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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Liberty versus Damafro Yogurt
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Liberty versus Damafro Yogurt  This thread currently has 1,349 views. Print Print Thread
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geminisue
Tuesday, May 29, 2007, 5:35pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
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Please explain your method and recipe.
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Victoria
Tuesday, May 29, 2007, 5:55pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I use raw goat's milk, so I heat the milk to boiling and remove from the heat to cool for 1/2 hour or so before pouring into very clean pint-sized jars.  Leave some room at the top so yogurt can be added later.

Let the milk cool until you can hold your pinky finger immersed in it for 5 seconds without pain.  If it hurts you, it could kill the culture.  Add 1 Tb yogurt per 8 oz. (2 Tb per pint) of good quality yogurt with live cultures to the jars of milk.  Screw on a tight lid, shake or stir well and set into the little pre-heated ice chest.  Fill with hot tap water up to the bottom of the lids.  Close the chest and set on a folded towel.  Wrap it in another thick towel and let it sit undisturbed.

You may have to experiment to find the best length of time to leave it.  Mine seems best after around 8 hours.  If it is very sour, it may have been left too long.  If it tastes mild, but isn't thick enough, it may need more time.



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Lisalea
Tuesday, May 29, 2007, 6:04pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from outdoordrea


Unfortunately, processed foods were created so that folks wouldn't have to spend so much time cooking and preparing. Too bad that profits won out over health. Even foods that are marketed to be 'organic' or 'healthy' aren't...and the one's that are are typically overpriced. There is talk that the only REAL foods are those that are whole foods...i.e. no labels. If it has a label, it's not a whole food.


sad but TRUE



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geminisue
Tuesday, May 29, 2007, 10:40pm Report to Moderator Report to Moderator

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Sam Dan
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Thank You Victoria, I will see if I can get some raw goats milk, and if I do I will give it a try,  If I can't can I use almond milk? or rice milk?
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Victoria
Wednesday, May 30, 2007, 2:24am Report to Moderator Report to Moderator

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Sun Beh Nim
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I've never tried making yogurt from anything except cow's milk and goat's milk.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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accidental_chef
Thursday, May 31, 2007, 4:48am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from LISALEA


Sheer laziness
Have u ever made ur own ??

Thanks accidental_chef  


Fair enough reason

Yes, I make home made yoghurt all the time. I live in the tropics and have never used a yoghurt maker in my life! We boil milk, let it cool (Victoria's method of dipping your little finger works just fine), add yoghurt culture, stir well, close the container and leave it overnight to set. I usually make 240ml, with 1 tablespoon culture, at about 9-930pm...and the following morning by 4-5am it's ready. I then leave it in the fridge until hubby is ready for it.

It also works with milk powder.

For colder weather, I've seen folks leaving the container in an oven which has the light on. Not the heat on but just the oven light.

Give it a try!


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Lisalea
Thursday, May 31, 2007, 2:34pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from accidental_chef


Fair enough reason

Yes, I make home made yoghurt all the time. I live in the tropics


U I live in the tropics ???
Lucky lady  

Quoted from accidental_chef
and have never used a yoghurt maker in my life! We boil milk, let it cool (Victoria's method of dipping your little finger works just fine), add yoghurt culture, stir well, close the container and leave it overnight to set. I usually make 240ml, with 1 tablespoon culture, at about 9-930pm...and the following morning by 4-5am it's ready. I then leave it in the fridge until hubby is ready for it.

It also works with milk powder.

For colder weather, I've seen folks leaving the container in an oven which has the light on. Not the heat on but just the oven light.

Give it a try!


That sounds easy enough !!
Thanks accidental_chef  



The older I get, the more wide-eyed I become.  
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Lisalea
Thursday, May 31, 2007, 2:46pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
LisaLea,
It's so easy to make yogurt, and you save money also.  If you have a little ice chest (the size for a six-pack) and 4 pint-sized jars, you don't even need an electric yogurt maker.



U r right Victoria; I would INDEED save money 'cause yogurt is quite expensive !!
Thanks my Dear  


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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Liberty versus Damafro Yogurt

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