Comments on: Our Best Yogurt Yet http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/ An urban insurgent's guide to real food for life Wed, 08 Feb 2012 15:22:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ed Bruske http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2722 Ed Bruske Wed, 08 Apr 2009 17:07:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2722 Brett, I am really glad to hear that. Thanks for the feedback. One thing I've found with yogurt is it never comes out exactly the same every time. But I think this formula is a winner. Brett, I am really glad to hear that. Thanks for the feedback. One thing I’ve found with yogurt is it never comes out exactly the same every time. But I think this formula is a winner.

]]> By: brett http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2721 brett Wed, 08 Apr 2009 17:02:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2721 Ed, thanks! I tried making yogurt a month or two ago and failed miserably. I followed your example above this past weekend and made an A+ batch. Ed, thanks! I tried making yogurt a month or two ago and failed miserably. I followed your example above this past weekend and made an A+ batch.

]]> By: Ed Bruske http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2692 Ed Bruske Thu, 02 Apr 2009 17:38:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2692 El, I have to say I'm really glad I started making my own yogurt, especially with the primo milk we get. It's one thing I can make all year round no matter what the weather, and nobody has to see me doing it.<br/><br/>Emily, I'm glad to hear this information has been helpful. Fresh yogurt is a great thing to have in the fridge. El, I have to say I’m really glad I started making my own yogurt, especially with the primo milk we get. It’s one thing I can make all year round no matter what the weather, and nobody has to see me doing it.

Emily, I’m glad to hear this information has been helpful. Fresh yogurt is a great thing to have in the fridge.

]]> By: future reference http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2691 future reference Thu, 02 Apr 2009 17:32:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2691 Gloat away. Your recipe revolutionized my home yogurt production. Gloat away. Your recipe revolutionized my home yogurt production.

]]> By: el http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2690 el Thu, 02 Apr 2009 16:03:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2690 I will just say "yum." Culture is good! I will just say “yum.” Culture is good!

]]> By: Ed Bruske http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2689 Ed Bruske Thu, 02 Apr 2009 14:43:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2689 Rojo, you certainly can make any yogurt to match the most expensive brand. Just buy the expensive stuff once and use it as a culture. Some people really like Greek-style yogurt. It's very thick, almost like sour cream, because they strain it.<br/><br/>Sylvie, you make a good point about the store-bought pasteurized milk I hadn't thought of before. It's already been heated, whereas the raw milk hasn't. Heating is important for thickening as it binds the proteins together. Some manufacturers add powdered milk to concentrate the proteins, but we stay away from powdered milk (damaged cholesterol there).<br/><br/>Emily, Sylvie told me she's seen that same yogurt being sold for $6. I guess the people buying that are the ones coming from the Starbucks with their giant caramel lattes. I was glad to see this small container though, because I really didn't need a whole quart to start my yogurt. I will be making yogurt for months off that little $3 investment. Rojo, you certainly can make any yogurt to match the most expensive brand. Just buy the expensive stuff once and use it as a culture. Some people really like Greek-style yogurt. It’s very thick, almost like sour cream, because they strain it.

Sylvie, you make a good point about the store-bought pasteurized milk I hadn’t thought of before. It’s already been heated, whereas the raw milk hasn’t. Heating is important for thickening as it binds the proteins together. Some manufacturers add powdered milk to concentrate the proteins, but we stay away from powdered milk (damaged cholesterol there).

Emily, Sylvie told me she’s seen that same yogurt being sold for $6. I guess the people buying that are the ones coming from the Starbucks with their giant caramel lattes. I was glad to see this small container though, because I really didn’t need a whole quart to start my yogurt. I will be making yogurt for months off that little $3 investment.

]]> By: eatclosetohome http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2688 eatclosetohome Thu, 02 Apr 2009 14:23:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2688 $3 for a 6oz container??? Who buys this stuff, except as starter culture?? $3 for a 6oz container??? Who buys this stuff, except as starter culture??

]]> By: Sylvie, Rappahannock Cook &amp; Kitchen Gardener http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2687 Sylvie, Rappahannock Cook &amp; Kitchen Gardener Thu, 02 Apr 2009 13:47:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2687 By all mean, do gloat!<br/><br/>Different yeasts (used in beer, wine, bread etc) yield different tastes, so makes sense to me that different bacteria strains also yield different yogurt flavors.<br/><br/>and now, I am the one who needs to look out for that brand.<br/><br/>...and, Ed, following of the discussion we had about heating up vs. non-heating up the milk on one of my posts, here is the latest result with my experimentation: heating raw milk to 120 and adding the starter resulted in yogurt thinner than I cared for - thicker than keffir certainly, but not as thick as when i heat up to 180F, or when I heat up the store-bought pasteurized milk to 120F. My theory on the later is that the store-bought milk is already heated to a high temperature through pasteurization at the plant and therefore is in that ready-to-coagulate stage. Thought you'd want to know... smile...<br/>Next experiment: I'll try your method and heat to 195/2000 and hold it there... and see how it compares to the other yogurt. By all mean, do gloat!

Different yeasts (used in beer, wine, bread etc) yield different tastes, so makes sense to me that different bacteria strains also yield different yogurt flavors.

and now, I am the one who needs to look out for that brand.

…and, Ed, following of the discussion we had about heating up vs. non-heating up the milk on one of my posts, here is the latest result with my experimentation: heating raw milk to 120 and adding the starter resulted in yogurt thinner than I cared for – thicker than keffir certainly, but not as thick as when i heat up to 180F, or when I heat up the store-bought pasteurized milk to 120F. My theory on the later is that the store-bought milk is already heated to a high temperature through pasteurization at the plant and therefore is in that ready-to-coagulate stage. Thought you’d want to know… smile…
Next experiment: I’ll try your method and heat to 195/2000 and hold it there… and see how it compares to the other yogurt.

]]> By: rojo http://www.theslowcook.com/2009/04/02/our-best-yogurt-yet/comment-page-1/#comment-2686 rojo Thu, 02 Apr 2009 13:44:00 +0000 http://theslowcook.server285.com/2009/04/02/our-best-yogurt-yet/#comment-2686 You have answered several questions I've been pondering recently: why my yogurt was thin and curdy (I wasn't using cream) and how that Icelandic style yogurt tastes. There is a cafe called Carma's in Baltimore that serves delicious Icelandic yogurt, but it is too expensive to eat on a regular basis! Now I can make my own. Thank you! You have answered several questions I’ve been pondering recently: why my yogurt was thin and curdy (I wasn’t using cream) and how that Icelandic style yogurt tastes. There is a cafe called Carma’s in Baltimore that serves delicious Icelandic yogurt, but it is too expensive to eat on a regular basis! Now I can make my own. Thank you!

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