Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Yes barb, That is the process of making yogurt, really isn't all that hard. It needs to be heated too 180 F to kill off the enzymes that inhibit the culture from multiplying. The yogurtmakers just keep the milk at an even culturing temp of arround 112 F. But, all you need to do is use the same glass container from the yogurt maker and fill it and put the container in a pot with water and bring to a slow boil until the milk in the container reaches temp. Then remove the container of milk and put it aside until it cools to around 115, and then place it in the yogurt maker. 24-30 hours later, you got great yogurt. Best of Luck, Joe [ ] Yogurt Makers I read this on instructions for Salton Yogurt Maker. It says you need to heat milk to scalding point first on stove, then cool to 110 degrees and then put into Yogurt Maker. Is that how they all work? I was picturing adding milk right into yogurt maker and 24 hours later I'd have yogurt. So I have to get other pans to clean up and I have to buy a temperature gauge to stick on side of sauce pan. Is that correct? It sounds like a lot of trouble when Stoneyfarms makes such good yogurt but message here is it isn't cultivated long enough? ------------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Joe, and you are saying Yogurmet has a glass liner I can take out? I imagine yogurt cultured 24-30 hours is very sour? Is it? No use having it if I won't eat it. I'm pretty disapplined but have my limit. I could always use capsules of probiotics if so. Thanks > Yes barb, > That is the process of making yogurt, really isn't all that hard. It needs to be heated too 180 F to kill off the enzymes that inhibit the culture from multiplying. The yogurtmakers just keep the milk at an even culturing Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Hi Barb, That is the recommended time line to ferment yogurt to remove all the milk sugars. It is tart, but it is also tasty too. The yogourmet has a removable glass container. I like the idea of the yogurt, which I use organic raw goat's milk to get some of the necassary good fats into my diet. I struggle with the idea of how I can come close to all the fats in the optimal diet, but kefir and yogurt seem to be a good source for me. Hope this helps. God Bless, Joe [ ] Re: Yogurt Makers Joe, and you are saying Yogurmet has a glass liner I can take out? I imagine yogurt cultured 24-30 hours is very sour? Is it? No use having it if I won't eat it. I'm pretty disapplined but have my limit. I could always use capsules of probiotics if so. Thanks > Yes barb, > That is the process of making yogurt, really isn't all that hard. It needs to be heated too 180 F to kill off the enzymes that inhibit the culture from multiplying. The yogurtmakers just keep the milk at an even culturing ------------------------------------------------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Maybe I will shop for one here so I can look at it. Online I am not finding a good enough description. I did see the one on Ebay and bid on it though. I figure I could resell it if I didn't like it. > Hi Barb, That is the recommended time line to ferment yogurt to remove all the milk sugars. It is tart, but it is also tasty too. The yogourmet has a removable glass container. I like the idea of the yogurt, which I use organic raw goat's milk to Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2008 Report Share Posted September 20, 2008 I haven't had much time to fiddle with my cooler-method yogurt (I want something that I just have to pour milk and culture in and not have to worry about preheating it or anything), so I was wondering, are there any cheap yogurt makers on the market that are relatively non-toxic? I have heard there are a few that you can use glass jars with (do the ball pints work? or do you have to buy special ones?), but I was also wondering about the makers that use just one container - are any of those good? Thanks!! -Lana " There is nothing more useful than sun and salt. " - Latin proverb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2008 Report Share Posted September 21, 2008 , I tried Kefir several times over and never got the quality I expected. The kefir I've bought pre-made was always smoother, less slimy and less yeasty tasting. While I don't necessarily mind the slime, I can't stand the yeasty taste. I went through 3 different sources of grains before I gave up. I might be willing to give it another go if I could get a hold of grains from someone I trusted. -Lana " There is nothing more useful than sun and salt. " - Latin proverb On Sun, Sep 21, 2008 at 9:03 AM, <oz4caster@...> wrote: > --- Lana Gibbons <lana.m.gibbons@...> wrote: > > I haven't had much time to fiddle with my cooler-method yogurt (I want > > something that I just have to pour milk and culture in and not have > > to worry about preheating it or anything) > > Lana, if you want easy fermented dairy, why not make kefir? It's so > easy even I can make it > > Some kefir making photos: > http://www.flickr.com/photos/oz4caster/sets/72157604373531098/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2008 Report Share Posted September 21, 2008 Oh, awesome! That's right in my price range. Thanks!! (I'd try the oven light method, but knowing how often the oven gets used the yogurt would probably end up will roasted due to preheating before anyone realized it was in there.) -Lana " There is nothing more useful than sun and salt. " - Latin proverb On Sun, Sep 21, 2008 at 11:25 AM, carolyn_graff <zgraff@...> wrote: > I have a friend who uses this Salton one with a quart mason jar and cold > raw milk/culture. > http://tinyurl.com/2ldbh8 > > I do mine in the oven with the light on for about 24 hours starting with > cold raw > milk/culture. I have used glass jars, a glass bowl and a glass Visions pot. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2008 Report Share Posted September 21, 2008 How long does Kefir last? I own a health food store and we sell raw milk. Occasionally we'll have several gallons that go past the due date that we need to use or throw out. I'm thinking maybe I can just make kefir out of all of it if it will keep a few weeks and consume it at my leisure. Thanks, Buddy On Sun, Sep 21, 2008 at 3:30 PM, Lana Gibbons <lana.m.gibbons@...> wrote: > Oh, awesome! That's right in my price range. > > Thanks!! > > (I'd try the oven light method, but knowing how often the oven gets used the > yogurt would probably end up will roasted due to preheating before anyone > realized it was in there.) > > -Lana > > " There is nothing more useful than sun and salt. " - Latin proverb > > On Sun, Sep 21, 2008 at 11:25 AM, carolyn_graff <zgraff@...> wrote: > >> I have a friend who uses this Salton one with a quart mason jar and cold >> raw milk/culture. >> http://tinyurl.com/2ldbh8 >> >> I do mine in the oven with the light on for about 24 hours starting with >> cold raw >> milk/culture. I have used glass jars, a glass bowl and a glass Visions >> pot. >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 Interesting! Most of mine was likely fermented around 80-85 as that's the temp I like the house to be... maybe I will give kefir a go again. Anyone got spare grains? -Lana " There is nothing more useful than sun and salt. " - Latin proverb On Mon, Sep 22, 2008 at 10:48 AM, gdawson6 <gdawson6@...> wrote: > From experience Kefir fermented at lower temperatures (60-70) tends to > taste less yeasty and more balanced...and if you shake it a few times > a day it will turn out very smooth and have an excellent consistency. > > So in the summer I usually get an insulated bag and leave it > cracked...and put my 1/2 gallon mason jar of kefir and an ice pack > inside...otherwise it won't turn out to my liking. > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 --- Lana Gibbons <lana.m.gibbons@...> wrote: > When I say yeasty, I don't mean cheesy in any way... I mean like > bread dough/alcohol yeasty. Lana, to me that's an aroma I notice with a batch of fresh kefir. I don't usually notice that aroma when I drink the kefir. > I've never met a cheese I didn't like... well, except blue cheese > and limburger... What cheeses do you consider yeasty? Certainly blue cheeses like gorgonzola. I don't think I've ever had brie or camembert cheese, but they might also fall into that category since they are inoculated with mold. I also suspect most aged cheeses like cheddar have some wild or intentional mold. http://en.wikipedia.org/wiki/Cheese http://en.wikipedia.org/wiki/Mold http://en.wikipedia.org/wiki/Yeast http://en.wikipedia.org/wiki/Kefir I didn't realize that mold are multi-cellular fungi whereas yeasts are single-celled fungi. Looks like kefir has bacteria and yeasts, whereas some cheeses have mold, so perhaps some cheeses have a moldy taste rather than a yeasty taste I like the smell of bread dough, so maybe that's why I like kefir. BTW, how's the little one doing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 > I don't think I've ever had > brie or camembert cheese, but they might also fall into that category > since they are inoculated with mold. I also suspect most aged cheeses > like cheddar have some wild or intentional mold. > > I didn't realize that mold are multi-cellular fungi whereas yeasts are > single-celled fungi. Looks like kefir has bacteria and yeasts, > whereas some cheeses have mold, so perhaps some cheeses have a moldy > taste rather than a yeasty taste I like camembert a lot and I would agree that it has a moldy taste - but it also upsets my intestines if I consume too much of it. I tend to try not to consume large amounts of mold cheeses, as they all seem to have the same effect. Kinda odd that yeasty taste bothers me when moldy doesn't... I often get a craving for a camembert beurre - (camembert butter sandwich). > I like the smell of bread dough, so maybe that's why I like kefir. > Oh, so do I - so much so that as a kid I used to eat buckets of it while still raw and I suspect that had a lot to do with my prior gut issues... Come to think of it, I still don't mind yeasty taste in beer and bread - I just can't tolerate it in milk. > BTW, how's the little one doing? > Fantastic! We just had our 2 month checkup today and got several compliments - All the ladies in the waiting room were telling us how aware and attentive she is for her age. The doctor was happy with her weight gain (10 lbs 7 oz from 7 lbs 9 oz). He was also surprised at her cloth diaper - he liked the wool cover a lot. -Lana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2008 Report Share Posted September 23, 2008 Lana- If you ferment kefir without a lid, it predisposes it to the bacteria. A cloth or cheesecloth provides good breathability. With a lid, it becomes more tangy and yeasty. I've recently abused my kefir grains and they are making terrible tasting kefir. My milk lady has a customer who collects kefir grains from around the world. I've never met him, but the word is that in kefir, like cheese and soccer, the cultures are much better and more complex in Europe. I will let you know if I ever get ahold of any of his specimens. Desh ____________________________________________________________ Domain Registration - Click Here http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3nAo9UqkBHDFd5Nt6A6ARgMRdKvWls\ jPlOrk5TH7vFBzm5zI/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2008 Report Share Posted September 23, 2008 Interesting. My grains are of European origin. I brought them with me in my pocket when we moved to the US. After three years here, do you suppose there is any of their 'European-ness' left? -- In , De Bell-Frantz <deshabell@...> wrote: My milk lady has a customer who collects kefir grains from around > the world. I've never met him, but the word is that in kefir, like > cheese and soccer, the cultures are much better and more complex in > Europe. I will let you know if I ever get ahold of any of his specimens. > > Desh > ____________________________________________________________ > Domain Registration - Click Here > http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3nAo9UqkBHDFd5Nt6A6ARgMRdKvWls\ jPlOrk5TH7vFBzm5zI/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 Sure, much of it. But the makeup would change, if the culturing temperatures are regularly different than in Eur., predisposing one microflora over another in dominance of the culture. I would also think that the microflora of the milk would influence the outcome over time. My milk lady said that Dr. X is gathering, cataloging and freezing cultures as he travels. It's just a hobby, but I wish he would publish research about his project. . . Desh ____________________________________________________________ Click here for free information on nursing degrees, up to $150/hour http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3nEnlEjLkl4RFSBKxpp4fN5tqNlsen\ kSPTl084Fy1QKIYELs/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2008 Report Share Posted October 19, 2008 I heard it can last a year. I had some of my grandson's Kefir in my refrigerator for a month and had no qualms giving it to him to drink the next time he came to visit. > > > >> I have a friend who uses this Salton one with a quart mason jar and cold > >> raw milk/culture. > >> http://tinyurl.com/2ldbh8 > >> > >> I do mine in the oven with the light on for about 24 hours starting with > >> cold raw > >> milk/culture. I have used glass jars, a glass bowl and a glass Visions > >> pot. > >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 I had some Kefir and did not use it for a month and it was spoiled. Rotten, yellow gooey and bad. I had to throw it out. Why? Isn't there a water kefir that is good? Thanks, > > > > > >> I have a friend who uses this Salton one with a quart mason jar and > cold > > >> raw milk/culture. > > >> http://tinyurl.com/2ldbh8 > > >> > > >> I do mine in the oven with the light on for about 24 hours starting > with > > >> cold raw > > >> milk/culture. I have used glass jars, a glass bowl and a glass > Visions > > >> pot. > > >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2008 Report Share Posted October 21, 2008 Was it authentic kefir made from real kefir grains? If it was, it might not have been fermented enough before putting it into the fridge. It has to get rather tangy (acidic) if you want it to last a while in the fridge. - > > > > > > > >> I have a friend who uses this Salton one with a quart mason jar and > > cold > > > >> raw milk/culture. > > > >> http://tinyurl.com/2ldbh8 > > > >> > > > >> I do mine in the oven with the light on for about 24 hours starting > > with > > > >> cold raw > > > >> milk/culture. I have used glass jars, a glass bowl and a glass > > Visions > > > >> pot. > > > >> > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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