tag:blogger.com,1999:blog-3321084510373631678.post3945800589792672641..comments2024-03-28T10:42:47.808-05:00Comments on PRACTICAL PARSIMONY: Making yogurt--uh ohLindahttp://www.blogger.com/profile/14991571309786149363noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3321084510373631678.post-7732086130087713532011-08-14T01:26:00.977-05:002011-08-14T01:26:00.977-05:00Donna,
Thanks. I would kill for some rhubarb righ...Donna, <br />Thanks. I would kill for some rhubarb right now! I had to buy the first little OIKOS yogurt, but will try with the present batch to start the next. <br /><br />I will read your post. I feel like I am addicted to it now that it is relatively cheap AND abundant right now. <br />Hopefully, your father will have the patience to strain it. I did not strain mine and it is fine, but I will strain one of the cups and see what happens. <br /><br />This is really good. Today, I am going to microwave a chopped potato and put the yogurt on the top like sour cream. <br /><br />Okay, off the read your post.Lindahttps://www.blogger.com/profile/14991571309786149363noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-76262712492217765242011-08-14T00:45:54.078-05:002011-08-14T00:45:54.078-05:00I make it in the slow cooker, too, using the recip...I make it in the slow cooker, too, using the recipe from the "A Year of Slow Cooking" blog. I go the extra step and strain it, though, using a flour-sack towel from the dollar store.<br />http://www.donnafreedman.com/2011/05/23/lactobacillus-love-is-it-wrong/<br />Just enjoyed some, in fact, with stewed rhubarb given to me by a friend. It's so good I can't stop eating it. As vices go, it's a fairly healthy one.<br />I don't buy starter; I just save half a cup of each batch (before straining) for the next one. My initial one was a plain, Greek-style variety. Since I'm about to hit the road for a solid month, I'll need to start all over again with a new container of Greek yogurt.<br />Part of my trip is a visit with my dad, who's asked me to show him the process. I don't know if he has the time or patience to strain the yogurt, but that's the way I prefer it.Donna Freedmanhttp://www.donnafreedman.comnoreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-15048015785602763652011-08-12T20:29:42.252-05:002011-08-12T20:29:42.252-05:00I read somewhere that the Excalibur would work. Bu...I read somewhere that the Excalibur would work. But, I had the yogurt maker already. I may make a whole bunch of half pint canning jars in the Excalibur and make some into cheese. That would be sooper doooper.lol Not buying yogurt, not buying cheese...this is getting better all the time. Plus, all the powdered milk was $0. This is so strong that I am sure I can use it for starter. Maybe that will be a weekend project. <br /><br />Every dime I don't have to spend and eat well is a great boon to me since my ssi does not cover things like car repair...rack and pinion repair today.Lindahttps://www.blogger.com/profile/14991571309786149363noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-58840210509180236272011-08-12T20:24:02.404-05:002011-08-12T20:24:02.404-05:00Rochelle, I like the convenience, too. But,I asked...Rochelle, I like the convenience, too. But,I asked for and got this off freecycle about three years ago, so I decided to unbox it at last and just do it. I am very pleased. I think since I muddled through it once, trying to determine the true way to make it, I will keep doing it for awhile. Now, I want more of the cups and lids so I can just get it all over with at once. I only have a tiny crock pot that boils things on low, not much help. But, I paid $1 for it at a yard sale. I think it was used once or not at all...forgot.Lindahttps://www.blogger.com/profile/14991571309786149363noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-72145979649171426842011-08-12T08:43:28.157-05:002011-08-12T08:43:28.157-05:00I make yogurt the old fahioned way. I usually use ...I make yogurt the old fahioned way. I usually use a half a container of storebought yogurt to a half gallon of milk. You could make it in your Excalibur too. I've done that but usually, I just wrap the pot or jar in two thick towela, keep them away from drafts and forget about it until the end of the day...usually 12 hours in winter, less in summer. Glad you are making it yourself. If you epwant Greek style yogurt, strain it in a cheesecloth for just a bit. For cheese, strain it for a longer time.LindaMhttps://www.blogger.com/profile/03624659670781181099noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-37714403343825568652011-08-12T07:54:20.839-05:002011-08-12T07:54:20.839-05:00I have only made yogurt once, but did it in my cro...I have only made yogurt once, but did it in my crockpot. It came out very well. I'll see if I can track down the instructions/recipe and share them with you. I would have done it again (and maybe will now that you remind me) but for liking too much the convenience of the storebought tub of greek yogurt!Rochelle Skolnickhttps://www.blogger.com/profile/18234378747304279532noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-18675911728275924762011-08-11T16:09:38.806-05:002011-08-11T16:09:38.806-05:00Once this was stirred and stirred and stirred and ...Once this was stirred and stirred and stirred and the milk skin was out, it turned out with no chunks, smooth as can be. I will never buy commercially made yogurt again.Lindahttps://www.blogger.com/profile/14991571309786149363noreply@blogger.comtag:blogger.com,1999:blog-3321084510373631678.post-22230681441292554722011-08-11T15:35:30.246-05:002011-08-11T15:35:30.246-05:00I buy yogurt, lol. I usually buy Yoplait Strawberr...I buy yogurt, lol. I usually buy Yoplait Strawberry yogurt in the tub for about $2. (I like that it's creamy too, no chunks).Anonymousnoreply@blogger.com