Re: Yogurt making questions

September 18, 2006

,

I can't imagine going to all the trouble of making yogurt, not to mention

waiting 24 hours while it ferments, and not ending up with a whole half-gallon

of the stuff to get me through the week. I must say, I love my Yogourmet for

that reason most of all!

I have no clue if you are supposed to put on the plastic lids or not.... I have

never used that kind of yogurt maker.

I have heard of folks adding gelatin to nut yogurt to make it thicker, but have

never made anything but goat or cow milk yogurt myself.

Patti

Yogurt making questions

I am wondering if I'm doing things right. I make cashew yogurt and when I

fill the little containers (I have a Donavier), I get five of them full. By

the time I drip the yogurt, I am left with one container full....which is

enough to last one day. SO......I'm having to make yogurt every day. First

of all, am I doing this right? Maybe I shouldn't drip it, but it's basically

a drink, not a yogurt if I don't. It doesn't thicken very much at all. I

also wonder if I'm throwing a bunch of good bugs out with all the water that

drains out of it.

Also, is there a yogurt maker out there that hold more than the Donavier?

Maybe if I had one that held three times as much, I wouldn't have to make it

so often. I love the yogurt, and am thrilled that I am handling it better

and better......but this is a lot of work! :-)

Oh, and one more question. I've been putting the plastic lids on the

containers WHILE it's incubating. Is that a bad thing? Does it affect the

outcome of the yogurt? If it does, I " m going to go back and try the goat

yogurt. I had a reaction to it just the same as I would if I drank the milk

raw. Makes me wonder if all of the lactose didn't get eaten up.....

Thanks for any answers. I know that's a lot of questins!

~

Celiac, gp, IBS-C, heart problems, SCD one month

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