Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 Hello all. I just joined, so forgive me if this has been discussed before. I'm wondering if anyone has ever made their own yogurt before? I live in a smallish town, and every brand of plain yogurt at the grocery store contains gelatin. I've seen these yogurt makers in the stores before, but I hate to buy one if they are a pain in the behind. Anybody have any experience with them? I use plain yogurt a lot in cooking, but since I've recently moved to a much smaller town, I'm finding it hard to find the ingredients I'm used to. Thanks for any responses! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 Yes, I have made my own yogurt, for years.........and IMHO, don't waste your time on the " makers " . You don't need them! all you need are a few mason jars [any leftover glass jar can work], and a large pot. [large enough to hold the jars you have chosen, covered in water] and a heating pad. I will post all the details, if you are [or anyone is] interested! Pixx On 3 Jun 2003 at 0:31, gitana_westpa wrote: > I'm wondering if anyone has ever made their own yogurt before? > ....... I've seen these yogurt makers in the > stores before, but I hate to buy one if they are a pain in the behind. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 Pixx Please of please post your recipe for yogurt. Have you ever made any with fruit on the bottom? I enjoy yogurt, but also find purchasing non-gelatin varieties to be somewhat cumbersome. karen , " Pixx " <lists@p...> wrote: > Yes, I have made my own yogurt, for years.........> > I will post all the details, if you are [or anyone is] interested! > Pixx > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 please do! is it vegan (soy) yougurt you make? I'd love to learn how to do it on my own. Might save me a bit of $$ now that i'm a poor homeowner. :-) megan - " Pixx " <lists Monday, June 02, 2003 8:11 PM Re: ever made your own yogurt? > Yes, I have made my own yogurt, for years.........and IMHO, don't > waste your time on the " makers " . You don't need them! all you > need are a few mason jars [any leftover glass jar can work], and a > large pot. [large enough to hold the jars you have chosen, covered > in water] and a heating pad. > > I will post all the details, if you are [or anyone is] interested! > Pixx > > On 3 Jun 2003 at 0:31, gitana_westpa wrote: > > > I'm wondering if anyone has ever made their own yogurt before? > > ....... I've seen these yogurt makers in the > > stores before, but I hate to buy one if they are a pain in the behind. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 No, I have never made yogurt myself. Way back in the 80s my mo-in-law bought a yogurt maker, but I don't think she ever used it much; likely it was a pain in the butt to use is my guess. I would imagine they have progressed in technology and have gotten easier to use over these past 20 odd years. On the topic of geletin, I just looked at the yogurt my daughter eats (she isn't a vegetarian), and see that the label says it contains Kosher geletin. What is the difference in kosher geletin as opposed to other geletin? ~ feral ~ Kindness is in our power, even when fondness is not. ~Samuel Johnson,lexicographer (1709-1784) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~> , " gitana_westpa " <gitana@w...> wrote: > Hello all. I just joined, so forgive me if this has been discussed > before. I'm wondering if anyone has ever made their own yogurt > before? I live in a smallish town, and every brand of plain yogurt > at the grocery store contains gelatin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 What is the difference in kosher > geletin as opposed to other geletin? It just means that it's been produced according to the Jewish dietary laws. There are rules/laws that dictate how animals should be slaughtered and rules about not mixing meat and milk. I'm not Jewish, so that's about all I know about it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Feral wrote: > What is the difference in kosher > geletin as opposed to other geletin? It is " sanctioned by jewish law " [according to the dictionary]. Basically, the process has been overseen by a rabbi, to make sure that it has stood up to rigorous cleanliness procedures. No meats processed an the machines that dairy is on, and vice versa. and machines are cleaned on a set standard of time and procedure. did I make all that make sense? ~Pixx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Oh, yeah..I forgot about that part. I guess because I have a hard time accepting that there *is* [acording to jewish law] an humane way to do that. Sheryl wrote: > There are rules/laws that dictate how animals should be > slaughtered Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Ok, yeah....I'll do that.....but I am not much of a typist, so you will have to give me time to do that. maybe by tonight. ~Pixx On 3 Jun 2003 at 5:52, bluetulipz wrote: > Pixx > Please of please post your recipe for yogurt. == http://pixxart.com the Art of Living in Health, Peace, & Light Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 this is weird.........in my 'inbox' I got this second half of my post....but not the first half. so I checked the site at , and it *is* there!....glad I checked, or I would have reposted it to you guys again!! :~) On 3 Jun 2003 at 15:54, Pixx wrote: > Oh, yeah..I forgot about that part. I guess because I have a hard time > accepting that there *is* [acording to jewish law] an humane way to do > that. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Oh. So it still is critter toenails and they are just a bit more fussy about how they are processed? Blech Thanks for the 411. ~ feral ~ The secret of being miserable is to have leisure to bother about whether you are happy or not.Ê The cure for it is occupation. ~ George Bernard Shaw (1856-1950) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~> , " Pixx " <lists@p...> wrote: > Feral wrote: > > > What is the difference in kosher > > geletin as opposed to other geletin? > It is " sanctioned by jewish law " [according to the dictionary]. > > Basically, the process has been overseen by a rabbi, to make sure > that it has stood up to rigorous cleanliness procedures. > ~Pixx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 > Oh. So it still is critter toenails and they are just > a bit more fussy about how they are processed? > Blech YEP. I find it interesting myself. In fact, this animal rights group in Kansas City was boycotting the Whole Foods Market there because they sold live lobsters. I didn't boycott them because my opinion was that there wasn't much difference in selling live lobsters vs. dead meat. If I was going to boycott them, I would boycott them for selling meat/animals period. What difference does it make if it's living or dead? If it's living, it's soon going to BE dead, right? > > > > What is the difference in kosher > > > geletin as opposed to other geletin? > > > It is " sanctioned by jewish law " [according to the dictionary]. > > > > Basically, the process has been overseen by a rabbi, to make sure > > that it has stood up to rigorous cleanliness procedures. > > ~Pixx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Uh, toenails?? For those who don't know........it is *all* " scraps " not used for other purposes. <blech> On 3 Jun 2003 at 21:08, Feral wrote: > Oh. So it still is critter toenails and they are just > a bit more fussy about how they are processed? > Blech > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Kosher gelatin is made from kosher animals, cows rather than pigs. Kosher for passover gelatin is made from seaweed agar or carageenan and is vegetarian/vegan, but you have to read the ingredients. Little Debbie/Sunbelt/McKee Foods used to be vegetarian, if not all heathy, using only vegetable shortening, but now some of their products include Kosher gelatin. I wrote them twice to ask about it, but they didn't reply. Making yogurt at home is not hard. I have used whole milk, skim milk, and powdered milk with good results. Sometimes I start with Dannon, Breyers, or some other plain yogurt with active cultures; lowfat yogurt usually has gelatin and has been treated to make the yogurt no longer active. You can also buy yogurt starter from Yogurmet in a HFS; it works like yeast. I used to be very precise about temperatures and times, but I found it isn't necessary. Warm the milk to baby bottle warm, 110-113 degrees; if it's too hot for a baby, it will kill the yogurt culture. I warm the milk in the microwave, stirring or shaking every few minutes so it will heat evenly. When the milk is warm, put about 1/2 cup in bowl; spoon in 2-3 spoons of plain yogurt or powdered yogurt starter; stir gently to let it dissolve and warm. When it is thoroughly blended, stir it into the rest of the milk; I usually make a gallon at a time. You can make the yogurt in the plastic milk jug, in glass jars, tupperware or used and thoroughly cleaned yogurt/sourcream containers. The yogurt mix needs to be kept warm, not too hot, for at least 8 but not more than 14 hours. The longer it incubates, the firmer the yogurt gets. I've put a heating pad in the bottom of a cooler to keep them warm, or wrapped the yogurt in an electric blanket. It's a good idea to put the milk/yogurt containers in a plastic bag or something so they don't leak onto the blanket. It 25 or so years of making yogurt, I've had one batch that somehow got an extra bacteria in it and was ruined. Normally the finished yogurt will smell and look just like store yogurt, but if there is foam, bubbles, or a yeasty smell, something went wrong. Finished yogurt keeps in the refridgerator well beyond the freshness date of the milk, 2-3 weeks. It's best to use very fresh milk, rather than milk near the expiration date. Once you make yogurt, you can use that yogurt to start the next batch. After about 4-6 generations though, it's good to get some fresh starter. I don't make it with fruit on the bottom, but when I serve it, sometimes I put a few spoons of fruit preserves sweetened with fruit juice, Smuckers or Polaner all-fruit. Nuts and molasses are good. Yogurt can be used for cooking where buttermilk would be used, as in pancakes or biscuits. --- Be kind. Be of good cheer. Dick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Dick Ford wrote: > It 25 or so years of making yogurt, I've had one batch that somehow > got an extra bacteria in it and was ruined. I have heard that to eleminate that chance of extra bacteria, the milk should always be heated to a high temp then cooled. I am impressed that it only happened one time, given that it seems you don't do this. Hmmm, I am getting more and more convinced to try the soy or almond........I was afraid high heating the almond or soy would break it down or something. have you ever tried any other types of milk?? == http://pixxart.com the Art of Living in Health, Peace, & Light Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Oh, yeah, I meant to add this to that 'book' of mine: You can put the yogurt in a sieve [makeshift one = cheescloth in a funnel], over a bowl in the fridge overnight. the resulting solid can be used like any cream cheese would be used. I have made cheescake with it. :~) Pixx Dick Ford wrote: > Yogurt can be used for cooking where > buttermilk would be used, as in pancakes or biscuits. == http://pixxart.com the Art of Living in Health, Peace, & Light Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 I know. I was just being cheeky. It is truely gross to think about. ~ feral ~ The greatest mistake is trying to be more agreeable than you can be. ~ Walter Bagehot ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~> , " Pixx " <lists@p...> wrote: > Uh, toenails?? > For those who don't know........it is *all* " scraps " not used for other > purposes. > <blech> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 Feral wrote: > I was just being cheeky. I kind of thought so........thats why I put " For those who don't know " ;~) == http://pixxart.com the Art of Living in Health, Peace, & Light Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2003 Report Share Posted June 4, 2003 Milk from the store has been pasteurized before you buy it; it isn't necessary to do it again before you make yogurt. Yogurt maker instructions I read didn't include heating the milk, then cooling it to 110 degrees. They also didn't include bleaching the containers. If you wash everything with antibacterial soap, it should be ok. The batch of yogurt that went bad for me used milk someone gave me from the local ag university ; it was on its last day of freshness and had been transported many hours in a cooler. I think it may have been too old to use; even though I broke the seal on the jugs to use it in yogurt. Maybe I should have re-pasteurized that batch. I'm curious to try making yogurt with non-diary milk now that you mention it. --- Be kind. Be of good cheer. Dick Quote Link to comment Share on other sites More sharing options...
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