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Thread: Fermentation and Food Preservation

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    sea witch thalassa's Avatar
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    Fermentation and Food Preservation

    Post by: thalassa on December 14, 2008, 05:20:02 PM
    After B. started a thread inquiring about making yogurt (http://www.paganforum.com/index.php/topic,17772.0.html), I started experimenting at this a bit…

    You see, Sophie is a skinny Minnie, and she needs as much fat and calories in her diet as possible…the problem with this is that the only whole milk yogurt I have been able to find in the grocery store is the YoBaby stuff…which is NASTY (or, as Scott put it, I wouldn’t feed that to my dog, much less to my kid), and she won’t touch (and she LOVES yogurt).

    The recipe I started with:

    Homemade Yogurt Recipe
    4 cups of fresh, organic 2% milk
    1/3 cup of powdered milk
    1/2 cup organic yogurt (this will be your starter)
    Making yogurt begins with milk. Readers of 101 Cookbooks will not be surprised with the advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.
    At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
    For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.
    The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
    If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.
    From http://www.101cookbooks.com/archives/000176.html\

    Since then, in my research of blogs, biologists and chemists webpages, recipe sites, etc, I have come to a simple conclusion…as long as you don’t kill the bacteria, everything else is open to experimentation… All these websites make it more complicated than it needs to be.

    My new (and simple) method to quick (a relative term in this) yogurt making:

    Take a very large pan (I use a roasting pan) with a lid, fill with a gallon of whole milk. Scald milk (this results in less whey, but is actually not necessary). Cool milk, blend some milk with a cup of started yogurt til not lumpy. Pour in pan and stir. Maintain in heated area in the bacteria’s preferred temperature range (about 100-130 degrees F). The higher the temp, the shorter the incubation time, the lower, the longer. Drain the whey. Refridgerate.


    …or just buy a yogurt maker

    (If you hate being wasteful and have issues tossing out the whey, you can make bread with it, in place of the water…it makes for a bit denser bread, but is plenty yummy. I have actually heard of people that make a drink out if it, but can’t find any recipes).

    I have been splitting up the yogurt into thirds (minus a cup as a starter for the next batch)…1/3 to use in place of sour cream, 1/3 to flavor with fruit and stevia (for me) or sugar (for Sophie), and 1/3 to make into a yogurt spread (put yogurt in a cheesecloth like piece of cloth) and further drain, add herbs and such.

    More resources for info:
    http://biology.clc.uc.edu/Fankhauser...yogurt2000.htm
    http://www.ianrpubs.unl.edu/epublic/...licationId=525
    http://www.thegutsygourmet.net/yogurt.html
    http://chetday.com/howtomakeyogurt.htm
    http://homecooking.about.com/library...ogurtindex.htm
    Since this pre-crash post, I have discovered that a far easier way to do it is to put a gallon of milk in a crockpot, add a cup of the milk to about 1/2-3/4 cup of yogurt and blend til it is no longer lumpy and dump that in the crockpot. Cover and put on warm for 3-6 hours (check periodically). For thicker yogurt, add about a cup of dry milk in the beginning (blend it separately with a smaller amount of milk before adding it to the pot to prevent lumps).
    “You have never answered but you did not need to. If I stand at the ocean I can hear you with your thousand voices. Sometimes you shout, hilarious laughter that taunts all questions. Other nights you are silent as death, a mirror in which the stars show themselves. Then I think you want to tell me something, but you never do. Of course I know I have written letters to no-one. But what if I find a trident tomorrow?" ~~Letters to Poseidon, Cees Nooteboom

    “We still carry this primal relationship to the Earth within our consciousness, even if we have long forgotten it. It is a primal recognition of the wonder, beauty, and divine nature of the Earth. It is a felt reverence for all that exists. Once we bring this foundational quality into our consciousness, we will be able to respond to our present man-made crisis from a place of balance, in which our actions will be grounded in an attitude of respect for all of life. This is the nature of real sustainability.”
    ~~Llewellyn Vaughan-Lee

    "We are the offspring of history, and must establish our own paths in this most diverse and interesting of conceivable universes--one indifferent to our suffering, and therefore offering us maximal freedom to thrive, or to fail, in our own chosen way."
    ~~Stephen Jay Gould, Wonderful Life: The Burgess Shale and the Nature of History

    "Humans are not rational creatures. Now, logic and rationality are very helpful tools, but there’s also a place for embracing our subjectivity and thinking symbolically. Sometimes what our so-called higher thinking can’t or won’t see, our older, more primitive intuition will." John Beckett

    Pagan Devotionals, because the wind and the rain is our Bible

  2. #2
    Silver Member Caelia's Avatar
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    Re: Yogurt Making

    Azazel and I made some decent yogurt with boiled milk, a teaspoon or so of lemon juice, and just keeping it in the fridge. Then when we made a new batch we'd just use some from the old batch with boiled milk.
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  3. #3
    sea witch thalassa's Avatar
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    Re: Yogurt Making

    I thought that was how you make a buttermilk substitute?
    “You have never answered but you did not need to. If I stand at the ocean I can hear you with your thousand voices. Sometimes you shout, hilarious laughter that taunts all questions. Other nights you are silent as death, a mirror in which the stars show themselves. Then I think you want to tell me something, but you never do. Of course I know I have written letters to no-one. But what if I find a trident tomorrow?" ~~Letters to Poseidon, Cees Nooteboom

    “We still carry this primal relationship to the Earth within our consciousness, even if we have long forgotten it. It is a primal recognition of the wonder, beauty, and divine nature of the Earth. It is a felt reverence for all that exists. Once we bring this foundational quality into our consciousness, we will be able to respond to our present man-made crisis from a place of balance, in which our actions will be grounded in an attitude of respect for all of life. This is the nature of real sustainability.”
    ~~Llewellyn Vaughan-Lee

    "We are the offspring of history, and must establish our own paths in this most diverse and interesting of conceivable universes--one indifferent to our suffering, and therefore offering us maximal freedom to thrive, or to fail, in our own chosen way."
    ~~Stephen Jay Gould, Wonderful Life: The Burgess Shale and the Nature of History

    "Humans are not rational creatures. Now, logic and rationality are very helpful tools, but there’s also a place for embracing our subjectivity and thinking symbolically. Sometimes what our so-called higher thinking can’t or won’t see, our older, more primitive intuition will." John Beckett

    Pagan Devotionals, because the wind and the rain is our Bible

  4. #4
    Silver Member Caelia's Avatar
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    Re: Yogurt Making

    Weird. It worked fine for yogurt...
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  5. #5
    sea witch thalassa's Avatar
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    Re: Yogurt Making

    [quote author=Caelia link=topic=319.msg3697#msg3697 date=1287293379]
    Weird. It worked fine for yogurt...
    [/quote]

    lol...they all sort of taste the same anyhow...like sour milk ;D
    “You have never answered but you did not need to. If I stand at the ocean I can hear you with your thousand voices. Sometimes you shout, hilarious laughter that taunts all questions. Other nights you are silent as death, a mirror in which the stars show themselves. Then I think you want to tell me something, but you never do. Of course I know I have written letters to no-one. But what if I find a trident tomorrow?" ~~Letters to Poseidon, Cees Nooteboom

    “We still carry this primal relationship to the Earth within our consciousness, even if we have long forgotten it. It is a primal recognition of the wonder, beauty, and divine nature of the Earth. It is a felt reverence for all that exists. Once we bring this foundational quality into our consciousness, we will be able to respond to our present man-made crisis from a place of balance, in which our actions will be grounded in an attitude of respect for all of life. This is the nature of real sustainability.”
    ~~Llewellyn Vaughan-Lee

    "We are the offspring of history, and must establish our own paths in this most diverse and interesting of conceivable universes--one indifferent to our suffering, and therefore offering us maximal freedom to thrive, or to fail, in our own chosen way."
    ~~Stephen Jay Gould, Wonderful Life: The Burgess Shale and the Nature of History

    "Humans are not rational creatures. Now, logic and rationality are very helpful tools, but there’s also a place for embracing our subjectivity and thinking symbolically. Sometimes what our so-called higher thinking can’t or won’t see, our older, more primitive intuition will." John Beckett

    Pagan Devotionals, because the wind and the rain is our Bible

  6. #6
    Silver Member Caelia's Avatar
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    Re: Yogurt Making

    [quote author=thalassa link=topic=319.msg3700#msg3700 date=1287293487]
    lol...they all sort of taste the same anyhow...like sour milk ;D
    [/quote]

    Hmmm, see I've never had sour milk that I know of so I can't say.
    my etsy store
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    "...leave me curled up in my ball,
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    ill prepared, but willing,
    to descend."

  7. #7

    Re: Yogurt Making

    Powder milk? For yogurt? Never heard of this one.
    I make my own yogurt for years (3 years to be precise) and have never used anything else but about half a cup yogurt and the milk I want to make yogurt.
    Try to find fresh milk and boil it rather than milk from the store. When you can put your finger in the milk without burning it, pour the yogurt in it and stir. Then you need a big blanket to wrap the milk up. Wait 4-6 hours and ta - daaaaa, you got it. I usually make it in the evening and in the morning i have yogurt. I save some for the next batch.
    When everybody is thinking the same, nobody is thinking enough!

  8. #8
    sea witch thalassa's Avatar
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    Re: Yogurt Making

    [quote author=StellaMorganna link=topic=319.msg3757#msg3757 date=1287298431]
    Powder milk? For yogurt?
    [/quote]

    Yup, it makes it thicker. I usually don't do it, unless I plan to make yogurt cheese, just because its less whey.
    “You have never answered but you did not need to. If I stand at the ocean I can hear you with your thousand voices. Sometimes you shout, hilarious laughter that taunts all questions. Other nights you are silent as death, a mirror in which the stars show themselves. Then I think you want to tell me something, but you never do. Of course I know I have written letters to no-one. But what if I find a trident tomorrow?" ~~Letters to Poseidon, Cees Nooteboom

    “We still carry this primal relationship to the Earth within our consciousness, even if we have long forgotten it. It is a primal recognition of the wonder, beauty, and divine nature of the Earth. It is a felt reverence for all that exists. Once we bring this foundational quality into our consciousness, we will be able to respond to our present man-made crisis from a place of balance, in which our actions will be grounded in an attitude of respect for all of life. This is the nature of real sustainability.”
    ~~Llewellyn Vaughan-Lee

    "We are the offspring of history, and must establish our own paths in this most diverse and interesting of conceivable universes--one indifferent to our suffering, and therefore offering us maximal freedom to thrive, or to fail, in our own chosen way."
    ~~Stephen Jay Gould, Wonderful Life: The Burgess Shale and the Nature of History

    "Humans are not rational creatures. Now, logic and rationality are very helpful tools, but there’s also a place for embracing our subjectivity and thinking symbolically. Sometimes what our so-called higher thinking can’t or won’t see, our older, more primitive intuition will." John Beckett

    Pagan Devotionals, because the wind and the rain is our Bible

  9. #9
    bibliophibian volcaniclastic's Avatar
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    Re: Yogurt Making

    [quote author=thalassa link=topic=319.msg3683#msg3683 date=1287291812]
    I thought that was how you make a buttermilk substitute?
    [/quote]

    I've always used milk and vinegar as a substitute for buttermilk...
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  10. #10
    The Gaze of the Abyss B. de Corbin's Avatar
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    Re: Yogurt Making

    Powdered meilk, eh? I'll have to try that - I make my yogurt by setting the mix (just milk with a bit of yogurt added) on top of the bun warmer on the wood stove. Making yogurt is just soooo easy, everybody ought to try it!

    When I make yogurt cheese, I actually drink the whey. I don't know why, but I have a thing for sour tastes. I figure that if it was good enough for Polyphemus, it's good enough for me!
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