Re: finding yoghurt so hard!

[Guest guest]

At 08:28 AM 5/30/2002 +0000, you wrote:

>Well as my calcuim was way down i have gone out for some yoghurt.

>WHat an exercise. I found all kinds.

>most of them were either low fat or no fat. pastureised or whatever.

>I even found a " pure organic whole milk yoghurt " ) yet it was

>homogenised. after 3 days of searching i found a whole milk yoghurt

>although while not organic was not homogenised or pastureised.

>

>DAMN THE Governments and the low fat propoganda.

This is true. Around here there is one brand I can get at one store that is ok.

However, making kefir is really, really easy !!!!!!! It's not thick like yogurt

but it makes a great smoothie, and if you set it out longer or use cream you get

a " sour cream " effect!

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

At 08:28 AM 5/30/2002 +0000, you wrote:

>Well as my calcuim was way down i have gone out for some yoghurt.

>WHat an exercise. I found all kinds.

>most of them were either low fat or no fat. pastureised or whatever.

>I even found a " pure organic whole milk yoghurt " ) yet it was

>homogenised. after 3 days of searching i found a whole milk yoghurt

>although while not organic was not homogenised or pastureised.

>

>DAMN THE Governments and the low fat propoganda.

>

I found 3 brands of non homogenized plain whole milk yogurt, Brown Cow,

Strauss and Stoneyfield. Haven't found a raw yogurt.

[Guest guest]

> >Well as my calcuim was way down i have gone out for some yoghurt.

> >WHat an exercise. I found all kinds.

> >most of them were either low fat or no fat. pastureised or

whatever.

> >I even found a " pure organic whole milk yoghurt " ) yet it was

> >homogenised. after 3 days of searching i found a whole milk yoghurt

> >although while not organic was not homogenised or pastureised.

> >

> >DAMN THE Governments and the low fat propoganda.

> >

>

> I found 3 brands of non homogenized plain whole milk yogurt, Brown

Cow,

> Strauss and Stoneyfield. Haven't found a raw yogurt.

How about making some in your refrigerator? Just age raw whole milk

in there about 10 days and set it out at room temp about one day.Place

back in refrigerator and the cream will rise and get sour(sour cream

I suppose) and when the curds and whey settle out the whey will be

greenish-yellow and on the bottom of the jar. This will happen in 1-5

more days. The yogurt will be pretty acidic most likely. So flavor

it as you like. No more running out for yogurt. Hope this helps.

Keep purchasing fresh milk for beverage and yogurt production.Let me

know if this (doesn't)work. HaHeHe. Dennis

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

> However, making kefir is really, really easy !!!!!!! It's not thick like

yogurt but it makes a great smoothie, and if you set it out longer or use

cream you get a " sour cream " effect!

Actually, I got my kefir grains two weeks ago and I've been letting them

grow ever since then without taking any grains out (but I change the milk

every day), and it's been pretty thick the past few days. I've noticed that

it thickens further with refrigeration, so with a high enough grains:milk

ratio, you could probably get it pretty close to yogurt.

[Guest guest]

At 11:16 PM 5/30/2002 -0700, you wrote:

>Actually, I got my kefir grains two weeks ago and I've been letting them

>grow ever since then without taking any grains out (but I change the milk

>every day), and it's been pretty thick the past few days. I've noticed that

>it thickens further with refrigeration, so with a high enough grains:milk

>ratio, you could probably get it pretty close to yogurt.

And if you add cream you get sour cream!

I left some in the fridge for a week or two with no grains (we just forgot about

it) and it solidified pretty well. You could probably run it through cheesecloth

to make something more cheese or thick too.

I tried the " apple juice kefir " idea though and they didn't like it at all. The

apple juice fermented ok, but I think the colony died.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

Yes i gotta get into making kefir and things

I want maximum health and vitality

> >Well as my calcuim was way down i have gone out for some yoghurt.

> >WHat an exercise. I found all kinds.

> >most of them were either low fat or no fat. pastureised or

whatever.

> >I even found a " pure organic whole milk yoghurt " ) yet it was

> >homogenised. after 3 days of searching i found a whole milk

yoghurt

> >although while not organic was not homogenised or pastureised.

> >

> >DAMN THE Governments and the low fat propoganda.

>

> This is true. Around here there is one brand I can get at one store

that is ok.

>

> However, making kefir is really, really easy !!!!!!! It's not

thick like yogurt but it makes a great smoothie, and if you set it

out longer or use cream you get a " sour cream " effect!

>

>

>

> Heidi Schuppenhauer

> Trillium Custom Software Inc.

> heidis@t...

[Guest guest]

hrm how does this stack up.

I found some ( pastureised ) organic goats yoghurt )

> > >Well as my calcuim was way down i have gone out for some yoghurt.

> > >WHat an exercise. I found all kinds.

> > >most of them were either low fat or no fat. pastureised or

> whatever.

> > >I even found a " pure organic whole milk yoghurt " ) yet it was

> > >homogenised. after 3 days of searching i found a whole milk

> yoghurt

> > >although while not organic was not homogenised or pastureised.

> > >

> > >DAMN THE Governments and the low fat propoganda.

> >

> > This is true. Around here there is one brand I can get at one

store

> that is ok.

> >

> > However, making kefir is really, really easy !!!!!!! It's not

> thick like yogurt but it makes a great smoothie, and if you set it

> out longer or use cream you get a " sour cream " effect!

> >

> >

> >

> > Heidi Schuppenhauer

> > Trillium Custom Software Inc.

> > heidis@t...

[Guest guest]

--- I tasted the yogurt made with the recipe below and it was pretty

strong(acidic). FYI, if you try it, you might begin by setting 5 day

old milk out at room temp for maybe 4 hours and place it back in

refrigerator, checking daily for a finished yogurt. Now that's food

science! Regards, Dennis

In @y..., " dkemnitz2000 " <dkemnitz2000@y...>

wrote:

>

> > >Well as my calcuim was way down i have gone out for some yoghurt.

> > >WHat an exercise. I found all kinds.

> > >most of them were either low fat or no fat. pastureised or

>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>Clipped by Dennis>>>>>>>

>

> How about making some in your refrigerator? Just age raw whole milk

> in there about 10 days and set it out at room temp about one

day.Place

> back in refrigerator and the cream will rise and get sour(sour

cream

> I suppose) and when the curds and whey settle out the whey will be

> greenish-yellow and on the bottom of the jar. This will happen in

1-5

> more days. The yogurt will be pretty acidic most likely. So flavor

> it as you like. No more running out for yogurt. Hope this helps.

> Keep purchasing fresh milk for beverage and yogurt production.Let me

> know if this (doesn't)work. HaHeHe. Dennis