Comments on: The world is in a Ferment – also – homemade Yogurt http://www.humblegarden.com/2008/12/19/making-yogurt/ Organic Gardening and homesteading Tue, 09 Mar 2010 03:08:16 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Nika http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-283 Nika Fri, 03 Apr 2009 18:07:40 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-283 Connie: Yeah the longer it sits the tangier it is. I really like the flavor - I like my yogurt on the tart side myself. Indeed, ours was not runny... might depend on what you use as a starter! Connie: Yeah the longer it sits the tangier it is. I really like the flavor – I like my yogurt on the tart side myself.

Indeed, ours was not runny… might depend on what you use as a starter!

]]> By: Fage Yogurt Avocado Buttermilk salad dressing | Nikas Culinaria http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-280 Fage Yogurt Avocado Buttermilk salad dressing | Nikas Culinaria Tue, 24 Mar 2009 18:42:14 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-280 [...] chevre (Making chevre cheese from our home-milked goat milk) and yogurt from this home-milked milk (The world is in a Ferment - also - homemade Yogurt). Its super delicious and very [...] [...] chevre (Making chevre cheese from our home-milked goat milk) and yogurt from this home-milked milk (The world is in a Ferment – also – homemade Yogurt). Its super delicious and very [...]

]]> By: Connie S http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-279 Connie S Sun, 22 Mar 2009 23:32:08 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-279 What did you think about the taste of the yogurt? I'm not a big yogurt person to start with and I'm finding my hm goat yogurt to be on the tangy side. I did read that if it sets out and cultures longer than necessary it will become tangier. Perhaps that is my problem. Your yogurt looks like it has great consistency. I felt my was a little runny. I'm glad Justine answered the 180 degree question comment. I've always wondered about that. But I love using it in smoothies with frozen fruit. Tastes great there! What did you think about the taste of the yogurt? I’m not a big yogurt person to start with and I’m finding my hm goat yogurt to be on the tangy side. I did read that if it sets out and cultures longer than necessary it will become tangier. Perhaps that is my problem. Your yogurt looks like it has great consistency. I felt my was a little runny. I’m glad Justine answered the 180 degree question comment. I’ve always wondered about that. But I love using it in smoothies with frozen fruit. Tastes great there!

]]> By: Nika http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-244 Nika Thu, 15 Jan 2009 21:50:23 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-244 Well - we make the raw kind sometimes but more by accident because a jar or jug will get left in the fridge too long. I wonder if I can use that older yogurt for something - perhaps even as soap? Not sure I want to give it to the chickens or goats... and feel bad about dumping it... once we get the piglets that will be easier to deal with. Well – we make the raw kind sometimes but more by accident because a jar or jug will get left in the fridge too long.

I wonder if I can use that older yogurt for something – perhaps even as soap? Not sure I want to give it to the chickens or goats… and feel bad about dumping it… once we get the piglets that will be easier to deal with.

]]> By: justine raphael http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-243 justine raphael Thu, 15 Jan 2009 21:47:07 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-243 You heat it to reduce the competition between the naturally occurring bacteria and the ones you are introducing. If you made a "raw" yogurt, heating only to 110 degrees or so, it would be runnier, more like a drink. Some do it that way and use it for smoothies, salad dressing, drinking plain--they want to preserve the "raw" quality. It's a choice--I have done both. My kids prefer it when it sets up firm like you did it. You heat it to reduce the competition between the naturally occurring bacteria and the ones you are introducing. If you made a “raw” yogurt, heating only to 110 degrees or so, it would be runnier, more like a drink. Some do it that way and use it for smoothies, salad dressing, drinking plain–they want to preserve the “raw” quality. It’s a choice–I have done both. My kids prefer it when it sets up firm like you did it.

]]> By: sterilizing canning supplies | Digg hot tags http://www.humblegarden.com/2008/12/19/making-yogurt/comment-page-1/#comment-231 sterilizing canning supplies | Digg hot tags Sun, 21 Dec 2008 08:38:40 +0000 http://www.humblegarden.com/2008/12/19/making-yogurt/#comment-231 [...] Vote The world is in a Ferment - also - homemade Yogurt [...] [...] Vote The world is in a Ferment – also – homemade Yogurt [...]

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