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Yogurt  This thread currently has 3,876 views. Print Print Thread
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Chloe
Sunday, March 30, 2014, 5:15pm Report to Moderator Report to Moderator

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Quoted from Drea
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.


Ooh, that's a great solution....can you share what kind of dinner this is?  Brand?...So
I should plug the dimmer into the crock pot and then set the crock pot on what setting?  I only
have two options....high or low..  



"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 30, 2014, 7:15pm Report to Moderator Report to Moderator

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Success! I was able to set the Lutron dimmer just about at the middle and the crockpot on warm. I think all crockpot models will have different heat limits, so some of the work is specific to each crockpot. Btw, I couldn't find the dimmer in my local big box store, and so had to order thru Amazon.

Due to timing, the yogurt remained at 110F for 15 hrs and is tangier than I like (12 hrs is just about right, but I wasn't going to wake up at 3:00 am).

I'm happy that the dimmer worked, though the oven method also works (using only the oven light).


It is not my responsibility to convince anyone of anything.
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Chloe
Sunday, March 30, 2014, 7:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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Drea, is this what you bought?

Lutron TT-300H-WH Electronics Plug-In Lamp Dimmer....I found it on Amazon but don't want to
order it unless it's the correct item.


"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 30, 2014, 11:26pm Report to Moderator Report to Moderator

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Quoted from Chloe
Drea, is this what you bought?

Lutron TT-300H-WH Electronics Plug-In Lamp Dimmer....I found it on Amazon but don't want to
order it unless it's the correct item.


Looks the same (sorry, already tossed the packaging).  Any dimmer that allows something to plug into it (as opposed to the ones the are installed in electrical boxes) should work.  


It is not my responsibility to convince anyone of anything.
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Drea
Monday, March 31, 2014, 1:34am Report to Moderator Report to Moderator

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After the yogurt sat in the fridge for the day, it thickened up (without straining) and I actually really like the tartness! Dinner is served.


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Jane
Tuesday, April 1, 2014, 8:36pm Report to Moderator Report to Moderator

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I think the first thing I need to do is buy a thermometer.  The meat one doesn't go low enough.  I was going to try with the goat's milk over the weekend but I got busy doing my taxes and didn't get to it.  Probably will have to wait until this weekend or I'll be up all night.  Won't have time in the morning to start it, especially the first time.  Looking forward to trying it.
The directions say not to add any flavoring until the yogurt is done.  Is that what you do Drea?
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Drea
Wednesday, April 2, 2014, 2:51am Report to Moderator Report to Moderator

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I don't add any flavoring at all; I actually like the taste of plain yogurts...but if I do want to add anything, I do it at the time of each serving...more flexibility that way.


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deblynn3
Wednesday, April 2, 2014, 3:00am Report to Moderator Report to Moderator

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I made the raw almond milk yogurt using O polyflora  (NAP) I didn't make a full quart, it turned out very watery. So I drained off the water. Left me with 1/4 cup of polyflora/almond yogurt cheese? I will try making a full batch using 1/2 of my cheese, I tried a small bit wasn't bad will see what it's like with fruit tomorrow. So using the polyflora did work for me using my yogurt maker.  

Just thought I'd report back.


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Munchkin76
Wednesday, April 2, 2014, 7:49am Report to Moderator Report to Moderator

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Excellent Deblynn, this is what I do. One needs a lot of almond milk to start as you 'lose' so much with straining. But it's nice and creamy and fully bennie. Let us know how it goes using the last batch as a starter for the next I've never done this.

Thanks, Andy


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Jane
Wednesday, April 2, 2014, 8:56pm Report to Moderator Report to Moderator

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Andy and Deblynn,
Would you tell me exactly what to do.  I bought some almond milk.  I have polyflora and I also have some plain Greek style yogurt that I could use for a starter.  I still need to get the right kind of thermometer.  I just bought a yogurt maker with the glass containers.  I'll probably try over the weekend but I'd love some help with exactly what to do with almond milk....Jane
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Spring
Thursday, April 3, 2014, 12:06am Report to Moderator Report to Moderator

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Quoted from Lola
have been telling you this from the very start.....but you wouldn t listen!!


Well, Lola, aren't you used to that by now!? And the funny thing is, now WE are having to deal with the same lack of attention in other people. I have to tell you something funny that happened today...!  Our friend with the bladder cancer was suffering something terrible with a pollen allergy which he had never had before. Well, of course, I told him all about quercetin, et cetera, and he told me he had already taken an antihistamine. Of course, I reacted negatively to that and told him I would NEVER take an OTC antihistamine! Anyway, since he is already spending over $600 a month on supplements he decided he would stick with the antihistamine. He went by to see his doctor and guess what! He recommended the exact things I had already told him except he suggested he take a whole lot more than I would have!  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Drea
Thursday, April 3, 2014, 12:27am Report to Moderator Report to Moderator

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Jane, I haven't made yogurt with almond milk, nor do I have a yogurt maker, but I did do a batch with Polyflora and mine came out watery as well. I'm going to try the second batch using the starter from the first Polyflora batch next, and see if I can't get a product more to my liking.


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Spring
Thursday, April 3, 2014, 3:42am Report to Moderator Report to Moderator

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Yogurt is VERY unforgiving about the temperature. And it needs to be as constant as possible. I made some in the oven one night using soy milk. (I might add here that I started making yogurt with cow's milk forty-five years ago, but with the new diet I wanted to try soy yogurt.) Anyway, to try something new I decided to try the oven on the lowest temp, which, of course, was not low enough. But to my utter surprise the next morning the "yogurt" was the best drink I have ever made in my entire life whether it had any culture to it or not. It was so delicious! But now I can't have yogurt made with soy so I'm looking for something else. During the hot summer months a cold yogurt drink would be sublime! I'm going to try homemade almond milk first. Can't tolerate all that junk in the commercial variety found around here.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Munchkin76
Thursday, April 3, 2014, 6:19am Report to Moderator Report to Moderator

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Quoted from Jane
Andy and Deblynn,
Would you tell me exactly what to do.  I bought some almond milk.  I have polyflora and I also have some plain Greek style yogurt that I could use for a starter.  I still need to get the right kind of thermometer.  I just bought a yogurt maker with the glass containers.  I'll probably try over the weekend but I'd love some help with exactly what to do with almond milk....Jane


Hi Jane

I made mine with home-made almond milk, as all the commercial ones here have stabalisers added and I'm not sure how this would affect the live bacteria. Here's what I did - starting from already having milk made. I mixed the contents of two polyflora caps into a litre of almond milk, I then poured this mixture into a clear glass bowl which I placed on my yoghurt maker base. I didn't put it in the glass jars for this stage as I knew from past experience there was another stage to do for which the bowl is more useful. So, with the bowl with polyflora milk in it on the yoghurt maker, I switched it on and covered with the lid - my bowl is slightly too high for the lid to completely reach the base but it worked out fine. I set the timer originally for 5 hours, but it didn't look ready. It was 'done' at 7 hours. When I say done I mean, you'll see that the yogurt has started to separate a lot and it smells really tangy. At this stage, I suspend a fine strainer lined with a cloth over another bowl or jug and pour the yoghurt mix in to strain out the 'whey' - I leave it in the refigerator for this stage. The resulting 'curd' yoghurt is thick and creamy. Mine was strained and good to go after an hour of straining.

I don't know how it will turn out if you use a little of your cows milk yoghurt as a starter as I've never tried this before. Also, I've never used some of the old batch as a starter for the next so I'd be curious to hear how both these methods turn out if you try them.

Good luck.

Andy


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Jane
Thursday, April 3, 2014, 3:09pm Report to Moderator Report to Moderator

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Thanks Andy.  The almond milk I bought was refrigerated and has very very few additives so I'll at least try it.  I have plenty of polyflora so I'll try that over the weekend.  You heat the almond milk the same way you would cow's milk - boil then cool to 95 degrees?
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Munchkin76
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Jane, I don't bother heating the almond milk. The main reason the instructions tell you to heat and then cool is so you can remove the skin that normally forms on dairy milks, as these seal out the oxygen from the little beasties. Fortunately with non-dairy milks this isn't a problem.

Oh, and also heating kills bacteria which again isn't a problem for non-dairy milks.

Good luck

Andy


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

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Spring
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Andy, your "second step" is how Greek yogurt is made. Not necessary but worthwhile to people who prefer Greek yogurt. I love both methods but have a tendency to want to keep things as simple as possible these days!   Besides, I enjoy yogurt drinks with a passion! When I could have it, my favorite snack after spending time gardening, was a yogurt drink with a small grilled cheese sandwich and fruit. Yummy!


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deblynn3
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I did mine much the same way as Andy. I will make the next batch tonight I just leave my yogurt machine on overnight.


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Spring
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Quoted from deblynn3
I did mine much the same way as Andy. I will make the next batch tonight I just leave my yogurt machine on overnight.


What kind do you have, deblynn? The one I bought long ago wore out and I started using pint jars in a small dutch oven filled with water on top of the stove. I would check the temp of the water now and then and turn the heat on if it was low. Maybe I could just try that again. There is something sort of neat about having a dedicated yogurt maker, though! But some of them have a tendency to have hot spots which isn't good at all. Hemp yogurt really has my interest right now. I could almost live on yogurt drinks!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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deblynn3
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it's an "Salton" just a 1qt. Ym9 looks like mine. Mine is several years old now but seems to work fine. I had one that had the individual glasses.  I think this one work better.


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Drea
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I just finished putting away my latest batch of cow milk yogurt using a second generation Polyflora starter, half a gallon of milk, and the crockpot with a dimmer. Here are my notes (mostly for myself, but someone else might find them useful):

I'm still perfecting the setting using the dimmer switch; last night, using the warm setting and the dimmer midway, the liquid temp got down to 75. It was already gelled by the time I got up to check, and it happened sometime between 11:00 pm and 6:30 am.

The second generation of Polyflora is still not producing a tangy yogurt, though it is setting up nicely this time around. I'll continue to save 2 Tablespoons from my previous batch, but I like the way the yogurt starter makes cow milk into yogurt better. First time, everyt time. Perfect amount of gel and perfect amount of tangy (for me).


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Chloe
Saturday, April 5, 2014, 4:54pm Report to Moderator Report to Moderator

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Been looking at the Euro Cuisine automatic yogurt maker and reviews are high.  I want the easiest
possible way to do this so I use it often.  My oven is never going to hold the temperature as it's butting up to a cold outside wall....and cools down way too quickly so I'm afraid I'm never going to
keep this yogurt at the right temperature.  As for using my crock pot...I could, but rather have this
be automatic and turn off by itself....ready to have lids screwed on jars and head right to the 'fridge
to be cooled.  Going to ask DH to tell kids I want this for Mother's Day...It would be the perfect gift!


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Spring
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Debbie, I really like the idea of having a single large container. I would think that would help eliminate the problem of hot spots. The yogurt maker I had decades ago was flat with four glass containers that fit exactly on top of it. Some of the dishes got broken so I finally  simply sat a very small dutch oven on the surface, added four 12 ounce jars for the yogurt, and finished filling with warm water before putting the lid on. It made perfect, delicious yogurt until it finally bit the dust after several years. I'm like Chloe that I want something simple that I can almost do with my eyes closed! The older I get the more appealing that is to me!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Chloe
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Quoted from Spring
I'm like Chloe that I want something simple that I can almost do with my eyes closed! The older I get the more appealing that is to me!


What makes me crazy is instructions....pages and pages of instructions.   I went to William's Sonoma website and watched a very detailed instruction video of how the Euro Cuisine works.
Smart merchandising.....if someone shows me how to do something, I'm there.  If I have to read
and figure out stuff, it's TMI and I don't want to do it at all.

BTW, here's the video...(second box underneath photo with green arrow) .it looks amazingly easy.
http://www.williams-sonoma.com/products/automatic-yogurt-maker/



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Spring
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I'm sort of wild-eyed right now wondering if I could liquify cottage cheese and make yogurt from that! Why under the sun I am supposed to be able to eat these cheeses and can't have my beloved milk yogurt is beyond me!!! I have just been reading Adele Davis' comments about yogurt, and she said that women made yogurt for hundreds of years who had never heard of a thermometer! Maybe not as much bacteria was running around in those days! Anyway, her recommendation for temp was anywhere from 100 to 120 degrees. In her day you could get yogurt makers that produced six pints or more of yogurt at a time. She said if your yogurt doesn't thicken suitably in spite of the temp being high enough or too high, just add more starter and incubate a little longer. Also, if the cows have been given antibiotics they can destroy the batch. Of course, she is talking about real, fresh milk. The real deal. Her yogurt recipe was ready in about three hours. She taught me what I know about making and enjoying yogurt! The last publication of her "Let's Cook It Right" that I have was published in 1962.


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