making yogurt

Am considering buying a yogurt maker and attempting to make my own.Anyone
have a recipe and/or suggestions for making low-carb yogurt?

On Mon, 24 May 2004 17:26:01 -0500, "RobHolif"
wrote:

Am considering buying a yogurt maker and attempting to make my own.Anyone
have a recipe and/or suggestions for making low-carb yogurt?

Hi,

Here's an old post where I describe how my mother taught me how to
make yogurt without a machine:

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear

Thanks for sharing how to make the yougurt PoohBear, I am going to give this a
try tomorrow. Looks like its alot cheaper to make, than buying it.

Can I share this recipe?
And, would I HAVE to use full fat milk, or can I use 1%?
Thanks

-Olena

Sunshyne wrote:
One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.
snipped

--
Olena Fitza
Avon Independent Sales Rep

I love yogurt but I've been buying it from Brown Cow and now
Stonyfields. I figured the cost of organic whole milk would be as much
as the yogurt. Does it really save much?

As for the clear liquid, some people marinate veg and fruit in it to
make them less glycemic load. See http://www.mendosa.com and search for
'yogurt'.

Skinny
---------------


On Mon, 24 May 2004 22:52:35 GMT, poohbear wrote:

On Mon, 24 May 2004 17:26:01 -0500, "RobHolif"
wrote:

Am considering buying a yogurt maker and attempting to make my own.Anyone
have a recipe and/or suggestions for making low-carb yogurt?

Hi,

Here's an old post where I describe how my mother taught me how to
make yogurt without a machine:

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear

On Tue, 25 May 2004 04:24:38 GMT, Olena
wrote:

Can I share this recipe?
And, would I HAVE to use full fat milk, or can I use 1%?
Thanks

-Olena

Olena,

Yes, you may share it-----I posted it on the Usenet- it's public
domain now : )

Before LC, I used to make it with even skim milk. It will make not as
nicely, but it will make. It will be much thinner and so much higher
in carbs.

PoohBear

On Tue, 25 May 2004 05:22:51 GMT, Skinny wrote:

I love yogurt but I've been buying it from Brown Cow and now
Stonyfields. I figured the cost of organic whole milk would be as much
as the yogurt. Does it really save much?

As for the clear liquid, some people marinate veg and fruit in it to
make them less glycemic load. See http://www.mendosa.com and search for
'yogurt'.

Skinny
---------------


I just used regular whole milk from CostCo, so I can't say for the
milk you are using what the savings would be. It's simply the cost of
the milk... You would need to check out the cost of organic milk vs.
the cost of the kind of yogurt you were buying.

Take Care,
PoohBear

On 5/24/2004 6:52 PM, poohbear wrote:
On Mon, 24 May 2004 17:26:01 -0500, "RobHolif"
wrote:


Am considering buying a yogurt maker and attempting to make my own.Anyone
have a recipe and/or suggestions for making low-carb yogurt?


Hi,

Here's an old post where I describe how my mother taught me how to
make yogurt without a machine:

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear


PB, thanks for sharing!

--
jmk in NC

I also drink organic milk when I drink milk. I would like to try home made
yogurt as well. I guess to find out if it is cost effective you just give
it a shot once. Doesn't sound too tough to make.

Thanks for the recipe.
Curt

"Skinny" wrote in message
...
I love yogurt but I've been buying it from Brown Cow and now
Stonyfields. I figured the cost of organic whole milk would be as much
as the yogurt. Does it really save much?

As for the clear liquid, some people marinate veg and fruit in it to
make them less glycemic load. See http://www.mendosa.com and search for
'yogurt'.

Skinny
---------------


On Mon, 24 May 2004 22:52:35 GMT, poohbear wrote:

On Mon, 24 May 2004 17:26:01 -0500, "RobHolif"
wrote:

Am considering buying a yogurt maker and attempting to make my
own.Anyone
have a recipe and/or suggestions for making low-carb yogurt?

Hi,

Here's an old post where I describe how my mother taught me how to
make yogurt without a machine:

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear

poohbear wrote:

snip

I just used regular whole milk from CostCo, so I can't say for the
milk you are using what the savings would be. It's simply the cost of
the milk... You would need to check out the cost of organic milk vs.
the cost of the kind of yogurt you were buying.

Take Care,
PoohBear

Is it necessary to use milk, or could heavy cream be substituted? Or
half and half?
Thanks for sharing, BTW. I plan to try it soon!
Sh0rtcircuit (Deb)