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Bookswithtea
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| Posted: Aug 16 2005 at 7:31pm | IP Logged
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I've been fooling around with this for the last month or so. I've got the consistency right, but I'm trying to find the right combination of vanilla and sweetener to make good enough that my kids will eat it...arg...
I'm making 2 quarts at a time. I've had no luck on the web...all the recipes are for plain yogurt.
Anyone have any experience or suggestions to share?
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momwise
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Can you just stir honey in when you eat it? That's what we usually do. Overripe fruit can sweeten it enough too.
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Bookswithtea
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Does that work? How much honey or fruit do you add per cup, then? I was thinking maple syrup and vanilla might taste ok, too... Can you tell I'm not used to making things without a recipe? LOL
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stefoodie
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be careful about adding too much vanilla as that can also ruin the taste. i'd just keep adding honey (or whatever sweetener you like) and just keep tasting. or use a combination of sweeteners instead of just one -- sometimes it just needs another dimension to "get there".
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mary
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I've never gotten it to completely lose the tangy flavor, although we prefer it with maple syrup and evaporated cane sugar. When it's the base of smoothies, none of us seem to mind though.
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Bookswithtea
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I've been using it in smoothies, without a problem. I guess I'm just going to have to add sweetener afterwards, rather than before, when serving it by itself.
Thanks for the help everyone.
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Elizabeth
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Okay, so now I need to know the whole process...Tell me how you make yogurt. And, does it at least taste less tangy than commercial? If only I could figure a way to get Kim's goat milk here...
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Bookswithtea
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I bought a yogurt maker from www.urbanhomemaker.com. I would hyperlink it, but I haven't figured out how y'all do that yet!
I'm using whole milk and 1 pkg of unflavored gelatin. You can also use lower fat milks and powdered milks. I used to make it with goat's milk, but can't seem to regularly get over to the goat gal's house (as she jokingly calls herself). :-)
Basically, you dissolve the gelatin into some cold milk, add it to the rest of the milk (2 quarts), heat it to boiling, then let it cool to a certain temp range (which varies depending on if you use starter with active cultures or not). You can use leftover yogurt to start a new batch. I sometimes do that, but lately have been using new starter each time because I am fooling with other ingredients. Once its reached the lower temp. you add the starter, mix it up really well, and then put it in the yogurt maker (time incubated also depends on if you are using live cultures or not). The longer it incubates, the more tangy it is. I only do it the minimum number of hours listed on the directions on the back of the starter box and its plenty tart enough. Once I did it an hour longer, just to see what would happen and it was too tart for anything but smoothies.
You can also use a dehydrator if you have one. You make the yogurt in freezer jam jars with this method. I don't have my dehydrator anymore so thats why I'm using a yogurt maker now. I've read that you can use the pilot light in your oven, but I have an electric one so that doesn't work for me.
I wanted to learn because my kids eat a lot of yogurt and I was tired of running to the store to get more. Also, I've been reading a new health book, called Nourishing Traditions. Honestly, I don't buy a lot of her premise, but one thing that did make sense to me is that children don't need a lowfat diet. Its hard to find whole milk yogurt without going with the food coop brands which can get kind of expensive when you are eating a lot of it.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Homemade Yogurt, anyone?
