Making Yogurt

[Guest guest]

Hi Sharon,

 

I haven't actually made any but I saw this site and posted it for someone of

GFCFrecipes list. It has heaps of recipes and tips for using non soy and

non dairy starters.

 

http://www.vegsource.com/talk/beginner/messages/127420.html

 

HTH's

Caroline

 

-

" msdos4 " <rainbowsend

 

> Has anyone had any success making yogurt with rice milk or maybe even

> coconut milk? The reason I ask is because we are also avoiding soy.

> This last weekend my Stepmother gave me her old yogurt maker--they

> never used it much and thought that I might. Anyway, the next time I

> go to the health food store I'm going to look for some yogurt starter

> and experiment a little.

[Guest guest]

Caroline,

Thanks for the site! It's just what I was looking for.

Sharon

[Guest guest]

Chanda,

 

I don't remember the exacts, but you heat some milk to a certain temp

and add dried milk & then put in a little yogurt, rather like starter

with sourdough - then you let it sit undisturbed for a length of time -

longer if you like it more solid. I have a machine I put it in to

keep it at a good temperature, but I have heard of people who just

make yogurt in a container and keep it in a warm place. My machine

has all the directions. One of the other things I like about making

my own, is I can use the milk I prefer..bgh free, etc. Plus,like

everything, when the kids chip in and help, they eat more...they love

coming up with creative ideas for add ins!

 

m

[Guest guest]

I found a couple, out of many, websites that had recipes for yogurt. Hope this

helps.

 

http://fiascofarm.com/dairy/yogurt.htm

 

http://vegweb.com/recipes/tofu/1934.shtml

 

Athena

 

melissa_hopp <hoppmel wrote:

 

Chanda,

 

I don't remember the exacts, but you heat some milk to a certain temp

and add dried milk & then put in a little yogurt, rather like starter

with sourdough - then you let it sit undisturbed for a length of time -

longer if you like it more solid. I have a machine I put it in to

keep it at a good temperature, but I have heard of people who just

make yogurt in a container and keep it in a warm place. My machine

has all the directions. One of the other things I like about making

my own, is I can use the milk I prefer..bgh free, etc. Plus,like

everything, when the kids chip in and help, they eat more...they love

coming up with creative ideas for add ins!

 

m

 

 

 

 

 

[Guest guest]

Athena -

 

I love that fiasco farm site...I have fantasized (I'm strange) about

being a goat farmer...they are so cute. I didn't know all the ins and

outs of the yogurt process, just follow my machine's directions. That

was interesting. AND, I'd often wondered if I could use soy milk.

 

Thanks,

m

[Guest guest]

thanks so much Athena, my daughter really wants to make it. She is in Florida

right now. Thought she would miss me she is 7. told her dad this morning that

she really misses her cats.

uh huh

 

Blessings,

Chanda

-

Athena

Saturday, March 26, 2005 6:59 PM

Re: Re: making yogurt

 

 

I found a couple, out of many, websites that had recipes for yogurt. Hope

this helps.

 

http://fiascofarm.com/dairy/yogurt.htm

 

http://vegweb.com/recipes/tofu/1934.shtml

 

Athena

 

melissa_hopp <hoppmel wrote:

 

Chanda,

 

I don't remember the exacts, but you heat some milk to a certain temp

and add dried milk & then put in a little yogurt, rather like starter

with sourdough - then you let it sit undisturbed for a length of time -

longer if you like it more solid. I have a machine I put it in to

keep it at a good temperature, but I have heard of people who just

make yogurt in a container and keep it in a warm place. My machine

has all the directions. One of the other things I like about making

my own, is I can use the milk I prefer..bgh free, etc. Plus,like

everything, when the kids chip in and help, they eat more...they love

coming up with creative ideas for add ins!

 

m

 

 

 

 

[Guest guest]

Roxanne

 

YOu can use nonfat or soy milk to make yogurt. I'm not sure what

you mean by Greek Yogurt. Do you mean yogurt that the whey from the

yogurt is strained from the solids by using cheesecloth or a nylon

sheer fabric? If so, I see no reason why not use it.

 

GB

In , " Roxy " <K9ChemoNurse wrote:

>

> Hi I am Roxanne, been d for quite a while but have never

> posted. I want to say I love all the recipes and advice on this

> group. I never see arguments which is nice!! I am not vegetarian

> however I do impliment many of your recipes and ideas into my

cooking.

> I have drastically cut down on my meat comsumption however.

>

> My question, about making yogurt. Can non-fat milk be used? The

same

> with the soy milk...can it be low fat? I can not afford the

calories

> of whole milk or the fat.

>

> What about making Greek Yogurt? Would I use Greek Yogurt in place

of

> regular yogurt for my culture? Any thoughts or ideas on this??

>

> Thanks for all your wonderful ideas, support and fellowship. I

truly

> appreciate it.

>

> Roxanne in Philly PA )

>

[Guest guest]

I am fairly new to the group and and a new vegetarian as well. I have

to admit I usually " lurk " and gather recipes because it seems you all

know so much more than I do but I did read someone say they did not

know how to make yogurt.I have the 1976 edition of Laurel's Kitchen

cookbook and I use that recipe to make yogurt.

 

Foolproof Yogurt

 

Ingredients

1 cup plain yogurt, commercial or homemade

4 cups powdered skim milk

 

Equipment

Electric blender

4 one-quart glass or plastic jars with lids

a heating pad

towels

 

Take 2 initial precautions:

First, read the label on the your commercial " starter. " Make sure it

contains live culture. Note that once you have your own yogurt

culture going, you can use that for your starter. Second, be sure

the jars are very clean.

 

Fill the jars with warm water from the tap to about 2 inches from the

top. The water should be about 100 degrees. Put the heating pad on

medium heat in a warm sheltered area. Pour 1 cup warm water from 1 of

the jars into the blender. Turn the blender on low and add 1 cup of

powdered milk and 1/4 cup of yogurt. The instant the milk-yogurt

mixture is smooth turn the blender off and return the mixture to its

jar. Repeat this procedure with the other jars. This method prevents

the milk from foaming. Place the filled jars on the heating pad and

cover them with towels so no draft can get at the yogurt. Newspapers

over the towels help too. Leave the yogurt and check it after about 3

1/2 hours. When it has set up, refrigerate it and try not to disturb

or bump it until it has cooled, since the whey is apt to separate.

 

Ann