Comments on: Making Yogurt!

By: Win Some Counterculture : Organic & Thrifty

Win Some Counterculture : Organic & Thrifty — Fri, 04 Sep 2009 07:58:42 +0000

[...] quality yogurt and kefir are very expensive as well, and what better way to transform pastuerized milk (for those [...]

By: 5 Simple, Thrifty Immune Boosters : Organic & Thrifty

5 Simple, Thrifty Immune Boosters : Organic & Thrifty — Tue, 04 Aug 2009 15:33:45 +0000

[...] Eat probiotic-rich foods such as lacto-fermented sauerkraut, pickles, homemade yogurt, kefir, or kombucha. (Check out my resources page for great starters to affordably make your [...]

By: Jungleen

Jungleen — Thu, 17 Apr 2008 00:00:00 +0000

Hi Carrie,
I found your blog through the newwaphb group. I just tried your yogurt recipe over the weekend. I made my yogurt greek style, nice and thick. Thanks for sharing the recipe, it turned out great!

By: Carrie T

Carrie T — Tue, 08 Apr 2008 05:14:00 +0000

Carolyn,

Thanks for the info! I'm going to try that. The recipes I'd seen for raw yogurt seemed really complicated for some reason, and I think I tried once and heated the milk above 110 accidentally, so just kept heating it.

Kim,

I think that's great what you do with your class! I'm thinking of designing an integrated thematic science curriculum based on foods and our bodies. Wouldn't microbiology, chemistry, and physics be so much more intriguing when related to food??!!

By: Kimberly

Kimberly — Tue, 08 Apr 2008 04:22:00 +0000

Carrie, I make yogurt every January with my students when we study bacteria. Almost everything can be turned into a science lesson. Your pictures reminded me so much of our classroom experiments with “good” bacteria.

By: Susan

Susan — Mon, 07 Apr 2008 22:47:00 +0000

thank you Carrie! I will try it after lent is over. I am so craving dairy products. Give me a nice piece of cheddar!!!

By: Carolyn

Carolyn — Sat, 05 Apr 2008 14:44:00 +0000

Thanks for sharing your yogurt recioe. Have you tried making raw yogurt using raw milk and not boiling the milk? Just heat the milk to 110 so as not to destroy the good enzymes and such.

By: Carrie T

Carrie T — Sat, 05 Apr 2008 04:54:00 +0000

Icon girl,

Hello! I’m not exactly sure because I have only used either Brown Cow, Trader Joe’s whole milk goat yogurt, or samples from a previous batch.

I wouldn’t use low fat plain or anything with additives in it. You can also order “freeze dried” yogurt cultures, but often these contain Maltodextrin and other “anti-caking” agents, so it seems best to just use yogurt from a previous batch, as long as the yogurt hasn’t been pasteurized AFTER culturing.

By: Carrie T

Carrie T — Sat, 05 Apr 2008 04:51:00 +0000

Teddi,

Welcome!! I read French Women… a few years ago too and this is what got me on my journey to “whole foods” nutrition! It’s such a great read. Yeah, and I almost bought a yogurt maker too a few months ago, and am glad that this method worked (less electricity!)

By: Icon Girl

Icon Girl — Sat, 05 Apr 2008 03:01:00 +0000

Looks very simple, thanks! How much does one’s choice of starter affect the final product?