Comments on: How to Make Countertop Culture Yogurt http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/ Balancing God's Gifts...One Baby Step at a Time Sun, 12 Feb 2012 15:01:01 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: CW http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-79140 CW Thu, 14 Apr 2011 02:02:00 +0000 http://www.kitchenstewardship.com/?p=2718#comment-79140 Don't be afraid! If you are introducing only the culture bacteria and use clean kitchen practices it will be fine. The culture bacteria is Lactobacillus. It is a bacteria that makes acid out of the lactose in the milk. The acid is what makes yogurt tart. It also protects the yogurt from other bacteria and molds. The acid makes it hard for anything else to grow! So, just use clean tools, wash your hands, and refrigerate after "incubating". Don’t be afraid! If you are introducing only the culture bacteria and use clean kitchen practices it will be fine.

The culture bacteria is Lactobacillus. It is a bacteria that makes acid out of the lactose in the milk. The acid is what makes yogurt tart. It also protects the yogurt from other bacteria and molds. The acid makes it hard for anything else to grow!

So, just use clean tools, wash your hands, and refrigerate after “incubating”.

]]> By: Shelly http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-51597 Shelly Tue, 21 Dec 2010 17:15:39 +0000 http://www.kitchenstewardship.com/?p=2718#comment-51597 I wish I was brave enough to give this a try. Leaving milk out on the counter for 48 hours and then eating it, scares the heck out of me. I wish I was brave enough to give this a try. Leaving milk out on the counter for 48 hours and then eating it, scares the heck out of me.

]]> By: Katie http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-47162 Katie Fri, 26 Nov 2010 18:55:24 +0000 http://www.kitchenstewardship.com/?p=2718#comment-47162 Kelsey, The raw milk version works fine, just a little runny. Much less "cottage cheesy" texture with the countertop culture than with a Dannon starter, for example. We just thought the taste was a bit tangy for eating. :) Katie Kelsey,
The raw milk version works fine, just a little runny. Much less “cottage cheesy” texture with the countertop culture than with a Dannon starter, for example. We just thought the taste was a bit tangy for eating. :) Katie

]]> By: Kelsey http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-46528 Kelsey Tue, 23 Nov 2010 07:32:05 +0000 http://www.kitchenstewardship.com/?p=2718#comment-46528 So have you tried the raw milk version? I bought some of the counter-top starter and have been procrastinating making it because I wasn't too keen on "pasteurizing" my precious raw goat's milk (I can't have cow's milk) to make it. But I guess judging from your other posts you would recommend the pasteurizing step? So have you tried the raw milk version? I bought some of the counter-top starter and have been procrastinating making it because I wasn’t too keen on “pasteurizing” my precious raw goat’s milk (I can’t have cow’s milk) to make it. But I guess judging from your other posts you would recommend the pasteurizing step?

]]> By: Katie http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-10806 Katie Fri, 12 Feb 2010 12:54:15 +0000 http://www.kitchenstewardship.com/?p=2718#comment-10806 Annette, I have Viili, but it's too tangy for us! :) Katie Annette,
I have Viili, but it’s too tangy for us! :) Katie

]]> By: Sustainable Eats http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-10792 Sustainable Eats Fri, 12 Feb 2010 02:38:52 +0000 http://www.kitchenstewardship.com/?p=2718#comment-10792 so which counter top culture do you have? I'm not sure what I have anymore since all my stuff crosssed. It might be pima or fil milk or buttermilk. It's all good. .-= Sustainable Eats´s last blog ..<a href="http://www.sustainableeats.com/2010/02/10/do-it-yourself-cleaners-for-the-house-and-for-you/" rel="nofollow">Do it Yourself Cleaners – for the house and for you</a> =-. so which counter top culture do you have? I’m not sure what I have anymore since all my stuff crosssed. It might be pima or fil milk or buttermilk. It’s all good.
.-= Sustainable Eats´s last blog ..Do it Yourself Cleaners – for the house and for you =-.

]]> By: Lenetta @ Nettacow http://www.kitchenstewardship.com/2009/09/22/how-to-make-countertop-culture-yogurt/comment-page-1/#comment-3302 Lenetta @ Nettacow Wed, 23 Sep 2009 19:26:59 +0000 http://www.kitchenstewardship.com/?p=2718#comment-3302 I can't believe this doesn't have any comments yet. I've read it in my reader, and re-read it, and opened it into a new window to read it. Now I am going to go make a phone call to see if I can find us some raw milk around here. Good grief, cows outnumber people in Nebraska something like 4 to 1, *somebody* has to be milking them! .-= Lenetta @ Nettacow´s last blog ..<a href="http://feedproxy.google.com/~r/Nettacow/~3/eUrvm4PPXAs/weekly-link-roundup-ouch-edition.html" rel="nofollow">Weekly Link Roundup, Ouch Edition</a> =-. I can’t believe this doesn’t have any comments yet. I’ve read it in my reader, and re-read it, and opened it into a new window to read it. Now I am going to go make a phone call to see if I can find us some raw milk around here. Good grief, cows outnumber people in Nebraska something like 4 to 1, *somebody* has to be milking them!
.-= Lenetta @ Nettacow´s last blog ..Weekly Link Roundup, Ouch Edition =-.

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