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Discussion Starter · #1 ·
Hi yogurt-making mamas. Can I ask for advice? I've made two batches of yogurt now, and the first batch was much thicker than the 2nd batch. Can you take a look at what I did and give me advice for the 3rd batch? Thanks!<br><br><br>
First batch:<br>
* 1% milk, organic, homogenized, ultra-pasteurized<br>
* Used Stonyfield Farm plain lowfat yogurt for the cultures<br>
* Incubated in a crockpot for about 11 or 12 hours, monitoring temperature with a candy thermometer<br><br>
Second batch:<br>
* Whole milk, organic, pasteurized, non-homogenized<br>
* Used the yogurt from the first batch as a culture<br>
* Incubated in a EuroCuisine yogurt maker for about 8.5 to 9 hours<br><br>
What do you think I need to tweak? I'd like to move more towards whole foods, so I'd rather use the milk I used for the second batch. I also would rather use the yogurt-maker, because it doesn't require babysitting with the thermometer like the crock-pot method.<br><br>
Also, does anyone have recommendations for yogurt starters? I found some at Whole Foods but it has sucrose in it. I was looking at the <a href="http://www.giprohealth.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=GIProHealth&Product_Code=GIProStart&Category_Code=ProGurt" target="_blank">GI Pro Start</a> also, and then EuroCuisine, the yogurt maker machine manufacturer, sells some too.<br><br>
Thanks for your advice!<br>
Stacey
 

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Discussion Starter · #3 ·
Thanks. We actually don't have access to raw in NJ. I just don't understand why batch one (homemade) was so much thicker than batch two (also homemade).<br><br>
I think I will post on the TF board. Thank you!
 

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<div>Originally Posted by <strong>staceychev</strong> <a href="/community/forum/post/11624835"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Thanks. We actually don't have access to raw in NJ. I just don't understand why batch one (homemade) was so much thicker than batch two (also homemade).<br><br>
I think I will post on the TF board. Thank you!</div>
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Yeah, I realized that you were asking something a bit different from what I understood. I am still trying to find the website I was thinking about.<br><br>
The TF folks will better be able to help you.
 

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A few things -<br>
Using a commercial "starter" may work better, not sure. I think I heard that.<br><br>
Try going longer. I do the crock pot method (water bath, on the lowest setting, the temp hovers around 110 degrees F) for at least 12 hours<br><br>
Add powdered milk. Not very whole-foody, I know, but it reliably thickens the end results.
 

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Discussion Starter · #6 ·
Thank you! I think I'll try the commercial starter first, and then if I'm still not happy, I'll do the dried milk thing. (Honestly, I don't mind if it's a little bit thin, because I usually strain my yogurt anyway, but after hours in a sieve, this was still drinkable!)
 
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