Yogurt Maker

[Guest guest]

Hi Barb, I have a yogurtmet and I really like it. Makes 2 quarts at a time and

temp is really accurate.

Joe

[ ] Yogurt Maker

Does anyone have a yogurt maker they recommend. I'm thinking I might

be brave enough to make my own yogurt if I have a yogurt maker so I

know the temperature is kept constant.

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[Guest guest]

Hi

I use a Yogourmet yogurt maker; it's a 2-quart size. I couldn't find a

yogurt maker in my local stores, so ordered it (mail-order). I've had it

about a year; works great for me.

I ordered it from a place that has products for the diet I'm on (Specific

Carbohydrate Diet), but I would think you could find Yogourmet yogurt makers

anywhere. Sometimes health food stores have them, or can order them; or the

upscale kitchen shops. I didn't spend a whole lot of time searching my

local stores; tried a few with no luck, then decided to mail-order.

Kim M.

[Guest guest]

Hi Barb, The yogourtmet uses a glass container. I didn't want to deal with the

individual small cups, that's why I chose this one. Bought it on ebay, good

luck! Joe

[ ] Re: Yogurt Maker

Hi

I use a Yogourmet yogurt maker; it's a 2-quart size. I couldn't find a

yogurt maker in my local stores, so ordered it (mail-order). I've had it

about a year; works great for me.

I ordered it from a place that has products for the diet I'm on (Specific

Carbohydrate Diet), but I would think you could find Yogourmet yogurt makers

anywhere. Sometimes health food stores have them, or can order them; or the

upscale kitchen shops. I didn't spend a whole lot of time searching my

local stores; tried a few with no luck, then decided to mail-order.

Kim M.

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[Guest guest]

Joe,

Here is link to what I keep pulling up for Yogurmet Yogurt Makers, a

polycarbonate container it says. I don't know if that is as good as

glass but nowhere do I see reference to glass. Perhaps these are the

newer ones and yours is glass. I will check on Ebay too.

http://healthyherbalist.com/yogurmet_yogurt_maker.html

Barb

> Hi Barb, The yogourtmet uses a glass container. I didn't want to

deal with the individual small cups, that's why I chose this one.

Bought it on ebay, good luck! Joe

>

[Guest guest]

You do not heat the raw milk to that high a temperature. That

will kill the good bacteria and enzymes- what you pay for with

raw milk. Raw milk is heated to 110 (recipe in NT cookbook).

>Yes, you do need to bring the milk up to 180 degress F to kill off the

existing bacteria, so you can replace it with your yogurt starter's

>bacteria. It takes me about 45 minutes to bring the milk up to

temperature,

then cool off to 110 and get it into the yogurt maker. I do other things

>while it's on the stove, though, so it's not a problem.

[Guest guest]

You do not need a yogurt maker, I used to just wrap a towel around it and

put it in the oven with the light on. That said, I have been making much

more consistent yogurt since I got my excalibur dehydrator. I can set it in

and know the temp will be steady for as long as I want to incubate the

yogurt. I can make more mild yogurt for the kids and sharper for me - it is

as thick as any commercial yogurt. I use raw milk only heated to 110

degrees, mix in 2 T good quality yogurt (I use mine from a previous batch,

or Seven Stars brand) per quart batch and set it in the dehydrator at 100

degrees for 8-18 hours. Transfer to the fridge without stirring or jostling

it too much and let it get completely cold. That is how to get it thick -

if you check it by stirring it before you put it in the fridge, it is not

going to be as thick.

Hope those tips help!

" Affordable healthcare begins with breastfeeding. "

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[Guest guest]

-

I can buy yogurt cheaper than I can make it, so I do not make it anymore. But I

cannot imagine you not needing a starter. The starter contains the bacteria

that causes the milk to thicken and ferment. Without the bacteria, yogurt could

not be made. So unless someone has come up with a method that bypasses the use

of bacteria, you will need a starter.

Buttermilk is super easy to make and I gained confidence with butter milk before

I started yogurt. You may want to start there too.

My understanding kefir is as easy as buttermilk. And much healthier than

yogurt.

PS Yogurt making was tricky, and things that worked for other people did not

work for me, but once I found a method that worked in MY kitchen, it worked

beautifully.

If you want to write me with that you have tried I am happy to see if I can

guess what is going on.

Carol F

[Guest guest]

Carol wrote:

>But I cannot imagine you not needing a starter. The starter contains the

>bacteria that causes the >milk to thicken and ferment. Without the

>bacteria, yogurt could not be made. So unless someone >has come up with a

>method that bypasses the use of bacteria, you will need a starter.

I thought the question was whether she needed a yogurt maker, ie, another

kitchen gadget. Of course yogurt always needs a starter.

" Affordable healthcare begins with breastfeeding. "

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[Guest guest]

I finally have ONE successful batch of yogurt and we'll see if I can duplicate

it. I think it will work for me anyway...

I don't need another gadget and don't have space for a special machine. I need

something simple.

My mother had found a special big PB jar that would fit inside a certain thermos

jug and thought that if I filled that up with HOT water first and then put the

jar in, (Oh - preheat the milk first too), then pack above the jar with

styrofoam cut to fit and so forth.... she made me a batch while they were

visiting - and it worked. But I don't want to mess with all that, plus with 4

little boys in the house special parts and special sized jars tend to get

misplaced...

SO, I've been experimenting this week. I don't want to preheat the milk and if I

use fresh, warm milk I shouldn't have to, plus it will have all the good enzymes

and fresh stuff. I used a quart of warm milk last night and stirred in about a

half cup of yogurt, then put it in my electric oven at (guessing) about 100 to

110 - it's way below the first temp marking at 200, but I looked at spacing on

the other markings. This was the tricky part because apparently the night

before the oven was too hot - I had about an inch in the bottom of the jar and

the rest looked like whey!!

Sally Fallon recommends heating to 180 in her book. Does anyone know why? and

she suggests a shallow container. I just used a quart size canning jar.

SO, hopefully everyone can find something that works for them!

Marcy

PS - Dani - Did you find the eggnog??

----- Original Message -----

From: Carol Frisk

-

PS Yogurt making was tricky, and things that worked for other people did not

work for me, but once I found a method that worked in MY kitchen, it worked

beautifully.

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[Guest guest]

Hey all,My dietician recommended that I try goat's milk yogurt to see if I can digest it, so I'm in the market for a yogurt maker. Does anyone here have experience with such a beast? Can you recommend a brand/model, and maybe a recipe?^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^me: Stiavettimail: steph@...eats: http://www.wasabimon.com

[Guest guest]

Hi Steph - Why don't you make yogurt out of young coconuts? You liked

the raw ice cream so you might like this raw recipe too. (Nice to see

your blog by the way.)

Take 1 cup of young coconut water (from inside a fresh young coconut)

and 1 cup of the meat inside. (You may need more than one coconut

depending on how thick the jelly like meat is.) Blend in a Vitamix

with 1/2 - 1 teaspoon of probiotic powder until very smooth. Pour in

very clean jar and cover with a paper towel and leave on the counter

for at least 4 hours. Will keep in fridge for 3 days. (I doubled the

recipe using 2 coconuts and it made 4 servings.)

I had some for breakfast today with fresh blueberries and Lydia's raw

buckwheat and berry dehydrated cereal. It was sooooooo yummy! So

nice to have delicious, easy to grab gluten free meal!

Maia

[Guest guest]

One can try mains operated mosquito mat heater (5~7 Watts)

nicely placed under the vessel, & covering the vessel with warm woolen

cap as insulator.

The mechanics of spacer etc. to be worked out by each individual, based

on what they have.

Spoon feeding on the DIY is not possible here.

On 8/18/2010 1:31 AM, Myslis wrote:

> Hi Jess-Anne,

>

> Just wanted to mention that you can make yogurt without a yogurt maker. You

can

> use jars and a box with a heating pad and a blanket. A friend of mine uses

hot

> water in a cooler...someone else uses an oven with a pilot light...I like a

box

> with a heating pad. You use a candy thermometer in the milk to make sure it's

> at the right temperature when you add the probiotics, and then put it in the

box

> on low...it works great.

>

>

> I'd think that the homeogenized yogurt you buy could be a problem. I

discovered

> that I cannot eat that at all. Another detail is that not all pasteurization

is

> the same...there's ultra-pasteurized, pasteurized, and VAT pasteurized....for

me

> the VAT pasteurized (which is the lowest-temp legal for pasteurization),

doesn't

> cause the same problems as the pasteurized and ultra-pasteurized...but it's

hard

> to find milk like this...there's a brand called Farmer's Creamery but you have

> to live near Iowa to get it. Money is such a drag, of course all this stuff

is

> so expensive, but there you go...cheap food IS cheap food. It sucks. I

should

> look into raw milk also. It takes a lot of effort to drive around and get it.

> Let's form a commune and buy some goats. The candida commune!

>

> Oh, on more thing....I don't get why Wil says you have to take so many

capsules

> of digestive enzymes. I use Enzymedica enzymes and I never need to take more

> than one of them...of course that's just me....and they contain more mg. per

> capsule than other brands, so maybe that's it.

>

> Hang in there,

>

>

>

>

>

>

>

> ________________________________

> From: jessanne_lepine<jessanne_lepine@...>

> candidiasis

> Sent: Fri, August 13, 2010 2:33:33 PM

> Subject: Re: Wil, over doing dairy? fixing GI tract.

>

>

> Hi Wil,

>

> Thanks for your response!

>

> I haven't had my gallbladder removed. I use a high quality enzyme supplement

> that says it contains 1000.4 ALU of lactase per 2 caps. The company Conscious

> Planet started from the owner and his own health issues, and my friend

> personally met the owner, so it's a better company than the larger brands you

> see in health food stores. They don't say bio or electrically available

though.

> I would like to purchase the bio electrically available ones but money is an

> issue right now and ordering from Canada the custom charges are often

expensive.

> Should I maybe not have any dairy until I can get better enzymes?

>

> I use organic pasteurized non homogenized whole milk to make kefir, and was

> making yogurt but then my yogurt making container cracked and I haven't got a

> new one. The yogurt and goat cheese I buy are made from homogenized

pasteurized

> milk (well not sure about the goat if it's homogenized). The yogurt has cream

> and skim milk in it. It is really thick. I could get raw milk if I buy a

share,

> money is tight right now and I wasn't sure how I'd do with dairy but if I

> continue eating dairy I will invest in a cow share for raw dairy. As for

butter

> that is so expensive raw I will probably have to continue eating non organic

and

> sometimes organic non raw.

>

>

> Have a nice day,

> Jess-Anne

>

>

>> The next question is, can your body process the animal products?

>>

>> If your gall bladder has been removed you need to supplement enzymes.

>>

>> If you body is not producing the enzymes needed for digestion of animal

>> products

>>

>> you need to supplement them.

>> Are you eating a lot of pasteurized and homogenized dairy? this is a common

>> occurrence as these two commercial processes alter the animal products and

make

>>

>> them very difficult for the body to digest.

>> Do you enzymes contain, lactase? This is the enzyme needed to digest dairy.

Is

>> your enzyme even bio or electrically available? If it does not say on the

>> bottle

>>

>> or in the literature it is not. There are so many supplement companies in the

>> market today and most of them are just selling things and do not have the

>> knowing that we are biological and electrical beings and require our foods

and

>> supplements to feed both systems at the same time to be healthy.

>>

>>

>> Wil Spencer VMSP, Naturopath, author, researcher

>>

>>

>

>

>

>

>

>

>

[Guest guest]

Hi,

never heard of a mosquito mat heater before. interesting. I'm going to try my

hot water bottle with some blankets. maybe add in a jar of hot water too.

also does anyone know if you need to sterilize your yogurt jar before using? In

the instructions for making yogurt with a yogurt maker they don't say you need

to sterilize like looking on the internet will tell you. Just a hassle and I'd

rather just use a well washed jar.

Thanks

Jess

>

> One can try mains operated mosquito mat heater (5~7 Watts)

> nicely placed under the vessel, & covering the vessel with warm woolen

> cap as insulator.

> The mechanics of spacer etc. to be worked out by each individual, based

> on what they have.

> Spoon feeding on the DIY is not possible here.

>

[Guest guest]

No, you don't need to sterilize.  Well-washed is fine.  I used to sterilize,

cause they all said to, but then tried it without and it's fine.

The hot water bottle probably will keep it hot enough.  You could also try just

pouring the hot water straight over the bottles, as long as it's not too hot.

________________________________

From: jessanne_lepine <jessanne_lepine@...>

candidiasis

Sent: Thu, August 26, 2010 1:11:31 AM

Subject: Re: yogurt maker

 

Hi,

never heard of a mosquito mat heater before. interesting. I'm going to try my

hot water bottle with some blankets. maybe add in a jar of hot water too.

also does anyone know if you need to sterilize your yogurt jar before using? In

the instructions for making yogurt with a yogurt maker they don't say you need

to sterilize like looking on the internet will tell you. Just a hassle and I'd

rather just use a well washed jar.

Thanks

Jess

>

> One can try mains operated mosquito mat heater (5~7 Watts)

> nicely placed under the vessel, & covering the vessel with warm woolen

> cap as insulator.

> The mechanics of spacer etc. to be worked out by each individual, based

> on what they have.

> Spoon feeding on the DIY is not possible here.

>