yogurt

RRzVRR said:

J. David Anderson said:

I tend to use only fresh yoghurt as a starter, although there is
nothing wrong with the powdered version as an initial starter. Once
you have a plant going you just reserve some from the previous batch
to start the next. I have found that now that I have both the
temperature and the time down to exactly how I like my yoghurt, using
a part of the previous culture give a far better result.

I've found this to be true was well... and wonder why?

Well now you gone and done it. All this talk of yogurt and cultures has
got me hungry for deep fried squeaky clean cheese curds now. Thanks!
lol (Just kidding)
I use to help out in a cheese house as a kid and no! we don't
refrigerate them either. lol

http://www.wischeese.net/site/676915/page/45029

Sorry now back to your regularly scheduled topic.

--

1 Shot, 1 Kill, No Remorse, I Decide

OIF: Operation Iraqi Freedom

OEF: Operation Enduring Freedom

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

Quoted message said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

When I was a kid, one of the neighbor families got quarantined because they
got hepatitis from raw milk.

--
No Husband Has Ever Been Shot While Doing The Dishes

None Given said:

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

Quoted message said:

You NEVER NEED to heat raw milk. It's healthy as it is. Raw milk is
far superior to UP or pasteurized milk. The beneficial cultures in raw
milk keep the harmful bacteria from growing. In UP and pasteurized
milk, there are no 'good' bacteria to keep the 'bad' bacteria from
growing.
It's an old wives tale that raw milk is unhealthy.
Raw milk makes the healthiest yogurt.
http://www.realmilk.com/

When I was a kid, one of the neighbor families got quarantined because they
got hepatitis from raw milk.

The milk isn't inherently healthy or not healthy. It's what diseases the
cow has that it can transmit to humans that's at issue. Those diseases
are why milk is pasteurized. Raw milk is available, but it can only come
from certified disease-free cows. Raw milk cheese is also available. But
it has to age for more than 60 days before it can be sold. That means no
cottage cheese from raw milk.

Pastorio

You lived on a farm and you think cows have "utters"?

In news:lDBle.99$4p.8@fed1read03,
Bunky42 <bÜnkÿ[email protected]> stated
|
| I came from a farm in upper Wisconsin and most of us drink milk from
| the utter so-to-speak. People have drank raw milk for ever, unless
| you think we have always had refrigerator and pasteurizing processes.
| lol
|

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

When I was a kid, one of the neighbor families got quarantined because

they

Quoted message said:

Quoted message said:

got hepatitis from raw milk.

The milk isn't inherently healthy or not healthy. It's what diseases the
cow has that it can transmit to humans that's at issue. Those diseases
are why milk is pasteurized. Raw milk is available, but it can only come
from certified disease-free cows. Raw milk cheese is also available. But
it has to age for more than 60 days before it can be sold. That means no
cottage cheese from raw milk.

They didn't buy it, I think the dad traded auto body work for it.

--
No Husband Has Ever Been Shot While Doing The Dishes

Bob (this one) said:

The milk isn't inherently healthy or not healthy. It's what diseases the
cow has that it can transmit to humans that's at issue. Those diseases
are why milk is pasteurized. Raw milk is available, but it can only come
from certified disease-free cows. Raw milk cheese is also available. But
it has to age for more than 60 days before it can be sold. That means no
cottage cheese from raw milk.

Pastorio

That's why I would never buy raw milk from a large commercial dairy,
too many cows to insure one of them isn't sick. But, if you get it
from a smaller, local organic dairy, it's safe.

has anyone tried making yoghurt with carb countdown milk?
"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Priscilla H. Ballou" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or you can add cream to milk to make richer yoghurt.

I was looking at the site that Amaranth suggested, and it has quite a few
different ways to make it if one doesn't have a yogurt machine. I have a
professional dehydrator that I use for my business, it has very accurate
temperature control on it...since the milk gets covered anyway (it won't
dehydrate) while it becomes yogurt I'm thinking I could just use that. At
least I'd be assured of the right temperatures.

I really can't wait to do this, all I need is some yogurt to start! 🙂

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

I've been looking for an explanation on why hard cheese has less carbs than
soft cheese....http://tinyurl.com/823fs

"If you make your own yoghourt, you
control the amount of lactose (the only carbohydrate in milk) which
gets eaten by all those acidophilus and bifidus bacteria (or
whatever culture you use). If you ferment (at the right temperature)
for around 3 hours, you will probably be left with a fair amount
of lactose. If you ferment for 24 hours you will have none, or
as near none as really makes no difference. Those bacteria are
hungry, and continually multiplying, whilst their food supply
exists. They will seek out every last bit of food (lactose) they
can and devour it. "

Diane

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

Quoted message said:

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

Quoted message said:

Here's a post from a long ago visior, a scientist who actually studies
fermentation processes, IIRC:

http://tinyurl.com/823fs

The gist, 24 hours of fermentation yields zero carb yogurt.

Good article, thank you Susan! 🙂

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

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

Quoted message said:

Dear David,
I read vwith interest your methods of making yogurt, Can I make it with
half and half? Or heavy cream mixed with an equal measure of water?
How about if I mixed up a batch in a bowl this way, and put it in a
cupboard sitting on a heating pad set on low? How much yogurt do I need
to add to a pint for example?
Thanks alot!
Joan

I use a heating pad on low and wrap the whole thing in a heavy towel.

Sid...

None Given said:

When I was a kid, one of the neighbor families got quarantined because they
got hepatitis from raw milk.

http://www.curezone.com/art/read.asp?ID=70&db=6&C0=17

--
Ma¢k wrote:
Bunky42 <bÜ[email protected]> believes that murdering innocent people
is the American way.

1 Shot, 1 Kill, No Remorse, I Decide
OIF: Operation Iraqi Freedom
OEF: Operation Enduring Freedom

FOB said:

You lived on a farm and you think cows have "utters"?

In news:lDBle.99$4p.8@fed1read03,
Bunky42 <bÜnkÿ[email protected]> stated
|
| I came from a farm in upper Wisconsin and most of us drink milk from
| the utter so-to-speak. People have drank raw milk for ever, unless
| you think we have always had refrigerator and pasteurizing processes.
| lol
|

You get confused easily I see, that was a tongue-in-cheek statement. I
notice you didn't read the last line. I guess your just out for a troll.

Quinadal said:

Bob (this one) said:

The milk isn't inherently healthy or not healthy. It's what diseases the
cow has that it can transmit to humans that's at issue. Those diseases
are why milk is pasteurized. Raw milk is available, but it can only come
from certified disease-free cows. Raw milk cheese is also available. But
it has to age for more than 60 days before it can be sold. That means no
cottage cheese from raw milk.

Pastorio

That's why I would never buy raw milk from a large commercial dairy,
too many cows to insure one of them isn't sick. But, if you get it
from a smaller, local organic dairy, it's safe.

Large commercial dairies wouldn't even consider selling raw milk. Too
much red tape. But size of operation isn't the issue. The whole herd
needs to be certified. That means every cow must be tested. Organic or
not. And organic is no guarantee of very much.

Pastorio

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

Large commercial dairies wouldn't even consider selling raw milk. Too much
red tape. But size of operation isn't the issue. The whole herd needs to
be certified. That means every cow must be tested. Organic or not. And
organic is no guarantee of very much.

I used to get raw milk from a Certified dairy in southern California, but
then they started having recall after recall after recall. They were the
only commercial source of raw milk I ever saw in that area, and at some
point they just stopped selling it. Not sure if that was voluntary or
legislated.

Anyway, my guess is that with the kind of large factory farming operations
that are typical in many areas, production of consistently safe raw milk may
not be a realistic expectation. Perhaps there are safe, certified sources in
less populated areas. Personally I would no more consume raw milk these days
than I would raw chicken or raw ground beef. But I think there is probably
some truth in the claims for superior nutritional quality of raw milk.

HG

sprudil said:

I improve my odds by vacum sealing my reserved batch to use as my starter as
well as allowing it to come to room temp and priming it with a little bit of
powdered milk or a teaspoon of sugar.

Sid...

I'll give that a try sometime soon.

--
Rudy - Remove the Z from my address to respond.

"It is better to die on your feet than to live on your knees!"
-Emiliano Zapata

Check out the a.s.d.l-c FAQ at:
http://www.grossweb.com/asdlc/faq.htm

In article <[email hidden]>,

diane said:

has anyone tried making yoghurt with carb countdown milk?

I doubt it would work. The culture needs the milk sugar (lactose --
carbs) in order to grow.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

I own a plastic multi tray dehydrator, how would I go about using it for a
yogurt maker. I also have thermos, electric cooler/warmer- I must have
everything- just have to figure out how to do it without creating a
laboratory. (you should have seen me roasting my own coffee beans)

I'm convinced to try the raw milk for this project after researching
PROBIOTICS. cultured foods are important even if your at goal weight

Diane

"J. David Anderson" <jdavidanderson_@hotmail> wrote in message
news:[email hidden]...

Quoted message said:

Priscilla H. Ballou said:

J. David Anderson said:

Priscilla H. Ballou wrote:

>Sherry wrote:
>
>
>>"J. David Anderson" <jdavidanderson_@hotmail> wrote in message
>>news:[email hidden]...
>>
>>
>>>Making it is very simple and you can make it either normal, i.e.,
>>>using
>>>full fat milk, or low fat, using skim or fat reduced milk.
>
>
>Or you can add cream to milk to make richer yoghurt.
>
>Priscilla

You don't need to do that for richer yoghurt Priscilla, you can either
make up a powdered milk and use twice the recommended quantity of milk
powder, or add enough milk powder to fresh milk to make an equivalent
quantity. Once the bacteria has done its job it still tastes much the
same, fresh or powdered. I do not like the taste of reconstituted milk,
but once made into yoghurt it is hard to tell the difference.

I don't want more milk sugar, I want more fat, and the mouth-feel of
fat. I'll stick with my milk/cream mixture, thanks.

Priscilla

I agree that it tastes and "feels" better, but it get too high in calories
for the amount I consume. A litre, my average daily consumption, of your
style, made with full cream milk with a similar quantity of cream added,
would have four thousand calories. I would be back to just a small tub per
day. A litre of my yoghurt has 370 calories. Much more appropriate.

I spent weeks experimenting to get the mouth feel that you refer to in a
low cal yoghurt and have got to the stage where visitors can't tell the
difference. It does become a bit complicated though to get the real creamy
taste and feel. The yoghurt need to have sufficient gelatin to set like a
blancmange, then be whipped once cooled. It is then thick and creamy, but
still low cal.

Regards

David

--

To email me, please include the letters DNF anywhere in the subject line.

All other mail is automatically deleted.

diane said:

I own a plastic multi tray dehydrator, how would I go about using it for a
yogurt maker. I also have thermos, electric cooler/warmer- I must have
everything- just have to figure out how to do it without creating a
laboratory. (you should have seen me roasting my own coffee beans)

I'm convinced to try the raw milk for this project after researching
PROBIOTICS. cultured foods are important even if your at goal weight

Diane

Can you adjust the temps on yours? Mine is set at 140 and I would think
that would be to hot?????

too hot! I'm ditching the dehydrator idea for the Vector electric
cooler/warmer I own- see the other discussion. The idea is to not buy
another appliance when I have so many now.

Diane

"Bunky42" <bÜnkÿ[email protected]> wrote in message
news:8Nkme.1188$4p.256@fed1read03...

Quoted message said:

diane said:

I own a plastic multi tray dehydrator, how would I go about using it for
a yogurt maker. I also have thermos, electric cooler/warmer- I must have
everything- just have to figure out how to do it without creating a
laboratory. (you should have seen me roasting my own coffee beans)

I'm convinced to try the raw milk for this project after researching
PROBIOTICS. cultured foods are important even if your at goal weight

Diane

Can you adjust the temps on yours? Mine is set at 140 and I would think
that would be to hot?????

110 seems to be the favored temperature. Starting from a culture instead of
live yogurt also preferred.

I love my cooler- I keep my atkins shakes, cheese, lunch, carb countdown
milk...whatever, cool on trips, but have never needed the warming feature.

The warmer is only getting to 99 degrees- about 10 degrees too cool by some
standards, so I also happened to have a electric heating pad hanging
around-placing it in the cooler (any cooler will work this way) so I'll be
able to tell you in a while if that is better. This old heading pad (clean)
has a history of starting seeds, keeping puppies warm, incubating
chicks....why not yogurt making.

The thermometer idea is working great so I don't have to peek

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

Quoted message said:

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

Quoted message said:

too hot! I'm ditching the dehydrator idea for the Vector electric
cooler/warmer I own- see the other discussion. The idea is to not buy
another appliance when I have so many now.

Quoted message said:

"Bunky42" <bÜnkÿ[email protected]> wrote in message
news:8Nkme.1188$4p.256@fed1read03...

Quoted message said:

Can you adjust the temps on yours? Mine is set at 140 and I would think
that would be to hot?????

I plan on using my dehydrator - the thermostat will go from 95ºF to 155ºF
and it's the only thing I have in the house that I think will do the
job...my oven's lowest setting is 150º 🙁. I wish I had a gadget like
Diane's got!

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

x-no-archive: yes

I don't know how large your oven is, but I used to get perfect yogurt
just by propping the door open with a wooden spoon, and the bulb warmed
it just to the right temp.

Susan

diane said:

too hot! I'm ditching the dehydrator idea for the Vector electric
cooler/warmer I own- see the other discussion. The idea is to not buy
another appliance when I have so many now.

Diane

"Bunky42" <bÜnkÿ[email protected]> wrote in message
news:8Nkme.1188$4p.256@fed1read03...

Quoted message said:

diane said:

I own a plastic multi tray dehydrator, how would I go about using it for
a yogurt maker. I also have thermos, electric cooler/warmer- I must have
everything- just have to figure out how to do it without creating a
laboratory. (you should have seen me roasting my own coffee beans)

I'm convinced to try the raw milk for this project after researching
PROBIOTICS. cultured foods are important even if your at goal weight

Diane

Can you adjust the temps on yours? Mine is set at 140 and I would think
that would be to hot?????