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  1. #1
    Join Date
    Dec 2006
    Location
    Blessed to be all over the place!
    Posts
    3,433
    Thanks! I have to remember how useful wikipedia is getting
    If you don't grow where you're planted, you'll never BLOOM - Will Rogers

  2. #2
    Join Date
    Mar 2006
    Location
    Minneapolis, MN
    Posts
    213

    homemade yogurt

    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

  3. #3
    Join Date
    Aug 2005
    Posts
    4,516
    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
    Most days in life don't stand out, But life's about those days that will...

  4. #4
    Join Date
    Oct 2005
    Location
    Israel (Middle East)
    Posts
    1,199
    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

    All you need is love...la-dee-da-dee-da...all you need is love!

 

 

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