Re: Recommendations for Yogurt Culture?

[Guest guest]

how are you incubating the yogurt and for how long? I have had great success

using yogurt from my farmer as a starter culture. he gets his cultures from

dairyconnection.com too.

>

>

> Hi,

>

> I'm wondering if anyone can recommend a good yogurt

> culture. I have been using ABY-2C from www.dairyconnection.com/yogurt.htm.

> When I make uncooked yogurt (not getting above 115 degrees), I find that it's

really runny, and I was wondering if a different culture would make a thicker

> yogurt without having to bring it to a higher temp first.

>

> Also, out of curiosity -- I have probiotic capsules that I take (Klaire Labs -

Vital 10: https://emersonecologics.com/Products/EmersonMain/PID-VIT56.aspx) and

I was wondering if it would be advantageous to put, say, a capsuleful of the

probiotics into a batch of yogurt (1 qt) when I incubate it.

>

>

> Thanks in advance for advice on this. It's fascinating to me still, all that

I'm learning here! I have a huge respect for those who have been doing this for

a long time and are so knowledgable!!

>

>

> -

> _________________________________________________________________

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>

[Guest guest]

I bring the milk up to about 105 degrees; add a very small amount of the ABY-2C

culture (maybe 1/16th of a teaspoon); and incubate it for 24 to 36 hours in a

yogurt machine. (At 36 hours, the bottom of it gets kind of " cooked " and yucky.)

My *old* way of making yogurt was to bring the milk up to 212 degrees; cool it

quickly down to 108; add the 1/16th tsp culture; and incubate 10 hours. That

worked great for creamy yogurt, but cooking it defeats the purpose of it.

Do you think my culture is old or that I'm not adding enough? I tried a batch

with double amount of culture, and it didn't seem any creamier at all...

Thanks again in advance,

~

From: zgraff@...

Date: Mon, 24 Aug 2009 03:24:22 +0000

Subject: Re: Recommendations for Yogurt Culture?

how are you incubating the yogurt and for how long? I have had

great success using yogurt from my farmer as a starter culture. he gets his

cultures from dairyconnection.com too.

>

>

> Hi,

>

> I'm wondering if anyone can recommend a good yogurt

> culture. I have been using ABY-2C from www.dairyconnection.com/yogurt.htm.

> When I make uncooked yogurt (not getting above 115 degrees), I find that it's

really runny, and I was wondering if a different culture would make a thicker

> yogurt without having to bring it to a higher temp first.

>

> Also, out of curiosity -- I have probiotic capsules that I take (Klaire Labs -

Vital 10: https://emersonecologics.com/Products/EmersonMain/PID-VIT56.aspx) and

I was wondering if it would be advantageous to put, say, a capsuleful of the

probiotics into a batch of yogurt (1 qt) when I incubate it.

>

>

> Thanks in advance for advice on this. It's fascinating to me still, all that

I'm learning here! I have a huge respect for those who have been doing this for

a long time and are so knowledgable!!

>

>

> -

> __________________________________________________________

> Windows Live: Keep your friends up to date with what you do online.

>

http://windowslive.com/Campaign/SocialNetworking?ocid=PID23285::T:WLMTAGL:ON:WL:\

en-US:SI_SB_online:082009

>

>

[Guest guest]

how much milk are you using? how does it look after 12-24 hours? maybe 36 hours

is too long. this site might help

http://fiascofarm.com/dairy/yogurt.htm

I make mine in the oven with the light on for 12-24 hours. I start with cold

milk and add 1 T. of yogurt per cup of milk. do you chill it in the fridge when

it's done? that will make it thicker.

>

> >

>

> >

>

> > Hi,

>

> >

>

> > I'm wondering if anyone can recommend a good yogurt

>

> > culture. I have been using ABY-2C from www.dairyconnection.com/yogurt.htm.

>

> > When I make uncooked yogurt (not getting above 115 degrees), I find that

it's really runny, and I was wondering if a different culture would make a

thicker

>

> > yogurt without having to bring it to a higher temp first.

>

> >

>

> > Also, out of curiosity -- I have probiotic capsules that I take (Klaire Labs

- Vital 10: https://emersonecologics.com/Products/EmersonMain/PID-VIT56.aspx)

and I was wondering if it would be advantageous to put, say, a capsuleful of the

probiotics into a batch of yogurt (1 qt) when I incubate it.

>

> >

>

> >

>

> > Thanks in advance for advice on this. It's fascinating to me still, all that

I'm learning here! I have a huge respect for those who have been doing this for

a long time and are so knowledgable!!

>

> >

>

> >

>

> > -

>

> > __________________________________________________________

>

> > Windows Live: Keep your friends up to date with what you do online.

>

> >

http://windowslive.com/Campaign/SocialNetworking?ocid=PID23285::T:WLMTAGL:ON:WL:\

en-US:SI_SB_online:082009

>

> >

>

> >

[Guest guest]

I haven't ordered any of these cultures yet, but I was intrigued to find that

there are mesophilic cultures out there that can make yogurt from raw milk

(unheated) at room temperature. Just sitting out on the counter! Sounds

wonderful to me! I found this site through someone's blog

(passionatehomemaking.com I believe) The site is: www.culturesforhealth.com

Has anyone ordered from this place or tried anything similar? I plan to order

and try them soon. I've had no luck making yogurt with the nourishing traditions

raw yogurt recipe. It's always runny and grainy. Not sure if it is my cultures

or incubator. I've tried lots of brands of yogurt and kefir for cultures. So one

of these room temperature cultures is next on my list.

B.

> >

> >

> >

> > >

> >

> > >

> >

> > > Hi,

> >

> > >

> >

> > > I'm wondering if anyone can recommend a good yogurt

> >

> > > culture. I have been using ABY-2C from www.dairyconnection.com/yogurt.htm.

> >

> > > When I make uncooked yogurt (not getting above 115 degrees), I find that

it's really runny, and I was wondering if a different culture would make a

thicker

> >

> > > yogurt without having to bring it to a higher temp first.

> >

> > >

> >

> > > Also, out of curiosity -- I have probiotic capsules that I take (Klaire

Labs - Vital 10:

https://emersonecologics.com/Products/EmersonMain/PID-VIT56.aspx) and I was

wondering if it would be advantageous to put, say, a capsuleful of the

probiotics into a batch of yogurt (1 qt) when I incubate it.

> >

> > >

> >

> > >

> >

> > > Thanks in advance for advice on this. It's fascinating to me still, all

that I'm learning here! I have a huge respect for those who have been doing this

for a long time and are so knowledgable!!

> >

> > >

> >

> > >

> >

> > > -

[Guest guest]

I got my water kefir grains from culturesforhealth.com and they were

fast and they seem to be really good. I've also got some (dried)

buttermilk culture from them but haven't activated it yet. I haven't

tried their yogurt culture but would definitely use them again. They

have a dozen or so different sourdough cultures.

Jeanmarie

On Aug 25, 2009, at 7:23 AM, rachuella75 wrote:

> I haven't ordered any of these cultures yet, but I was intrigued to

> find that there are mesophilic cultures out there that can make

> yogurt from raw milk (unheated) at room temperature. Just sitting

> out on the counter! Sounds wonderful to me! I found this site

> through someone's blog (passionatehomemaking.com I believe) The site

> is: www.culturesforhealth.com

>

> Has anyone ordered from this place or tried anything similar? I plan

> to order and try them soon. I've had no luck making yogurt with the

> nourishing traditions raw yogurt recipe. It's always runny and

> grainy. Not sure if it is my cultures or incubator. I've tried lots

> of brands of yogurt and kefir for cultures. So one of these room

> temperature cultures is next on my list.

>

> B.

>

>

>

>

>

[Guest guest]

Thanks for the tips; I will probably try out their yogurt culture as well.

~

From: jaytee3@...

Date: Tue, 25 Aug 2009 09:18:10 -0700

Subject: Re: Re: Recommendations for Yogurt Culture?

I got my water kefir grains from culturesforhealth.com and

they were

fast and they seem to be really good. I've also got some (dried)

buttermilk culture from them but haven't activated it yet. I haven't

tried their yogurt culture but would definitely use them again. They

have a dozen or so different sourdough cultures.

Jeanmarie

On Aug 25, 2009, at 7:23 AM, rachuella75 wrote:

> I haven't ordered any of these cultures yet, but I was intrigued to

> find that there are mesophilic cultures out there that can make

> yogurt from raw milk (unheated) at room temperature. Just sitting

> out on the counter! Sounds wonderful to me! I found this site

> through someone's blog (passionatehomemaking.com I believe) The site

> is: www.culturesforhealth.com

>

> Has anyone ordered from this place or tried anything similar? I plan

> to order and try them soon. I've had no luck making yogurt with the

> nourishing traditions raw yogurt recipe. It's always runny and

> grainy. Not sure if it is my cultures or incubator. I've tried lots

> of brands of yogurt and kefir for cultures. So one of these room

> temperature cultures is next on my list.

>

> B.

>

>

>

>

>

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[Guest guest]

Meant to answer your email here...

I use 1 qt milk, and I do put it in the fridge after. I've always used the

freeze-dried culture as a starter; I " m going to try now making some with regular

yogurt as starter.

Guess I'll keep experimenting -- that's half the fun, right?!!!

Thanks,

~

From: zgraff@...

Date: Mon, 24 Aug 2009 16:17:28 +0000

Subject: Re: Recommendations for Yogurt Culture?

how much milk are you using? how does it look after 12-24

hours? maybe 36 hours is too long. this site might help

http://fiascofarm.com/dairy/yogurt.htm

I make mine in the oven with the light on for 12-24 hours. I start with cold

milk and add 1 T. of yogurt per cup of milk. do you chill it in the fridge when

it's done? that will make it thicker.

>

> >

>

> >

>

> > Hi,

>

> >

>

> > I'm wondering if anyone can recommend a good yogurt

>

> > culture. I have been using ABY-2C from www.dairyconnection.com/yogurt.htm.

>

> > When I make uncooked yogurt (not getting above 115 degrees), I find that

it's really runny, and I was wondering if a different culture would make a

thicker

>

> > yogurt without having to bring it to a higher temp first.

>

> >

>

> > Also, out of curiosity -- I have probiotic capsules that I take (Klaire Labs

- Vital 10: https://emersonecologics.com/Products/EmersonMain/PID-VIT56.aspx)

and I was wondering if it would be advantageous to put, say, a capsuleful of the

probiotics into a batch of yogurt (1 qt) when I incubate it.

>

> >

>

> >

>

> > Thanks in advance for advice on this. It's fascinating to me still, all that

I'm learning here! I have a huge respect for those who have been doing this for

a long time and are so knowledgable!!

>

> >

>

> >

>

> > -

>

> > __________________________________________________________

>

> > Windows Live: Keep your friends up to date with what you do online.

>

> >

http://windowslive.com/Campaign/SocialNetworking?ocid=PID23285::T:WLMTAGL:ON:WL:\

en-US:SI_SB_online:082009

>

> >

>

> >