Re: Yogurt Dripping (LSCDL Method)

[Guest guest]

yikes - sounds a bit complicated but i will try - so figure 30 min

for simmer part - 24 hours at 100-110 then 4-6 to drip and then more

dripping off cupboard?? how long and why for the cupboard??? - is

what I scrape off the hankie the same or is that used for cream

cheese i read about???thanks

eileen

4 weeks scd

>

>

> The following directions are for dripping cow's

> milk yogurt. I drip ALL my yogurt, and since I

> use a LOT of yogurt, only the best mass production methods work!

>

> I find that I get the best results from dripping

> yogurt which has been chilled at least eight

> hours (for a two liter / half gallon batch) in the refrigerator.

>

> I bought a dozen inexpensive all cotton

> handkerchiefs at an outlet store for dripping

> yogurt. I wet one, and line a colander with it

> (wetting it makes it stick to the sides of the

> colander so it doesn't go FLOP just as the yogurt

> goes PLOP) and then scrape the yogurt into it. I

> cover it and set it over a bowl. And then fold

> the handkerchief corners up over the top of the

> bowl. (If you don't, they will wick the liquid up

> and over the side of the bowl, says the woman who

> came back to find a counter covered with yogurt drippings....)

>

> When dripping a half-gallon of half and half

> yogurt, I only get about 2 cups of liquid out of

> the half gallon, whereas with regular whole milk,

> I get 4 cups liquid to throw away.

>

> It takes anywhere from 4-6 hours to get the

> yogurt dripped the way I like it. Sometimes I

> stick colander and bowl and all in the

> refrigerator over night and just let it do its thing.

>

> Dripped or drained yogurt is also called yogurt cheese.

>

> The advantage to the handkerchief is that after a

> couple hours, I can remove the cover, gather up

> the corners of the handkerchief, and hang the

> package from a string on my cupboard door to

> finish draining. When it is drained, I can open

> the handkerchief, and turn the dripped yogurt

> into a storage container, and use a spatula to

> scrape the remaining yogurt off the handkerchief.

> Then I can easily wash the handkerchief, and, if

> desired, rinse it in bleach water to sterilize

> it. (Personally, I think American / Canadian

> reliance on antibacterials is absurd: hot water

> and soap get rid of as many bad buggies as most

> of the commercial antibiotic products.)

>

> I keep meaning the sew some bias tape along the

> edges of the handkerchiefs to create self-strung

> yogurt drippers, but somehow, I'm always trying a

> new recipe, instead of doing that!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Carol,

I don't mean to be contradictory (is that a word?) but I am confused.

This is what I just copied from Elaine's website.

4. Once the milk has cooled to about 100 F(38C), add the starter.

This is what I have been doing.

Orlinda - OR

Celiac - 2006

SCD - 2007

>

> Yes 77

>

>

> Carol F.

> Celiac, SCD 8 years,MCS, Latex Allergy

> http://www.celiac.com/authors/143/Carol-Frilegh

> http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

>

[Guest guest]

Carol,

Thank you. I never realized (obviously) that there was a

contradiction. Just to make sure I understand . . . I use a

dehydrater to incubate my yogurt. The dehydrater is supposed to get

the yogurt back up to 100 degrees? Then it stays in for 24 hours, or

is the 24 hours the total time?

Thanks

Orlinda - OR

Celiac - 2006

SCD - 2007

>

> It is a mistake.

>

> Carol F.

> Celiac, SCD 8 years,MCS, Latex Allergy

> http://www.celiac.com/authors/143/Carol-Frilegh

> http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

>

[Guest guest]

thanks - do we always have to drip??? and how do you make cream

cheese from that then???

eileen 4 weeks scd

> >

> >

> > The following directions are for dripping cow's

> > milk yogurt. I drip ALL my yogurt, and since I

> > use a LOT of yogurt, only the best mass production methods work!

> >

> > I find that I get the best results from dripping

> > yogurt which has been chilled at least eight

> > hours (for a two liter / half gallon batch) in the refrigerator.

> >

> > I bought a dozen inexpensive all cotton

> > handkerchiefs at an outlet store for dripping

> > yogurt. I wet one, and line a colander with it

> > (wetting it makes it stick to the sides of the

> > colander so it doesn't go FLOP just as the yogurt

> > goes PLOP) and then scrape the yogurt into it. I

> > cover it and set it over a bowl. And then fold

> > the handkerchief corners up over the top of the

> > bowl. (If you don't, they will wick the liquid up

> > and over the side of the bowl, says the woman who

> > came back to find a counter covered with yogurt drippings... .)

> >

> > When dripping a half-gallon of half and half

> > yogurt, I only get about 2 cups of liquid out of

> > the half gallon, whereas with regular whole milk,

> > I get 4 cups liquid to throw away.

> >

> > It takes anywhere from 4-6 hours to get the

> > yogurt dripped the way I like it. Sometimes I

> > stick colander and bowl and all in the

> > refrigerator over night and just let it do its thing.

> >

> > Dripped or drained yogurt is also called yogurt cheese.

> >

> > The advantage to the handkerchief is that after a

> > couple hours, I can remove the cover, gather up

> > the corners of the handkerchief, and hang the

> > package from a string on my cupboard door to

> > finish draining. When it is drained, I can open

> > the handkerchief, and turn the dripped yogurt

> > into a storage container, and use a spatula to

> > scrape the remaining yogurt off the handkerchief.

> > Then I can easily wash the handkerchief, and, if

> > desired, rinse it in bleach water to sterilize

> > it. (Personally, I think American / Canadian

> > reliance on antibacterials is absurd: hot water

> > and soap get rid of as many bad buggies as most

> > of the commercial antibiotic products.)

> >

> > I keep meaning the sew some bias tape along the

> > edges of the handkerchiefs to create self-strung

> > yogurt drippers, but somehow, I'm always trying a

> > new recipe, instead of doing that!

> >

> >

> > — Marilyn

> > New Orleans, Louisiana, USA

> > Undiagnosed IBS since 1976, SCD since 2001

> > Darn Good SCD Cook

> > No Human Children

> > Shadow & Sunny Longhair Dachshund

> >

>

>

>

>

>

>

______________________________________________________________________

______________

> Looking for last minute shopping deals?

> Find them fast with Yahoo! Search.

http://tools.search.yahoo.com/newsearch/category.php?category=shopping

>

[Guest guest]

thanks will check -

eileen

4 weeks scd

>

> > thanks - do we always have to drip??? and how do you make cream

> > cheese from that then???

> >

> > eileen 4 weeks scd

> >

> >

> >

>

> Carol F.

> Celiac, SCD 8 years,MCS, Latex Allergy

> http://www.celiac.com/authors/143/Carol-Frilegh

> http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

>