Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Jean We never use yogurt makers. I've made from 1/2 gallon to several gallons using the oven. Just boil milk. It is important to keeps stirring so it does not scorch on the bottom. Fill the sink with cold water and put pan of milk in sink water. Stir until it is slightly warmer than body temp. Meanwhile, turn on oven to lowest setting which is usually 200degrees F. Add 1 TBSP. already made yogurt to the body temp milk and stir well. Put milk in oven and very important to turn off oven. Close door quickly and take out yogurt about 8 hours later or overnight. GB , " treazure nunya noname " <treazured wrote: > > Ooooooh, Alaska. Son number one was stationed at Anchorage for four > years and never wanted to leave. Some day he'll return. I'll keep the > heat for now, maybe in my next time around I can handle cold. > > You said yogurt recipes? Hmm? Yum. Gimmie. Any words of guidance on > what yogurt maker to get? I have seen many, read many ways of making it > without but the old food spoilage angel sitting on my shoulder keeps > screaming NO NO you cannot hold milk at that temperature! I had found a > wonderful sugar free yogurt (Blue Bunny key lime) but our store no > longer sells it. Other flavors, yes, just not key lime.) > > Anywho, welcome to the garden of earthly delights. Jeanne in Georgia > who recycles even used kitty litter, dryer lint, peelings (soup), etc. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Excellent! Next question, after the yogurt is made, is that when I add the fruit and whatever sweetener? (most will be plain). Also, do you think it would freeze? We have a lot of milk (except now when the cows are not producing much because of the heat), that comes from a local farmer/friend. (Free range cow-pets, totally organic-fed moos. Once they are too old to produce they are retired to the gentlelady cow field and allowed to live their lives out in peace.) Wonder if it will work with goat milk? Jeanne greatyoga <greatyoga wrote: Jean We never use yogurt makers. I've made from 1/2 gallon to several gallons using the oven. Just boil milk. It is important to keeps stirring so it does not scorch on the bottom. Fill the sink with cold water and put pan of milk in sink water. Stir until it is slightly warmer than body temp. Meanwhile, turn on oven to lowest setting which is usually 200degrees F. Add 1 TBSP. already made yogurt to the body temp milk and stir well. Put milk in oven and very important to turn off oven. Close door quickly and take out yogurt about 8 hours later or overnight. GB , " treazure nunya noname " <treazured wrote: > > Ooooooh, Alaska. Son number one was stationed at Anchorage for four > years and never wanted to leave. Some day he'll return. I'll keep the > heat for now, maybe in my next time around I can handle cold. > > You said yogurt recipes? Hmm? Yum. Gimmie. Any words of guidance on > what yogurt maker to get? I have seen many, read many ways of making it > without but the old food spoilage angel sitting on my shoulder keeps > screaming NO NO you cannot hold milk at that temperature! I had found a > wonderful sugar free yogurt (Blue Bunny key lime) but our store no > longer sells it. Other flavors, yes, just not key lime.) > > Anywho, welcome to the garden of earthly delights. Jeanne in Georgia > who recycles even used kitty litter, dryer lint, peelings (soup), etc. > See the all-new, redesigned .com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 > Excellent! Next question, after the yogurt is made, is that when I add the fruit and whatever sweetener? You can add it then or just when you eat it. It would be much better if you had it plain considering diabetes of your husband and your arthritis. (most will be plain). Also, do you think it would freeze? You can freeze this. Some of the bacteria may die and you may get some water crystals in the yogurt. This should keep in the fridge for at least a week though. We have a lot of milk (except now when the cows are not producing much because of the heat), that comes from a local farmer/friend. (Free range cow-pets, totally organic-fed moos. Once they are too old to produce they are retired to the gentlelady cow field and allowed to live their lives out in peace.) Wonder if it will work with goat milk? Goat milk would be great. I believe you can even use soy or rice milk GB Quote Link to comment Share on other sites More sharing options...
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