Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 Maybe it's just dumb luck, but my goat yogurt is never runny. So, I thought I would share how I make it because every batch is a thick custard like consistency just like yogurt made from cow milk. It's tart (tart is good) and Jordan eats it plain with no complaints. First of all, I don't use a yogurt maker (just lost half of my audience). The last thing we need is another appliance. And, I don't recommend using a light bulb in the oven for the obvious reason that it's a huge air space to regulate when your only making 1-2 quarts. I use a 4.5 qt. slow cooker, AKA crock pot. Here's what I do: Heat 1 qt. of goat milk (from Whole Foods, it's pasturized) to 180 degrees. I constantly stir the milk on the stove with the thermometer in it until it reaches 180 degrees. Immediately pour it into a 6 cup stainless steel mixing bowl and cover with plastic wrap. Leave a small open space in the plastic wrap to allow the heat to escape. Insert the termometer and leave it there until to milk cools to 110-112 degrees. Stir in 1/8 tsp. of progurt starter. Place 2 or three cloth pot holders in bottom of slow cooker. Then set the mixing bowl of milk on top of the pot holders. There should be at least 1 inch of space between the bowl, and the sides of the slow cooker. Make sure the bowl is now covered tightly with the plastic wrap. I then poke the thermometer through the plastic wrap and leave it there. Do not put the lid on the slow cooker because it will get too hot. Now, this is the trial and error part to maintain the correct temp. I set mine on the lowest setting which is LOW. You can control the temp within a few degrees by adding or removing a pot holder. Adding a pot holder lowers the temp, removing a pot holder increase the temp because if puts is closer to the heat source. For me, 3 works perfectly and keeps the tempeture at a steady 108 degrees. Once the temp reaches 105 I start the 24 hour count down. ** Do not disturb for 24 hours ** When 24 hours is up, carefully (don't jiggle) remove the bowl from slow cooker and allow to cool to room temp before putting in frig. Once it is chilled you can pour of some of the watery liquid. I think the clear watery stuff is what gives you the goaty taste so I never stir it into the yogurt. It's so simple a cave man could do it and it's very good. Little to no goaty taste. Hope this helps someone. You can use the same method for Cow milk yogurt. , Jordan's Dad, SCD since Feb. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 -Well, this is brilliant and I am very grateful you shared this with us. I tried goat yogurt once and although i could deal with the runniness, the goaty smell was a hard sell so i just used cow's milk. I will have to try this method and am excited about using goat yogurt! Mindy -- In pecanbread , wrote: > > Maybe it's just dumb luck, but my goat yogurt is never runny. So, I thought I would share how I make it because every batch is a thick custard like consistency just like yogurt made from cow milk. It's tart (tart is good) and Jordan eats it plain with no complaints. > > First of all, I don't use a yogurt maker (just lost half of my audience). The last thing we need is another appliance. And, I don't recommend using a light bulb in the oven for the obvious reason that it's a huge air space to regulate when your only making 1-2 quarts. > > I use a 4.5 qt. slow cooker, AKA crock pot. > > Here's what I do: > > Heat 1 qt. of goat milk (from Whole Foods, it's pasturized) to 180 degrees. I constantly stir the milk on the stove with the thermometer in it until it reaches 180 degrees. > > Immediately pour it into a 6 cup stainless steel mixing bowl and cover with plastic wrap. Leave a small open space in the plastic wrap to allow the heat to escape. Insert the termometer and leave it there until to milk cools to 110-112 degrees. > > Stir in 1/8 tsp. of progurt starter. > > Place 2 or three cloth pot holders in bottom of slow cooker. Then set the mixing bowl of milk on top of the pot holders. There should be at least 1 inch of space between the bowl, and the sides of the slow cooker. Make sure the bowl is now covered tightly with the plastic wrap. I then poke the thermometer through the plastic wrap and leave it there. Do not put the lid on the slow cooker because it will get too hot. > > Now, this is the trial and error part to maintain the correct temp. I set mine on the lowest setting which is LOW. You can control the temp within a few degrees by adding or removing a pot holder. Adding a pot holder lowers the temp, removing a pot holder increase the temp because if puts is closer to the heat source. For me, 3 works perfectly and keeps the tempeture at a steady 108 degrees. Once the temp reaches 105 I start the 24 hour count down. ** Do not disturb for 24 hours ** > > When 24 hours is up, carefully (don't jiggle) remove the bowl from slow cooker and allow to cool to room temp before putting in frig. Once it is chilled you can pour of some of the watery liquid. I think the clear watery stuff is what gives you the goaty taste so I never stir it into the yogurt. > > It's so simple a cave man could do it and it's very good. Little to no goaty taste. Hope this helps someone. > > You can use the same method for Cow milk yogurt. > > , Jordan's Dad, SCD since Feb. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 , In all the instructions for yogurt making, it says to handle the finished product gently. So, if you put it in the blender with fruit to make a smoothie, it would be less effective, right? Same thing with changing the temperature (freezing or baking)? Thank you. --- littlroses littlroses@...> wrote: > -Well, this is brilliant and I am very grateful you > shared this with > us. I tried goat yogurt once and although i could > deal with the > runniness, the goaty smell was a hard sell so i just > used cow's > milk. I will have to try this method and am excited > about using > goat yogurt! > > Mindy > > -- In pecanbread , > wrote: > > > > Maybe it's just dumb luck, but my goat yogurt is > never runny. So, > I thought I would share how I make it because every > batch is a thick > custard like consistency just like yogurt made from > cow milk. It's > tart (tart is good) and Jordan eats it plain with no > complaints. > > > > First of all, I don't use a yogurt maker (just > lost half of my > audience). The last thing we need is another > appliance. And, I > don't recommend using a light bulb in the oven for > the obvious > reason that it's a huge air space to regulate when > your only making > 1-2 quarts. > > > > I use a 4.5 qt. slow cooker, AKA crock pot. > > > > Here's what I do: > > > > Heat 1 qt. of goat milk (from Whole Foods, it's > pasturized) to 180 > degrees. I constantly stir the milk on the stove > with the > thermometer in it until it reaches 180 degrees. > > > > Immediately pour it into a 6 cup stainless steel > mixing bowl and > cover with plastic wrap. Leave a small open space > in the plastic > wrap to allow the heat to escape. Insert the > termometer and leave > it there until to milk cools to 110-112 degrees. > > > > Stir in 1/8 tsp. of progurt starter. > > > > Place 2 or three cloth pot holders in bottom of > slow cooker. Then > set the mixing bowl of milk on top of the pot > holders. There should > be at least 1 inch of space between the bowl, and > the sides of the > slow cooker. Make sure the bowl is now covered > tightly with the > plastic wrap. I then poke the thermometer through > the plastic wrap > and leave it there. Do not put the lid on the slow > cooker because > it will get too hot. > > > > Now, this is the trial and error part to maintain > the correct > temp. I set mine on the lowest setting which is > LOW. You can > control the temp within a few degrees by adding or > removing a pot > holder. Adding a pot holder lowers the temp, > removing a pot holder > increase the temp because if puts is closer to the > heat source. For > me, 3 works perfectly and keeps the tempeture at a > steady 108 > degrees. Once the temp reaches 105 I start the 24 > hour count down. > ** Do not disturb for 24 hours ** > > > > When 24 hours is up, carefully (don't jiggle) > remove the bowl from > slow cooker and allow to cool to room temp before > putting in frig. > Once it is chilled you can pour of some of the > watery liquid. I > think the clear watery stuff is what gives you the > goaty taste so I > never stir it into the yogurt. > > > > It's so simple a cave man could do it and it's > very good. > Little to no goaty taste. Hope this helps someone. > > > > You can use the same method for Cow milk yogurt. > > > > , Jordan's Dad, SCD since Feb. > > > > > > > __________________________________ Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 > > -- In pecanbread , wrote: > > > First of all, I don't use a yogurt maker (just lost half of my > audience). The last thing we need is another appliance. And, I > don't recommend using a light bulb in the oven for the obvious > reason that it's a huge air space to regulate when your only making > 1-2 quarts. Oops! I just put a batch of cow 35% BF Whipping Cream yogurt in my oven with a 60 watt light bulb as I have been doing for five years and now find out i shouldn't be doing that. Moderators please set me straight before tomorrow at 6:00 p.m. when it comes out. Does this mean the lactose won't be consumed? i have a smaller upper oven but the light bulb is not removable. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 > > -- In pecanbread , wrote: > > > First of all, I don't use a yogurt maker (just lost half of my > audience). The last thing we need is another appliance. And, I > don't recommend using a light bulb in the oven for the obvious > reason that it's a huge air space to regulate when your only making > 1-2 quarts. Oops! I just put a batch of cow 35% BF Whipping Cream yogurt in my oven with a 60 watt light bulb as I have been doing for five years and now find out i shouldn't be doing that. Moderators please set me straight before tomorrow at 6:00 p.m. when it comes out. Does this mean the lactose won't be consumed? i have a smaller upper oven but the light bulb is not removable. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2005 Report Share Posted October 10, 2005 Hi , > In all the instructions for yogurt making, it says to > handle the finished product gently. The " handle gently " refers to after incubating. When it is finished incubating for 24 hours gently put it in the refrigerator to " set up " . Leave refrigerated until cooled sufficiently. Larger containers will need a longer time, smaller containers will cool more rapidly. So, if you put it > in the blender with fruit to make a smoothie, it would > be less effective, right? The bacteria will be fine in the blender -maybe a little dizzy > Same thing with changing > the temperature (freezing or baking)? Freezing will kill many but not necessarily all of the bacteria, but baking/cooking will kill all of them. Sheila, SCD 56 mos, 21 yrs UC mom of , SCD 41 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2005 Report Share Posted October 10, 2005 Hi Carol, > Oops! > I just put a batch of cow 35% BF Whipping Cream yogurt in my oven with a 60 watt light > bulb as I have been doing for five years and now find out i shouldn't be doing that. > > Moderators please set me straight before tomorrow at 6:00 p.m. when it comes out. Does > this mean the lactose won't be consumed? i have a smaller upper oven but the light bulb is > not removable. If you 1. have sterilized the milk and then cooled prior to the addition of yoghurt starter (stirred)and 2. ferment/incubate it covered at appropriate temperature range for 24 hours - it should be fine. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 > >Date: Sun Oct 09 17:35:39 CDT 2005 >To: pecanbread >Subject: Re: Goat Yogurt - perfecto >> >> -- In pecanbread , wrote: > > >> > First of all, I don't use a yogurt maker (just lost half of my >> audience).? The last thing we need is another appliance.? And, I >> don't recommend using a light bulb in the oven for the obvious >> reason that it's a huge air space to regulate when your only making >> 1-2 quarts. > >Oops! > I just put a batch of cow 35% BF Whipping Cream yogurt in my oven with a 60 watt light >bulb as I have been doing for five years and now find out i shouldn't be doing that. > >Moderators please set me straight before tomorrow at 6:00 p.m. when it comes out. Does >this mean the lactose won't be consumed? i have a smaller upper oven but the light bulb is >not removable. > >Carol F. >SCD 5 years, celiac > > >Carol, If it's not broken, then don't fix it. I didn't mean to imply that it cannot be done using an oven. If the yogurt temp is between 105-110 degrees then you should be able to make it for another five years. Not all ovens are the same and can be a challenge to get the correct temp but it sounds like you also found the " perfecto " way. Good job. , Dad to Jordan 14, SCD since feb. > > > > >For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_? by Elaine Gottschall and read the following websites: >http://www.breakingtheviciouscycle.info >and >http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
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