Making Smaller Amt. of Yogurt

[Guest guest]

Alright, Gang,

Am thinking that Kim's right. I ought to make a super-human effort to

get SOME probiotic down self. Have also been appreciating the

conversations about different starters. So I'll acquire milk and

starter this weekend and begin by making a much smaller amount of

yogurt than I concocted 5 and 2 or 3 yrs. back and inch up on the

" dosage " .

I have the typical yogourmet 24 hr. yogurt maker. Does anybody have

experience with making, say, 1/4 the normal amount? With freezing

leftover milk for the next batch? Etc? Am pretty sure that the ol'

bod would go along with, say, 1/4 tsp./day of dairy yogurt to begin

with.

Personal experiences greatly appreciated!!

Artful Carol

Former me: From babyhood - CFS, Depression, Candida, Severe Chemical,

Inhalent, and Food Allergies. Current me: Global Carb and Fungal

Problems well-controlled past 30 yr. by extremely low-carb

allergy/anti-yeast diet, SCD 01/05. Took allergy shots for 35 yr. No

need for them since SCD! Magnesium/Vits A, B, D, E/Evening

Primrose, Fish, Olive, and Other Oils, Lecithin. 2 grown kids

recovered from serious developmental problems which I believe were

fungally-caused.

[Guest guest]

Hi Carol,

I've only made yogurt once, and my reactions to that plus cheese told me

to leave them alone for another six months. But here's what I

did. I got the Yogourmet starter from Lucy's. Like you, I

wanted to start low. The instructions said to use one package per

quart/liter. I asked Lucy if I could split one and she said

sure. So I made a pint of milk with half a package. I dumped

it onto waxed paper and shove it into two approximately equal piles

-- Lucy said it's quite forgiving of amounts, hence being oK for a quart

or liter to start wtih. I did get a yogurt thermometer as it had

been at least thirty years since I made any. I used one of the

yogurt makers that has 7 little jars, about 4 or 6 oz each, and I think

my " recipe " filled up 3 or maybe it was 4. I just put lukewarm

water in the others. The yogurt came out perfect!

I would think you could freeze the rest of the milk. My DH drinks

milk like a teenager and so when I regretfully decided it wasn't for me,

he enjoyed a bit of whole milk over his usual 2%. But I would have frozen

the rest otherwise. My SIL used to (maybe still does) freeze

buttermilk all the time. If she wanted to make something with it, she'd

thaw it til she could pour of what she needed, and put the carton back in

the freezer. She said it worked fine! I don't know if freezing

destroys good things, though I would think far less so than heating does

and you are going to heat it anyhow for the yogurt.

Alright, Gang,

Am thinking that Kim's right. I ought to make a super-human effort to get SOME probiotic down self. Have also been appreciating the conversations about different starters. So I'll acquire milk and starter this weekend and begin by making a much smaller amount of yogurt than I concocted 5 and 2 or 3 yrs. back and inch up on the " dosage " .

I have the typical yogourmet 24 hr. yogurt maker. Does anybody have experience with making, say, 1/4 the normal amount? With freezing leftover milk for the next batch? Etc? Am pretty sure that the ol' bod would go along with, say, 1/4 tsp./day of dairy yogurt to begin with.

Personal experiences greatly appreciated!!

Artful Carol