have a greater variety of cultures, for whatever
that's worth. But any plain, unpasteurized yogurt will work.

Yes, but I choose it by flavor as well and those are two of my
favorites. :-)
I don't care for Yoplait for instance. :-P Too runny and [censored].

Quoted message said:

Quoted message said:

Will be using powdered milk mix for the yogurt so it'll be fat free.

The less fat, the more acid the taste. Try a batch with double the
powder that they ask for. It'll be richer. See if you like it.

From what I understand, that's the way to do it?
You double the required powder to water ratio.

Quoted message said:

Happy cultivation

Thanks! ;-)
Ever tried doing cultured cream or butter?
How would I do that???

Quoted message said:

Pastorio

Cheers!

I'll be sure to report as soon as the 'bator is empty, clean and ready
to go. The Muscovie eggs have a good 3 weeks left...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Humidity is not an issue, correct?

You'll be making the yogurt in closed containers, so, no, humidity is
not an issue.

Quoted message said:

Quoted message said:

Quoted message said:

I'll probably be using "Stonyfield Farms" brand as my start, or maybe
some "Dannon".

The Stonyfield will have a greater variety of cultures, for whatever
that's worth. But any plain, unpasteurized yogurt will work.

Yes, but I choose it by flavor as well and those are two of my
favorites. :-)
I don't care for Yoplait for instance. :-P Too runny and [censored].

Stonyfield lists the cultures in it. IIRC, it has six. I'm too lazy to
walk downstairs to check. Most others have fewer.

I like the Stonyfield made with whole milk that ends up with a layer of
cream on top. It's how I make mine at home. I start with whole milk and
have been known to dump some cream in as well.

Quoted message said:

Quoted message said:

Quoted message said:

Will be using powdered milk mix for the yogurt so it'll be fat free.

The less fat, the more acid the taste. Try a batch with double the
powder that they ask for. It'll be richer. See if you like it.

From what I understand, that's the way to do it?
You double the required powder to water ratio.

Thanks! ;-)
Ever tried doing cultured cream or butter?
How would I do that???

Start with the heaviest cream you can find. Culture it, then churn it.
Wash it, salt it and you're ready to go.

If you don't wash it enough, you'll get mold. I salt mine because I
think it tastes better that way. Figure 1 1/2 to 2 teaspoons per pound
of butter. About what the commercial guys do.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet wrote:

Quoted message said:

Quoted message said:

>Humidity is not an issue, correct?

You'll be making the yogurt in closed containers, so, no, humidity is
not an issue.

Thought so, thanks! :-)

Quoted message said:

Quoted message said:

Quoted message said:

>I'll probably be using "Stonyfield Farms" brand as my start, or maybe
>some "Dannon".

The Stonyfield will have a greater variety of cultures, for whatever
that's worth. But any plain, unpasteurized yogurt will work.

Yes, but I choose it by flavor as well and those are two of my
favorites. :-)
I don't care for Yoplait for instance. :-P Too runny and [censored].

Stonyfield lists the cultures in it. IIRC, it has six. I'm too lazy to
walk downstairs to check. Most others have fewer.

I can imagine...
Most have only 1 or 2!

I've even done some gram stains on some just out of curiosity, and put
them on Agar plates to make sure they really were "live" cultures. <G>

Quoted message said:

I like the Stonyfield made with whole milk that ends up with a layer of
cream on top. It's how I make mine at home. I start with whole milk and
have been known to dump some cream in as well.

Um. Looks like I'm going to have to "play".
I'll post results as I go!
The nice thing about low carbing is I don't have to be afraid of fat. ;-)

Quoted message said:

Quoted message said:

Quoted message said:

>Will be using powdered milk mix for the yogurt so it'll be fat free.

The less fat, the more acid the taste. Try a batch with double the
powder that they ask for. It'll be richer. See if you like it.

From what I understand, that's the way to do it?
You double the required powder to water ratio.

Thanks! ;-)
Ever tried doing cultured cream or butter?
How would I do that???

Start with the heaviest cream you can find. Culture it, then churn it.
Wash it, salt it and you're ready to go.

For cultured butter.

Got it!

24 hour culture like the skim milk right?

Quoted message said:

If you don't wash it enough, you'll get mold.

And it has a sour/spoiled taste overtone.

We used to make goat butter when we had a pet Nubian many many years
ago. :-) They have a fairly high cream content in the milk. Not like
Alpines! I can't stand the taste of Alpine milk. Saanen is a good
compromise. Lower in cream than Nubians, but better producers and the
milk is fairly mild. La Mancha earless goats are supposed to have the
sweetest milk but I've never owned one. They are expensive!

Quoted message said:

I salt mine because I
think it tastes better that way. Figure 1 1/2 to 2 teaspoons per pound
of butter. About what the commercial guys do.

Thanks for that! I prefer salted butter to sweet as well!

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

whatever you set up to heat/culture your yogurt, test a container of water
for 24 hours first, to make sure the temperature doesn't go over 110
degrees- I made a great batch of yogurt then the second time I didn't test
and I killed the whole batch, just because the kitchen was much warmer that
the first time.

Diane

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"Bob (this one)" <[email hidden]> wrote:

>OmManiPadmeOmelet wrote:

Quoted message said:

>>Humidity is not an issue, correct?

You'll be making the yogurt in closed containers, so, no, humidity is
not an issue.

Thought so, thanks! :-)

Quoted message said:

Quoted message said:

>>I'll probably be using "Stonyfield Farms" brand as my start, or maybe
>>some "Dannon".
>
>The Stonyfield will have a greater variety of cultures, for whatever
>that's worth. But any plain, unpasteurized yogurt will work.

Yes, but I choose it by flavor as well and those are two of my
favorites. :-)
I don't care for Yoplait for instance. :-P Too runny and [censored].

Stonyfield lists the cultures in it. IIRC, it has six. I'm too lazy to
walk downstairs to check. Most others have fewer.

I can imagine...
Most have only 1 or 2!

I've even done some gram stains on some just out of curiosity, and put
them on Agar plates to make sure they really were "live" cultures. <G>

Quoted message said:

I like the Stonyfield made with whole milk that ends up with a layer of
cream on top. It's how I make mine at home. I start with whole milk and
have been known to dump some cream in as well.

Um. Looks like I'm going to have to "play".
I'll post results as I go!
The nice thing about low carbing is I don't have to be afraid of fat. ;-)

Quoted message said:

Quoted message said:

>>Will be using powdered milk mix for the yogurt so it'll be fat free.
>
>The less fat, the more acid the taste. Try a batch with double the
>powder that they ask for. It'll be richer. See if you like it.

From what I understand, that's the way to do it?
You double the required powder to water ratio.

Thanks! ;-)
Ever tried doing cultured cream or butter?
How would I do that???

Start with the heaviest cream you can find. Culture it, then churn it.
Wash it, salt it and you're ready to go.

For cultured butter.

Got it!

24 hour culture like the skim milk right?

Quoted message said:

If you don't wash it enough, you'll get mold.

And it has a sour/spoiled taste overtone.

We used to make goat butter when we had a pet Nubian many many years
ago. :-) They have a fairly high cream content in the milk. Not like
Alpines! I can't stand the taste of Alpine milk. Saanen is a good
compromise. Lower in cream than Nubians, but better producers and the
milk is fairly mild. La Mancha earless goats are supposed to have the
sweetest milk but I've never owned one. They are expensive!

Quoted message said:

I salt mine because I
think it tastes better that way. Figure 1 1/2 to 2 teaspoons per pound
of butter. About what the commercial guys do.

Thanks for that! I prefer salted butter to sweet as well!

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

diane said:

whatever you set up to heat/culture your yogurt, test a container of water
for 24 hours first, to make sure the temperature doesn't go over 110
degrees- I made a great batch of yogurt then the second time I didn't test
and I killed the whole batch, just because the kitchen was much warmer that
the first time.
Diane

That looks to be a slightly conservative value. The other day on the
Food Channel I watched a program about making yoghurt (Elton Brown on
Good Eats) and he said the limit was 120, that you kill off the
cultures above that, so he recommended using 115 degrees. But a lot
depends on how consistent your temperature is. If what you are using
swings up and down quite a bit, you naturally would want to give
yourself a bigger safety margin. But he wasn't using a dedicated
yoghurt maker (he doesn't like having equipment that sits around
unusued most of the time). He used a standard electric heating pad
(the kind you might use for a backache, something many people already
have) to line a bucket, then used a thermometer (which again, many
people have - although perhaps not with an alarm like his) to get the
setting correct (it was a medium setting, but that varies from heating
pad to heating pad).

In article <[email hidden]>,

diane said:

whatever you set up to heat/culture your yogurt, test a container of water
for 24 hours first, to make sure the temperature doesn't go over 110
degrees- I made a great batch of yogurt then the second time I didn't test
and I killed the whole batch, just because the kitchen was much warmer that
the first time.

Diane

I'll make sure the incubator temp. is stable. :-)
I've been hatching eggs in there, and embryos are pretty sensitive to
temp. fluctuations too!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

diane said:

whatever you set up to heat/culture your yogurt, test a container of water
for 24 hours first, to make sure the temperature doesn't go over 110
degrees- I made a great batch of yogurt then the second time I didn't test
and I killed the whole batch, just because the kitchen was much warmer that
the first time.

Your kitchen temperature goes over 110 degrees and you're worried that the
yogurt didn't work out?

Damn, and I thought the weather was brutal in DC.

Martha

Quoted message said:

Diane

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "Bob (this one)" <[email hidden]> wrote:
>
>
>>OmManiPadmeOmelet wrote:

>>>Humidity is not an issue, correct?

You'll be making the yogurt in closed containers, so, no, humidity is
not an issue.

Thought so, thanks! :-)

Quoted message said:

>>>I'll probably be using "Stonyfield Farms" brand as my start, or maybe
>>>some "Dannon".
>>
>>The Stonyfield will have a greater variety of cultures, for whatever
>>that's worth. But any plain, unpasteurized yogurt will work.
>
> Yes, but I choose it by flavor as well and those are two of my
> favorites. :-)
> I don't care for Yoplait for instance. :-P Too runny and [censored].

Stonyfield lists the cultures in it. IIRC, it has six. I'm too lazy to
walk downstairs to check. Most others have fewer.

I can imagine...
Most have only 1 or 2!

I've even done some gram stains on some just out of curiosity, and put
them on Agar plates to make sure they really were "live" cultures. <G>

Quoted message said:

I like the Stonyfield made with whole milk that ends up with a layer of
cream on top. It's how I make mine at home. I start with whole milk and
have been known to dump some cream in as well.

Um. Looks like I'm going to have to "play".
I'll post results as I go!
The nice thing about low carbing is I don't have to be afraid of fat. ;-)

Quoted message said:

>>>Will be using powdered milk mix for the yogurt so it'll be fat free.
>>
>>The less fat, the more acid the taste. Try a batch with double the
>>powder that they ask for. It'll be richer. See if you like it.
>
> From what I understand, that's the way to do it?
> You double the required powder to water ratio.
>
>
> Thanks! ;-)
> Ever tried doing cultured cream or butter?
> How would I do that???

Start with the heaviest cream you can find. Culture it, then churn it.
Wash it, salt it and you're ready to go.

For cultured butter.

Got it!

24 hour culture like the skim milk right?

Quoted message said:

If you don't wash it enough, you'll get mold.

And it has a sour/spoiled taste overtone.

We used to make goat butter when we had a pet Nubian many many years
ago. :-) They have a fairly high cream content in the milk. Not like
Alpines! I can't stand the taste of Alpine milk. Saanen is a good
compromise. Lower in cream than Nubians, but better producers and the
milk is fairly mild. La Mancha earless goats are supposed to have the
sweetest milk but I've never owned one. They are expensive!

Quoted message said:

I salt mine because I
think it tastes better that way. Figure 1 1/2 to 2 teaspoons per pound
of butter. About what the commercial guys do.

Thanks for that! I prefer salted butter to sweet as well!

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

--
Sig pending