who makes their own yogurt?
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
I have been told if you want thicker yogurt without adding gelatin then you can add powdered milk to the regular milk when you start it.
Good luck with it.
Met my first goal, met my second goal, met my surgeons goal. Now I have a new goal!
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
You need a full fat yogurt for your starter? If that's the case, I'm not making yogurt tomorrow. The instructions I found online did not say the started needed to be full fat. I have yogurt from the store for my starter, but it's low fat.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
I would imagine that you can use the low fat yogurt that you have successfully. I used the full fat because it made a creamier yogurt. After I had successfully made my own yogurt that is what I then used to make more yogurt. Now I would probably use non fat milk to make yogurt. Before I always used 2% milk because that is what my husband insisted on bringing home.
Yogurt got its start in the desert when nomads carried milk in pouches on the backs of camels across the desert. I doubt that making yogurt is a very fussy product. It does require constant but low temperatures 170-175 degrees. I was fascinated my the poster that said that she was making yogurt in her crock pot so I was just reading about that method. It stressed that if the milk heated to over 180 degrees the yogurt would taste bad.
You could have saved your cream after the blender died by whipping it with a mixer. My granddaughter told me that they made butter by squeezing the cream in a plastic zip lock bag. Now isn't that novel?
The milk I have is whole milk so I bet that will make creamy enough yogurt then, even with the low fat yogurt. I have whole milk because since I started buying raw milk recently, that's what I get. When I bought milk from the store, I always bought skim.
Thanks for your help!
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Is your milk, that you buy from the farm homogenized? If it isn't then the fat will come to the top and you can keep or remove as much as you would like? That is the way milk was delivered when I was a little girl. Everyone would fight for the cream for their coffee and then all we would ever have was skim milk. I'm sure your whole milk will make teriffic yogurt. Enjoy!
I think the milk will make really good yogurt, though. It's just really good milk. It makes great protein shakes!
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
