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Yogurt  This thread currently has 3,415 views. Print Print Thread
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Victoria
Wednesday, March 2, 2011, 10:51pm Report to Moderator Report to Moderator

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Quoted from Sharon
I'm making my own yogurt with polyflora AB! Thanks for the ideas. Great advice!


Way to go, Sharon!    



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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Kim
Thursday, March 31, 2011, 2:02pm Report to Moderator Report to Moderator

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Can anyone make recommendations for making yogurt with raw milk.  My first attempt did not set up properly.  Also, because I am using raw milk, I wasn't sure I could reuse the yogurt for the next batch or needed to keep a starter batch that was not from raw milk.  Somewhere I read that the starter from raw milk won't continue to culture properly so I should use store bought yogurt for the starter.
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Lola
Friday, April 1, 2011, 2:12am Report to Moderator Report to Moderator

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Victoria
Friday, April 1, 2011, 4:23am Report to Moderator Report to Moderator

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Quoted from Kim
Can anyone make recommendations for making yogurt with raw milk.  My first attempt did not set up properly.  Also, because I am using raw milk, I wasn't sure I could reuse the yogurt for the next batch or needed to keep a starter batch that was not from raw milk.  Somewhere I read that the starter from raw milk won't continue to culture properly so I should use store bought yogurt for the starter.


It can be almost like luck to be able to come out with a successful yogurt made from raw milk.  This is because heat has not been used to kill bacteria in the milk.  This doesn't mean that the bacteria would necessarily be unhealthy for people to consume, but the bacteria might compete with the yogurt cultures.  This is very common and can result in weakening the yogurt strain.  Often, the yogurt will not even 'set up'.

I purchase raw goat's milk from a local farmer and bring the milk to a quick boil.  The resulting yogurt is consistently perfectly and provides a strong starter for future batches.

The original starter is Dr. D's Polyflora!  



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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Kim
Friday, April 1, 2011, 11:29am Report to Moderator Report to Moderator

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I have had powdered goat milk before but never the real thing.  I have heard good things about it.  I am going to see if a farm nearby has it.  Not sure if it is legal in VA to sell it or not.  I have a cow share to get the raw milk, (which I can't have now to drink), so maybe I might have to do the same to get the goat milk.  I want to make my own yogurt and stop buying it.

We live on 19 acres and are trying to become self sufficient.  In another month we are getting Turkeys to raise for meat.  I was going to do chickens for meat until I found out that they are not allowed for me.  

Thanks!!
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ABJoe
Friday, April 1, 2011, 4:08pm Report to Moderator Report to Moderator

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Goat milk has a thicker consistency than cows milk.  Depending on the breed of goat, can also be much more flavorful...  

Goats are relatively easy to raise, as long as you have a tall enough fence to keep them where you want them...


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Kim
Friday, April 1, 2011, 6:18pm Report to Moderator Report to Moderator

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We thought about raising them but we have maybe 12 acres cleared out of 19 acres and we have horses.  Normally there would be plenty of pasture for both, but last year we had a long drought and we didn't even have enough pasture for our three horses.  If I can find a farmer who sells the milk or lets me buy a share that might work.  Right now, I am not well enough to handle the goats.  I haven't even been able to ride my horses in three years.  I am hoping that the GTD is going to help me heal.
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delightfuldeb
Monday, February 3, 2014, 5:05pm Report to Moderator Report to Moderator

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Quoted from Andrea AWsec
Yogurt came out great!

Thick and delicious.. Wow who knew that adding polyflora to it would make it so thick.

Thank you for all your great ideas and support.


So Andrea, what was your ratio of Polyflora to milk? How much milk did you start with and how much Polyflora did you use? Also, did you use any "starter" yogurt with the polyflora?


I can do all things through Jesus Christ which strengtheneth me...Phil. 4:13

Super Taster / mom of one A-, one O+, one A+ adult children and four O+ and two A+ grandchildren  

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aussielady582
Wednesday, February 5, 2014, 3:00am Report to Moderator Report to Moderator

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I tried making yoghurt and kefir, but always wondered if the end product was definately lactose-free.  Then I decided that I'd prefer to get my nutrients from mostly fresh foods, veg especially & just eating better combinations and choices, and avoiding the foods which don't digest down well.
I'm not too keen on fermented foods, but if I chose one, it would be carrot/onion/kale or similar fermented vegetables probably.
For me as an O and my own genitic makeup, dairy doesn't digest down well, it also slows down liver and bowel function, and I still am not sure about the casein / milk proteins,  it feels very rich and heavy.  where, I do better on lighter and easy to digest, esp vegetables which don't place a burden on my organs/glands and interfere with mineral absorption.
Cheeses (which I often ate in the past), with the salt, high saturated fats... well.... not for me at this time, sorry cheese!
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Drea
Wednesday, February 5, 2014, 4:51am Report to Moderator Report to Moderator

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I've made a couple of batches in the crock pot and a couple of batches in the oven. I think I'll try the cooler method next. I love yogurt and eat a lot of it.


It is not my responsibility to convince anyone of anything.
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delightfuldeb
Wednesday, February 5, 2014, 5:16am Report to Moderator Report to Moderator

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Quoted from Drea
I've made a couple of batches in the crock pot and a couple of batches in the oven. I think I'll try the cooler method next. I love yogurt and eat a lot of it.


Drea, do you use the polyflora in your yogurt?


I can do all things through Jesus Christ which strengtheneth me...Phil. 4:13

Super Taster / mom of one A-, one O+, one A+ adult children and four O+ and two A+ grandchildren  

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Drea
Thursday, February 6, 2014, 3:31am Report to Moderator Report to Moderator

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I haven't, though with all the rave reviews here, I'll try it! I either use a spoonful of the previous batch or a spoonful of some org plain whole milk yogurt.


It is not my responsibility to convince anyone of anything.
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rosa
Monday, February 10, 2014, 12:22pm Report to Moderator Report to Moderator

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Like Bel, I use the EasiYo container for making soya yoghurt for my DH who's an A. I don't bother using the easiyo packets which I found to be very expensive after a while. I just heat up some organic soya milk, add a little  sugar(as the probiotic needs something to feed on..though I guess other sweeteners could be used), then add a probiotic, stir it all together, and 'voila' about 12 hrs later there's delicious live soya yoghurt, with no nasty thickeners etc.
Dairy would work just the same,  but no sweetener necessary then.

I occasionally experiment with almond or walnut milks...not much luck yet..  
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Drea
Sunday, February 23, 2014, 2:09am Report to Moderator Report to Moderator

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I made a huge batch of yogurt the other day and the method was not only very easy, but the yogurt came out superb! Start to finish in the crockpot, and used the oven to incubate...

Here's a link to the recipe:Crockpot Yogurt. My starter was the organic whole milk yogurt (plain) from Trader Joe's.


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Drea
Wednesday, March 19, 2014, 2:20am Report to Moderator Report to Moderator

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I've been making my own yogurt and just went grocery shopping for more milk. But now I remembered that I ate the last of the yogurt for breakfast...which means I don't have ANY for the next batch! Doh! Do you think I can make it solely using the Polyflora A? I'd hate to waste a whole half gallon of organic milk...(second guessing myself)...if I do use Polyflora, how much should I use for said half-gallon?


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Victoria
Thursday, March 20, 2014, 4:45pm Report to Moderator Report to Moderator

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Drea,
I don't eat dairy anymore, but for the last couple of years of yogurt making, I ONLY used Polyflora.  It made the best yogurt of any system that I tried.  Getting it started is the only part that is tricky, simply because I don't have a way of giving you an exact measurement.  

I never made it in large containers, such as 1/2 gallon or 1 gallon at a time.  I used pint sized glass canning jars, set into a small ice chest with hot (tap) water, not covering the lids.

So, for each pint, I remember starting out with a little more Polyflora than I needed, but I wanted to be sure.  I think I used one capsule per cup of milk and found that it was unnecessary.  Maybe one capsule per pint?  I'd rather use a little too much than too little and have it not set up.  You might want to do a smaller batch just to get a feel for it and come up with your yogurt starter.  Because after you get one successful batch, you just use your own yogurt to start successive batches.  I used 1 Tb of my yogurt per pint to make the next batch.  

You can continue using just your own yogurt until, and if, you notice that the yogurt is not as thick as it used to be.  Then, add in a little Polyflora along with your yogurt starter the next time.  I usually did that after 4 or 5 batches, just to keep the microorganisms healthy and strong.



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deblynn3
Thursday, March 20, 2014, 4:59pm Report to Moderator Report to Moderator

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Quoted from Victoria


It can be almost like luck to be able to come out with a successful yogurt made from raw milk.  This is because heat has not been used to kill bacteria in the milk.  This doesn't mean that the bacteria would necessarily be unhealthy for people to consume, but the bacteria might compete with the yogurt cultures.  This is very common and can result in weakening the yogurt strain.  Often, the yogurt will not even 'set up'.

I purchase raw goat's milk from a local farmer and bring the milk to a quick boil.  The resulting yogurt is consistently perfectly and provides a strong starter for future batches.

The original starter is Dr. D's Polyflora!  


I did the same with fresh raw cow's milk year ago, did well


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deblynn3
Thursday, March 20, 2014, 5:02pm Report to Moderator Report to Moderator

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wonder how the polyflora would work on a nut milk?


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Chloe
Thursday, March 20, 2014, 5:29pm Report to Moderator Report to Moderator

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Quoted from deblynn3
wonder how the polyflora would work on a nut milk?


I had the same thoughts but would want to first try soy milk...

The commercial brand almond yogurt, Anande is a little watery which is why I never liked it.
I really love a thick sour Greek yogurt...Must be impossible to achieve results like this in our kitchens. The commercial yogurts always seem to require gums and stabilizers to create a yogurt
that has the perfect texture....Not sure I'd want to go to all this trouble if I couldn't be assured
of decent results.

What would happen if I just took one of my containers of commercial yogurt, opened the top
and stirred in a few Polyflora A.....would these cultures "catch" and grow in the refrigerator or
would I have to leave it in a warmer place?  Would this work at all?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Victoria
Thursday, March 20, 2014, 5:58pm Report to Moderator Report to Moderator

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I think that if a 'milk alternative' is capable of thickening without the addition of stabilizers, then Polyflora will do as good or better than other yogurt starters.  I've never tried making yogurt with nut, grain or soy milk.

I was delightfully surprised at how successfully the Polyflora worked with the goat milk.  All my other cultures, natural yogurt for starters, etc. made a nice creamy yogurt.  But the Polyflora made the yogurt so thick that I could turn the container upside down and it didn't run out.  Of course, I didn't press my luck!  I just tried it for about 1 second!  lol!    



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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~Mary Jean Irion
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Jane
Thursday, March 20, 2014, 6:15pm Report to Moderator Report to Moderator

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Need to try that.....Lately I've been splurging with Brown Cow Greek, the maple flavor. It's an avoid but the cream yogurts bother me less than the low fat ones.

CULTURED PASTEURIZED MILK, CREAM, PURE MAPLE SYRUP, SUGAR, PECTIN, NATURAL FLAVOR
CONTAINS LIVE ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS AND BIFIDUS

It's so good it's like dessert.....and very filling.  

Can't get the Amande yogurt at my local WFs anymore.  Not sure why.  I didn't love it but thought it was a good substitute for regular yogurt.  I do buy the goat's milk and have it once in a while.  
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deblynn3
Thursday, March 20, 2014, 6:36pm Report to Moderator Report to Moderator

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I have a quart yogurt maker, if the polyflora makes for a thicker yogurt, this might be the best way. I've never been much of a yogurt, pudding, or jello fan. But Ken loved yogurt and now is eating way to much cottage cheese, as it a "bene" and I can't get it through his head that it's still milk produce. His allergies are the worst they have ever been.


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Chloe
Thursday, March 20, 2014, 6:44pm Report to Moderator Report to Moderator

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so many great simple vegan ideas for making yogurt here:

http://wakingupvegan.com/2012/09/23/homemade-vegan-yogurt-no-equipment-required/


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Drea
Friday, March 21, 2014, 1:32am Report to Moderator Report to Moderator

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Thanks all! I think I'll start with a quart and use 2 Polyflora capsules and go from there...when I make a gallon, I only use 2 Tbsp of yogurt, but the cultures are already live and active...I'll post the results.


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Munchkin76
Friday, March 21, 2014, 7:52am Report to Moderator Report to Moderator

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I've successfully made almond milk yoghurt from home-made almond milk. I just made it thicker with less water and added two polyflora caps to it (was about 750ml of milk). Kept it warm overnight until it had sort of separated. I then suspended this concoction in a nut milk bag in a sieve over a bowl in the fridge to let some of the 'whey' drain. The remaining 'curd' was thick and creamy like the good ol' Greek yoghurt I remembered.


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