What determines the taste of yogurt?

[Guest guest]

Hi, all,

The SCD yogurt that I make has a somewhat pronounced tangy (sour) flavor. It

tastes great to me, but my 11 yo daughter does not appreciate it and eats it

only out of a sense of duty. She says honey only makes it worse.

I use 1/2 cup of Dannon plain yogurt as starter for 1/2 gallon whole organic

milk. I bring it to a boil before cooling and leave the Yogourmet plugged for

24 hours.

Does anyone know if there is any change I could make that would produce a

milder-tasting, but still legal yogurt (i.e. use 1% or 2% milk, use only 1/4 cup

yogurt to start, use a different starter, don't let it boil too long)? I have

tried Yogourmet starter, but that does not meet with her approval either.

Thank you, : )

Mom of 11 yo w/ UC

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[Guest guest]

Do not actually boil the milk. Just bring it to a boil, then remove

from heat.

Using 1% or 2% milk will make it a lot runnier. Probably not

productive in this case.

Store-bought yogurt is heavily sweetened.

My guess is that to make it more appealing you will have to spruce it

up a bit.

Also, dripping the yogurt may make it less tangy.

But what I would recommend is adding vanilla and cooked pureed fruits.

Add the honey to the cooked fruit when pureeing it. Store the fruit

puree separate from the yogurt and just put a couple of tablespoons

full in a cup of yogurt and stir (like those fruit on the bottom yogurts).

I think that will make it taste a lot more like store-bought yogurt.

For a recipe of how to do this, check pecanbread.com for the jam recipe.

Oh, and don't use less starter. That may prevent the lactose from

being broken down during the fermenting process, due to a lack of

bacteria to consume it.

Jody

mom to -6 and -9

SCD 33 months

[Guest guest]

> For a recipe of how to do this, check pecanbread.com for the jam

> recipe.

>

> Oh, and don't use less starter. That may prevent the lactose from

> being broken down during the fermenting process, due to a lack of

> bacteria to consume it.

>

The Grain Free Gourmet has a great and easy recipe for strawberry jam. It

uses cranberries, so now that it's cranberry season we can stock up. I

froze it in ice cube trays but it doesn't get hard.

Take care, Fay