Guest guest Posted August 11, 2002 Report Share Posted August 11, 2002 My homemade yogurt is very mild also. I am not sure what that means. If you boil the milk there are no enzymes left however if you use pasturized milk there are no enzymes left anyway. I make mine with raw milk and don't heat the milk first. Seems to work fine. Irene At 08:05 PM 8/10/02, you wrote: >I've made two batches of plain yogurt from a recipe that calls for boiling >the milk (I used raw), 1 cup of culture or plain yogurt (I used Stonefield >whole milk plain the first time) and letting it sit for 6-7 hours and then >refrigerate. It has been the best plain yogurt I've ever eaten. Very >mild, not too sour. Which leads me to my two questions. Since it is so >mild, does that mean it isn't as healthy as sour-er plain yogurts. And, >two - since I boil the milk, are there any live enzymes left? > >Thanks - >@... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2002 Report Share Posted August 11, 2002 Hi Irene, I do the same. Add the culture to the milk, then I put it back in the refrigerator. Takes a couple of days to ferment, but has a wonderful sweet flavor and all enzymes are health and well. Kat http://www.katking.com ----- Original Message ----- From: Irene Musiol Sent: Saturday, August 10, 2002 8:55 PM Subject: Re: Homemade Yogurt My homemade yogurt is very mild also. I am not sure what that means. If you boil the milk there are no enzymes left however if you use pasturized milk there are no enzymes left anyway. I make mine with raw milk and don't heat the milk first. Seems to work fine. Irene At 08:05 PM 8/10/02, you wrote: >I've made two batches of plain yogurt from a recipe that calls for boiling >the milk (I used raw), 1 cup of culture or plain yogurt (I used Stonefield >whole milk plain the first time) and letting it sit for 6-7 hours and then >refrigerate. It has been the best plain yogurt I've ever eaten. Very >mild, not too sour. Which leads me to my two questions. Since it is so >mild, does that mean it isn't as healthy as sour-er plain yogurts. And, >two - since I boil the milk, are there any live enzymes left? > >Thanks - >@... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 I got a yogurt maker for Christmas and would like to make some too. Don't know where to start but I can't it it straight. mary I make yogurt. What kind are you wanting to make? Flo Does anyone here have a recipe for homemade yogurt? Lynn For the Lord God helps Me; therefore have I not been ashamed or confounded. Therefore have I set My face like a flint, and I know that I shall not be put to shame. Isa 50:7 Photos Got holiday prints? See all the ways to get quality prints in your hands ASAP. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 add about a 1/4 cup yogurt to one cup of milk and stir gently to mix well. Then put that in the yogurt maker (should be preheated) and fill with milk. Leave it alone for four hours and then stir to see if it is yogurt. It will not be as thick as store bought yogurt. If you want it to be thicker, mix dry powdered milk (about 1/4 to 1/2 cup) with the milk, let rest for thirty minutes, then add yogurt and mix, and make. The yogurt will taste more tart the longer you leave it to ferment. It will feel grainy on your tongue until it is chilled. It is not the same as store bought yogurt, but once you get accustomed to it, you will like it lots better. Some folks add cream or half n half for a thickener. I think that is just way too much fat and cals..but to each his own. Flo ----- Original Message ----- From: Reilly I got a yogurt maker for Christmas and would like to make some too. Don't know where to start but I can't it it straight. mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 I use the recipe for SCD yogurt, as I make goat yogurt for my daughter. I was off of dairy completely for a while and started making coconut yogurt for myself and my son who's allergic to dairy. I heat the coconut milk until it boils (around 180 degrees) and then cool it down to 100 degrees (to do this more quickly, you can put it in an ice bath or in the fridge, etc.). I transfer it to a glass bowl, whisk in some honey (sorry - I don't measure it, but you need at least 2 tbs for 1/2 gallon of milk - I use 5 cans of coconut milk each batch. The bacteria eat up the honey so you don't need to worry too much about it), whisk in whatever starter you're going to use (for our purposes, I'm using a packet of VSL#3 probiotic), and put it in a yogurt maker for anywhere from 12 - 24 hours. I like it in there for the whole 24, as it has the best probiotic content. I actually use our oven with a 60 watt bulb screwed into it instead of a yogurt maker. The goal is to keep it at about 105-110 degrees the whole time. You can learn tons about yogurt making on the Pecanbread site. Coconut yogurt is not nearly as thick as dairy yogurt, but it's really delicious. -- In , " mrmilik " <qtmsoup@...> wrote: > > > > > > I make it with coconut milk. You need to add some honey to the milk > > once it's cooled, before mixing in the starter so that the bacteria > > have something to eat. The coconut milk doesn't get too tart, so I > let > > it culture for 24 hours. > > > > , > > Can you post your recipe for this? I would love to try it. > > Thanks, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 mama2gandj <cpbaum@...> wrote: I use the recipe for SCD yogurt, as I make goat yogurt for my daughter. I was off of dairy completely for a while and started making coconut yogurt for myself and my son who's allergic to dairy. I heat the coconut milk until it boils (around 180 degrees) and then cool it down to 100 degrees (to do this more quickly, you can put it in an ice bath or in the fridge, etc.). I transfer it to a glass bowl, whisk in some honey (sorry - I don't measure it, but you need at least 2 tbs for 1/2 gallon of milk - I use 5 cans of coconut milk each batch. The bacteria eat up the honey so you don't need to worry too much about it), whisk in whatever starter you're going to use (for our purposes, I'm using a packet of VSL#3 probiotic), and put it in a yogurt maker for anywhere from 12 - 24 hours. I like it in there for the whole 24, as it has the best probiotic content. I actually use our oven with a 60 watt bulb screwed into it instead of a yogurt maker. The goal is to keep it at about 105-110 degrees the whole time. You can learn tons about yogurt making on the Pecanbread site. Coconut yogurt is not nearly as thick as dairy yogurt, but it's really delicious. -- In , " mrmilik " <qtmsoup@...> wrote: > > > > > > I make it with coconut milk. You need to add some honey to the milk > > once it's cooled, before mixing in the starter so that the bacteria > > have something to eat. The coconut milk doesn't get too tart, so I > let > > it culture for 24 hours. > > > > , > > Can you post your recipe for this? I would love to try it. > > Thanks, > > > --------------------------------- Pinpoint customers who are looking for what you sell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Does it have a strong coconut taste? I dislike the taste of coconut, but we can't use dairy or soy. We do use coconut oil a lot, but it has a very mild flavor so we don't mind it. Thanks for the recipe. On 5/18/07, mama2gandj <cpbaum@...> wrote: > > I use the recipe for SCD yogurt, as I make goat yogurt for my > daughter. I was off of dairy completely for a while and started > making coconut yogurt for myself and my son who's allergic to dairy. > > I heat the coconut milk until it boils (around 180 degrees) and then > cool it down to 100 degrees (to do this more quickly, you can put it > in an ice bath or in the fridge, etc.). I transfer it to a glass > bowl, whisk in some honey (sorry - I don't measure it, but you need > at least 2 tbs for 1/2 gallon of milk - I use 5 cans of coconut milk > each batch. The bacteria eat up the honey so you don't need to worry > too much about it), whisk in whatever starter you're going to use > (for our purposes, I'm using a packet of VSL#3 probiotic), and put it > in a yogurt maker for anywhere from 12 - 24 hours. I like it in there > for the whole 24, as it has the best probiotic content. I actually > use our oven with a 60 watt bulb screwed into it instead of a yogurt > maker. The goal is to keep it at about 105-110 degrees the whole > time. > > You can learn tons about yogurt making on the Pecanbread site. > > Coconut yogurt is not nearly as thick as dairy yogurt, but it's > really delicious. > > > > > -- In , " mrmilik " <qtmsoup@...> wrote: > > > > > > > > > > I make it with coconut milk. You need to add some honey to the > milk > > > once it's cooled, before mixing in the starter so that the > bacteria > > > have something to eat. The coconut milk doesn't get too tart, so > I > > let > > > it culture for 24 hours. > > > > > > > , > > > > Can you post your recipe for this? I would love to try it. > > > > Thanks, > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Hmmmm... I'd call it mild, slightly sweet and yogurt tart. I much prefer coconut yogurt to straight coconut milk at this point. I think it's worth a try. > > > > > > > > I make it with coconut milk. You need to add some honey to the > > milk > > > > once it's cooled, before mixing in the starter so that the > > bacteria > > > > have something to eat. The coconut milk doesn't get too tart, so > > I > > > let > > > > it culture for 24 hours. > > > > > > > > > > , > > > > > > Can you post your recipe for this? I would love to try it. > > > > > > Thanks, > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Thanks !!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2007 Report Share Posted May 20, 2007 Does anyone know what proportion to use if I want to make coconut milk from Coconut creme to make the yoghurt? Tks, > > > > > > I make it with coconut milk. You need to add some honey to the > milk > > > once it's cooled, before mixing in the starter so that the > bacteria > > > have something to eat. The coconut milk doesn't get too tart, so > I > > let > > > it culture for 24 hours. > > > > > > > , > > > > Can you post your recipe for this? I would love to try it. > > > > Thanks, > > > > > > > Quote Link to comment Share on other sites More sharing options...
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