REQ: Healthy youghurt

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Jay, I have a very good recipe for making yogurt, however it is very
lengthy. The making of it is not lengthy, the info. is.
If your are interested, e-mail me and I will send it to you.
Elly

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Jay, I have a very good recipe for making yogurt, however it is very
lengthy. The making of it is not lengthy, the info. is.
If your are interested, e-mail me and I will send it to you.
Elly

Thanks George,
Is it overly complex? I like to dabble in the kitchen but my equipment is
fairly average.
If I have to raise 2 calves and strain their produce through silk tea towels
I might be better off buying from the supermarket 🙂

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the kitchen and
then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator

You ain't finding them in my kitchen! 🙂

"Jay" <spamless@here**.com> wrote in
news:[email hidden]:

Quoted message said:

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they
rave

about?

Quoted message said:

Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the
kitchen and then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator

You ain't finding them in my kitchen! 🙂

Double boiler = 2 pots (that can nest) and some water. You heat water in
one pot and the other pot sits in or just above the water.

Incubator = thermos or towell wrapped bowl. Or another means of keeping
the culture warm while it grows.

The thermometer doesn't need to be a candy type, as you shouldn't be
going past boiling. But either way you need a cooking style thermometer a
reasonable quick read thermometer is well under $7.00, and quite handy
for other kitchen duties.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the kitchen and
then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator

You ain't finding them in my kitchen! 🙂

Jay, I will condense the info for you and others when I have the time. In
the next couple of days. It is very easy to make yogurt and well worth it. I
just wanted you to have all the info in case you ran into problems.
Elly

Jay said:

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave
about?

Quoted message said:

Jay, I have a very good recipe for making yogurt, however it is very
lengthy. The making of it is not lengthy, the info. is.
If your are interested, e-mail me and I will send it to you.
Elly

Thanks George,
Is it overly complex? I like to dabble in the kitchen but my equipment is
fairly average.
If I have to raise 2 calves and strain their produce through silk tea towels
I might be better off buying from the supermarket 🙂

Heat any quantity of milk (or any other version of milk or cream) to
180°, cool to 110°, stir in 2 or 3 tablespoons of plain yogurt and
keep warm for 24 hours. If you don't have a thermometer (and you
should), heat it to the point where a skin develops on top of the
milk, stir it back into the milk and let it cool to baby-bottle warm.

Keep the yogurt-milk mixture warm by completely enclosing it in 5 or
more layers of cloth and keep it out of drafts. A closed oven is a
good place.

Without a thermometer, you're guessing. That's dabbling on the order
of campfire cookery. There's a minimum level of equipment needed to
really be cooking without expecting it to come out well on sheer
wishful thinking. Doing without a thermometer is exactly that.

Pastorio

in article [email hidden], George
Beasley at [email hidden] wrote on 1/9/05 13:00:

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...
> How do you make it?
> Not the little tubs of strawberry types but the stuff that they rave
about?
>
>
Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the kitchen and
then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator

You ain't finding them in my kitchen! 🙂

Jay, I will condense the info for you and others when I have the time. In
the next couple of days. It is very easy to make yogurt and well worth it. I
just wanted you to have all the info in case you ran into problems.
Elly

:::raising hand:::

George, I'd appreciate a copy of that yogurt recipe, too, please.

Dieter Zakas

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...
> How do you make it?
> Not the little tubs of strawberry types but the stuff that they rave
about?
>
>
Jay, after some searching, I found a website with the info.
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1183.htm

Enjoy!
Elly

thanks!
Not sure I'll be partaking tho.
It opens by saying that it can be made with items found in the kitchen
and
then goes on to list items such as:
Double boiler(??)
Candy thermometer
Incubator

You ain't finding them in my kitchen! 🙂

Jay, I will condense the info for you and others when I have the time. In
the next couple of days. It is very easy to make yogurt and well worth it.
I
just wanted you to have all the info in case you ran into problems.
Elly

Thanks George, that'll be great.
In the meantime I'll get myself a thermometer in readiness.
Cheers

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Here is the recipe I promised

Plain Yogurt

1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin

You also need a thermometer and a wide mouth thermos.

Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or honey.
Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C), stirring gently. DO NOT BOIL. Turn off
your heat source and let the milk sit for about 10 minutes.
Place the pan in a large container with cold water to cool the mixture
quickly to 112 - 115 degrees F (40 - 45 C). Remove the pan from the water.
Take a insulated tub, or a wide mouth thermos. Add the 1/4 cup of yogurt
first then about a cup of the warm milk mixture, stir well. Add the rest of
the milk, stir.
Close the thermos and leave it standing on the counter for about 4-6 hours.
The longer you leave it out, the tarter the yogurt becomes. I tried it for 6
hours and it was fine.
Then take the thermos and put it in the refrigerator with the lid off or
loose to cool down the yogurt fast. Once the yogurt is cold, you can replace
the lid.

The yogurt should be nice and thick at this point. It will keep for about 10
days in the refrigerator.

Enjoy!

Elly

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

Quoted message said:

"Jay" <spamless@here**.com> wrote in message
news:[email hidden]...

Quoted message said:

How do you make it?
Not the little tubs of strawberry types but the stuff that they rave

about?

Quoted message said:

Here is the recipe I promised

Plain Yogurt

1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin

You also need a thermometer and a wide mouth thermos.

Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or
honey.
Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C), stirring gently. DO NOT BOIL. Turn off
your heat source and let the milk sit for about 10 minutes.
Place the pan in a large container with cold water to cool the mixture
quickly to 112 - 115 degrees F (40 - 45 C). Remove the pan from the water.
Take a insulated tub, or a wide mouth thermos. Add the 1/4 cup of yogurt
first then about a cup of the warm milk mixture, stir well. Add the rest
of
the milk, stir.
Close the thermos and leave it standing on the counter for about 4-6
hours.
The longer you leave it out, the tarter the yogurt becomes. I tried it for
6
hours and it was fine.
Then take the thermos and put it in the refrigerator with the lid off or
loose to cool down the yogurt fast. Once the yogurt is cold, you can
replace
the lid.

The yogurt should be nice and thick at this point. It will keep for about
10
days in the refrigerator.

Enjoy!

Elly

Great!
Thanks

Quoted message said:

1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin

you should not ferment it with the sweetener. wait till it is done. why put
gelatin in it? might as well buy it pre made then.
but you will get better yogurt if you use a fresh culture and not a store bought
yogurt.

Quoted message said:

Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or honey.
Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C),

there is no reason to scald it. that was back when milk was not pasteurized.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

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

Quoted message said:

Quoted message said:

1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin

you should not ferment it with the sweetener. wait till it is done. why

put

Quoted message said:

gelatin in it? might as well buy it pre made then.
but you will get better yogurt if you use a fresh culture and not a store

bought

Quoted message said:

yogurt.

Quoted message said:

Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or

honey.

Quoted message said:

Quoted message said:

Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C),

there is no reason to scald it. that was back when milk was not

pasteurized.

Quoted message said:

I know that there are many ways to make yogurt Steve, and from years of
making my own, I like the ease and taste of this recipe. The gelatin simply
makes it thicker. Fresh culture is not so easy to obtain. But thanks for the
input!

Elly

Steve Knight said:

Quoted message said:

1 quart milk, any kind you normally use
1/3 cup nonfat dry milk powder, or more if you like
1/4 cup commercial, unflavored, cultured yogurt. (be sure it has active
culture)
2 to 4 Tbs. sugar or honey
1/2 package (1 tsp.) unflavored gelatin

you should not ferment it with the sweetener. wait till it is done.

Doesn't matter. The critters that do the lactic fermentation won't do
anything to the sweeteners.

Quoted message said:

why put
gelatin in it? might as well buy it pre made then.

I agree with this. It's a substitution for a longer ferment.

Quoted message said:

but you will get better yogurt if you use a fresh culture and not a store bought
yogurt.

Not necessarily.

Quoted message said:

Quoted message said:

Put the milk in a saucepan, stir in the nonfat dry milk, add sugar or honey.
Sprinkle the gelatin over the milk.
Heat milk to 200 degrees F (95 C),

there is no reason to scald it. that was back when milk was not pasteurized.

Not really. There's no good reason to heat it to 200°F though. It's
essentially sterilized enough by the time it hits about 165°F and the
usual recipes go to 180°F to be certain. At that point, it begins to
form a protein skin which will make little granules in the finished
yogurt. Gelatin is generally used to smooth them out.

Milk still has bacteria in it, even after pasteurization. Scalding
kills competitive bacteria that would edge out the lactobacilli and
result in a spoiled yogurt.

Pastorio

Bob (this one) said:

Quoted message said:

but you will get better yogurt if you use a fresh culture and not a store bought
yogurt.

Not necessarily.

of course it depends on the yogurt you can get. but most store bought stuff is
not all that great.

Quoted message said:

Quoted message said:

Not really. There's no good reason to heat it to 200°F though. It's
essentially sterilized enough by the time it hits about 165°F and the
usual recipes go to 180°F to be certain. At that point, it begins to
form a protein skin which will make little granules in the finished
yogurt. Gelatin is generally used to smooth them out.

but it is not a big issue really the cultures don't seem to have a problem with
it. it is just an extra step.
adding sweetener just give the bacteria more food to eat.
myself yogurt is for wimps kefir is the way to go (G) far easier to make and
far better for you.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Steve Knight said:

Bob (this one) said:

Quoted message said:

but you will get better yogurt if you use a fresh culture and not a store bought
yogurt.

Not necessarily.

of course it depends on the yogurt you can get. but most store bought stuff is
not all that great.

Places like Whole Foods here in the east offer several excellent, live
culture varieties that I have used as a basis for making homemade. I
have some Greek and some sheep's milk cultures in the fridge now.

The basic large chain grocery will not carry these varieties and even
many health food stores shun them. Most people who buy at large
markets seem to eat yogurt for the fruit & sugars mixed into them, so
that is what predominates on the shelves.

Quoted message said:

Quoted message said:

Not really. There's no good reason to heat it to 200°F though. It's
essentially sterilized enough by the time it hits about 165°F and the
usual recipes go to 180°F to be certain. At that point, it begins to
form a protein skin which will make little granules in the finished
yogurt. Gelatin is generally used to smooth them out.

but it is not a big issue really the cultures don't seem to have a problem with
it. it is just an extra step.
adding sweetener just give the bacteria more food to eat.
myself yogurt is for wimps kefir is the way to go (G) far easier to make and
far better for you.

Kefir is no better nor worse than fresh made yogurt. All is dependent
on the type of milk used and what you add to the mix. I also think it
is easier to locate a good yogurt culture quickly, if needed, than to
find kefir grains.

Boron

Boron Elgar said:

Steve Knight said:

Bob (this one) said:

>but you will get better yogurt if you use a fresh culture and not a store bought
>yogurt.

Not necessarily.

of course it depends on the yogurt you can get. but most store bought stuff is
not all that great.

Places like Whole Foods here in the east offer several excellent, live
culture varieties that I have used as a basis for making homemade. I
have some Greek and some sheep's milk cultures in the fridge now.

I've bought perfectly usable yogurts in upscale stores like Whole
Foods and in others like Kroger or Food Lion. I look for the list of
lactobacilli on the package. If they aren't listed, I move along to
the next one. I want at least L. philadelphus, L. bulgaricus and L.
bifidus.

I do like the sheep-goat yogurt I get at WF.

I make mine with whole milk and even full-fat creams. Wonderful things.

Quoted message said:

The basic large chain grocery will not carry these varieties and even
many health food stores shun them. Most people who buy at large
markets seem to eat yogurt for the fruit & sugars mixed into them, so
that is what predominates on the shelves.

Yep. It's that illusion of health rather than any reality.

Quoted message said:

Quoted message said:

Quoted message said:

Not really. There's no good reason to heat it to 200°F though. It's
essentially sterilized enough by the time it hits about 165°F and the
usual recipes go to 180°F to be certain. At that point, it begins to
form a protein skin which will make little granules in the finished
yogurt. Gelatin is generally used to smooth them out.

but it is not a big issue really the cultures don't seem to have a problem with
it. it is just an extra step.

You're simply wrong. The point of the scald is to eliminate
competitive bacteria. They're in there and many are more dominant and
aggressive than the lactobacilli. The spoilage bacteria are also
prompted to grow like crazy by the processing temperatures for yogurt.

Quoted message said:

Quoted message said:

adding sweetener just give the bacteria more food to eat.

Do learn something about the fermentation of milk. Sweeteners do
nothing for lactobacilli. They, do, however offer food to other
strains, but only if the milk hasn't been scalded. And they're the
ones you don't want growing.

Quoted message said:

Quoted message said:

myself yogurt is for wimps kefir is the way to go (G) far easier to make and
far better for you.

Puhleeze. There's no significant difference between the two products
nutritively speaking. I make both and use them differently.

Quoted message said:

Kefir is no better nor worse than fresh made yogurt. All is dependent
on the type of milk used and what you add to the mix. I also think it
is easier to locate a good yogurt culture quickly, if needed, than to
find kefir grains.

Perhaps. But if you have a live culture, even if from a crappy
product, you can make your own stellar version with them. I don't use
grains to make kefir, I use kefir. Likewise yogurt.

Pastorio

Quoted message said:

Kefir is no better nor worse than fresh made yogurt. All is dependent
on the type of milk used and what you add to the mix. I also think it
is easier to locate a good yogurt culture quickly, if needed, than to
find kefir grains.

kefir has over 25 different coulters and other goodies in it. Plus you can use
any milk you want gow goat sheep raw or pasteurized. right out of the fridge. no
heating or effort required.
but yes it takes a little effort to get the grains but once gotten you have a
lifetime supply and can give it to friends.
plus you can make water kefir and other stuff out of it. Plus it has been
around for centuries and the cultures are all that old.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Steve Knight said:

Quoted message said:

Kefir is no better nor worse than fresh made yogurt. All is dependent
on the type of milk used and what you add to the mix. I also think it
is easier to locate a good yogurt culture quickly, if needed, than to
find kefir grains.

kefir has over 25 different cultures and other goodies in it. Plus you can use
any milk you want cow, goat, sheep, raw or pasteurized. right out of the fridge. no
heating or effort required.

Right. Read about it before making such pronouncements. Real experts
disagree with you.
<http://dwb.unl.edu/Teacher/NSF/C11/C11Links/rawhealth.net/kefir2.htm>

Quoted message said:

but yes it takes a little effort to get the grains but once gotten you have a
lifetime supply and can give it to friends.
plus you can make water kefir and other stuff out of it.

Water kefir grains are different than milk grains.

Quoted message said:

Plus it has been
around for centuries and the cultures are all that old.

Read a science book instead of the pamphlets the packagers of kefir
put out. <http://www.cheesereporter.com/chem_books.htm>

Fermented milk products have been around for as long as there's been
milk available.

<http://www.nutrition.org/cgi/content/full/131/3/807>
Kefir Milk Enhances Intestinal Immunity in Young but Not Old Rats

<http://www.foodsci.uoguelph.ca/dairyedu/yogurt.html>

Pastorio