Yogurt & Kefir: Recipes & Hints

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #390 on: May 26, 2009, 01:27:16 PM » by orcuttranch

Has anyone made yogurt with soy milk? I don't personally use it, but someone I was talking to was wondering if it would work.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #391 on: May 26, 2009, 04:12:44 PM » by purewellspring

FWIW, in the book Super Baby Food she talks about making yoghurt with Soy milk (she's big into soy), and according to her it works fine.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #392 on: August 16, 2009, 04:48:05 PM » by H0MEFree

"Over" kefirred milk could be turned into some deluxe creme fraiche. People use this instead of cream cheese.

You just put the over-kefirred milk curds in cheesecloth or other fine sieve and let drain overnight (or longer) into a cup or bowl. The result in the strainer is a yummy creamy soft cheese. You can add flavor to it like garlic or strawberry.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #393 on: September 11, 2009, 08:58:15 AM » by WI Cheesehead

I've been using kefir granules in cow's milk. The granules themselves do not come from cows, correct? Do you think I could rinse them really well and try using them in rice milk to get buttermilk? My DD is allergic to dairy, she even reacted to the soy yogurt bcz it had the milk cultures in it.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #394 on: January 16, 2010, 01:29:38 AM » by mommie

So I tried making my own yogurt in the crock pot...I've made it several times and the recipe calls for a 1/2 cup yogurt to a half gallon milk. Well, I tried using around 5 TBSP instead and it didn't thicken at all (also I used the Bio-k rather than the regular yogurt). Does this mean its useless or still helpful in the good probiotic area. I'm afraid to drink it thinking maybe its just sour milk (doesn't taste too sour) or maybe it has no good bacteria and just the latose sugar in it and I'm trying to use it to fight yeast...any thoughts?

« Last Edit: January 16, 2010, 01:32:26 AM by mommie »
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Re: Yogurt & Kefir: Recipes & Hints
« Reply #395 on: January 16, 2010, 04:09:56 PM » by orcuttranch

Quote from: mommie on January 16, 2010, 01:29:38 AM

The first time I made yogurt with the bio-k, it was in the crockpot and it did exactly the same thing for me. My conclusion was that my crockpot gets too hot even on low and killed the culture. What I do now is the cooler and heating pad. I make my yogurt and pour it into quart jars, wrap in a heating pad on low and stick in a cooler bag. My heating pad shuts off automatically every 2 hours. But as long as I remember to turn it back on a few times during the 24 hour period, it does great. I don't get up at night to turn it back on either. (I learned this method on here somewhere).

Your amounts are good. I make yogurt all the time with Bio-K now and one little bottle will make a gallon for me. I measure out a scant 2 TBSP per quart jar. Since the bottle is only 3 1/2 ounces, I can't make exactly 2 TBSP each. My yogurt sets up very thick and nice every time.

You also want it to be sour - that way you know the culture grew. So if it isn't sour, you are thinking correctly and the lactose is not eaten up. If you are fighting yeast, I can't see it helping you and more than likely would hinder you. The yogurt is supposed to culture for 24 hours to be lactose free (or almost). If the culture is killed, however . . . Undecided

My personal opinion is to start over. If no one else in the family is fighting yeast with you, you might be able to use it for baking or something like that.

Oh - one more thing - is your milk temp around 110 when you add the bio-k? If it is too much higher, it can kill the culture before you even start.

HTH

« Last Edit: January 16, 2010, 04:12:24 PM by orcuttranch »
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Re: Yogurt & Kefir: Recipes & Hints
« Reply #396 on: January 16, 2010, 09:23:18 PM » by mommie

that's interesting. the weird thing though is it works with all the other brands of yogurts I've made it with??? I've just used more culture to start with. I simply won't make the yogurt if I can't make it in the crock pot so maybe I'll just try using more of the bio k and the crock pot method?!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #397 on: January 16, 2010, 10:27:01 PM » by orcuttranch

That is interesting. Sorry - not much help, then. I've only made yogurt with bio-k. Never with anything else. So I don't have anything to compare with. I don't think it would hurt to try it with more culture. Or maybe you're not leaving it in the crockpot long enough? Not really sure.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #398 on: January 16, 2010, 11:47:04 PM » by herbs girl

I make yogurt in my crockpot. The secret that once the yogurt starter has been added, ect , you need to turn your crockpot to Keep Warm for15 minutes and then when the 15 minutes is up, turn the crockpot off for 45 minutes. and so on throughout the day. This makes the crockpot the right temperature for the yogurt.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #399 on: January 17, 2010, 09:05:16 PM » by mommie

Hmmm even more interesting

I turn mine off COMPLETELY before I even put the starter in. I do it on Low for 2 1/2 hours, then I leave it on off for 3...then I add the starter and cover the crock for 8...every other starter I've used makes thick yogurt. So I'll just try adding maybe more starter....I put the thicker liquid stuff I got in glass jars and it separates??? so I'm thinking it must have done something?? Maybe with the bio - k I have to leave it out longer? Well, I'll try with more starter and see what happens. I know me, i never made my own until I saw the crock pot kind, I keep two crocks out on my counter and use them all the time. So I'm afraid the only kinda yogurt that's gonna ever get made is the crock pot kind...So here's to praying it will work in my crocK

thanks for the tips ladies!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #400 on: January 28, 2010, 09:30:41 AM » by mommie

Ok so I took the temp of my oven with the light on and its 100ish...SooOooo I heated up some milk, cooled it to 110. added 1/2 cup of Bio K....put in glass jars with lids and left itin the oven for 24 hours. Viola!!! beautiful, smooth, thick yogurt!! Woo HOOOO!!!
I tried the second time in the crock w/ 1/2 cup Bio k and it didn't work, my aunt said to try to leave it longer, I did and it did thicken, but I wasn't sure if everthing had stayed at teh right temp so I threw it all out anyways, but it gave me some hope...th eove route is easier than my crock pot!!! I"m sold!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #401 on: January 28, 2010, 06:16:22 PM » by orcuttranch

Quote from: mommie on January 28, 2010, 09:30:41 AM

I'm so glad it worked for you!!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #402 on: March 11, 2010, 09:53:59 PM » by mommie

ok another problem

I just took my last jar out of the fridge... in there not quite a week and at the bottom of the jar is this orangish stuff? Huh

kinda like a thin layer of it on bottom. its thick like the yogurt and has these little little splinterish looking things throughout it??? Don't really now how to explain it. But I've eaten the first two jars (didn't notice any of this) and even had some of this jar today?!!!?? any thoughts? Huh

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #403 on: March 12, 2010, 03:55:04 PM » by boysmama

Quote from: mommie on March 11, 2010, 09:53:59 PM

ok another problem

I just took my last jar out of the fridge... in there not quite a week and at the bottom of the jar is this orangish stuff? Huh

This sounds like red blood cells. They aren't visible until they've had time to settle to the bottom. Not a problem unless it just grosses you out. Cheesy

It can happen in a heavy producing animal especially as they first freshen and everything is getting stretched including blood vessels or anytime there might be a slight trauma to the udder. It will probably not be a recurrent problem.
Of course there might be other reasons such as unclean jar to account for the discoloration, but the splinterish looking description fits the other.

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #404 on: March 12, 2010, 08:48:24 PM » by mommie

that's crazy!!!

...red blood cells from the store bought milk that was then fermented into yogurt??? sounds crazy but I'll go w/ that!!! I'm pretty careful w/ my jars (I don't sterilze them or anything, but I do wash them thoroughly!) thanks!!!

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Re: Yogurt & Kefir: Recipes & Hints
« Reply #405 on: March 13, 2010, 07:30:54 PM » by boysmama

Well, I'd like to say that it's crazy that it could come through store bought milk undetected, but Shocked