homemade yogurt Chanda

[Guest guest]

Your curds and your whey _lol_

 

, " 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

> >

> >