Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 Congratulations Jodi! As for how to sweeten it, add honey and fruit, stir and eat. And yes, it is tart. Store-bought yogurt is really heavily sweetened (corn syrup, sugar, etc.). As for starters, the most economical one is the ProGurt from GI ProHealth. http://www.giprohealth.com Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 >>> As for how to sweeten it, add honey and fruit, stir and eat.>>> I found out last night that if I add garlic and oregano it works like a ranch-type dip. I use lemon juice on my salads, so I thought maybe w/ the lemon-like flavor it would work for a salad dip! This is soooooooooo cool! I'm bummed because I'm only borrowing the yogurt maker, and I don't have money for one myself right now! I can hardly wait to try goat yogurt. I have friends that have goats and they sell the milk fresh (like, milk the goat, strain the milk and sell it). I remember as a kid we used to take our glasses out to the barn and " squeeze " ourselves a glass of milk. I'm really excited about being able to try it for yogurt! Now, a question: What happens if you use too little starter or too much? I am curious, but I don't want to waste food experimenting with that one! lol jodi ><}}}> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 >>> As for how to sweeten it, add honey and fruit, stir and eat.>>> I found out last night that if I add garlic and oregano it works like a ranch-type dip. I use lemon juice on my salads, so I thought maybe w/ the lemon-like flavor it would work for a salad dip! This is soooooooooo cool! I'm bummed because I'm only borrowing the yogurt maker, and I don't have money for one myself right now! I can hardly wait to try goat yogurt. I have friends that have goats and they sell the milk fresh (like, milk the goat, strain the milk and sell it). I remember as a kid we used to take our glasses out to the barn and " squeeze " ourselves a glass of milk. I'm really excited about being able to try it for yogurt! Now, a question: What happens if you use too little starter or too much? I am curious, but I don't want to waste food experimenting with that one! lol jodi ><}}}> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 Any chance that your friend would let you borrow it one day a week? You could make 2 quarts at a time and have enough for the whole week and she'd only miss her yogurt maker for one day. As for using too much or too litte starter, it's best to just be accurate of course. Too little starter will yield fewer beneficial bacteria. I believe people have said that with too much starter that their yogurt came out more sour than normal. Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 Any chance that your friend would let you borrow it one day a week? You could make 2 quarts at a time and have enough for the whole week and she'd only miss her yogurt maker for one day. As for using too much or too litte starter, it's best to just be accurate of course. Too little starter will yield fewer beneficial bacteria. I believe people have said that with too much starter that their yogurt came out more sour than normal. Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2005 Report Share Posted January 19, 2005 Any chance that your friend would let you borrow it one day a week? You could make 2 quarts at a time and have enough for the whole week and she'd only miss her yogurt maker for one day. As for using too much or too litte starter, it's best to just be accurate of course. Too little starter will yield fewer beneficial bacteria. I believe people have said that with too much starter that their yogurt came out more sour than normal. Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Hi Jodi, > I can > hardly wait to try goat yogurt... > Now, a question: What happens if you use too little starter or too > much? If you use too little starter with goat milk or cow milk you may have lactose remaining after the incubation time. If it is nut milk you'll just have less bacteria in the final yogurt. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Hi Jodi, > I can > hardly wait to try goat yogurt... > Now, a question: What happens if you use too little starter or too > much? If you use too little starter with goat milk or cow milk you may have lactose remaining after the incubation time. If it is nut milk you'll just have less bacteria in the final yogurt. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Hi Jodi, > I can > hardly wait to try goat yogurt... > Now, a question: What happens if you use too little starter or too > much? If you use too little starter with goat milk or cow milk you may have lactose remaining after the incubation time. If it is nut milk you'll just have less bacteria in the final yogurt. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 > If you use too little starter with goat milk or cow milk you may > have lactose remaining after the incubation time. If it is nut milk > you'll just have less bacteria in the final yogurt. > So, is the starter ONLY for the probiotic effects? As far as consistancy, could you just skip the starter all together? (I mean, as far as making just yogurt substance). I'm wondering b/c I plan on using dripped yogurt for baking, which would kill the probiotics anyway, and if I can make some w/o the starter for that, and then some with the starter for the probiotic effects, that would save some $$. jodi ><{{{> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 > If you use too little starter with goat milk or cow milk you may > have lactose remaining after the incubation time. If it is nut milk > you'll just have less bacteria in the final yogurt. > So, is the starter ONLY for the probiotic effects? As far as consistancy, could you just skip the starter all together? (I mean, as far as making just yogurt substance). I'm wondering b/c I plan on using dripped yogurt for baking, which would kill the probiotics anyway, and if I can make some w/o the starter for that, and then some with the starter for the probiotic effects, that would save some $$. jodi ><{{{> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 > If you use too little starter with goat milk or cow milk you may > have lactose remaining after the incubation time. If it is nut milk > you'll just have less bacteria in the final yogurt. > So, is the starter ONLY for the probiotic effects? As far as consistancy, could you just skip the starter all together? (I mean, as far as making just yogurt substance). I'm wondering b/c I plan on using dripped yogurt for baking, which would kill the probiotics anyway, and if I can make some w/o the starter for that, and then some with the starter for the probiotic effects, that would save some $$. jodi ><{{{> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Jodi, Without the starter, you will have warm milk 24 hours later. It is the bacterial cultures in the starter which consume the lactose in the milk and turn the milk into yogurt. Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Jodi, Without the starter, you will have warm milk 24 hours later. It is the bacterial cultures in the starter which consume the lactose in the milk and turn the milk into yogurt. Jody mom to -6 and -8 SCD 24 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 >>> It is the bacterial cultures in the starter which consume the lactose in the milk and turn the milk into yogurt.>>> So then why does it work with nut milk, since there is no lactose? I hope that doesn't sound argumenative or anything...I'm having a horrible day, and I'm in a very grumpy mood...just my disclaimer, because I'm sure my mood will shine through at some point, and just in case that time is now, I honestly am just curious. jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 >>> It is the bacterial cultures in the starter which consume the lactose in the milk and turn the milk into yogurt.>>> So then why does it work with nut milk, since there is no lactose? I hope that doesn't sound argumenative or anything...I'm having a horrible day, and I'm in a very grumpy mood...just my disclaimer, because I'm sure my mood will shine through at some point, and just in case that time is now, I honestly am just curious. jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 jodi i just wanted to make sure you knew there was a yogurt maker for $15 at amazon.com. i love mine. actually i love it more than my donvier cup one i paid a lot more for. donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 jodi i just wanted to make sure you knew there was a yogurt maker for $15 at amazon.com. i love mine. actually i love it more than my donvier cup one i paid a lot more for. donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Hi Jodi, > So then why does it work with nut milk, since there is no lactose? Although there is no lactose there is some carbohydrates that the bacteria can use to procreate. Since there is no lactose in nut milk, some add a little honey which the bacteria will use. When honey is used it results in higher numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just plain nut milk. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Hi Jodi, > So then why does it work with nut milk, since there is no lactose? Although there is no lactose there is some carbohydrates that the bacteria can use to procreate. Since there is no lactose in nut milk, some add a little honey which the bacteria will use. When honey is used it results in higher numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just plain nut milk. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Hi Jodi, > So then why does it work with nut milk, since there is no lactose? Although there is no lactose there is some carbohydrates that the bacteria can use to procreate. Since there is no lactose in nut milk, some add a little honey which the bacteria will use. When honey is used it results in higher numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just plain nut milk. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 cool, thanks for the info! jodi ><}}}> > jodi, i just wanted to make sure you knew there was a yogurt maker for $15 at amazon.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 I'm asking from a standpoint of making yogurt, not maximizing probiotics. What actually makes the milk turn into yogurt? It can't be just the bacteria eating the lactose, because then nut yogurt wouldn't work. What makes it thick? jodi ><}}}> > > Hi Jodi, > > > So then why does it work with nut milk, since there is no lactose? > > Although there is no lactose there is some carbohydrates that the > bacteria can use to procreate. > > Since there is no lactose in nut milk, some add a little honey which > the bacteria will use. When honey is used it results in higher > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > plain nut milk. > > Sheila 47 mos SCD, 20 yrs UC > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 I'm asking from a standpoint of making yogurt, not maximizing probiotics. What actually makes the milk turn into yogurt? It can't be just the bacteria eating the lactose, because then nut yogurt wouldn't work. What makes it thick? jodi ><}}}> > > Hi Jodi, > > > So then why does it work with nut milk, since there is no lactose? > > Although there is no lactose there is some carbohydrates that the > bacteria can use to procreate. > > Since there is no lactose in nut milk, some add a little honey which > the bacteria will use. When honey is used it results in higher > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > plain nut milk. > > Sheila 47 mos SCD, 20 yrs UC > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 I'm asking from a standpoint of making yogurt, not maximizing probiotics. What actually makes the milk turn into yogurt? It can't be just the bacteria eating the lactose, because then nut yogurt wouldn't work. What makes it thick? jodi ><}}}> > > Hi Jodi, > > > So then why does it work with nut milk, since there is no lactose? > > Although there is no lactose there is some carbohydrates that the > bacteria can use to procreate. > > Since there is no lactose in nut milk, some add a little honey which > the bacteria will use. When honey is used it results in higher > numbers of bacteria (Colony forming unit's /mL-CFU's/mL) than just > plain nut milk. > > Sheila 47 mos SCD, 20 yrs UC > mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
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