Comments on: If It’s Wednesday, It Must Be Yogurt

By: Ed Bruske

Ed Bruske — Mon, 16 Feb 2009 20:06:00 +0000

Emily, glad to hear it

By: future reference

future reference — Mon, 16 Feb 2009 20:01:00 +0000

PERFECT.

This was the best batch I’ve ever made.

By: Ed Bruske

Ed Bruske — Sun, 02 Nov 2008 17:52:00 +0000

Kathy, making yogurt is a smart activity, and always fascinating. It will probably last you the rest of the week.

By: Becca

Becca — Thu, 30 Oct 2008 21:57:00 +0000

I don’t know the science of it but I know it works. Perhaps they replace the lactose with another sugar? We use Yogourmet starter and the 100% lactose free Lactaid. Maybe someome with more understanding of food science knows why it works?

By: kathy

kathy — Thu, 30 Oct 2008 18:00:00 +0000

HI! I just found your blog and I love it. I’m always looking for ways to use my garden vegetables. But today, I think I’ll try making yogurt. Thanks!

By: Ed Bruske

Ed Bruske — Thu, 30 Oct 2008 11:31:00 +0000

Becca, I’m a bit astonished to learn that you can make yogurt from lactose-free milk since it’s the lactose in the milk that the bacteria feed on to ferment it. Can you explain?

By: Becca

Becca — Wed, 29 Oct 2008 22:06:00 +0000

Thanks for the tip about making thicker yogurt. I always enjoy your blog!

Sadly we can’t use our local dairy milk to make yogurt because my mom is lactose intolerant but the good news is that we can use Lactaid (lactose free milk) to make it.

We have discovered that it is excellent with either pin cherry or rose hip syrup drizzled in it (homemade of course). I also like it with radishes and seasalt.

becca
http://swampyankeesfromouterspace.blogspot.com