Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 From my " experiments " you either have to heat the milk to about 170 and cool it to 95, then add the culture. Or make it in smaller batches. When I don't heat the milk an 8 oz batch has much better results than a 32 (or even 16) oz batch. hth, Ann Marie On Oct 10, 2006, at 9:40 AM, Ahna wrote: > Hello, > A question for those of you who make yogurt: How does one go about > getting a thicker consistency in the yogurt? I have checked a couple > sites online and all refer to adding dried milk... my reaction is > " YUK " . My kids don't like the runny stuff so I am hoping to increase > their interest by making it more pudding-like. > Thanks, Ahna > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 I make a batch of yogurt out of raw milk everyday. The dry milk isnt great for you- and it doesnt work that great in my opinion. I use gelatin. I use 3 1/2 C of raw milk and almost 1 Tablespoon (or 1 packet) of gelatin. I mix the gelatin into the cold milk before I warm it up. I only warm it to 105-110 and then put in 1/4 C of yogurt and immediately put it into my yogurt maker. Hope that helps someone. Steph Ahna <abishopjara@...> wrote: Hello, A question for those of you who make yogurt: How does one go about getting a thicker consistency in the yogurt? I have checked a couple sites online and all refer to adding dried milk... my reaction is " YUK " . My kids don't like the runny stuff so I am hoping to increase their interest by making it more pudding-like. Thanks, Ahna --------------------------------- Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 First, I incubate for 24 hours- the Specific Carbohydrate Diet way...this length of incubation multiplies the good bacteria enormously. And converts the lactose to lactase, so is digestable for those with lactose intolerance or sensitivity. Don't add dried milk powder; it's crap. I think the trick is letting the yoghurt sit out of the fridge after it comes out of its incubation. Let it sit on the counter for several hours before refrigerating. Mine is always thick like sour cream. Beautiful. Helen Thicker yogurt Hello, A question for those of you who make yogurt: How does one go about getting a thicker consistency in the yogurt? I have checked a couple sites online and all refer to adding dried milk... my reaction is " YUK " . My kids don't like the runny stuff so I am hoping to increase their interest by making it more pudding-like. Thanks, Ahna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 What I have done in the past (if it is too runny) is strain my yogurt after it has cooled - this way I get really thick yogurt and some whey for soaking oatmeal etc. To strain it I use a colander lined with a clean kitchen towel placed over a glass bowl. I also let my yogurt ferment for 24+ hours and I have found that using the brand FAGE greek yogurt for a starter makes for a less tart yogurt. HTH, h Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Thanks so much. One question, when you say that you let it ferment for 24 plus hours, do you mean that you let it sit at room temperature (after you've strained it) or you set it to heat (at 99 degrees) for that long? I guess the question really is, at what point in this process do you let it ferment fo4 24 hrs? Thanks again, Ahna > > What I have done in the past (if it is too runny) is strain my yogurt > after it has cooled - this way I get really thick yogurt and some whey > for soaking oatmeal etc. > To strain it I use a colander lined with a clean kitchen towel placed > over a glass bowl. I also let my yogurt ferment for 24+ hours and I > have found that using the brand FAGE greek yogurt for a starter makes > for a less tart yogurt. > HTH, > h > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 I let it ferment for 24 hours in my yogurt maker -which is a heating pad wrapped in a blanket and held together with duck tape After the 24 hours I put it in the fridge right away to let it settle (about 8 hours) then strain it. HTH, h Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2008 Report Share Posted February 10, 2008 Homemade yogurt isn't going to be as thick as commercial because they add thickeners to commercial yogurt. When I make homemade, I drain it through several thicknesses of cheesecloth (or papertowel). It will make it much thicker that way. in Michigan On Feb 10, 2008 4:10 PM, Terry Hill <rawbyterry@...> wrote: > I have 2 extra gallons of raw goat milk in my cold > garage. I want to make yogurt with it. I have tried > yogurt and kefir in the past and have not been > successful. For yogurt, our family likes the firmer > commercial style yogurt. I don't know how to get it > this way. My kefir grains have been in the fridge for > quite a while because the kefir kept coming out sour > and I got tired of throwing away the expensive goat > milk. > What recipes have you liked in making homemade yogurt > and kefir? > Thank you, > Terry > > --- luvmyfamily2 <balbertsfamily@...> wrote: > > > Hello, I am new to the group. I have made kefir > > once about six months > > ago using the dry mix; but made my first batch with > > Marilyn's grains > > just yesterday. It's pretty bitter so I have a lot > > of fun > > experimenting to look forward to. > > > > I am wondering if it's possible to make kefir with > > powdered milk? I > > use it to make yogurt twice a week and have great > > results. I would > > love to use it to make kefir if it's possible (until > > I can find > > someone with a goat??). > > > > Thank you, I look forward to learing from all of you > > as I learn the > > art of Kefir making. > > > > > > > > > > > > > ________________________________________________________________________________\ ____ > Looking for last minute shopping deals? > Find them fast with Search. > http://tools.search./newsearch/category.php?category=shopping > > > > Quote Link to comment Share on other sites More sharing options...
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