| Author | |
domchurch3
Forum Pro
Joined: July 12 2007
Location: Texas
Online Status: Offline
Posts: 245
|
| Posted: Aug 11 2008 at 6:44pm | IP Logged
|
 |
|
Does anybody have instructions for making raw milk yogurt other than the technique provided in Nourishing Traditions? My oven does not go down to the recommended temp and I'm concerned that if I warm it at 180 I'll destroy the B vitamins. If I keep my house at 83 degrees, could I just leave the milk with 1 cup of store yogurt mixed in on the counter for a day? I also have a dehydrator, would that work? I'd appreciate any help. Thanks!
|
| Back to Top |
|
| |
JodieLyn
Forum Moderator
Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234
|
| Posted: Aug 11 2008 at 6:55pm | IP Logged
|
|
|
I know people who use hot water in an ice chest to keep it the proper temp.. not sure how to do it.. but maybe that would be enough info to search for it?
__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
|
| Back to Top |
|
| |
MamaAcorn
Forum Newbie
Joined: July 23 2007
Location: Indiana
Online Status: Offline
Posts: 23
|
| Posted: Aug 11 2008 at 7:01pm | IP Logged
|
|
|
Here's my recipe:
8 cups of milk mixed with 1/4 cup whole-milk yogurt (make sure it says live cultures on it.) I used Trader's Point, but Stoneyfield Farm and most others would work well too. Turn the crockpot on low and bring the to 105-110 degrees. Turn off the crockpot and intermittently monitor the temperature, turning the crockpot back on low to bring it back to 105-110 when needed. With mine, after the initial warm up, I turned it on low for 20 minutes every 2 hours. After 4 hours, add another 1/4 of the store bought yogurt. I try to keep the temperature between 105-110 for 6-8 hours total, then you can add fruit puree and/or honey if you'd like before putting it in the fridge. Wait until it's cold before enjoying it.
It will be more liquid than store bought yogurt and perfect for making smoothies or for drinking out of a glass. If you're wanting a thicker yogurt, I've heard that you can mix it with some unflavored gelatin.
Also, you can use your homemade yogurt to start your next batch, just use 1/2 cup instead of the 1/4 at both points.
__________________
Mama to Alex 8, Jackson 4.5, Isabella 2, and someone new in October!
|
| Back to Top |
|
| |
domchurch3
Forum Pro
Joined: July 12 2007
Location: Texas
Online Status: Offline
Posts: 245
|
| Posted: Aug 11 2008 at 7:42pm | IP Logged
|
|
|
MamaAcorn,
Have you ever kept it going for longer than 8hrs? I read online that if you keep it going for 24 hrs than it eats up all the lactase? Will it do the same thing in less than 24 hrs? Thank You so much for your method!
|
| Back to Top |
|
| |
bfarmmom
Forum Pro
Joined: Oct 12 2006
Location: Kentucky
Online Status: Offline
Posts: 354
|
| Posted: Aug 11 2008 at 9:15pm | IP Logged
|
|
|
The raw milk yogurt I have always made, I used the milk right out of the cow. I have added extra culture to compete with the other natural bacteria. I do let mine go almost 24hr though. I let mine sit in the oven without the oven light.
I have also used the cooler with warm water, although I didn't think the yogurt "yoged" as well if you know what I mean.
I think if you took the cold milk warmed it to say 110 took it off put it in your container with your culture, set it on the counter it would work fine. You just have to play around. I have learned a lot through trial and error 
Mamma Acorn, I love the crockpot idea, I have never heard of it done like this. Very cool.
I order my yogurt and cheese cultures from here
__________________
Peace,
Kirsten
ds13,dd12,dd10,ds7,dd6, dd 4, ds 2
Sonlight Garden
|
| Back to Top |
|
| |
hsmom
Forum Pro
Joined: Aug 24 2007
Online Status: Offline
Posts: 253
|
| Posted: Aug 12 2008 at 6:00am | IP Logged
|
|
|
When I know I am going to make yogurt I turn my oven light on to be warming up. I turn the oven on for a little bit to get warm and use an oven thermometer to monitor when the oven has cooled enough from any over preheating. Usually the length of time it takes to prepare the milk the oven is ready - if I've over heated I just open and close the door as needed. I also use the warm oven to warm the jars. And, I also place my filled jars on the side of the oven with a light, I figure it's warmer there. I keep the thermometer in the oven to check through the window every once in a while. I'll turn the oven on for a few seconds if I see the temp dropping, but my oven light keeps it pretty warm. Good luck. HTH, Valerie
|
| Back to Top |
|
| |
MamaAcorn
Forum Newbie
Joined: July 23 2007
Location: Indiana
Online Status: Offline
Posts: 23
|
| Posted: Aug 12 2008 at 8:07am | IP Logged
|
|
|
I have let it sit on the counter overnight after monitoring the heat for the initial 6-8 hours and then threw it in the fridge in the morning before. I didn't notice a difference, but I've only been making my own raw yogurt for a month or two.
__________________
Mama to Alex 8, Jackson 4.5, Isabella 2, and someone new in October!
|
| Back to Top |
|
| |
4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: NT Question: Raw Milk Yogurt
