Re: Re: Homemade Yogurt the culture source

[Guest guest]

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

From: " gailz059 " <gailz059@...>

> Sometime ago I made yogurt using a Lucy's Kitchen unit. I think I

> boiled the milk then put in Stoneyfield yogurt. That yogurt has

> pectin which seems to cause problems so I do not want to use it as a

> culture.

Why does it matter? The pectin doesn't reproduce, so the first batch will

have significantly less than the store-bought yogurt, and subsequent batches

will have insignificant amounts, as long as you culture them with your

yogurt instead of starting with store-bought yogurt each time.

[Guest guest]

Hi Gail,

We think along the same lines. I am always playing around with my fermented

foods too. What I love about them is that you almost can't go wrong...when/if

they go bad you know it by the very bad smell!

Yes, you can use probiotics. I open about 6 or 7 of the capsules (acidophilus,

bifidolphilus), put it in the milk, stir, put the milk back in the refrigerator,

and about 2 days later it is beginning to get thick.

Now I don't know why this happen since it is in the refrigerator, but if it is

hot out it still seems to culture faster than in the winter. So, sometimes it

takes 2-3 days and sometimes it take 5 or 6.

I make mine in a glass jar so I can just swirl it around to see when it gets

thick instead of opening the lid. Remember, each time you open the lid you

introduce naturally occurring yeast. It usually is not a big deal, but you want

to open and close your bottles as little as possible. When my yogurt is

finished, I just take out 2/3rds, then fill up the jar again with milk to start

the next batch.

Also, yogurt made this way seems to last longer in the refrigerator than other

homemade yogurts. Maybe it is because all the enzymes are alive?

I really like using this method because I use kefir most of the time and just

want yogurt occasionally so I don't have to waste an expensive culture for just

a few batches.

Kat

http://www.katking.com

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

From: gailz059

Sent: Sunday, August 11, 2002 10:46 PM

Subject: Re: Homemade Yogurt the culture source

Hello,

Sometime ago I made yogurt using a Lucy's Kitchen unit. I think I

boiled the milk then put in Stoneyfield yogurt. That yogurt has

pectin which seems to cause problems so I do not want to use it as a

culture. The one potential supplier of goat yogurt that I could use

as a culture has stopped supplying the product. If I have powdered

probiotics can I use them as a culture in raw milk and then just let

the whole thing ferment in the fridge as you did Katanne? How can I

get the probiotic strains into the yogurt? How long do you leave it

in the fridge?

Thanks,

Gail Z.

> >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 -

> >@b...

> >

> >

> >

> >