Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 I used to make my own yogurt. You get some yogurt that you want to use as a starter. You heat your milk, get it hot, but don't let it boil (you can just stick your finger in it without burning), then you add your yogurt into the pot. You cover the pot with a towel and let it sit for several hours or so. The next morning you will have a huge pot of yogurt! I learned this from a Lebanese guy. If you want to make lebneh, or yogurt cheese, you pour the yogurt into a cheese cloth or cloth bag and hang it up over your kitchen sink, and it will strain out the liquid leaving it a spreadable cheese that you can put on pita bread. That's how the Lebanese make lebneh! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 I just made it in a plain kitchen pot. Add 2 tablespoons of yogurt or more. It grows, so it doesn't really matter. It is easy to make. Just buy yogurt and the milk you want to use. The trick is heating the milk till it's hot, but not letting it boil! Just get the milk hot. It is easy and cheap! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 1999 Report Share Posted March 15, 1999 They sell yogurt makers. I used a dehydrator. I forget the temperature. I think it was 95 deg. Overnight and it was made. I used store bought whole milk and added powered milk to it to make it richer. Add plain yogurt for starter. Seem like 2 tbs. per 1/2 gal. Do a search for yogurt. There is a great free search program that utilizes multiple search engines at www.copernic.com. It has been a few years since I made it. Bob > Re: Making Yogurt > > > From: Elsol102@... > > I used to make my own yogurt. You get some yogurt that you want > to use as a > starter. You heat your milk, get it hot, but don't let it boil > (you can just > stick your finger in it without burning), then you add your > yogurt into the > pot. You cover the pot with a towel and let it sit for several > hours or so. > The next morning you will have a huge pot of yogurt! I learned > this from a > Lebanese guy. If you want to make lebneh, or yogurt cheese, you pour the > yogurt into a cheese cloth or cloth bag and hang it up over your > kitchen sink, > and it will strain out the liquid leaving it a spreadable cheese > that you can > put on pita bread. That's how the Lebanese make lebneh! > > ------------------------------------------------------------------------ > Come check out our brand new web site! > > Onelist: Making the Internet intimate > ------------------------------------------------------------------------ > OxyPLUS is an unmoderated e-ring dealing with oxidative > therapies, and other alternative self- help subjects. > > THERE IS NO MEDICAL ADVICE HERE! > > This list is the 1st Amendment in action. The things you will > find here are for information and research purposes only. We are > people sharing information we believe in. If you act on ideas > found here, you do so at your own risk. Self-help requires > intelligence, common sense, and the ability to take > responsibility for your own actions. By joining the list you > agree to hold yourself FULLY responsible FOR yourself. Do not > use any ideas found here without consulting a medical > professional, unless you are a researcher or health care provider. > > You can subscribe/unsubscribe via e-mail by sending AN e-mail to > the following address > DO NOT PUT THIS IN THE SUBJECT LINE > oxyplus-subscribeonelist - subscribe to a list. > oxyplus-unsubscribeonelist - unsubscribe from a list. > oxyplus-digestonelist - switch your subscription to > digest mode. > oxyplus-normalonelist - switch your subscription to > normal mode. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Hi Jeanne. Here's a link to two ways to make yogurt, with a yogurt maker and with an oven: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm I know some people have also had great success making yogurt with a: heating pad system using a dehydrator The important thing here is to maintain a constant temperature of 110 degrees F for the 24 hours while the yogurt is fermenting/coagulating. Since I bought a yogurt maker I haven't experimented with either of these two methods. When I bought my yogurt maker it came with instructions, but I found the information in the link above helped me more. You can purchase yogurt starter with the usual three strains of beneficial bactera : L. acidophilus, S. Thermophilus, L. Bulgaricus. You can also use a few spoons of commercial plain yogurt as a starter, although I haven't tried. You can make yogurt from cow's milk (whole milk or half and half have the least amount of lactose); from goat's milk, and from nuts if you can't tolerate dairy (let me know if you want a link to a nut milk yogurt recipe; I'm not sure using nut milk is wise if our candida problems are high, but actually I haven't tried it). The basic steps are: heat the milk to 185 degrees F. (just starting to bubble; not quite a boil) cool to 110 degrees F add yogurt starter let it ferment and coagulate for 24 hours at a constant temperature of 110 degrees let it sit or chill for 8 hours; rest, essentially drip if desired to make a denser cheese-like product (I do this) if refrigerated, will keep it's probiotics for 2 weeks Commercial yogurts are fermented for 4 hours. 24 hours is recommended because most of the lactose will be used up. I believe 32 hours is the recommended maximum of time for fermentation. Kim M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2005 Report Share Posted January 21, 2005 Thanks Kim! I would like the nut link when you get a moment. I am going to try it. Maybe next week I will look around for a yogurt maker too. Jeanne -------------- Original message -------------- Hi Jeanne. Here's a link to two ways to make yogurt, with a yogurt maker and with an oven: http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm I know some people have also had great success making yogurt with a: heating pad system using a dehydrator The important thing here is to maintain a constant temperature of 110 degrees F for the 24 hours while the yogurt is fermenting/coagulating. Since I bought a yogurt maker I haven't experimented with either of these two methods. When I bought my yogurt maker it came with instructions, but I found the information in the link above helped me more. You can purchase yogurt starter with the usual three strains of beneficial bactera : L. acidophilus, S. Thermophilus, L. Bulgaricus. You can also use a few spoons of commercial plain yogurt as a starter, although I haven't tried. You can make yogurt from cow's milk (whole milk or half and half have the least amount of lactose); from goat's milk, and from nuts if you can't tolerate dairy (let me know if you want a link to a nut milk yogurt recipe; I'm not sure using nut milk is wise if our candida problems are high, but actually I haven't tried it). The basic steps are: heat the milk to 185 degrees F. (just starting to bubble; not quite a boil) cool to 110 degrees F add yogurt starter let it ferment and coagulate for 24 hours at a constant temperature of 110 degrees let it sit or chill for 8 hours; rest, essentially drip if desired to make a denser cheese-like product (I do this) if refrigerated, will keep it's probiotics for 2 weeks Commercial yogurts are fermented for 4 hours. 24 hours is recommended because most of the lactose will be used up. I believe 32 hours is the recommended maximum of time for fermentation. Kim M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Adding a probiotic or two including bifidobacteria ensures a good start on the yogurt, but sure, natural fermentation should be mostly lactobacilli. I'll have to leave no comment on a recipe - I'm out of my realm there. Duncan > > > I am venturing into making homemade yogurt and have a few questions. > Does yogurt naturally have Probiotics? In sources I have read, they > say to add probiotics in when you make it. > > Is there a good recipe that is the best for candida? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Kefir may be a better way to go. It has much more bacteria in it and is a whole lot easier to make at home than yogurt. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Hi - Can you teach me? Or point me to directions you follow? > > Kefir may be a better way to go. It has much more bacteria in it and is a > whole lot easier to make at home than yogurt. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Hi, I haven't been making my own yogurt, but I do make kefiili (from grains someone was kind enough to share). I'm wondering if yogurt can be made from using store bought yogurt as the starter (like 's), or whether I have to use a starter packet? I'd love to be able to make yogurt easily without having to buy the starter packets each time... Thanks for any info and advice! M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 's should be fine. I would think the plain non honey would be what you need. If you do buy starter the Natren Yogurt Starter is awesome. Each batch you can hold some back to inoculate the next so it does make the powder starter last longer. > > Hi, > > I haven't been making my own yogurt, but I do make kefiili (from > grains someone was kind enough to share). I'm wondering if yogurt can > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 Yes i forgot to ask what it was myself. I have not heard of it yet. Guess i need to google it > > " I haven't been making my own yogurt, but I do make kefiili (from > grains someone was kind enough to share). " > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 I use the kefiili to make smoothies for my husband mostly, and sometimes myself! It has a very stringy texture, but it's smooth and mild. I do like it. It's not as sour as kefir, if I'm remembering right (I haven't had kefir in a while). I had been using organic pasteurized milk to make it, but my ND just told me to use raw milk since even the organic milk is " dead. " So I have started to use whole raw milk and there is quite a thick top layer of cream that I'm not sure what to do with... I got my grains from person on the GFCFNN (Native Nutrition) message board who was kind enough to share some with me! She has a website also that has pictures and tells about the kefiili: http://eatingoffthefoodgrid.com/a/index.htm . ~ M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 Thanks for the link to Twist's site for more kefiili info. I hope to find out if kefiili is interchangeable with kefir for probiotic use. The more mild taste of kefiili would be more acceptable to my family. Kathy in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2008 Report Share Posted June 11, 2008 We sometimes scrape it off and use it as sour cream. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2008 Report Share Posted June 12, 2008 , Stir in your thick layer of cream on top...that is the best part! Quote Link to comment Share on other sites More sharing options...
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