tag:blogger.com,1999:blog-5603202988847584283.post8877965109300643136..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: If It's Wednesday, It Must Be YogurtEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5603202988847584283.post-43427504578486213502009-09-09T18:21:28.389-04:002009-09-09T18:21:28.389-04:00Thanks so much for this. Being kind of a lazy cook...Thanks so much for this. Being kind of a lazy cook I don't measure degrees at all but keep the milk steaming and just under a boil until it reduces in half. Works fine! If you stir constantly you can avoid a skin, but I don't mind it. Also the reduced milk makes cafe au lait the way I remember it. Haven't tasted it that way in years. Thanks again for taking the mystery out of wonderful thick yogurt..<br />SuzanneAnonymoushttps://www.blogger.com/profile/17341215089855134141noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-67270831557146130422009-02-16T15:06:00.000-05:002009-02-16T15:06:00.000-05:00Emily, glad to hear itEmily, glad to hear itEd Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-68686365597726977242009-02-16T15:01:00.000-05:002009-02-16T15:01:00.000-05:00PERFECT. This was the best batch I've ever made.PERFECT. <BR/><BR/>This was the best batch I've ever made.future referencehttps://www.blogger.com/profile/15007773426644286949noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-21448477775235938542008-11-02T12:52:00.000-05:002008-11-02T12:52:00.000-05:00Kathy, making yogurt is a smart activity, and alwa...Kathy, making yogurt is a smart activity, and always fascinating. It will probably last you the rest of the week.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-2190311830912112182008-10-30T17:57:00.000-04:002008-10-30T17:57:00.000-04:00I don't know the science of it but I know it works...I don't know the science of it but I know it works. Perhaps they replace the lactose with another sugar? We use Yogourmet starter and the 100% lactose free Lactaid. Maybe someome with more understanding of food science knows why it works?Beccahttps://www.blogger.com/profile/04430535472251876401noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-19874027870181389852008-10-30T14:00:00.000-04:002008-10-30T14:00:00.000-04:00HI! I just found your blog and I love it. I'm alwa...HI! I just found your blog and I love it. I'm always looking for ways to use my garden vegetables. But today, I think I'll try making yogurt. Thanks!kathyhttps://www.blogger.com/profile/10947233901412406068noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-41619064803823234802008-10-30T07:31:00.000-04:002008-10-30T07:31:00.000-04:00Becca, I'm a bit astonished to learn that you can ...Becca, I'm a bit astonished to learn that you can make yogurt from lactose-free milk since it's the lactose in the milk that the bacteria feed on to ferment it. Can you explain?Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-66378221275711416412008-10-29T18:06:00.000-04:002008-10-29T18:06:00.000-04:00Thanks for the tip about making thicker yogurt. I ...Thanks for the tip about making thicker yogurt. I always enjoy your blog!<BR/><BR/>Sadly we can't use our local dairy milk to make yogurt because my mom is lactose intolerant but the good news is that we can use Lactaid (lactose free milk) to make it. <BR/><BR/>We have discovered that it is excellent with either pin cherry or rose hip syrup drizzled in it (homemade of course). I also like it with radishes and seasalt. <BR/><BR/>becca<BR/>http://swampyankeesfromouterspace.blogspot.comBeccahttps://www.blogger.com/profile/04430535472251876401noreply@blogger.com