Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 In a message dated 8/29/02 7:14:31 PM Eastern Daylight Time, lierrekeith@... writes: > I make yogurt from raw milk and here's my method. I > heat the milk to 95 degrees--I go to such great > lengths to get raw milk that I'm not taking any > chances on killing the enzymes. I use a big stainless > steel pot. Then I add about 1/2 cup of yogurt from the > last batch, stir, and get somebody else to lift the > pot to the floor (I can't lift anything heavier than > my shoes). I wrap the pot in my winter coat and leave > it to sit for 12-24 hours. I've never had a problem, > thickens every time, even when the weather (and the > floor) are cold. Or if I need my coat because it's > winter, the pot goes on the heating vent. Does the coat keep it warm? How do you define " cold " ? Just trying to figure out if I can do it in my climate any time soon. Thanks, Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2002 Report Share Posted August 30, 2002 I make yogurt from raw milk and here's my method. I heat the milk to 95 degrees--I go to such great lengths to get raw milk that I'm not taking any chances on killing the enzymes. I use a big stainless steel pot. Then I add about 1/2 cup of yogurt from the last batch, stir, and get somebody else to lift the pot to the floor (I can't lift anything heavier than my shoes). I wrap the pot in my winter coat and leave it to sit for 12-24 hours. I've never had a problem, thickens every time, even when the weather (and the floor) are cold. Or if I need my coat because it's winter, the pot goes on the heating vent. Lierre __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2002 Report Share Posted August 30, 2002 > In a message dated 8/29/02 7:14:31 PM Eastern Daylight Time, > lierrekeith@y... writes: > > > I make yogurt from raw milk and here's my method. I > > heat the milk to 95 degrees--I go to such great > > lengths to get raw milk that I'm not taking any > > chances on killing the enzymes. I use a big stainless > > steel pot. Then I add about 1/2 cup of yogurt from the > > last batch, stir, and get somebody else to lift the > > pot to the floor (I can't lift anything heavier than > > my shoes). I wrap the pot in my winter coat and leave > > it to sit for 12-24 hours. I've never had a problem, > > thickens every time, even when the weather (and the > > floor) are cold. Or if I need my coat because it's > > winter, the pot goes on the heating vent. > > Does the coat keep it warm? How do you define " cold " ? Just trying to figure > out if I can do it in my climate any time soon. > > Thanks, > Chris Yogurt culture wants to be warm to do its thing, but it's not picky like many other cultured products, eg creme fraiche. So that's why I wrap it up in my winter coat and leave it overnight. Doesn't seem picky as to time either. I've left it to do its thing for as little as 5 hours and as long as 24, with no harm to it or me. I suppose evil bacteria is always a possibility but so far so good. The farmer who sells me milk keeps a very clean dairy and I always make sure my stainless steel pot is well-scrubbed. How do I define cold? Well, I live in Massachusetts and the winters here are a bit brisk, shall we say. Floor level is cold that time of year. That's why the pot goes onto the heating vent in the winter--why not use the extra heat? My guess is that sans heat vent, it would still probably be fine. Even if it's 55 degrees on the floor, wrapped up in a sweater or coat the pot would still be warm enough to make the cultures happy for as long as they need. So I'd say don't be put off at all--yogurt's easy. Not as easy as kefir, but pretty close. Lierre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 We have a file on making yogurt in the " links " section under Member's Recipes. However we never did put a kefir link in the files. If wants to post it again, we'll add it to the links/files this time for easy reference. (BTW this was not " off list " ) on 6/23/2004 12:43 PM, Easy at Easy@... wrote: > Hi , (Off List) > > Practical also! > > How do you make kefir? > How do you make yogurt? > > I have plenty of containers I'd much prefer to refill. > > Take care, Easy > === > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 Thanks for the info & sorry it wasn't off list. I realized I had not yet pasted in the email address as I pressed send. has an option so people replying to messages either goes to the whole group or to the sender. Using the sender return address would prevent mistakes like mine and other inadvertant posts that would best go to the original sender. === Francesca Skelton wrote: We have a file on making yogurt in the "links" section under Member's Recipes. However we never did put a kefir link in the files. If wants to post it again, we'll add it to the links/files this time for easy reference. (BTW this was not "off list") on 6/23/2004 12:43 PM, Easy at Easy@... wrote: > Hi , (Off List) > > Practical also! > > How do you make kefir? > How do you make yogurt? > > I have plenty of containers I'd much prefer to refill. > > Take care, Easy > === > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 "I haven't been making my own yogurt, but I do make kefiili (fromgrains someone was kind enough to share)." Hi M. I don't know about your yogurt question, but can you tell me how you like kefiili? Do you use it instead of Kefir in the GAPS diet? Do you know how it compares to kefir in taste and beneficial microbes? Thanks Kathy in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 <<So I have started to use whole raw milk and there is quite a thick top layer of cream that I'm not sure what to do with…>> , Just go ahead and mix it in. I do it with my raw milk kefir all the time, I get a very thick top layer b/c I add raw cream sometimes to it and I can get an inch or more that I just mix in. It's so creamy and delicious. Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2008 Report Share Posted June 16, 2008 Thanks and Everyone-- I have started to mix it in and it's great. Hope it's helping my husband! I make him smoothies now every morning b/c otherwise he'd never drink this stuff, and he won't eat fermented veggies....He's got eczema but won't hear about my thoughts that it could be gluten-related...Too much of a life change, I guess. So anyway, hoping the probiotics from the kefir will at least help heal his gut a bit.... M. Quote Link to comment Share on other sites More sharing options...
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