If you like yogurt, you have to try this!!!

[farrellcollie]

It was a good substitute for milk and has a longer shelf life.

Just don't substitute it for milk in coffee.

[Mr. Bloom]

Well, I don't drink coffee, but why can't it be used in coffee?

[Kimmyt]

I found this yesterday, it was in the organic dairy aisle of my grocery store! I was a wuss, though, and bought the strawberry flavored because I am not a fan of plain yogurt so was worried that I wouldn't like the plain kefir either. The strawberry was good, I had a small cup of it with breakfast this morning, it was sort of like the European yogurts which aren't as sweet as American ones (which can get disgustingly so... a Vietnamese friend of mine actually lets her yogurt sit out at room temperature because 'its too sweet'). I liked it, and I think next time I'll try it on my cereal like Mr. Silver.

Yummy, thanks for the enlightenment ladies!

K.

[7rider]

Well, I don't drink coffee, but why can't it be used in coffee?

Would it curdle??

I don't know about Kefir, as I don't recall that I've ever seen it (or looked for it). But it sounds a bit like the "drinkable yogurts" or yogurt smoothies that are out these days. Is it like that??

[farrellcollie]

I was actually just making a joke about not using it in coffee. I really like plain kefir and use it or yogurt on cereal because I don't like milk on cereal and used to just eat it dry until I discovered yogurt. I suppose you could use kefir in coffee if you wanted - but I think it would taste like sour/curdled milk.

[Mr. Bloom]

I was actually just making a joke about not using it in coffee.

Oops...I guess I've spent way too much time with lawyers this week...I'm taking things way too literal!

But it sounds a bit like the "drinkable yogurts" Is it like that??

Yes, it's very similar in consistency, but has a very different flavor to me. It's not as sweet, but seems more intense. I didn't know there were other flavors until today.

[farrellcollie]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

[Mr. Bloom]

I am a lawyer - I am used to people not getting my jokes.
Perhaps using those little facy things would have helped.

If it's any consolation, I laugh every time I receive a bill from my lawyers

[michelem]

Great info on kefir and yogurt:

http://en.wikipedia.org/wiki/Kefir

http://users.chariot.net.au/~dna/kefirpage.html

http://www.thenibble.com/reviews/nut...iotic-food.asp

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

[7rider]

Make sure your yogurt says it contains LIVE, ACTIVE cultures. If it's been pasteurized, you're out of luck - the good bacteria (probiotics) you're after have been killed off.

Along that line, and a slight thread drift (I won't call it a hijack)....
Someone mentioned keeping yogurt at room temp. I recall hearing or reading that yogurt - if refridgerated - should be brought up to room temp before eating. I presume that's to "wake up" cold cultures and get the most bene from it. Anyone hear or know the same? Is this the case?

[Mr. Bloom]

Thanks! I have to remember how useful wikipedia is getting

[pyxichick]

I recently tried Kefir for the first time, after becoming addicted to organic plain yogurt. I think Kefir tastes way better (more tart I think) and the stuff I got (trader joe's brand) has more cultures than yogurt.

I've been reading a book about the benefits of probiotics, especially for people with immune disorders and digestive problems, and decided to get my own yogurt maker. It was only 19 bucks from amazon and they sell the starter packs, too. I made my first batch last night and it turned out perfectly. I just used 1 percent organic milk and the starter and this morning when I woke up-- viola! It was yogurt! It's got so much more flavor than store-bought yogurt. I recommend making your own if you like plain yogurt and want more health benefits.

I've heard Kefir starter is harder to come by and a little harder to make, but I'd love to try making that, too, since it's nice to have something drinkable.

Cheers,
Kate

[Blueberry]

Kate-

As a tip, you can either start your next batch from your current batch if you save a little (about 2 heaping tbsp per quart), or from a store bought carton of plain yogurt. It's actually a little less fiddly for me that way. We LOVE homemade yogurt - we actually just made some yogurt cheese (put yogurt in cheese cloth and let drain). It's a nice sub for sour cream, and makes great dips!

Now...if I could just figure out homemade kefir....

CA

[margo49]

Yeah, it's easier to buy kefir.
First you have to get the culture which is a mix of bacteria *and* moulds and apparently it takes a long time (ie not just overnight) so you would run a risk there too (unless you had perfect incubation)

And trust me. I ran a tiny dairy for several years and made everythign - quark, yoghurt, sour cream, camembert, gouda, fetta, haloumi, butter.
I still make *all* our family yoghurt and 50% of our family cheese. If I could make it at home I would. I buy from a Russian immigrants' shop

Good for you Pyxi - pm me if you need advice

[OakLeaf]

Kind of off topic, but just for reference, you can make soy yogurt from unsweetened soy milk using a regular dairy yogurt recipe and starter. Sweetened soy milk won't culture. Homemade is obviously best, but you have to do it hands-on - those machines make really thin milk that's no good for yogurt. I usually just buy unsweetened Eden soy milk (yeah, the packaging and shipping, I know ). It's still way cheaper and uses a lot less plastic than buying prepared soy yogurt.