Comments on: Monday Mission: Homemade Yogurt, the Easy Way http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/ Balancing God's Gifts...One Baby Step at a Time Sun, 12 Feb 2012 19:56:58 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Lori Savage http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-235791 Lori Savage Fri, 03 Feb 2012 01:56:02 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-235791 I am just new to making yogurt. I am a big greek yogurt fan so I strained my yogurt for an hour. It is perfect and I love it. My question is what to do with the whey? I know you can add it to your bread but I was wondering if there was anything else. I really love your website. It is so full of wonderful tips and recipes. Thanks! I am just new to making yogurt. I am a big greek yogurt fan so I strained my yogurt for an hour. It is perfect and I love it. My question is what to do with the whey? I know you can add it to your bread but I was wondering if there was anything else. I really love your website. It is so full of wonderful tips and recipes. Thanks!

]]> By: Katie http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-233339 Katie Mon, 30 Jan 2012 20:58:37 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-233339 Andrea, I think Bill is right, cottage cheese texture is probably a bit too much starter OR too high of a temperature. I freeze it right away (although I can't anymore, sigh, our new fridge has a drawer freezer, yuck) and I think it thickens it up. That's more of a defense against runny yogurt than cottage cheesy, though. If you have a lumpy texture, the freezer won't be a magic bullet after the fact, sorry! :) Katie Andrea,
I think Bill is right, cottage cheese texture is probably a bit too much starter OR too high of a temperature. I freeze it right away (although I can’t anymore, sigh, our new fridge has a drawer freezer, yuck) and I think it thickens it up. That’s more of a defense against runny yogurt than cottage cheesy, though. If you have a lumpy texture, the freezer won’t be a magic bullet after the fact, sorry! :) Katie

]]> By: Bill http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-232442 Bill Sun, 29 Jan 2012 16:48:29 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-232442 Katie, the only time I have problem with consistency like cottage cheese is when I use too much culture, believe it or not! As you may know, I make a gallon of yogurt at a time and as long as I keep the amount of culture added to under 1/2 cup or so I am good to go. Remember, that 1/2 cup is in a blender to which I add a quart of the warm milk and then blend in the culture for at least 10 seconds. The liquid from the blender then goes into the pot with the rest of the 3 quarts of warm milk and is stirred well. Then I strain the cultured milk into the quart jars, put them in the yogurt maker for at least 2-3 hours and as long as 10 to firm up. I made my last batch yesterday and it turned out great - too 8* hours! Bill Bill Katie, the only time I have problem with consistency like cottage cheese is when I use too much culture, believe it or not! As you may know, I make a gallon of yogurt at a time and as long as I keep the amount of culture added to under 1/2 cup or so I am good to go. Remember, that 1/2 cup is in a blender to which I add a quart of the warm milk and then blend in the culture for at least 10 seconds. The liquid from the blender then goes into the pot with the rest of the 3 quarts of warm milk and is stirred well. Then I strain the cultured milk into the quart jars, put them in the yogurt maker for at least 2-3 hours and as long as 10 to firm up. I made my last batch yesterday and it turned out great – too 8* hours!

Bill

Bill

]]> By: Andrea http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-231419 Andrea Fri, 27 Jan 2012 18:32:17 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-231419 Katie, I'm happy to be among good company with my cottage cheese like consistency. Quoted from "Troubleshooting" above: "This is my most common problem." My first batch of yogurt turned out great. This one - runny cottage cheese. Is is safe to eat? You said," I really believe the freezer step helps guarantee a creamier consistency. " The curd like lumps tend to go away, and the whole thing becomes more creamy? Thanks for your great info on SO many subjects! Katie,

I’m happy to be among good company with my cottage cheese like consistency. Quoted from “Troubleshooting” above: “This is my most common problem.” My first batch of yogurt turned out great. This one – runny cottage cheese. Is is safe to eat?

You said,” I really believe the freezer step helps guarantee a creamier consistency. ” The curd like lumps tend to go away, and the whole thing becomes more creamy?

Thanks for your great info on SO many subjects!

]]> By: Things I Don’t Buy: Yogurt | the PEACE pact http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-230895 Things I Don’t Buy: Yogurt | the PEACE pact Thu, 26 Jan 2012 16:23:30 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-230895 [...] Don’t have a yogurt maker? No biggie, Katie has it all written out for you here. [...] [...] Don’t have a yogurt maker? No biggie, Katie has it all written out for you here. [...]

]]> By: Jeanne G. http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-228575 Jeanne G. Tue, 24 Jan 2012 02:42:23 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-228575 I finally tried this for the first time and I made my best yogurt ever! It is so solid! I incubated it for about 9 hours. It had a bunch of bright yellow whey on top before I refrigerated it, but there wasn't much left there today, I guess it mixed itself in. It is also my first time using organic milk. I think this is my new every week food activity to add to my breadmaking and making crispy nuts. Thanks for sharing and all your super information! I finally tried this for the first time and I made my best yogurt ever! It is so solid! I incubated it for about 9 hours. It had a bunch of bright yellow whey on top before I refrigerated it, but there wasn’t much left there today, I guess it mixed itself in. It is also my first time using organic milk. I think this is my new every week food activity to add to my breadmaking and making crispy nuts. Thanks for sharing and all your super information!

]]> By: April @ ecoMomical Me http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-228350 April @ ecoMomical Me Mon, 23 Jan 2012 20:20:18 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-228350 Once I add the yogurt culture, I just plop my jars in my oven and turn on the light. It keeps it at the perfect temp! Once I add the yogurt culture, I just plop my jars in my oven and turn on the light. It keeps it at the perfect temp!

]]> By: Katie http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-227332 Katie Sun, 22 Jan 2012 07:25:14 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-227332 How cool is that!??! :) Katie How cool is that!??!
:) Katie

]]> By: Rochelle http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-3/#comment-227254 Rochelle Sun, 22 Jan 2012 03:39:26 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-227254 Still using your method and loving it more than ever. I find that longer/lower gets me that thick tangy taste I love. I actually called my mom today just to give her detailed directions...this should be a staple in every healthy house!! PS: My midwife said I could go off my probiotic when she heard your recipe and that I'm eating it with granola (your delicious recipe) or in a smoothie daily. :D Still using your method and loving it more than ever. I find that longer/lower gets me that thick tangy taste I love. I actually called my mom today just to give her detailed directions…this should be a staple in every healthy house!!

PS: My midwife said I could go off my probiotic when she heard your recipe and that I’m eating it with granola (your delicious recipe) or in a smoothie daily. :D

]]> By: Katie http://www.kitchenstewardship.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/comment-page-2/#comment-227243 Katie Sun, 22 Jan 2012 03:29:24 +0000 http://kitchenstewardship.wordpress.com/?p=658#comment-227243 Heather, If you mean it was in the cooler about 15.5 hours total, that's exactly what I do every time, so that's no problem. If you mean in the cooler 10 hours and then on the counter 5.5 hours...still probably fine - when i strain yogurt cheese, it's all out an extra 4-8 hours with no problem. Your nose knows! :) Katie Heather,
If you mean it was in the cooler about 15.5 hours total, that’s exactly what I do every time, so that’s no problem. If you mean in the cooler 10 hours and then on the counter 5.5 hours…still probably fine – when i strain yogurt cheese, it’s all out an extra 4-8 hours with no problem. Your nose knows! :) Katie

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