Comments on: Homemade Yogurt Recipes (So You Can Eat it All the Time) http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/ Balancing God's Gifts...One Baby Step at a Time Sun, 12 Feb 2012 22:56:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: How To Make Homemade Yogurt | Budget Saving Mom http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-176109 How To Make Homemade Yogurt | Budget Saving Mom Mon, 07 Nov 2011 13:20:07 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-176109 [...] What can you do with homemade yogurt? See this list of homemade yogurt recipes [...] [...] What can you do with homemade yogurt? See this list of homemade yogurt recipes [...]

]]> By: Katie http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-36004 Katie Sun, 19 Sep 2010 19:24:50 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-36004 Stella, I do think the Greek yogurt that I use now is much less sour than the Dannon starter, so a different starter can make a big difference, as can temperature of incubating (I think closer to 100F is less sour) and time (4 hours should be less sour). Good luck! :) katie Stella,
I do think the Greek yogurt that I use now is much less sour than the Dannon starter, so a different starter can make a big difference, as can temperature of incubating (I think closer to 100F is less sour) and time (4 hours should be less sour).
Good luck! :) katie

]]> By: Stella Wong http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-35971 Stella Wong Sun, 19 Sep 2010 13:24:17 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-35971 This is my second time to made my own yoghurt and it turn out great but tastes sour. My country's climate is sunny and hot and it helps a lot. I wonder how to made yoghurt less sour so it much more easier to eat.. This is my second time to made my own yoghurt and it turn out great but tastes sour. My country’s climate is sunny and hot and it helps a lot. I wonder how to made yoghurt less sour so it much more easier to eat..

]]> By: Stacy http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-13610 Stacy Mon, 22 Mar 2010 01:04:25 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-13610 We love making yogurt! It saves us a lot of money and we make a gallon or two at a time then strain it. If you ever get into cooking Indian or Middle Eastern foods, yogurt is a staple. My hubby is half Lebanese, so we go through quite a bit of yogurt. Tandoori chicken is a particular favorite in our house. We love making yogurt! It saves us a lot of money and we make a gallon or two at a time then strain it. If you ever get into cooking Indian or Middle Eastern foods, yogurt is a staple. My hubby is half Lebanese, so we go through quite a bit of yogurt. Tandoori chicken is a particular favorite in our house.

]]> By: Katie http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-10037 Katie Mon, 25 Jan 2010 05:59:57 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-10037 Chanelle, Wow! Maybe that's why I've had better luck lately - I haven't been adding the teapot of boiling water but still incubate 16 hours. Perhaps those last few hours at room temp are good for creaminess. :) Katie Chanelle,
Wow! Maybe that’s why I’ve had better luck lately – I haven’t been adding the teapot of boiling water but still incubate 16 hours. Perhaps those last few hours at room temp are good for creaminess. :) Katie

]]> By: chanelle http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-9778 chanelle Thu, 21 Jan 2010 21:55:30 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-9778 I discovered- by accident- a fix for runny yogurt this week. We had runny homemade yogurt for breakfast, and then were running to get kids to school, and oops! forgot the yogurt on the counter. It sat out on the counter for about 2 or 3 hours, and when I noticed it, the texture was perfect. I ate it and it tasted great! I figured, since this is a process of multiplying bacteria anyway, that it wouldn't hurt. I discovered- by accident- a fix for runny yogurt this week. We had runny homemade yogurt for breakfast, and then were running to get kids to school, and oops! forgot the yogurt on the counter. It sat out on the counter for about 2 or 3 hours, and when I noticed it, the texture was perfect. I ate it and it tasted great! I figured, since this is a process of multiplying bacteria anyway, that it wouldn’t hurt.

]]> By: Sheila http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-9222 Sheila Fri, 15 Jan 2010 18:49:38 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-9222 Oh! I almost forgot to mention that lovely Middle Eastern cucumber salad I make! It's just yogurt, chopped cucumbers, dill, and salt. So good! .-= Sheila´s last blog ..<a href="http://agiftuniverse.blogspot.com/2009/12/cooking-lessons-from-my-husband.html" rel="nofollow">Cooking lessons from my husband</a> =-. Oh! I almost forgot to mention that lovely Middle Eastern cucumber salad I make! It’s just yogurt, chopped cucumbers, dill, and salt. So good!
.-= Sheila´s last blog ..Cooking lessons from my husband =-.

]]> By: Sheila http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-9221 Sheila Fri, 15 Jan 2010 18:48:27 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-9221 Yogurt and sour cream both make excellent garnishes for soup. My chicken soup goes from good to awesome with a bit of yogurt/sour cream in it! Yogurt makes a better cream soup, in my opinion, than cream does. However: it's best to add the yogurt right before serving, after the soup has cooled a bit, so as not to kill all the good bacteria. .-= Sheila´s last blog ..<a href="http://agiftuniverse.blogspot.com/2009/12/cooking-lessons-from-my-husband.html" rel="nofollow">Cooking lessons from my husband</a> =-. Yogurt and sour cream both make excellent garnishes for soup. My chicken soup goes from good to awesome with a bit of yogurt/sour cream in it! Yogurt makes a better cream soup, in my opinion, than cream does.

However: it’s best to add the yogurt right before serving, after the soup has cooled a bit, so as not to kill all the good bacteria.
.-= Sheila´s last blog ..Cooking lessons from my husband =-.

]]> By: Rebecca K http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-9160 Rebecca K Thu, 14 Jan 2010 19:16:31 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-9160 I just had to double check the amount of culture. I thought previously you said 1 tbsp / quart, so I use 2 tbsp / half gallon, which is how much I make at a time. But now I just reread and saw 2 tbsp / quart....maybe I'm confused? I started freezing a batch in ice cube trays and I'm using 2 ice cubes per half gallon batch. What do you think? I just had to double check the amount of culture. I thought previously you said 1 tbsp / quart, so I use 2 tbsp / half gallon, which is how much I make at a time. But now I just reread and saw 2 tbsp / quart….maybe I’m confused? I started freezing a batch in ice cube trays and I’m using 2 ice cubes per half gallon batch. What do you think?

]]> By: Katie http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/comment-page-1/#comment-9132 Katie Thu, 14 Jan 2010 07:27:34 +0000 http://www.kitchenstewardship.com/2010/01/12/homemade-yogurt-recipes-so-you-can-eat-it-all-the-time/#comment-9132 Kate, We actually get raw milk right from the farm, but at $6 a gallon, I only get one/week. Not enough for yogurt too! It's grassfed and organic. I have tried raw milk yogurt with an extra gallon, but I had bad luck with consistency. I JUST had my first success a few weeks ago, so maybe I will be able to try it again someday soon. The unhomogenized milk I mentioned in yesterday's post is local, too, but sold in stores. I just haven't bought into paying double for everything yet - need to find more wiggle room in the budget! Thanks for the ideas! I can't wait to see if someone can make yog w/coconut milk! :) Katie Kate,
We actually get raw milk right from the farm, but at $6 a gallon, I only get one/week. Not enough for yogurt too! It’s grassfed and organic. I have tried raw milk yogurt with an extra gallon, but I had bad luck with consistency. I JUST had my first success a few weeks ago, so maybe I will be able to try it again someday soon. The unhomogenized milk I mentioned in yesterday’s post is local, too, but sold in stores. I just haven’t bought into paying double for everything yet – need to find more wiggle room in the budget!
Thanks for the ideas! I can’t wait to see if someone can make yog w/coconut milk! :) Katie

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