Comments on: Homemade Yogurt

By: Lori

Lori — Tue, 20 Apr 2010 02:08:31 +0000

Excellent! Thank you. It’s not obviously nasty, so I’ll use it for something else.

By: Jenny

Jenny — Mon, 19 Apr 2010 21:26:43 +0000

Lori -

As long as your yogurt is not *funky* and obviously contaminated by molds or other off-putting bugs, you can use it for soaking grains or in cooking. Does it smell pleasantly sour, like yogurt should? Then it's probably okay.

- Jenny

By: Lori

Lori — Sat, 17 Apr 2010 18:52:35 +0000

What can I do with the milk if my yogurt batch fails? I believe it got too hot or the starter wasn’t well mixed. While I have had many successful batches, this one didn’t make it. I hate to waste 4 cups of expensive organic milk, but it was unrefrigerated for 12+ hours. Do I have to trash it? Any advice out there?

By: Buttermilk Biscuits

Buttermilk Biscuits — Wed, 17 Mar 2010 04:24:11 +0000

[...] treat in our home. We begin most mornings with a breakfast of pastured eggs and wilted greens or homemade yogurt and soaked oatmeal porridge. Occasionally, just occasionally, I find the time to prepare [...]

By: Baked Oatmeal

Baked Oatmeal — Sun, 14 Mar 2010 20:23:30 +0000

[...] our home, we serve baked oatmeal on Sunday mornings with a hefty dollop of fresh, homemade yogurt – occasionally including a touch of maple syrup as a treat. This recipe for baked oatmeal [...]

By: denise

denise — Wed, 03 Mar 2010 21:26:46 +0000

Hi there….great website…..one question….is thereaway to make a culture at home…..denise

By: Liberty Cowden

Liberty Cowden — Sun, 14 Feb 2010 01:09:08 +0000

Love this! Can’t wait to make my own yogurt!

By: How to Make the Best Homemade Yogurt | The Nourished Kitchen

How to Make the Best Homemade Yogurt | The Nourished Kitchen — Wed, 13 Jan 2010 07:32:02 +0000

[...] Homemade Yogurt [...]

By: Jenny

Jenny — Wed, 30 Dec 2009 01:43:29 +0000

Hi Emily -

I LOVE matsoni; it's definitely our primary yogurt starter. It is mild and exceptionally versatile. Plus, it makes a fantastic yogurt cheese. I also care very much for piima (which is my son's favorite). I'd recommend anything from Cultures for Health, though. Julie is so on top of everything and she is a pleasure to work with.

- Jenny

By: Emily

Emily — Tue, 29 Dec 2009 11:53:51 +0000

Jenny,

What’s your preferred starter? I want to try for the first time with raw goat milk. I’m thinking of the Matsoni starter from culturesforhealth. If you go through 1/2 gallon a week, I know yours is great and want to just do the same thing

Thanks!
Emily

By: Jenny

Jenny — Sun, 13 Sep 2009 13:22:03 +0000

Gayle -

Yogurt can definitely be over-cultured. Indeed, if you let it culture for too long you the yogurt will become separated and unpalatably sour. Similarly, I wouldn't use a hand mixture as it will overaerate the yogurt and mi it to quickly. All you really need is a simple sand gentle stirring to make yogurt correctly.

Take Care -

Jenny

By: Gayle

Gayle — Sat, 12 Sep 2009 16:36:11 +0000

Hi:

Can yogurt be over cultured? What would happen if I used a hand mixer to mix the starter into the raw milk?

Thank You For Your Help!
Gayle