Comments on: One of myriad ways you can make your own yogurt http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/ Mon, 21 May 2012 16:29:35 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Disney Bell http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-763 Disney Bell Mon, 28 Jun 2010 16:45:47 +0000 http://katymcarter.com/?p=1266#comment-763 Impressive place of duty ¨C I've been struggling with this on behalf of roughly era and it¡¯s impressive to go with this in a row. Impressive place of duty ¨C I’ve been struggling with this on behalf of roughly era and it¡¯s impressive to go with this in a row.

]]> By: katy http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-492 katy Sun, 18 Apr 2010 20:11:06 +0000 http://katymcarter.com/?p=1266#comment-492 Celia -- we are in Indy. There are several farms that offer cow shares to Indpls residents, and I'm sure to those outside of town too. We have ours through Copper Creek Farms -- if you email me (check for address on Contact page) I'll send you names I have. Celia — we are in Indy. There are several farms that offer cow shares to Indpls residents, and I’m sure to those outside of town too. We have ours through Copper Creek Farms — if you email me (check for address on Contact page) I’ll send you names I have.

]]> By: celia whitemoss http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-491 celia whitemoss Sun, 18 Apr 2010 19:37:15 +0000 http://katymcarter.com/?p=1266#comment-491 You say you get your raw milk locally. I am trying to track down where to get cow shares to get raw milk. I would appreciate knowing where you get yours as I haven't found any less than 2-3hrs away. We live in Lebanon, In north of Indpls. If you live in Muncie that's closer than any so far. If you have a name, phone, internet site, any infor. will be helpful, please!!! Celia You say you get your raw milk locally. I am trying to track down where to get cow shares to get raw milk. I would appreciate knowing where you get yours as I haven’t found any less than 2-3hrs away. We live in Lebanon, In north of Indpls. If you live in Muncie that’s closer than any so far. If you have a name, phone, internet site, any infor. will be helpful, please!!!

Celia

]]> By: Rich, creamy, dairy-free ice cream http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-333 Rich, creamy, dairy-free ice cream Fri, 26 Feb 2010 16:27:11 +0000 http://katymcarter.com/?p=1266#comment-333 [...] yogurt: Mentioned this here, but it has an almost chemical aftertaste, a sting, that never leaves [...] [...] yogurt: Mentioned this here, but it has an almost chemical aftertaste, a sting, that never leaves [...]

]]> By: Kimber http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-278 Kimber Wed, 10 Feb 2010 03:09:56 +0000 http://katymcarter.com/?p=1266#comment-278 Hmm... who knew that the number eight next to a close parenthesis made a sunglasses smiley. That's a new one for me! Hmm… who knew that the number eight next to a close parenthesis made a sunglasses smiley. That’s a new one for me!

]]> By: Kimber http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-277 Kimber Wed, 10 Feb 2010 02:57:16 +0000 http://katymcarter.com/?p=1266#comment-277 Katy, Don't worry, I haven't had the cash YET to order from CFH... Ah, well. Someday I'm hoping to start making Kombucha. Maybe when the boys (almost-3, 4, 5 1/2, 8) go to college, right? ;-) We live near Muncie. I went to Purdue. (Drew Breeeeeees!) I have done some freelance work in the past, but I'm pretty rusty at present. Can't imagine how that happened. Something to do with four kids in five years I think, but I can't quite remember. Wait, what were we talking about? No, I'm not from the deep south. Up north, actually - Michigan. We did live in Texas for about 5 years, though. Does that count? I can make a mean salsa. Maybe we're twins that were separated at birth? Katy,
Don’t worry, I haven’t had the cash YET to order from CFH… Ah, well. Someday I’m hoping to start making Kombucha. Maybe when the boys (almost-3, 4, 5 1/2, 8) go to college, right? ;-)

We live near Muncie. I went to Purdue. (Drew Breeeeeees!) I have done some freelance work in the past, but I’m pretty rusty at present. Can’t imagine how that happened. Something to do with four kids in five years I think, but I can’t quite remember. Wait, what were we talking about?

No, I’m not from the deep south. Up north, actually – Michigan. We did live in Texas for about 5 years, though. Does that count? I can make a mean salsa.

Maybe we’re twins that were separated at birth?

]]> By: katy http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-276 katy Wed, 10 Feb 2010 01:33:18 +0000 http://katymcarter.com/?p=1266#comment-276 Kimber, I briefly looked into some alternative starters to make the yogurt creamier. But then I think I was just overwhelmed, and never ordered anything (either that, or I ran out of cash the last time I ordered from CFH). I was also suspicious of a yogurt that just sits out on the counter -- not sure why, I guess I'm suspicious of things that are easy (cue my martyr complex)? Let me know if you try it. How nice that you are a fellow retired-designer-foodie-SAHM! Where are you in IN? Did you freelance? Where did you school? You're not from the deep south, are you? Kimber, I briefly looked into some alternative starters to make the yogurt creamier. But then I think I was just overwhelmed, and never ordered anything (either that, or I ran out of cash the last time I ordered from CFH). I was also suspicious of a yogurt that just sits out on the counter — not sure why, I guess I’m suspicious of things that are easy (cue my martyr complex)? Let me know if you try it.

How nice that you are a fellow retired-designer-foodie-SAHM! Where are you in IN? Did you freelance? Where did you school? You’re not from the deep south, are you?

]]> By: Kimber http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-275 Kimber Wed, 10 Feb 2010 00:34:58 +0000 http://katymcarter.com/?p=1266#comment-275 BTW, I forgot to mention, I'm also a graphic designer turned foodie-SAHM, and I only live about an hour or so from Indy. Maybe we're twins! :-) BTW, I forgot to mention, I’m also a graphic designer turned foodie-SAHM, and I only live about an hour or so from Indy. Maybe we’re twins! :-)

]]> By: Kimber http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-274 Kimber Tue, 09 Feb 2010 16:53:31 +0000 http://katymcarter.com/?p=1266#comment-274 Katy, That much yogurt usually lasts us about 2-3 weeks. It will actually keep for a month or longer. (I've read the if it molds you can actually scoop off the mold & the rest is fine to eat. Um, yeah. Haven't been that brave yet...) The 2 gallons of sweet yogurt is eaten mostly by my four little boys. Their favorite bedtime snack is yogurt with pretzels to dip in it. They also like it sprinkled with granola, and made into massive batches of smoothies. The plain yogurt I use as sour cream, for soaking grains, for baking and I'll strain it for whey to use in lacto-fermenting. Our favorites are salsa and cortido. I tried the ginger carrots and pickles, but didn't have much success. I'll have to try those again soon! The pasteurized whole milk makes a REALLY nice thick yogurt. Mmmmm! Did you know there are cultures you can buy to use with your raw milk that don't require the milk to be heated? As far as I know you just mix the milk & culture and let it sit on the counter. Here are the ones I've heard of: http://www.culturesforhealth.com/Filmjolk-Yogurt-Starter-p5.html http://www.culturesforhealth.com/Viili-Yogurt-Starter-p4.html http://www.culturesforhealth.com/Matsoni-Caspian-Sea-Yogurt-Starter-p7.html http://www.culturesforhealth.com/Piima-Yogurt-Starter-p8.html Happy culturing!! :o) Katy,
That much yogurt usually lasts us about 2-3 weeks. It will actually keep for a month or longer. (I’ve read the if it molds you can actually scoop off the mold & the rest is fine to eat. Um, yeah. Haven’t been that brave yet…) The 2 gallons of sweet yogurt is eaten mostly by my four little boys. Their favorite bedtime snack is yogurt with pretzels to dip in it. They also like it sprinkled with granola, and made into massive batches of smoothies.

The plain yogurt I use as sour cream, for soaking grains, for baking and I’ll strain it for whey to use in lacto-fermenting. Our favorites are salsa and cortido. I tried the ginger carrots and pickles, but didn’t have much success. I’ll have to try those again soon!

The pasteurized whole milk makes a REALLY nice thick yogurt. Mmmmm! Did you know there are cultures you can buy to use with your raw milk that don’t require the milk to be heated? As far as I know you just mix the milk & culture and let it sit on the counter. Here are the ones I’ve heard of:

http://www.culturesforhealth.com/Filmjolk-Yogurt-Starter-p5.html
http://www.culturesforhealth.com/Viili-Yogurt-Starter-p4.html
http://www.culturesforhealth.com/Matsoni-Caspian-Sea-Yogurt-Starter-p7.html
http://www.culturesforhealth.com/Piima-Yogurt-Starter-p8.html

Happy culturing!! :o )

]]> By: katy http://katymcarter.com/2010/02/one-of-myriad-ways-you-can-make-your-own-yogurt/comment-page-1/#comment-273 katy Tue, 09 Feb 2010 16:22:24 +0000 http://katymcarter.com/?p=1266#comment-273 Kimber -- that sounds really easy. Do you guys eat that much yogurt in a week or so? Or does it last several weeks in the frig? In my experience of comparison, you can get away with a longer culture time if using pasteurized milk -- and in fact it usually needs it. The other pro to pasteurized is having a thicker, creamier yogurt. It was a tough decision, for me, to start making it with raw milk, for those reasons. Kimber — that sounds really easy. Do you guys eat that much yogurt in a week or so? Or does it last several weeks in the frig?

In my experience of comparison, you can get away with a longer culture time if using pasteurized milk — and in fact it usually needs it. The other pro to pasteurized is having a thicker, creamier yogurt. It was a tough decision, for me, to start making it with raw milk, for those reasons.

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