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  • Yogurt making

    Hi all. This isn't actually a recipe, more, a request for help. (And before you ask why I'm trying so hard to make good yogurt instead of just not eating it, that is because due to my mother not allowing meat in the house, I'm having to do veggie-primal. It really does suck.) It is pretty much impossible to find good, whole-milk greek yogurt around here. I've been everywhere. There seems to be one option, and it's kind of... I dunno. I just don't like it. (And I know what good greek yogurt tastes like -- I used to work at an artisinal yogurt shop.)

    So, tomorrow I'm going to try making my own. I've read some websites, and a couple book chapters on it. Anyone have any suggestions? Tips and tricks? Ways to make it work the first time?

  • #2
    I make mine in the crockpot

    A Year of Slow Cooking: You Can Make Yogurt in Your CrockPot!
    Danni

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    • #3
      Oh thank you for this recipe. Have you ever omitted the fruit? If so, how was it?

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      • #4
        I make mine in a cooler with a hot water bottle. Because I use raw milk and heat it only to 115 F, I didn't want to keep starting each batch from the batch before. So I bought traditional yogurt starter from Cultures for Health, which was delicious and quite firm even with raw milk. Then I switched to kefir (I rinse the grains now and then so it isn't the same issue of starting one batch from the next). You have three variables--culture, temperature, and milk quality. If you are using purchased yogurt as starter, look for one with more different strains. What milk are you planning to use? Can you get raw or low temperature pasturized non-homogenized?
        __________________________
        age 56, type 2 diabetes, swimmer
        low carb since 2006 thanks to Jenny, primal since Jan. 2012

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        • #5
          dantonn: Great idea. Do you think it's worth getting a crock pot for? (Is it that easy?) My mom owns one, but she doesn't want me putting dairy in it (she's allergic). Also curious how it is without the fruit.

          Pamsc: I've never seen raw or low temperature pasturized non-homogenized... I will look when I get milk for this, but I've been to the local health food stores and I don't think I've ever seen it, so I doubt I can find it. I'm planning to use some kind of organic whole milk. As for the starter, I'm wondering how many strains is a lot? The yogurt I'm currently trying (I just bought a new brand because it's organic and the last one I was trying was not) says it has four.

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          • #6
            Organic milk is a good start, particularly if you can find a brand that has not been ultra-pasturized. Whether you can get raw milk depends on your state. South Carolina has lax laws and farm stands carry it, but I'm not sure I would trust them, I would go to the farm. I get it from a pre-order farmers market and am lucky enough to be able to get milk from Jersey cows, not Holsteins. Whole Foods here carries milk from a local dairy that is pasturized only at 140 F and not homogenized.

            Four strains sounds pretty good. The culture I bought (Traditional Flavor Yogurt Starter) has five strains. There is a picture of my very simple setup at: Deep Language: raw milk yogurt
            __________________________
            age 56, type 2 diabetes, swimmer
            low carb since 2006 thanks to Jenny, primal since Jan. 2012

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            • #7
              I make mine like this:

              Pour 1 gallon whole, organic milk into a non-reactive cooking vessel with a tight lid. Get it up to temp (I think you take it to 180), then allow to cool down to 110. Stir in 1 cup yogurt. Slap a lid on the vessel, wrap in towels, and put in the oven overnight. My oven is gas, so I just leave the light on and let the pilot light keep it warm.

              In the morning, I strain it (there is a LOT of whey -- I imagine you don't have to do this, but it'll be very runny if you don't) and bottle it.

              I did this a couple times with no issues, though the yogurt was a bit lumpier than I'm accustomed to, and straining was a mess. I used homogenized, pasteurized (but not ultra-) milk. But honestly, I wasn't using it fast enough and ultimately buying a quart from Trader Joe's was cheaper. Good luck!
              Steph
              My Primal Meanderings

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              • #8
                I use a yogurt maker and use heavy cream. 0 carb French fat bomb. LOVE IT!
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                • #9
                  I have never added fruit to it. It's just plain full fat yogurt. I do use cow's milk though because I have no idea where to get anything else. If you do add fruit, it's best to do it right before eating.
                  Danni

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                  • #10
                    Pamsc, okay. Good note about not ultra-pasteurized -- I probably wouldn't have even noticed regular versus ultra if you hadn't said that.

                    Originally posted by Dr. Bork Bork View Post
                    I use a yogurt maker and use heavy cream. 0 carb French fat bomb. LOVE IT!
                    I like this idea... How does it taste compared to regular yogurt? And how's the texture? And do you make it like regular yogurt?
                    Last edited by Kitbug; 05-20-2012, 06:37 PM.

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                    • #11
                      So I got some yogourmet starter culture and followed the instructions on that, using grass fed heavy cream (Kalona Supernatural, my fave). Then I pour into the cups and place in the yogurt maker where it incubates for about 8 hours. Then I chill them for several more after incubation is complete. The flavor is definitely yogurt, but the texture is a full blown foodgasm of silk. It's called Creme Bulgare. I would eat it all the time if it didn't take so long to make.

                      For flavor, I confess to adding DaVinci's sugar free syrups, but plain is just as good!
                      --Trish (Bork)
                      TROPICAL TRADITIONS REFERRAL # 7625207
                      http://pregnantdiabetic.blogspot.com
                      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                      • #12
                        Dr. Bork Bork, any idea if it would work without the yogurt maker? The same way one makes yogurt? Or would the cream have trouble with the heating?

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                        • #13
                          I started making my yogurt in the crockpot about a month ago and I will never go back to the water bath method. So much easier to keep the temp. consistent. We like a thicker yogurt (more like Greek style) so after it comes out of the crockpot, I put a colander in a bowl, line the colander with a clean cotton pillow case and store in the fridge for the day. Every couple of hours I give the yogurt a stir and drain off any whey that has collected in the bowl. I continue the process until I get the thickness/consistency we like. Save the whey that you collect and you can use it to make a great batch of sauerkraut.

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                          • #14
                            I've only made it in the yogurt maker, so can't really answer your question. Sorry, Kitbug. Only thing you can do is try, try, try
                            --Trish (Bork)
                            TROPICAL TRADITIONS REFERRAL # 7625207
                            http://pregnantdiabetic.blogspot.com
                            FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                            • #15
                              Okay. Haha. Second question, then. Does the yogurt maker have a different setting for it? Or is it just assuming it is some type of milk?

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