Re: Homemade Yogurt the culture source

[Guest guest]

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...

> >

> >

> >

> >