making yogurt

Priscilla Ballou wrote:

You can add a bit more cream to the whole milk and make a nice rich
yoghurt. I use one cup heavy cream to three cups 1% milk (which is the
milk I have on hand because I drink it) to make a quart of yoghurt.

Thanks! A guideline was what I was hoping for. I'm hopeless in the
kitchen without at least approximate measurements. I'd love to be a
culinary genius, but I'm realistic enough to realize the chances are
slim to none of that ever happening!

I generally use dry powdered yoghurt culture from a dairy supply place.
Which reminds me... I need to order more. The tiny $10 bottle I bought
more than a year ago has only a few quarts worth left in it.

That might have been my next question. Our nearest dairy supply
store is 30-40 miles from us so, unless our _one_ local health food
store carries it...? Gonna do a google search now for possibilities.

Priscilla
Thanks so much to all who responded!
Sh0rtcircuit (Deb)

On Wed, 26 May 2004, sh0rtcircuit (Deb) wrote:

Martha Gallagher wrote:
snip

I've made yogurt with cream, no problem. I let it do its thing longer than
you might with milk as the starting ingrediant, but that's more because I
like it a little thicker.
This is what I was hoping...that it might be thicker using cream. I
love yogurt, but the thinness of the purchased product that I've been
using (made with whole milk) is an unappealing and somewhat offputting
aspect for my personal taste.

How much longer would you say you 'let it do its thing?'


Assuming unrestricted access to the oven (I used to have housemates) I'd
leave it in a warm oven for about 24hrs.

The real problem is the calories. But it's very nice.
I'm not especially worried about the calories because I tend to lower
serving amounts for high-calorie foods. Maybe half and half would work
well and not increase calories so much?

You're lucky there. I can very happily eat a cup of cream (not by itself
you understand) and be full but not overstuffed. No reason half and half
wouldn't work.

Martha



--
Begin where you are - but don't end there.

"Bob (this one)" wrote:

Any dairy product can be used. I make it routinely with everything
from true skim milk (zero fat) all the way to 45% (from a local dairy)
cream. Yogurt made from cream is thicker and denser than when it's
made with milk. And if you drain it buy putting it in a strainer and
let it drain in the fridge, the yogurt cheese you get is easily the
rival of good mascarpone.
Mmm. Cheese. I've been trying to get Gunny interested in the idea of
either buying or making a cheese press (he's *very* good at making
things and has this innate curiosity about how things work. I must say
my life is very interesting since he's in it G). What would be the
procedure for making yogurt cheese instead of the yogurt?

I make it this way:

1 quart milk product
1/4 cup yogurt
Does this mean I could use storebought plain yogurt with active
cultures as a starter? Instead of the culture? (Sorry if I seem dense!
It's probably only because I am! )

Heat the milk product to 180°F, cool it to 110°F and add yogurt,
stirring gently to mix. Keep warm for 12 to 24 hours; longer is
thicker. Chill for 8 hours or more. Eat.

As for keeping it warm, I like a large thermos. But I've wrapped a
glass pot in towels and stuck it into a unheated oven overnight. Once
wrapped it in a down coat.

Pastorio

Martha Gallagher wrote:

On Wed, 26 May 2004, sh0rtcircuit (Deb) wrote:

Martha Gallagher wrote:
snip

I've made yogurt with cream, no problem. I let it do its thing longer than
you might with milk as the starting ingrediant, but that's more because I
like it a little thicker.
This is what I was hoping...that it might be thicker using cream. I
love yogurt, but the thinness of the purchased product that I've been
using (made with whole milk) is an unappealing and somewhat offputting
aspect for my personal taste.

How much longer would you say you 'let it do its thing?'


Assuming unrestricted access to the oven (I used to have housemates) I'd
leave it in a warm oven for about 24hrs.

The real problem is the calories. But it's very nice.
I'm not especially worried about the calories because I tend to lower
serving amounts for high-calorie foods. Maybe half and half would work
well and not increase calories so much?

You're lucky there. I can very happily eat a cup of cream (not by itself
you understand) and be full but not overstuffed. No reason half and half
wouldn't work.

Martha
Don't get me wrong, Martha, I LOVE cream! I just won't allow myself to
cave in and have more of it than I should because I *know* it has all
those calories. big sigh Cutting down on the things I truly love
just makes me feel so deprived, sometimes. But then, I don't want to
be a WFFID, so I have to butch up. G A little is better than none at
all.
Sh0rtcircuit (Deb)

sh0rtcircuit (Deb) wrote:

"Bob (this one)" wrote:
=20
Any dairy product can be used. I make it routinely with everything=20
=20
from true skim milk (zero fat) all the way to 45% (from a local dairy) =

=20
cream. Yogurt made from cream is thicker and denser than when it's=20
made with milk. And if you drain it by putting it in a strainer and=20
let it drain in the fridge, the yogurt cheese you get is easily the=20
rival of good mascarpone.
=20
Mmm. Cheese. I've been trying to get Gunny interested in the idea of
either buying or making a cheese press (he's *very* good at making
things and has this innate curiosity about how things work. I must say
my life is very interesting since he's in it G). What would be the
procedure for making yogurt cheese instead of the yogurt?

Not instead. The directions are in the paragraph above. Drain the=20
yogurt of whey. The residue is yogurt cheese. It's to be dealt with as=20
a fresh cheese which means to be consumed without aging or further=20
processing.

Put the freshly made yogurt in a strainer with very small holes and=20
let it sit atop a bowl to drain for a day or two. The whey is a=20
pleasingly tart beverage and the yogurt has now solidified a good bit=20
more densely. That's yogurt cheese.

I make it this way:

1 quart milk product
1/4 cup yogurt
=20
Does this mean I could use storebought plain yogurt with active
cultures as a starter? Instead of the culture? (Sorry if I seem dense!
It's probably only because I am! )

Yes.

Pastorio

Heat the milk product to 180=B0F, cool it to 110=B0F and add yogurt,=20
stirring gently to mix. Keep warm for 12 to 24 hours; longer is=20
thicker. Chill for 8 hours or more. Eat.

As for keeping it warm, I like a large thermos. But I've wrapped a=20
glass pot in towels and stuck it into a unheated oven overnight. Once=20
wrapped it in a down coat.

Pastorio
=20
=20

In article ,
"sh0rtcircuit (Deb)" wrote:

Priscilla Ballou wrote:

I generally use dry powdered yoghurt culture from a dairy supply place.
Which reminds me... I need to order more. The tiny $10 bottle I bought
more than a year ago has only a few quarts worth left in it.

That might have been my next question. Our nearest dairy supply
store is 30-40 miles from us so, unless our _one_ local health food
store carries it...? Gonna do a google search now for possibilities.

I got mine from www.dairyconnection.com The one I use is #611 with added
cidophilus and bifidus. http://www.dairyconnection.com/cult_yogurt.htm

Priscilla

"Bob (this one)" wrote:

sh0rtcircuit (Deb) wrote:

"Bob (this one)" wrote:

Any dairy product can be used. I make it routinely with everything

from true skim milk (zero fat) all the way to 45% (from a local dairy)

cream. Yogurt made from cream is thicker and denser than when it's
made with milk. And if you drain it by putting it in a strainer and
let it drain in the fridge, the yogurt cheese you get is easily the
rival of good mascarpone.

Mmm. Cheese. I've been trying to get Gunny interested in the idea of
either buying or making a cheese press (he's *very* good at making
things and has this innate curiosity about how things work. I must say
my life is very interesting since he's in it G). What would be the
procedure for making yogurt cheese instead of the yogurt?

Not instead. The directions are in the paragraph above. Drain the
yogurt of whey. The residue is yogurt cheese. It's to be dealt with as
a fresh cheese which means to be consumed without aging or further
processing.
Sorry, I didn't mean to imply that any further processing would be
necessary for the yogurt cheese, I simply volunteered some extraneous
information. :/ My question was actually intended as separate from
those comments. sheepish/apologetic look

Thank you! That does answer my question about whether to change the
procedure at all to make the cheese.

Put the freshly made yogurt in a strainer with very small holes and
let it sit atop a bowl to drain for a day or two. The whey is a
pleasingly tart beverage and the yogurt has now solidified a good bit
more densely. That's yogurt cheese.

I make it this way:

1 quart milk product
1/4 cup yogurt

Does this mean I could use storebought plain yogurt with active
cultures as a starter? Instead of the culture? (Sorry if I seem dense!
It's probably only because I am! )

Yes.

This is great news! Now I won't have to plan a short road trip to find
the culture.
Pastorio

Heat the milk product to 180°F, cool it to 110°F and add yogurt,
stirring gently to mix. Keep warm for 12 to 24 hours; longer is
thicker. Chill for 8 hours or more. Eat.

As for keeping it warm, I like a large thermos. But I've wrapped a
glass pot in towels and stuck it into a unheated oven overnight. Once
wrapped it in a down coat.

Pastorio


Grateful for your help,
~ ~ ~ ~
Sh0rtcircuit (Deb)
Clean out the junk.

Started LC 04/03/04
Me: 186/157/100 5'0"
Gunny: 280/238/180 5'11"
========
"Keep on keepin' on!"
[My Dad, 8/13/10-12/1/94.
His memory lives on.]

Priscilla Ballou wrote:

I got mine from www.dairyconnection.com The one I use is #611 with added
cidophilus and bifidus. http://www.dairyconnection.com/cult_yogurt.htm

Priscilla

Thanks for the link!
~ ~ ~ ~
Sh0rtcircuit (Deb)
Clean out the junk.

Started LC 04/03/04
Me: 186/157/100 5'0"
Gunny: 280/238/180 5'11"
========
"Keep on keepin' on!"
[My Dad, 8/13/10-12/1/94.
His memory lives on.]

"Bob (this one)" wrote in
:

Put the freshly made yogurt in a strainer with very small holes and
let it sit atop a bowl to drain for a day or two. The whey is a
pleasingly tart beverage and the yogurt has now solidified a good bit
more densely. That's yogurt cheese.


Or if you don't have a strainer with very small holes, use a strainer with
a coffee filter in it.

Chakolate

--
In mathematics you don't understand things. You just get used to them.
--Johann von Neumann