i just made my best batch of yogurt ever, thick and creamy. but why this batch? the time i use 'regular' store milk? 
it's not even whole milk but 2% (the best i can get with my WIC checks). the last few years i've been making yogurt with goats milk. Does cow milk just make thicker yogurt?
My method did vary a bit this time. I wasn't watching closely and the milk heated to 175 whereas I usually only heat it to 150 before cooling. Also I used a tbsp of fresh yogurt instead of one of my frozen cubes, but that has made no difference in consistency with the goat yogurt. My culturing time was 20 hours, longer than I was doing with the goats milk. I have never been happy with the goat yogurt, and so really haven't made it in awhile. But if I could get thick creamy yogurt like this every time, then I could go back to making it instead of buying it.
The reason I was using goats milk is because my kids are allergic to cow. But they handle goats milk just fine. They've occasionally had store bought yogurt from cows milk with no discernable problems. In the past few weeks I've fed it to them more (both yogurt and kefir, store bought) to test them out. And they don't seem to react. DD atleast has an immediate and consistent reaction to cows milk, so I'm feeling pretty confident they can handle the yogurt. Combine this with the fact that WIC is giving me gallons and gallons of useless cows milk each month, I've gotta find something to do with it!
So I thought of yogurt. I know over in the healing the gut tribe some mention being able to handle 24hour yogurt, even if they can't handle milk in any other form.
it's not even whole milk but 2% (the best i can get with my WIC checks). the last few years i've been making yogurt with goats milk. Does cow milk just make thicker yogurt?My method did vary a bit this time. I wasn't watching closely and the milk heated to 175 whereas I usually only heat it to 150 before cooling. Also I used a tbsp of fresh yogurt instead of one of my frozen cubes, but that has made no difference in consistency with the goat yogurt. My culturing time was 20 hours, longer than I was doing with the goats milk. I have never been happy with the goat yogurt, and so really haven't made it in awhile. But if I could get thick creamy yogurt like this every time, then I could go back to making it instead of buying it.
The reason I was using goats milk is because my kids are allergic to cow. But they handle goats milk just fine. They've occasionally had store bought yogurt from cows milk with no discernable problems. In the past few weeks I've fed it to them more (both yogurt and kefir, store bought) to test them out. And they don't seem to react. DD atleast has an immediate and consistent reaction to cows milk, so I'm feeling pretty confident they can handle the yogurt. Combine this with the fact that WIC is giving me gallons and gallons of useless cows milk each month, I've gotta find something to do with it!
So I thought of yogurt. I know over in the healing the gut tribe some mention being able to handle 24hour yogurt, even if they can't handle milk in any other form.
