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Yogurt  This thread currently has 4,031 views. Print Print Thread
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deblynn3
Friday, March 21, 2014, 2:16pm Report to Moderator Report to Moderator

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Quoted from Munchkin76
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.


oh, this sounds nice, I will give it a try, later next week, I've got company coming in Tuesday and have to many things to do first.


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Munchkin76
Friday, March 21, 2014, 6:33pm Report to Moderator Report to Moderator

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Quoted from deblynn3


oh, this sounds nice, I will give it a try, later next week, I've got company coming in Tuesday and have to many things to do first.


Brilliant! Let us know how it turns out!

I might try make a batch again this weekend (it's been such a while) and see how it goes. Will update once I've done it.

Andy


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Chloe
Friday, March 21, 2014, 6:42pm Report to Moderator Report to Moderator

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Quoted from Munchkin76
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.


That's exactly what I'm trying to duplicate....the thickness and creaminess of Greek yogurt.  Thanks so much for sharing.  Can't wait to try it!!  



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Drea
Sunday, March 23, 2014, 6:10pm Report to Moderator Report to Moderator

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Okay Peeps, I made the full gallon of milk last night because it needed to be used up. I used two Tbsp of Polyflora (since that is the amount of yogurt I would have used), set it in a warm oven for 15 hours, but it never set up.

Do I toss it or can I try again with the same batch?

I don't have any more milk and won't be going to a grocery store until Tuesday.


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ABJoe
Sunday, March 23, 2014, 7:25pm Report to Moderator Report to Moderator

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Quoted from Drea
Okay Peeps, I made the full gallon of milk last night because it needed to be used up. I used two Tbsp of Polyflora (since that is the amount of yogurt I would have used), set it in a warm oven for 15 hours, but it never set up.

Do I toss it or can I try again with the same batch?

I would allow it to continue to sit and maybe check it every 4 hours or so...  As I recall from an earlier discussion, it takes some time for the dry flora to activate vs. the previous yogurt already active and just needing to multiply.


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Drea
Sunday, March 23, 2014, 9:43pm Report to Moderator Report to Moderator

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I reheated it back up to 110 F and it did thicken. I'm glad I at least tried, rather than tossing; I didn't have anything to lose!


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Drea
Monday, March 24, 2014, 2:02am Report to Moderator Report to Moderator

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The yogurt is done, though it is nowhere near as tangy as using yogurt for a starter nor is it as tangy as my taste buds desire. In fact, while it is yogurt consistency, it's taste is closer to whole milk. Blech.

Oh well. I saved some in a glass jar in case I run out of yogurt in the future, but I'm going shopping on Tuesday for some more milk and yogurt....


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deblynn3
Monday, March 24, 2014, 2:43pm Report to Moderator Report to Moderator

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Quoted from Drea
The yogurt is done, though it is nowhere near as tangy as using yogurt for a starter nor is it as tangy as my taste buds desire. In fact, while it is yogurt consistency, it's taste is closer to whole milk. Blech.

Oh well. I saved some in a glass jar in case I run out of yogurt in the future, but I'm going shopping on Tuesday for some more milk and yogurt....


If it's like the yogurt I made each batch you make. (using milk from the first batch) will get more tangy, and you can leave it out longer. think k-tea.


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Jane
Monday, March 24, 2014, 3:16pm Report to Moderator Report to Moderator

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I ordered a yogurt maker from Amazon and it should arrive today.  I bought some goat's milk - just a small container from WFs yesterday.  I wanted to try some almond milk but all the ones I looked at had stabilizers in them so I'll try the whole goat's milk first.  Since I've never done it before, should I start with adding some existing yogurt - I have both the brown cow greek and some goat's milk blueberry yogurt????
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Drea
Monday, March 24, 2014, 3:27pm Report to Moderator Report to Moderator

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Jane, I know you are busy, but you can make your own almond milk that doesn't have any additives, and then culture that...if you have a Blendtec or a Vitamix...


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Jane
Monday, March 24, 2014, 5:20pm Report to Moderator Report to Moderator

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I don't have a Blendtec or Vitamix.  I do have a cheap Magic Bullet.  I'll have to experiment after I try the fresh goat's milk.  
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Chloe
Monday, March 24, 2014, 8:22pm Report to Moderator Report to Moderator

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Quoted from Jane
I ordered a yogurt maker from Amazon and it should arrive today.  I bought some goat's milk - just a small container from WFs yesterday.  I wanted to try some almond milk but all the ones I looked at had stabilizers in them so I'll try the whole goat's milk first.  Since I've never done it before, should I start with adding some existing yogurt - I have both the brown cow greek and some goat's milk blueberry yogurt????


Which yogurt maker did you buy?  Please be sure to share your results. I would gladly buy a yogurt
maker if it were foolproof. Waiting for your feedback.  

I have a small conundrum. My SWAMI says I can't drink sheep's milk....but machego which is a sheep's milk cheese is beneficial. And yogurt is a beneficial.  If I were to use sheep's milk to make
yogurt, is this the same as drinking sheep's milk?  I can't have cow's milk either but am allowed
cow's milk yogurt....Well at least my SWAMI doesn't specify any particular milk to use or not use for yogurt.


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ABJoe
Monday, March 24, 2014, 11:52pm Report to Moderator Report to Moderator

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Quoted from Chloe
I have a small conundrum. My SWAMI says I can't drink sheep's milk....but machego which is a sheep's milk cheese is beneficial. And yogurt is a beneficial.  If I were to use sheep's milk to make yogurt, is this the same as drinking sheep's milk?  I can't have cow's milk either but am allowed cow's milk yogurt....Well at least my SWAMI doesn't specify any particular milk to use or not use for yogurt.

I would say that since both milks are avoid, but yogurt is beneficial, that either could be used to make the yogurt without a problem.  It sounds like you are probably sensitive to some sugar in the milk that the bacteria eat during the yogurt-making process...


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Drea
Tuesday, March 25, 2014, 12:43am Report to Moderator Report to Moderator

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Foolproof yogurt can be made in a crockpot...just sayin'  


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Victoria
Tuesday, March 25, 2014, 1:15am Report to Moderator Report to Moderator

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Drea, the roughest part of making yogurt with Polyflora is the very beginning.  I remember it taking two to three batches before I felt that the bacteria had really matured or become established . . or whatever.  Then I was able to use my yogurt to make new batches, with a great mellow/tart flavor.



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Munchkin76
Tuesday, March 25, 2014, 7:31am Report to Moderator Report to Moderator

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Quoted from Chloe


Which yogurt maker did you buy?  Please be sure to share your results. I would gladly buy a yogurt
maker if it were foolproof. Waiting for your feedback.  

I have a small conundrum. My SWAMI says I can't drink sheep's milk....but machego which is a sheep's milk cheese is beneficial. And yogurt is a beneficial.  If I were to use sheep's milk to make
yogurt, is this the same as drinking sheep's milk?  I can't have cow's milk either but am allowed
cow's milk yogurt....Well at least my SWAMI doesn't specify any particular milk to use or not use for yogurt.


Hi Chloe

This is the yoghurt maker I use: http://www.moulinex.com/Products/yogurt-makers/yogurta.aspx

I like it because, it has a timer, keeps the yoghurt at the perfect temperature for you, and has individual glass jars (rather than plastic). I'm in the UK and these are easy to find online, not sure about the States though but in sure they must be there too.

I hope you find the right solution.

All the best

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

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Chloe
Tuesday, March 25, 2014, 1:18pm Report to Moderator Report to Moderator

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I watched a youtube video making yogurt in the crock pot.  Looks pretty easy although my goal is
to make Greek yogurt so that's an extra step.  I've made Greek yogurt from a container of plain yogurt
many times just by straining, so that part I can do.  And probably if I get myself a  good thermometer
I could figure this out without having to purchase a yogurt maker, although I would like to have the little jars and not have to babysit yogurt with a thermometer.

Thanks, Joe....makes sense that I could use sheep's milk for yogurt and it's probably the lactose/sugar that would be the problem if I were to drink the milk.  

Now here's a question.  Could i make almond milk yogurt by using fresh almond milk plus a small container of dairy yogurt as my starter?  And add a Polyflora or two just to personalize my pbx, or is this overkill?  Just wondering if it's possible to use a dairy based starter for a vegan yogurt.  I know the result is going to be a hybrid, and not a vegan product, but just thinking if I could pull this off.


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ABJoe
Tuesday, March 25, 2014, 1:57pm Report to Moderator Report to Moderator

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Quoted from Chloe
Could i make almond milk yogurt by using fresh almond milk plus a small container of dairy yogurt as my starter?  And add a Polyflora or two just to personalize my pbx, or is this overkill?

If there is an indication of the probiotic strain used in the dairy yogurt to show that it is a beneficial one for your type, this will be the easiest way to make it...

If the bacteria is unknown, or not the best for you, then using a Polyflora would enhance the probiotic strain.  I'm not sure whether it would be better to include the dairy yogurt with the Polyflora initially to have a better tasting yogurt product or whether it would be better for the bacteria strain to start with plain Polyflora and go through the maturation process that Victoria spoke of...


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Jane
Tuesday, March 25, 2014, 2:53pm Report to Moderator Report to Moderator

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It came yesterday and I quickly read through the directions.  I bought it because of the little glass jars that come with it.  This is the one I bought because it was the highest rated on Amazon -  Euro Cuisine YM80 Yogurt Maker.  I bought a quart of goat's milk that I was going to try and use.  Almond milk would be preferable.  Directions say not to use flavored yogurt as a starter and that's all I have right now.  
I don't know how much polyflora to use for that amount but I may try just one capsule and see how that works.  Says not to mix in any flavoring until after it's done.  I'm going to have to play with it.

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Chloe
Tuesday, March 25, 2014, 4:03pm Report to Moderator Report to Moderator

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Jane, I'm interested to learn whether you have to heat the yogurt on your own?  Get it to the proper
180 degrees, let it cool ro 100-110 degrees and then add your starter plus milk and transfer it to the yogurt machine which basically just seems like it's holding a temperature for a prescribed
amount of time..  IF that's the case, I'm better off seeing if I can do this in my crock pot.

So, for anyone who has had good luck with the crock pot method....after I've added my starter to the milk and the mixture is already at 100-110 degrees, how do I keep it warm for the time it takes to culture the yogurt?  And how much time should it take?


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Jane
Tuesday, March 25, 2014, 5:25pm Report to Moderator Report to Moderator

Kyosha Nim
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Chloe,
Yes according to the directions, you boil the milk until it starts to run up the sides.  Probably just as easy to do it in the crockpot.  I think it would make too much for me though.  I like the glass containers.
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Chloe
Tuesday, March 25, 2014, 5:38pm Report to Moderator Report to Moderator

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Quoted from Jane
Chloe,
Yes according to the directions, you boil the milk until it starts to run up the sides.  Probably just as easy to do it in the crockpot.  I think it would make too much for me though.  I like the glass containers.


That's what I thought.... thanks....now I know there are no machines that allow you to dump in milk and starter and press a button, wait until a timer goes off and have yogurt...  When straining a large batch of dairy yogurt to make Greek yogurt, the whey drips away through a strainer leaving far less yogurt.  

I like the glass containers for storage but I'd have to dump out the plain yogurt to strain first
before replacing.

Now that I know there are no shortcuts, will try this in my crock pot with sheep's milk..... if I can find it.



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Drea
Wednesday, March 26, 2014, 12:27am Report to Moderator Report to Moderator

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Quoted from Chloe


So, for anyone who has had good luck with the crock pot method....after I've added my starter to the milk and the mixture is already at 100-110 degrees, how do I keep it warm for the time it takes to culture the yogurt?  And how much time should it take?


Chloe, I've done this a couple of different ways: first, if your oven can be set for 100 degrees, then you can do that (some do, some don't; mine will only go as low as 170 F), you can use just the oven light to keep the inside oven warm enough, and wrap the crock and lid (not the electric parts, just the ceramic part) in a big bath towl, and place it inside the oven for 10-12 hours, or you can wrap the whole crock (electrics, and all) inside a big bath towel, and leave it on your counter top for the same amount of time.

This last go round, with the Polyflora A, I put the ceramic bowl and lid in the oven with the oven light on for about 14 hours, and then had to reheat the mixture back up to 110F and left it on the counter wrapped up in the towel for another four to five hours, but honestly, I wouldn't have had to do that if I were using yogurt as starter...


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deblynn3
Saturday, March 29, 2014, 8:30pm Report to Moderator Report to Moderator

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I just got some almond milk made, only about 1cup. added 2 polyflora O tabs and put in yogurt maker we will see what happens. I wanted to use home made almond milk, with organic nuts. I can't use any of my three crock pots, the lowest temp was 120 and I'm not sure at what temp the polyflora would die at.  So we will see what happens.


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Drea
Sunday, March 30, 2014, 12:37am Report to Moderator Report to Moderator

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I recently bought a dimmer that I plug the crockpot into so I can use the electrics to  keep the temp at 110F...I successfully kept water at 110F using the warm setting and the dimmer on the lowest setting...I'm using whole milk (organic) and store-bought yogurt for this batch, and I'm using a towel to cover the whole crockpot. Next batch I'll use the last batch of polyflora yogurt I made last week.


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