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Topic: Making yogurt  (Read 874 times)
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fiber_freak
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ruthee in Jacksonville -- Proud Knitting Bitch =)


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« on: July 07, 2005 01:21:27 PM »

Has anyone made yogurt at home using a heating pad?  I love this techinique but have non-consisten results....any input?

ruthee
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CraftyChef
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« Reply #1 on: July 08, 2005 06:26:44 AM »

Inconsistencies in texture and taste are often produced by heat. It's important to keep the temperatures steady, which can be hard to do. You might want to invest in an electric thermometer you can stick into your batch that beeps when your programmed temperature is reached.
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JazzyBee
« Reply #2 on: July 08, 2005 04:39:19 PM »

aaa Ummm hello!!! we make ygurt at home back in India like almost everyday!!! We call it Curd.

This is how:

Save some yogurt from the previous time (u can obviously use store bought!)

In a glass bowl, spread a teaspoon of the yogurt on the base....make sure the entire base is covered. Then boil the milk...just till it is a little hot, not boiling over! and pour that milk in the prepared container.
Cover the container with a dish and leave in the oven (do not turn on the oven. just leave it there overnight, as yougurt needs a warm place to set) overnight, and the next morning check to see if it has set. Then refigerate till cool, and enjoy!!!
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lenagogan
« Reply #3 on: July 08, 2005 11:32:20 PM »

Does anyone think it's possible to use that with soy yogurt? I know the silk soy yogurt has cultures in it, so what if I did that with soy milk? Or more interestingly, coconut milk? Thoughts?
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JazzyBee
« Reply #4 on: July 09, 2005 01:17:05 PM »

hmmm...not sure abt coconut milk..only because i think its a little too thin.
soy milk...experimenting with it would be interesting...is soy milk yogurt avaibale in stores?? Huh
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I would just like to thank the academy for nominating me......
lenagogan
« Reply #5 on: July 09, 2005 02:14:02 PM »

Coconut milk is actually pretty thick, depending on what brand you get. Depending on brand and temperature, it can be semi-solid. I believe it is, although i've never eaten soy milk yogurt.
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fiber_freak
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ruthee in Jacksonville -- Proud Knitting Bitch =)


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« Reply #6 on: July 12, 2005 08:55:32 AM »

aaa Ummm hello!!! we make ygurt at home back in India like almost everyday!!! We call it Curd.

This is how:

Save some yogurt from the previous time (u can obviously use store bought!)

In a glass bowl, spread a teaspoon of the yogurt on the base....make sure the entire base is covered. Then boil the milk...just till it is a little hot, not boiling over! and pour that milk in the prepared container.
Cover the container with a dish and leave in the oven (do not turn on the oven. just leave it there overnight, as yougurt needs a warm place to set) overnight, and the next morning check to see if it has set. Then refigerate till cool, and enjoy!!!


Wonderful, I will have to try this....

ruthee
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Blog (of course....)
http://saoirse4me.blogspot.com
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