Re: 's Yougurt Looks To Be Plain - Is it?

[Guest guest]

I buy a store brand (Giant Foods plain NF yogurt) which is inexpensive

($1.99 for 32 oz which is 2 lbs). Here are the ingredients: Cultured

Pasturized Grade A Nonfat Milk and nonfat Milk solids, Active Yogurt

Cultures.

But I'm going to buy the kefir maker (the site is now posted in the links

under Member's Recipes) and start making my own kefir since it's so easy. I

can always buy the yogurt occasionally for a change in pace.

on 6/25/2004 10:56 AM, Easy at Easy@... wrote:

> 's Yogurts - including Organic Nonfat

> http://www.nancysyogurt.com/

>

> Nothing Artificial, Ever

>

[Guest guest]

Yes, 's IS plain. Least, plain enough to work very well in a yogurt

cheese funnel. So that indicates no pectin.

>From: Easy <Easy@...>

>Reply-

>

>Subject: [ ] 's Yougurt Looks To Be Plain - Is it?

>Date: Fri, 25 Jun 2004 07:56:17 -0700

>

><< multipart1 >>

[Guest guest]

I'd really love if she was anywhere near here. We have EVERY brand of yogurt available that Walmart carries. I know there are people who make good things - they just don't have that much market.

Yogurt is just a few hours away - is there any good reason not to make it? I know there is a way to keep the separation to a minimum also, somewhere in my archives, but I just make it watery, because that's what I know how to make.

And I can keep making it forever, right? And health problems with that? The culture goes bad, etc?

I have no knowledge of those things after L. acidophilus. I recall reading something about using that for making "good" cottage cheese.

Little by little, things like Neuman's oreo's, eg, are spreading (no hydrogenated fat). But Nab won't stop making them with hydrogenated fat until the gov't gives them a grant to change out their machinery so it can run without grease. OR until someone has guts enough to prove that hydrogenated fat causes heart disease (or something like that). It has to be economically feasible and that's the only criteria business uses.

PSYCH1 demands that people will be the least creative when given a schedule, competition, and cost restrictions.

Regards.

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

From: Easy

Sent: Friday, June 25, 2004 9:56 AM

Subject: [ ] 's Yougurt Looks To Be Plain - Is it?

's Yogurts - including Organic Nonfathttp://www.nancysyogurt.com/Nothing Artificial, EverStabilizers and ThickenersBecause we take the extra time to fully culture our products, they are naturally thick and creamy. We never add ingredients that are meant to stabilise or thicken dairy products. You can count on 's being all natural, real food.

[Guest guest]

What do you think of all those additional cultures in there? Doesn't that make it something diff from "yogurt"? Not that it's bad, but if someone started making mozzarella from acidophilus, I wonder if it was mozzarella.

Wonder what those 140 yo Russians ate (ha)?

Regards.

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

From: Rhonda Weins

Sent: Friday, June 25, 2004 12:05 PM

Subject: RE: [ ] 's Yougurt Looks To Be Plain - Is it?

Yes, 's IS plain. Least, plain enough to work very well in a yogurt cheese funnel. So that indicates no pectin.>From: Easy <Easy@...>

[Guest guest]

Dumb questions follow: can yogurt be made from soy or milk not from animal?

I assume not, but thought I should ask. Presumably, animal milk is what

develops the healthy bacteria.

jwwright wrote:

What do you think of all those

additional cultures in there? Doesn't that make it something diff from "yogurt"?

Not that it's bad, but if someone started making mozzarella from acidophilus,

I wonder if it was mozzarella.

Wonder what those 140 yo Russians

ate (ha)?

Regards.

[Guest guest]

I've seen artificial cheese, so it must be possible to make a similar product, but I wouldn't call it yogurt as I don't call soy fluid "milk". Bean curd is tofu - cheese like.

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

From: apricot85

Sent: Friday, June 25, 2004 4:02 PM

Subject: Re: [ ] 's Yougurt Looks To Be Plain - Is it?

Dumb questions follow: can yogurt be made from soy or milk not from animal? I assume not, but thought I should ask. Presumably, animal milk is what develops the healthy bacteria. jwwright wrote:

What do you think of all those additional cultures in there? Doesn't that make it something diff from "yogurt"? Not that it's bad, but if someone started making mozzarella from acidophilus, I wonder if it was mozzarella.

Wonder what those 140 yo Russians ate (ha)?

Regards.

[Guest guest]

Hi folks:

How about: " Can yogurt be made form SKIM soy milk? "

Dumber?

Rodney.

>

> > What do you think of all those additional cultures in there?

Doesn't

> > that make it something diff from " yogurt " ? Not that it's bad, but

if

> > someone started making mozzarella from acidophilus, I wonder if

it was

> > mozzarella.

> > Wonder what those 140 yo Russians ate (ha)?

> >

> > Regards.

> >

[Guest guest]

Hi folks:

Of course tofu concentrates the fat in soybeans. The curdled fat,

being lighter, 'floats' to the top of the vat and is cut up as tofu.

Much of the heavier lower-fat component of the soybeans drops to the

bottom and is sold as 'Okara Tofu'. In Japan I believe the Okara

tofu is only eaten by the poor, as it is regarded as a substandard

product. I wish I could find it!

In the same way, the cheese process concentrates the fat in cows'

milk. The fat calories in whole milk are a bit less than 50% of

total I believe, but in regular cheeses we are talking 60% to 70%.

For soybeans I forget the exact numbers, but from memory 40% - 45% of

the calories from soybeans are from fat, while 55% - 60% of the

calories in tofu are from fat (I think). Given the calories fat

contains, these high fat products do not seem especially CRON-like.

But if made from the non-fat versions ................ .

(Also, males should remember the apparent association, from quite a

number of studies now, which show a direct relationship between alpha-

linolenic acid (ALA) and prostate cancer. There is quite a lot of

ALA in soybeans. But of course, ironically, asians seem to have a

low level of prostate cancer .......... another case of a

complicated jigsaw puzzle, to which we do not have all the answers.

Yet.).

Rodney.

>

> What do you think of all those additional cultures in there?

Doesn't that make it something diff from " yogurt " ? Not that it's bad,

but if someone started making mozzarella from acidophilus, I wonder

if it was mozzarella.

> Wonder what those 140 yo Russians ate (ha)?

>

> Regards.

[Guest guest]

Good evening,

I am not familiar with the container you use to let your yogurt 'gel', so I can only talk about my method.

I use a 1 3/4 quart Corning caserole that is about 2 " or more deep. Before I wrap it up to keep it warm, I stretch a clean towel, 2-3 thicknesses if a smooth tea towel or 1 thickness of turkish toweling over the top of the container. I use a large rubber band to keep it taught as it soaks up a lot of moisture. Then, put on the lid and wrap it in a large bath towel to keep it warm for four hours.

At four hours, it should be 'gelled' and the towel should have absorbed any extra moisture. By not letting the cultures work more than the four hours, the flavor should be a pleasant tartness.

As you use the yogurt, whey (?) will be released when you cut into it. I haven't found any method of getting rid of this moisture other than running it off into the sink. Are there ways to make good use of this?

If your starter does not 'gel' the milk, there is either a gelling agent in the starter or the milk was too hot or cold when the milk and starter were mixed together.

Ruth

From: " jwwright " <jwwright@...>

Reply-

Date: Fri, 25 Jun 2004 14:24:36 -0500

< >

Subject: Re: [ ] 's Yougurt Looks To Be Plain - Is it?

I'd really love if she was anywhere near here. We have EVERY brand of yogurt available that Walmart carries. I know there are people who make good things - they just don't have that much market.

Yogurt is just a few hours away - is there any good reason not to make it? I know there is a way to keep the separation to a minimum also, somewhere in my archives, but I just make it watery, because that's what I know how to make.

And I can keep making it forever, right? And health problems with that? The culture goes bad, etc?

I have no knowledge of those things after L. acidophilus. I recall reading something about using that for making " good " cottage cheese.

Little by little, things like Neuman's oreo's, eg, are spreading (no hydrogenated fat). But Nab won't stop making them with hydrogenated fat until the gov't gives them a grant to change out their machinery so it can run without grease. OR until someone has guts enough to prove that hydrogenated fat causes heart disease (or something like that). It has to be economically feasible and that's the only criteria business uses.

PSYCH1 demands that people will be the least creative when given a schedule, competition, and cost restrictions.

Regards.

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

From: Easy <mailto:Easy@...>

Sent: Friday, June 25, 2004 9:56 AM

Subject: [ ] 's Yougurt Looks To Be Plain - Is it?

's Yogurts - including Organic Nonfat

http://www.nancysyogurt.com/

Nothing Artificial, Ever

Stabilizers and Thickeners

Because we take the extra time to fully culture our products, they are naturally thick and creamy. We never add ingredients that are meant to stabilise or thicken dairy products. You can count on 's being all natural, real food.

[Guest guest]

The pectin may well indeed slow the process compared to a regular "starter". Not having that I just used dannon because it was the only one with live acidolp. I heated the skim milk in the uwave to about 140deg (glass bowl), although it was already pasteurized. Let it cool in the uwave to about 100 deg. Then added the dannon. Left it overnite in the uwave just because it was a good place to store it. Then I mixed up the water with the solids. Worked fine. I was told that I should have kept it warm to eliminate the water, but I never achieved that. It was good enough the way it was.

Subsequent batches I tried using cheesecloth to separate it, but that's not my idea of a clean way to handle it. At the time we were using yogurt for salad dressing (just add herbs), and a great way to replace sour cream.

But then I got more simple in my food handling. I went to milk, cheese, fresh veggies, fruit. And steaming rather than frying, boiling, grilling, etc. Even then I have to compromise in certain seasons using frozen of canned. The big driver is/was no salt foods.

About the only "processed" or "modified" food that I use now is a little cheese (for flavor), or whey (as an experiment), and I'm beginning to think dried fruit, cream of rice, oat bran may be too "processed".

Regards.

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

From: Ruth

Sent: Friday, June 25, 2004 10:30 PM

Subject: Re: [ ] 's Yougurt Looks To Be Plain - Is it?

Good evening,I am not familiar with the container you use to let your yogurt 'gel', so I can only talk about my method.I use a 1 3/4 quart Corning caserole that is about 2" or more deep. Before I wrap it up to keep it warm, I stretch a clean towel, 2-3 thicknesses if a smooth tea towel or 1 thickness of turkish toweling over the top of the container. I use a large rubber band to keep it taught as it soaks up a lot of moisture. Then, put on the lid and wrap it in a large bath towel to keep it warm for four hours.At four hours, it should be 'gelled' and the towel should have absorbed any extra moisture. By not letting the cultures work more than the four hours, the flavor should be a pleasant tartness.As you use the yogurt, whey (?) will be released when you cut into it. I haven't found any method of getting rid of this moisture other than running it off into the sink. Are there ways to make good use of this?If your starter does not 'gel' the milk, there is either a gelling agent in the starter or the milk was too hot or cold when the milk and starter were mixed together.Ruth