Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 Another thing you can do after you make yogurt like this is to line a collander with sheer nylon or cheesecloth. Put a pan underneath the collander and put the yogurt in the lined collander and let thewhey drip into the pan. Drink the whey and use the remainder. It is very creamy and tastes something like a combination of sour cream and cream cheese without the fat. GB , " PuterWitch " <puterwitch wrote: > > I made homemade yogurt. > > Ya know, here in the United States we have taken yogurt and thickened it up, and smoothed it out. We are spoiled and everything has to be just right for us. Well... I tasted the real deal/ In other countries you ask for yogurt, and that is what you get. Curds and whey, the " whey " it is supposed to be. It is delicious ,and so much more healthy without added milk solids and other things to make it " smoothe " > > Anywho, here is how you make yogurt. ( so ECONOMICAL!!!) > One half gallon of milk > glass or ceramic container for the milk > spoon > any container(s) for yogurt after it is done > 16 ounces of good store bought yogurt, preferably the kind from the health food store with acidophilus bacteria. (If you cant get that , any kind with " live cultures will do) > oven with a light bulb > if no light bulb in your oven, then a little lamp that will fit in your oven > a few signs that read, " DO NOT USE OVEN!!! " > > pour boiling water over bowl and spoon and containers for yogurt. > > put the half gallon of milk in the glass bowl, add the 16 ounce container of yogurt. > don't stir it!!! just add it. > Now put the yogurt in the oven with the light on, the bulb needs to be 100 watts. > I don't have an oven bulb, so I put a table lamp in there, LOL, and I put a cookie sheet in between the light and the bowl of yogurt so as not to have the heat from the bulb radiate right onto the yogurt. My lamp is a little big for the oven so I have to have it tilted, so I balance it on a roasting pan. Put some signs on your oven, because you best believe even that teenager that never uses the oven will decide to use it just when you are making your yogurt, it is Murphy's law, and they will preheat it without looking inside first. > > leave the yogurt untouched in the oven for 8 hours, and VOILA! you have a half gallon of awesome yogurt. Do not stir it. Just dish it out. Some peeps drain the whey (water on top) and use it in recipes that call for water ( it is loaded with nutrition) this will make your yogurt more thick, but I love it just like it is, and leave the whey in there. > > There are colon problems on my dad's side of the family, I eat this now every day to help prevent me from getting them. this kind of yogurt fills the colon with GOOD bacteria, and it is great to take when you are on an antibiotic as the antibiotic kills the good bacteria and this replenishes it. > > This yogurt is not creamy, it glides down your throat, it is yummy. I add some strawberries and maple syrup for an extra special treat. Also it is good with some " sugar in the raw " as that lends a little crunch of sweetness, try it. My friend Ani uses this yogurt and lemon juice as a dressing for cucumbers, peppers and onion salad. > > Blessings, > Chanda > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 I like keeping my whey right in there. ) Blessings, Chanda - greatyoga Friday, September 22, 2006 9:18 PM Re: homemade yogurt Another thing you can do after you make yogurt like this is to line a collander with sheer nylon or cheesecloth. Put a pan underneath the collander and put the yogurt in the lined collander and let thewhey drip into the pan. Drink the whey and use the remainder. It is very creamy and tastes something like a combination of sour cream and cream cheese without the fat. GB , " PuterWitch " <puterwitch wrote: > > I made homemade yogurt. > > Ya know, here in the United States we have taken yogurt and thickened it up, and smoothed it out. We are spoiled and everything has to be just right for us. Well... I tasted the real deal/ In other countries you ask for yogurt, and that is what you get. Curds and whey, the " whey " it is supposed to be. It is delicious ,and so much more healthy without added milk solids and other things to make it " smoothe " > > Anywho, here is how you make yogurt. ( so ECONOMICAL!!!) > One half gallon of milk > glass or ceramic container for the milk > spoon > any container(s) for yogurt after it is done > 16 ounces of good store bought yogurt, preferably the kind from the health food store with acidophilus bacteria. (If you cant get that , any kind with " live cultures will do) > oven with a light bulb > if no light bulb in your oven, then a little lamp that will fit in your oven > a few signs that read, " DO NOT USE OVEN!!! " > > pour boiling water over bowl and spoon and containers for yogurt. > > put the half gallon of milk in the glass bowl, add the 16 ounce container of yogurt. > don't stir it!!! just add it. > Now put the yogurt in the oven with the light on, the bulb needs to be 100 watts. > I don't have an oven bulb, so I put a table lamp in there, LOL, and I put a cookie sheet in between the light and the bowl of yogurt so as not to have the heat from the bulb radiate right onto the yogurt. My lamp is a little big for the oven so I have to have it tilted, so I balance it on a roasting pan. Put some signs on your oven, because you best believe even that teenager that never uses the oven will decide to use it just when you are making your yogurt, it is Murphy's law, and they will preheat it without looking inside first. > > leave the yogurt untouched in the oven for 8 hours, and VOILA! you have a half gallon of awesome yogurt. Do not stir it. Just dish it out. Some peeps drain the whey (water on top) and use it in recipes that call for water ( it is loaded with nutrition) this will make your yogurt more thick, but I love it just like it is, and leave the whey in there. > > There are colon problems on my dad's side of the family, I eat this now every day to help prevent me from getting them. this kind of yogurt fills the colon with GOOD bacteria, and it is great to take when you are on an antibiotic as the antibiotic kills the good bacteria and this replenishes it. > > This yogurt is not creamy, it glides down your throat, it is yummy. I add some strawberries and maple syrup for an extra special treat. Also it is good with some " sugar in the raw " as that lends a little crunch of sweetness, try it. My friend Ani uses this yogurt and lemon juice as a dressing for cucumbers, peppers and onion salad. > > Blessings, > Chanda > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2006 Report Share Posted September 24, 2006 Chanda, I like it both ways -wth and without whey. You can use this for cheese balls and other recipes where you may need " stiffer " cheese or yogurt. GB , " PuterWitch " <puterwitch wrote: > > I like keeping my whey right in there. ) > > Blessings, > Chanda > - > greatyoga > > Friday, September 22, 2006 9:18 PM > Re: homemade yogurt > > > > Another thing you can do after you make yogurt like this is to line a > collander with sheer nylon or cheesecloth. Put a pan underneath the > collander and put the yogurt in the lined collander and let thewhey > drip into the pan. Drink the whey and use the remainder. It is very > creamy and tastes something like a combination of sour cream and cream > cheese without the fat. > > GB > > , " PuterWitch " <puterwitch@> > wrote: > > > > I made homemade yogurt. > > > > Ya know, here in the United States we have taken yogurt and > thickened it up, and smoothed it out. We are spoiled and everything > has to be just right for us. Well... I tasted the real deal/ In other > countries you ask for yogurt, and that is what you get. Curds and > whey, the " whey " it is supposed to be. It is delicious ,and so much > more healthy without added milk solids and other things to make it > " smoothe " > > > > Anywho, here is how you make yogurt. ( so ECONOMICAL!!!) > > One half gallon of milk > > glass or ceramic container for the milk > > spoon > > any container(s) for yogurt after it is done > > 16 ounces of good store bought yogurt, preferably the kind from the > health food store with acidophilus bacteria. (If you cant get that , > any kind with " live cultures will do) > > oven with a light bulb > > if no light bulb in your oven, then a little lamp that will fit in > your oven > > a few signs that read, " DO NOT USE OVEN!!! " > > > > pour boiling water over bowl and spoon and containers for yogurt. > > > > put the half gallon of milk in the glass bowl, add the 16 ounce > container of yogurt. > > don't stir it!!! just add it. > > Now put the yogurt in the oven with the light on, the bulb needs to > be 100 watts. > > I don't have an oven bulb, so I put a table lamp in there, LOL, and > I put a cookie sheet in between the light and the bowl of yogurt so as > not to have the heat from the bulb radiate right onto the yogurt. My > lamp is a little big for the oven so I have to have it tilted, so I > balance it on a roasting pan. Put some signs on your oven, because you > best believe even that teenager that never uses the oven will decide > to use it just when you are making your yogurt, it is Murphy's law, > and they will preheat it without looking inside first. > > > > leave the yogurt untouched in the oven for 8 hours, and VOILA! you > have a half gallon of awesome yogurt. Do not stir it. Just dish it > out. Some peeps drain the whey (water on top) and use it in recipes > that call for water ( it is loaded with nutrition) this will make your > yogurt more thick, but I love it just like it is, and leave the whey > in there. > > > > There are colon problems on my dad's side of the family, I eat this > now every day to help prevent me from getting them. this kind of > yogurt fills the colon with GOOD bacteria, and it is great to take > when you are on an antibiotic as the antibiotic kills the good > bacteria and this replenishes it. > > > > This yogurt is not creamy, it glides down your throat, it is yummy. > I add some strawberries and maple syrup for an extra special treat. > Also it is good with some " sugar in the raw " as that lends a little > crunch of sweetness, try it. My friend Ani uses this yogurt and lemon > juice as a dressing for cucumbers, peppers and onion salad. > > > > Blessings, > > Chanda > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 I heard you can make cream cheese? hugs, Chanda - greatyoga Sunday, September 24, 2006 3:59 PM Re: homemade yogurt Chanda, I like it both ways -wth and without whey. You can use this for cheese balls and other recipes where you may need " stiffer " cheese or yogurt. GB , " PuterWitch " <puterwitch wrote: > > I like keeping my whey right in there. ) > > Blessings, > Chanda > - > greatyoga > > Friday, September 22, 2006 9:18 PM > Re: homemade yogurt > > > > Another thing you can do after you make yogurt like this is to line a > collander with sheer nylon or cheesecloth. Put a pan underneath the > collander and put the yogurt in the lined collander and let thewhey > drip into the pan. Drink the whey and use the remainder. It is very > creamy and tastes something like a combination of sour cream and cream > cheese without the fat. > > GB > > , " PuterWitch " <puterwitch@> > wrote: > > > > I made homemade yogurt. > > > > Ya know, here in the United States we have taken yogurt and > thickened it up, and smoothed it out. We are spoiled and everything > has to be just right for us. Well... I tasted the real deal/ In other > countries you ask for yogurt, and that is what you get. Curds and > whey, the " whey " it is supposed to be. It is delicious ,and so much > more healthy without added milk solids and other things to make it > " smoothe " > > > > Anywho, here is how you make yogurt. ( so ECONOMICAL!!!) > > One half gallon of milk > > glass or ceramic container for the milk > > spoon > > any container(s) for yogurt after it is done > > 16 ounces of good store bought yogurt, preferably the kind from the > health food store with acidophilus bacteria. (If you cant get that , > any kind with " live cultures will do) > > oven with a light bulb > > if no light bulb in your oven, then a little lamp that will fit in > your oven > > a few signs that read, " DO NOT USE OVEN!!! " > > > > pour boiling water over bowl and spoon and containers for yogurt. > > > > put the half gallon of milk in the glass bowl, add the 16 ounce > container of yogurt. > > don't stir it!!! just add it. > > Now put the yogurt in the oven with the light on, the bulb needs to > be 100 watts. > > I don't have an oven bulb, so I put a table lamp in there, LOL, and > I put a cookie sheet in between the light and the bowl of yogurt so as > not to have the heat from the bulb radiate right onto the yogurt. My > lamp is a little big for the oven so I have to have it tilted, so I > balance it on a roasting pan. Put some signs on your oven, because you > best believe even that teenager that never uses the oven will decide > to use it just when you are making your yogurt, it is Murphy's law, > and they will preheat it without looking inside first. > > > > leave the yogurt untouched in the oven for 8 hours, and VOILA! you > have a half gallon of awesome yogurt. Do not stir it. Just dish it > out. Some peeps drain the whey (water on top) and use it in recipes > that call for water ( it is loaded with nutrition) this will make your > yogurt more thick, but I love it just like it is, and leave the whey > in there. > > > > There are colon problems on my dad's side of the family, I eat this > now every day to help prevent me from getting them. this kind of > yogurt fills the colon with GOOD bacteria, and it is great to take > when you are on an antibiotic as the antibiotic kills the good > bacteria and this replenishes it. > > > > This yogurt is not creamy, it glides down your throat, it is yummy. > I add some strawberries and maple syrup for an extra special treat. > Also it is good with some " sugar in the raw " as that lends a little > crunch of sweetness, try it. My friend Ani uses this yogurt and lemon > juice as a dressing for cucumbers, peppers and onion salad. > > > > Blessings, > > Chanda > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 I am sure you can. I just buy it. This type tastes something like cream cheese though without so much fat. GB In , " PuterWitch " <puterwitch wrote: > > I heard you can make cream cheese? > > hugs, > Chanda > - > greatyoga > > Sunday, September 24, 2006 3:59 PM > Re: homemade yogurt > > > Chanda, > > I like it both ways -wth and without whey. You can use this for > cheese balls and other recipes where you may need " stiffer " cheese or > yogurt. > > GB > > , " PuterWitch " <puterwitch@> > wrote: > > > > I like keeping my whey right in there. ) > > > > Blessings, > > Chanda > > - > > greatyoga > > > > Friday, September 22, 2006 9:18 PM > > Re: homemade yogurt > > > > > > > > Another thing you can do after you make yogurt like this is to line a > > collander with sheer nylon or cheesecloth. Put a pan underneath the > > collander and put the yogurt in the lined collander and let thewhey > > drip into the pan. Drink the whey and use the remainder. It is very > > creamy and tastes something like a combination of sour cream and cream > > cheese without the fat. > > > > GB > > > > , " PuterWitch " <puterwitch@> > > wrote: > > > > > > I made homemade yogurt. > > > > > > Ya know, here in the United States we have taken yogurt and > > thickened it up, and smoothed it out. We are spoiled and everything > > has to be just right for us. Well... I tasted the real deal/ In other > > countries you ask for yogurt, and that is what you get. Curds and > > whey, the " whey " it is supposed to be. It is delicious ,and so much > > more healthy without added milk solids and other things to make it > > " smoothe " > > > > > > Anywho, here is how you make yogurt. ( so ECONOMICAL!!!) > > > One half gallon of milk > > > glass or ceramic container for the milk > > > spoon > > > any container(s) for yogurt after it is done > > > 16 ounces of good store bought yogurt, preferably the kind from the > > health food store with acidophilus bacteria. (If you cant get that , > > any kind with " live cultures will do) > > > oven with a light bulb > > > if no light bulb in your oven, then a little lamp that will fit in > > your oven > > > a few signs that read, " DO NOT USE OVEN!!! " > > > > > > pour boiling water over bowl and spoon and containers for yogurt. > > > > > > put the half gallon of milk in the glass bowl, add the 16 ounce > > container of yogurt. > > > don't stir it!!! just add it. > > > Now put the yogurt in the oven with the light on, the bulb needs to > > be 100 watts. > > > I don't have an oven bulb, so I put a table lamp in there, LOL, and > > I put a cookie sheet in between the light and the bowl of yogurt so as > > not to have the heat from the bulb radiate right onto the yogurt. My > > lamp is a little big for the oven so I have to have it tilted, so I > > balance it on a roasting pan. Put some signs on your oven, because you > > best believe even that teenager that never uses the oven will decide > > to use it just when you are making your yogurt, it is Murphy's law, > > and they will preheat it without looking inside first. > > > > > > leave the yogurt untouched in the oven for 8 hours, and VOILA! you > > have a half gallon of awesome yogurt. Do not stir it. Just dish it > > out. Some peeps drain the whey (water on top) and use it in recipes > > that call for water ( it is loaded with nutrition) this will make your > > yogurt more thick, but I love it just like it is, and leave the whey > > in there. > > > > > > There are colon problems on my dad's side of the family, I eat this > > now every day to help prevent me from getting them. this kind of > > yogurt fills the colon with GOOD bacteria, and it is great to take > > when you are on an antibiotic as the antibiotic kills the good > > bacteria and this replenishes it. > > > > > > This yogurt is not creamy, it glides down your throat, it is yummy. > > I add some strawberries and maple syrup for an extra special treat. > > Also it is good with some " sugar in the raw " as that lends a little > > crunch of sweetness, try it. My friend Ani uses this yogurt and lemon > > juice as a dressing for cucumbers, peppers and onion salad. > > > > > > Blessings, > > > Chanda > > > > > > Quote Link to comment Share on other sites More sharing options...
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