tag:blogger.com,1999:blog-23075801.post827732533135080549..comments2023-11-28T11:33:52.133-08:00Comments on Canadian Crafter: Yogurt TutorialKansasAhttp://www.blogger.com/profile/11860041177272594310noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-23075801.post-22831241853107039142010-12-03T20:06:46.669-08:002010-12-03T20:06:46.669-08:00Umbrellalady, I still use this same recipe and it ...Umbrellalady, I still use this same recipe and it turns out perfect everytime. I'm glad I could be of help. :)KansasAhttps://www.blogger.com/profile/11860041177272594310noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-12001041544856745662010-12-03T17:38:21.432-08:002010-12-03T17:38:21.432-08:00I realize that your post on making yogurt in the d...I realize that your post on making yogurt in the dehydrator is a few years old but I just wanted to thank you for the information - I have a dehydrator and want to make a batch of yogurt in it - this has been a huge help. Thanks for that.umbrellaladyhttps://www.blogger.com/profile/06640257199319618306noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-21506775284778566622009-02-17T18:50:00.000-08:002009-02-17T18:50:00.000-08:00Hi JudyW I bought powdered culture and I have to ...Hi JudyW I bought powdered culture and I have to say it works great! The only problem is I have to order it online and between the cost of the culture and the shipping it wasn't cheap :(<BR/>I've never made wine, not much of a wine drinker, but I do like homemade brandy :) I also have a Tia Maria recipe that's pretty good.KansasAhttps://www.blogger.com/profile/11860041177272594310noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-44286561728962968712009-02-17T10:06:00.000-08:002009-02-17T10:06:00.000-08:00Great tutorial - I have been making my own yogurt ...Great tutorial - I have been making my own yogurt for a bit now and really love it. I do drain it too - I like the "greek style" thick, creamy and high in protein - but expensive which is why I started to make my own. <BR/>Ok, on starter - I purchased cultures - from the Dairy Connection in Wisconsin - it is freeze dried and will go a long way. You can make your yogurt using the culture - same method you are using now although I only heat to 180 - no boil - no skin :-) and instead of your starter yogurt add the cultures. You can then use your yogurt to start another batch but should start fresh every other. There are other cultures available - Eurocuisine, Yogourmet, etc, but this little bottle I got from the Dairy Connection has 6 live cultures...primo stuff.<BR/><BR/>Pectin - I have been frustrated with this - finding yogurt that all has pectin. My all time favorite yogurt in the world (other than my own) is Fage (say Fayehh) Greek style yogurt. It is thick, creamy and nothing but milk. Greek style yogurt is drained to thicken. Nothing else added. Too many yogurts mix in pectin to thicken. i don't even like to use them as starter.<BR/><BR/>Anyway, just my penny or so worth. <BR/><BR/>I see you knit too - I do too - my fave are socks :-). You don't make wine by chance do you? I do - not a far leap from fermenting grapes to milk now is there?Judy Runs Ultrahttps://www.blogger.com/profile/15616563220171534210noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-32410224626813083442008-03-19T09:29:00.000-07:002008-03-19T09:29:00.000-07:00Hi Dale That's great! Your mixture sounds delish...Hi Dale <BR/>That's great! Your mixture sounds delish :)KansasAhttps://www.blogger.com/profile/11860041177272594310noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-42543685457725885622008-03-19T05:34:00.000-07:002008-03-19T05:34:00.000-07:00Made yogurt following your instructions yesterday....Made yogurt following your instructions yesterday. I halved the recipe and made it in ceramic bowls because that's what I had and that's all I could fit on my Ronco dehydrator rack. It came out perfect. We had it for breakfast, I had mine with strawberrys, bananas and honey.....mmmmmmm!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23075801.post-10720254240718379952007-07-28T07:17:00.000-07:002007-07-28T07:17:00.000-07:00You are the BEST! What a great tutorial!! I have...You are the BEST! What a great tutorial!! I have a question, though...can you use flavored yogurt with cultures to begin it? Like, strawberry? All I can find are GIGANTIC containers of plain yogurt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23075801.post-68697218509032937382007-07-26T11:03:00.000-07:002007-07-26T11:03:00.000-07:00I love this! I have been going to make some for a ...I love this! I have been going to make some for a while but just haven't gotten to it. I ever price those little machines that incubate it over night for you (I think there was a book..something like "French woman don't get fat" or something like that..anyway, it had one in there and it's on amazon.com..)<BR/><BR/>It looks really good to me..<BR/><BR/>I was thinking tho.. if you think it's thin (which I think it looks fine really) but do you think something like pectin or jello might thicken it up? I have no clue really (if it would change the taste at all.)<BR/><BR/>I read some where that someone was trying the jello in it. I can't recall where I seen it at to see just how it turned out tho.<BR/><BR/>I am going to give it a try but maybe with pectin. That stuff seemed to thicken my jam so maybe it'll do the same here. Not sure but it's worth a try!<BR/><BR/>Dora Renee' WilkersonDora Renee Wilkersonhttps://www.blogger.com/profile/06502624010736702600noreply@blogger.comtag:blogger.com,1999:blog-23075801.post-12906364111462080952007-07-26T10:39:00.000-07:002007-07-26T10:39:00.000-07:00Hi Kansas... You make my mouth water today! mmm mm...Hi Kansas...<BR/> You make my mouth water today! mmm mmm good stuff. I have had your yogurt plain and with a little blackberry jam.<BR/>This really is a favorite for me and on a hot day it is so refreshing. I just happen to be making bb jam today so keep the yogurt handy. I'll bring the jam. :)<BR/>Love ya!Anonymousnoreply@blogger.com