Re: yogurt making question -when yogurt separates

[Guest guest]

When I 'over-cook' yoghurt like that I strain it off and use it as cream cheese.

Cheers,

Tas'.

yogurt making question -when yogurt separates

I made some yogurt with raw milk and a powdered starter. I left it for

24 hours and what I got is sort of separated- chunky looking, not

distinctly curds and whey. It smells and taste fine (while very tangy!)

but what I read is that I must have left it in too long. Can I still

use this yogurt to start another batch? Is it truly ok? I am hoping so

because I am using it right now mixed with some ground grains to make

the NT yoghurt herb bread.

[Guest guest]

Thank you. I'm glad I only made one quart. The thing is I want my own

starter and don't want to use any store-bought yogurt in it. It seems

the only way to get a nice, thick yogurt is to use store bought

Every attempt with just powdered culture hasn't worked yet. I'll try

again tomorrow.

I did use half of it to mix with the grains to make the bread tomorrow

and I'll strain the other half and make some cream cheese.

Re: yogurt making question -when yogurt separates

When I 'over-cook' yoghurt like that I strain it off and use it as cream

cheese.

Cheers,

Tas'.

[Guest guest]

....It seems the only way to get a nice, thick yogurt is to use store bought

Every attempt with just powdered culture hasn't worked yet. I'll try

again tomorrow...

I believe store bought yoghurt normally has extra milk powder added to thicken

it (if they don't use gelatine and gums). Someone on another holistic list said

this about making yoghurt:

" ...I use freeze dried whole milk powder. Doesn't have that awful 'cooked'

taste the other has, and whole milk powder thickens better than skim... "

HTH,

Cheers,

Tas'.

[Guest guest]

Dandelion,

Have you ever cultured viili? It makes a thick, ropy, yogurtlike

substance without curds at room temperature . G.E.M. Cultures sells

live viili starter.

Darrell

> Thank you. I'm glad I only made one quart. The thing is I want

my own

> starter and don't want to use any store-bought yogurt in it. It

seems

> the only way to get a nice, thick yogurt is to use store bought

> Every attempt with just powdered culture hasn't worked yet. I'll

try

> again tomorrow.

>

> I did use half of it to mix with the grains to make the bread

tomorrow

> and I'll strain the other half and make some cream cheese.

>

>

>

[Guest guest]

No, I haven't but I will add that to my list of 'what I want to try'

Thank you,

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

From: Darrell [mailto:135798642goodkind@...]

Dandelion,

Have you ever cultured viili? It makes a thick, ropy, yogurtlike

substance without curds at room temperature . G.E.M. Cultures sells

live viili starter.

Darrell

[Guest guest]

>It seems

>the only way to get a nice, thick yogurt is to use store bought

Some yogurts use gelatin to make them thicker ... gelatin isn't

a bad thing, I'm not sure how one would encorporate it

(boil a bit of milk with the gelatin to dissolve it then add

it to the other milk?).

You can strain the yogurt though, using cheesecloth or

coffee filters, and it gets thicker and thicker as you strain

it (until eventually you get cream cheese).

Or you can make viili! ;--)

-- Heidi Jean

[Guest guest]

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

From: [mailto:sand8013@...]

" ...I use freeze dried whole milk powder. Doesn't have that awful

'cooked'

taste the other has, and whole milk powder thickens better than skim... "

>>>>The purist in me just wants to use the culture so that my yoghurt is

only from the raw milk. I thought if I could get it just right I could

then use my yoghurt and starter for a nice thick yoghurt.

>>>>>>>>>>>>>>>>>

[Guest guest]

ya know, it's unfortunate that our tastes have been acclimated to the

thick, commercially produced yogurt.

i buy the most wonderful yogurt from a WAPF Amish farm.

they culture it in quart mayonnaise jars, and it's basically one giant

curd! with cream on top.

once you take some out, whey forms, but the giant curd remains basically

intact. i drink the whey right from the jar (I'm the only one in the

house that will eat the stuff, and i could LIVE on it, it's so wonderful)

then spoon out some 'curd'.

my husband won't touch it cuz it's not the thick stuff he's used to.

i wouldn't call this yogurt watery; i would just call it 'light'.

it's incredibly light. it's like a light custard to me. i wouldn't go

back to the thick stuff if you paid me.

once you get used to yogurt the way it's supposed to be, you'll love it.

:-)

laura

On Tue, 15 Jun 2004 11:41:08 -0400 " dandelion " <dandelion@...>

writes:

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

From: [mailto:sand8013@...]

" ...I use freeze dried whole milk powder. Doesn't have that awful

'cooked'

taste the other has, and whole milk powder thickens better than skim... "

>>>>The purist in me just wants to use the culture so that my yoghurt is

only from the raw milk. I thought if I could get it just right I could

then use my yoghurt and starter for a nice thick yoghurt.

>>>>>>>>>>>>>>>>>

[Guest guest]

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

From: Busse [mailto:laurabusse@...]

ya know, it's unfortunate that our tastes have been acclimated to the

thick, commercially produced yogurt.

>>>, you are so right. I wish I didn't have the commercial

yoghurt to compare this to! Today I just popped the jar behind my

laptop and I won't even see what the temp might be. Before bed I'll put

the jar in fridge and that will be it.

>>>>>>>