yogurtmaking

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,

Instant nonfat dry milk is nasty.

You could try making it from half&half 🙂

Quoted message said:

Bob

--Bryan

Food Snob said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,

Instant nonfat dry milk is nasty.

You could try making it from half&half 🙂

Quoted message said:

Bob

--Bryan

Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

Bob

zxcvbob said:

Food Snob said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

Quoted message said:

Quoted message said:

I made some yesterday. I used a mixture of instant nonfat dry milk,

Quoted message said:

Instant nonfat dry milk is nasty.

Quoted message said:

You could try making it from half&half 🙂

Quoted message said:

Bob

Quoted message said:

--Bryan

Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

The non-instant is better, but there's no way that the cheese or
yogurt doesn't suffer taste-wise from using any powdered milk.

2%? That is sad. Whole milk yogurt is so much better. I'm going to
go in and get a yogurt right now, and stir in some 40% cream.

Mmmmm.

Quoted message said:

Bob

--Bryan

Food Snob said:

zxcvbob said:

Food Snob said:

On Apr 23, 12:57 pm, zxcvbob <[email hidden]> wrote:
> Any yogurt makers here? How do you get it nice and thick like the stuff
> from the grocery store that is full of pectin, gums, gelatin, and
> modified food starch? (that's the only way my family will eat it, and
> they eat a lot)
> I made some yesterday. I used a mixture of instant nonfat dry milk,
Instant nonfat dry milk is nasty.
You could try making it from half&half 🙂
> Bob
--Bryan

Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

The non-instant is better, but there's no way that the cheese or
yogurt doesn't suffer taste-wise from using any powdered milk.

2%? That is sad. Whole milk yogurt is so much better. I'm going to
go in and get a yogurt right now, and stir in some 40% cream.

Mmmmm.

Quoted message said:

Bob

--Bryan

Just stir a big spoonful of peach jam and a handful of blueberries into
a pint of sour cream. Now that's what I'm talking about.

Bob

In article <[email hidden]>,

Food Snob said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,

Instant nonfat dry milk is nasty.

You could try making it from half&half 🙂

Quoted message said:

Bob

--Bryan

Nonfat dry milk makes excellent yogurt.
You just have to double the recipe.

That's the way mom and I made it for years.
I used to use "Dannon" as my culture start, then passage it from there.

Double the amount of powder per amount of water called for in the
regular milk recipe. Find a commercial yogurt that you like that uses
"live" culture (like I posted above, I liked Dannon so used it) in the
"plain" flavor. Add about 1/2 cup per gallon.

Save 1/2 to 1 cup of the resulting yogurt for the next batch.

Mom and I used a 1 gallon glass jar and a small ice chest full of the
hottest tap water that would come out of the sink.

Put the jar with the milk and added culture into the ice chest, fill
with hot water, cover it and let sit for 24 hours.

24 hours later, we had 1 gallon of yogurt. :-)

Flavor as desired. I used to eat it plain with Oat bran and Splenda.

Never had a better blood lipid profile than when I was doing that, and
weight lifting 3 days per week!
--
Peace, Om

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

In article <[email hidden]>,

zxcvbob said:

Food Snob said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the stuff
from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,

Instant nonfat dry milk is nasty.

You could try making it from half&half 🙂

Quoted message said:

Bob

--Bryan

Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

Bob

I always made skim yogurt too.
If and when I get into making it again, I may have to try adding 1/2 and
1/2 or cream.

Bob Pastorio recommended that I try making cultured cream as a real
treat!
--
Peace, Om

Remove _ to validate e-mails.

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

In article <[email hidden]>,

zxcvbob said:

Food Snob said:

zxcvbob said:

Food Snob wrote:
> On Apr 23, 12:57 pm, zxcvbob <[email hidden]> wrote:
>> Any yogurt makers here? How do you get it nice and thick like the stuff
>> from the grocery store that is full of pectin, gums, gelatin, and
>> modified food starch? (that's the only way my family will eat it, and
>> they eat a lot)
>> I made some yesterday. I used a mixture of instant nonfat dry milk,
> Instant nonfat dry milk is nasty.
> You could try making it from half&half 🙂
>> Bob
> --Bryan
Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

The non-instant is better, but there's no way that the cheese or
yogurt doesn't suffer taste-wise from using any powdered milk.

2%? That is sad. Whole milk yogurt is so much better. I'm going to
go in and get a yogurt right now, and stir in some 40% cream.

Mmmmm.

Quoted message said:

Bob

--Bryan

Just stir a big spoonful of peach jam and a handful of blueberries into
a pint of sour cream. Now that's what I'm talking about.

Bob

Oh gods...

A LOT of people miss out on the sheer joys of mixing fruit and sour
cream! Mom and I used to make fruit salads that way. Either a mix of
fresh or fresh frozen fruits and sour cream, sweeted as desired. ;-d

Then there is always Nutella.......
--
Peace, Om

Remove _ to validate e-mails.

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

zxcvbob said:

Food Snob said:

zxcvbob said:

Food Snob wrote:
> On Apr 23, 12:57 pm, zxcvbob <[email hidden]> wrote:
>> Any yogurt makers here? How do you get it nice and thick like the stuff
>> from the grocery store that is full of pectin, gums, gelatin, and
>> modified food starch? (that's the only way my family will eat it, and
>> they eat a lot)
>> I made some yesterday. I used a mixture of instant nonfat dry milk,
> Instant nonfat dry milk is nasty.
> You could try making it from half&half 🙂
>> Bob
> --Bryan
Instant nonfat milk is nasty. But it works great for making yogurt or
cheese. Non-instant might be better; I dunno. I'm adding enough whole
milk to bring it to about 2% butterfat.

Quoted message said:

The non-instant is better, but there's no way that the cheese or
yogurt doesn't suffer taste-wise from using any powdered milk.

Quoted message said:

2%? That is sad. Whole milk yogurt is so much better. I'm going to
go in and get a yogurt right now, and stir in some 40% cream.

Quoted message said:

Mmmmm.

Quoted message said:

Bob

Quoted message said:

--Bryan

Just stir a big spoonful of peach jam and a handful of blueberries into
a pint of sour cream. Now that's what I'm talking about.

Not sour cream, creme fraiche.
I find American style sour cream pretty distasteful. I much prefer
Mexican style crema agria, which is creamier, and less sour.

Don't YOU think yogurt is better with a little cream stirred in?

Quoted message said:

Bob

--Bryan
"It's a POS song after I heard a minute of it,
and I don't even like Ray-gun!"
--"A" in alt.sports.baseball.stl-cardinals, 5-5-07

Food Snob said:

zxcvbob said:

Food Snob said:

On May 4, 9:09 pm, zxcvbob <[email hidden]> wrote:
> Food Snob wrote:
>> On Apr 23, 12:57 pm, zxcvbob <[email hidden]> wrote:
>>> Any yogurt makers here? How do you get it nice and thick like the stuff
>>> from the grocery store that is full of pectin, gums, gelatin, and
>>> modified food starch? (that's the only way my family will eat it, and
>>> they eat a lot)
>>> I made some yesterday. I used a mixture of instant nonfat dry milk,
>> Instant nonfat dry milk is nasty.
>> You could try making it from half&half 🙂
>>> Bob
>> --Bryan
> Instant nonfat milk is nasty. But it works great for making yogurt or
> cheese. Non-instant might be better; I dunno. I'm adding enough whole
> milk to bring it to about 2% butterfat.
The non-instant is better, but there's no way that the cheese or
yogurt doesn't suffer taste-wise from using any powdered milk.
2%? That is sad. Whole milk yogurt is so much better. I'm going to
go in and get a yogurt right now, and stir in some 40% cream.
Mmmmm.
> Bob
--Bryan

Just stir a big spoonful of peach jam and a handful of blueberries into
a pint of sour cream. Now that's what I'm talking about.

Not sour cream, creme fraiche.
I find American style sour cream pretty distasteful. I much prefer
Mexican style crema agria, which is creamier, and less sour.

Don't YOU think yogurt is better with a little cream stirred in?

Quoted message said:

Bob

--Bryan

It probably is. But I *like* 2 to 3% yogurt, and I don't need to find
out about the richer stuff until I lose some weight.

I'm biking to work a couple of times a week and have cut back about 90%
on alcohol for a while, that should do it. If not, I'll start lifting
weights once or twice a week.

BTW, commercial sweetened low-fat yogurt has as much calories as ice
cream. I'm eating my plain yogurt with Splenda and fruit and wheat germ
and/or Grape Nuts. Sometimes I'll use homemade jam or preserves to
sweeten it and then just enough Splenda to adjust the sweetness. (I'm
glad to have found a use for all the jam and preserves I made, cuz I
don't eat them on toast, and I don't make biscuits very often)

Bob

zxcvbob said:

Gregory Morrow said:

zxcvbob said:

Any yogurt makers here? How do you get it nice and thick like the

stuff

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from the grocery store that is full of pectin, gums, gelatin, and
modified food starch? (that's the only way my family will eat it, and
they eat a lot)

I made some yesterday. I used a mixture of instant nonfat dry milk,
mixed about 50% stronger than the instructions, and whole milk. I
brought the reconstituted milk (and a little maltodextrin just because

I

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had some) to a simmer, added the cold whole milk, and when it had

cooled

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to about 115 degrees I poured it into a Thermos bottle that had a

couple

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of tablespoons of commercial yogurt in the bottom for a starter. Six
hours later, I had very nice yogurt with about 2% fat, but it's a bit

runny.

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Do I need to add more powdered milk or do I need to add a little
gelatin? Or more fat? Or should I pour the curd into a muslin bag and
hang it up to let some of the whey drip out?

The maltodextrin didn't seem to do anything so I won't add it next

time.

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Adding cornstarch before I simmer the milk seems like cheating.

Thanks for bringing this up as I am using a lot of yogurt and so am
considering making my own...

My last experience with making yogurt was back in the 70's with one of

those

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Salton yogurt makers - remember them? I've never tried making yogurt
since...

I've got it worked out pretty good. If you want a little wiggle to it,
you'll need to add a small amount of gelatin or agar agar. This is
smooth and rich, but it doesn't wiggle. If you increase the cornstarch,
it gets kind of slimy. Whisking is assumed:

1) Put 1 cup of water and 1 tsp cornstarch in a saucepan and bring it to
a boil. Add 2 cups of cold whole milk and 1 cup of powdered milk. [if
you don't care if it's *really* thick, skip #2. After adding the milk
it should be just the right temperature]

2) Heat slowly to 185°. Allow it to cool to 120°. I don't know why
scalding the milk makes the yogurt thicker.

3) Pour into an insulated 32 or 34 ounce insulated mug that has a lid.
Stir in about a tablespoon of yogurt (for a starter) and enough hot tap
water to fill the mug. Snap on the lid and let the yogurt sit
undisturbed for 6 hours to overnight.

4) Store in the refrigerator. :-)

Hey thank you, I'll be trying that...

:-)

Best
Greg

Om said:

A LOT of people miss out on the sheer joys of mixing fruit and sour
cream! Mom and I used to make fruit salads that way. Either a mix of
fresh or fresh frozen fruits and sour cream, sweeted as desired. ;-d

It was here that I heard about the combination of strawberries, sour cream,
and brown sugar. So the secret is out.

Bob