tag:blogger.com,1999:blog-5603202988847584283.post7435462889765564243..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Yogurt SuccessEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5603202988847584283.post-7093752433769889682008-08-07T06:52:00.000-04:002008-08-07T06:52:00.000-04:00De, heat is definitely the most important factor. ...De, heat is definitely the most important factor. This week I took my eyes off the pot for a few minutes and the tempt got up to 200 degrees. I was afraid of boiling the milk but kept it on 200 for 10 minutes making the usual adjustments (removing the pot from the electric element, etc.) It was the thickest yogurt yet. I think this is my new plan.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-28617692402447458012008-08-07T00:53:00.000-04:002008-08-07T00:53:00.000-04:00Thanks for this. I've been making our own yogurt ...Thanks for this. I've been making our own yogurt off and on for a few years, and the past few months have been trying to thicken it up a bit. I've tried adding unflavored gelatin at various stages, but it just resulted in lumps. It sounds like I may just need to heat it longer - I was taking the milk to 150 then lowering to 110 and mixing in a half cup of commercial yogurt (with several strains of active cultures) then keeping it at 110 for anywhere from 12 to 24hrs. The longer time didn't result in thicker yogurt as you deducted; just tangier yogurt. I'll definitely try the higher heat next time.Delorahttps://www.blogger.com/profile/17998695094102234995noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-75520513188739127392008-08-05T11:10:00.000-04:002008-08-05T11:10:00.000-04:00Julia, making yogurt is a thrill because you get t...Julia, making yogurt is a thrill because you get to see science unfold right in your own kitchen. It's not hard to be successful making yogurt.<BR/><BR/>Frugalmom, thanks for the link. It is interesting how many different methods there are for making things like yogurt. I haven't done enough side-by-side comparisons to say which is the best. However, I would caution you about using skim milk and milk powder. I jsut finished reading "Real Food" by Nina Planck, wherein powdered milk is listed as one of the evil ingredients of the processed food world. I don't plan to use it.<BR/><BR/>Charlotte, thanks for the link. I am familiar with the professors web site and I've used it before as a reference. Good stuff. I haven't started making cheese yet. I would prefer to use raw milk.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-88895912590777243532008-08-04T19:04:00.000-04:002008-08-04T19:04:00.000-04:00I too get gorgeous local milk from a rancher with ...I too get gorgeous local milk from a rancher with a couple of Jersey cows, and since a gallon a week is too much for a single chick like myself, I've been making gorgeous yogurt for about a year. I use these instructions from a biology prof in Pennsylvannia: http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm<BR/>They're bombproof -- I think I'm going to try his "basic cheese" next.Charlottehttps://www.blogger.com/profile/04374793729822487986noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-63813395222830572982008-08-04T16:19:00.000-04:002008-08-04T16:19:00.000-04:00I love making yogurt! I have a tutorial here that...I love making yogurt! I have a tutorial <A HREF="http://the-frugal-farm.blogspot.com/2007/04/make-your-own-yogurt.html" REL="nofollow">here</A> that is even a bit easier than yours.frugalmomhttps://www.blogger.com/profile/08473115787361465055noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-81438971943155675772008-08-02T17:42:00.000-04:002008-08-02T17:42:00.000-04:00Congratulations! It's always exciting to succeed ...Congratulations! It's always exciting to succeed at something so challenging in its precision.Juliahttps://www.blogger.com/profile/18207184256646710317noreply@blogger.com