Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 Hi, I just got a Donvier yogurt cheese maker. It is basically a box that drips the yogurt in a less messy way than a cheese cloth. We make goat yogurt and sI haven't made cheese yet, but I wanted to ask some questions: Are the probiotics in the cheese still alive? Can the cheese be used the same as the yogurt?, or are the probiotics too concentrated and could cause die-off? --- pecanbread wrote: > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 > > Hi, > I just got a Donvier yogurt cheese maker. It is > basically a box that drips the yogurt in a less messy > way than a cheese cloth. We make goat yogurt and sI > haven't made cheese yet, but I wanted to ask some > questions: > Are the probiotics in the cheese still alive? Can the > cheese be used the same as the yogurt?, or are the > probiotics too concentrated and could cause die-off? > The probiotics are still alive. If you bake or cook with them, they die. If you freeze the cheese or yogurt some will survive. If just refrigerated they will also survive. The cheese can be used however you wish. You can drip the yogurt a long time for a cream cheese texture or a short time just to get rid of the water and have a slightly thicker yogurt. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 > > Hi, > I just got a Donvier yogurt cheese maker. It is > basically a box that drips the yogurt in a less messy > way than a cheese cloth. We make goat yogurt and sI > haven't made cheese yet, but I wanted to ask some > questions: > Are the probiotics in the cheese still alive? Can the > cheese be used the same as the yogurt?, or are the > probiotics too concentrated and could cause die-off? > The probiotics are still alive. If you bake or cook with them, they die. If you freeze the cheese or yogurt some will survive. If just refrigerated they will also survive. The cheese can be used however you wish. You can drip the yogurt a long time for a cream cheese texture or a short time just to get rid of the water and have a slightly thicker yogurt. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 > > Hi, > I just got a Donvier yogurt cheese maker. It is > basically a box that drips the yogurt in a less messy > way than a cheese cloth. We make goat yogurt and sI > haven't made cheese yet, but I wanted to ask some > questions: > Are the probiotics in the cheese still alive? Can the > cheese be used the same as the yogurt?, or are the > probiotics too concentrated and could cause die-off? > The probiotics are still alive. If you bake or cook with them, they die. If you freeze the cheese or yogurt some will survive. If just refrigerated they will also survive. The cheese can be used however you wish. You can drip the yogurt a long time for a cream cheese texture or a short time just to get rid of the water and have a slightly thicker yogurt. Carol F. SCD 5 years, celiac Quote Link to comment Share on other sites More sharing options...
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