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

[ummbnb]

My ex and I used to get freshly made kefir in the afternoons at a little cafe near his parent's home in Rabat (Morocco.) They would top it with just a drizzle of caramelized sugar for a garnish. It was delish!

[smilingcat]

my partner made me buy a yogurt maker. I prefer the labor intensive method of warm oven in waterbath. I hate gadgets around the kitchen.

I make it every once in a while and for a starter use unflavored yogurt. It's the closest thing. I too like it puckery sour but my partner wants the sweet stuff.

Maybe time to make another batch some sweet and some sour... I like kefir. but for some strange reason, its hard to get myself to pour a glass of it.

smilingcat

[bambu101]

I am looking to buy a yogurt maker- anyone got any recommendations? I had one years ago, and it made 5 small jars of somewhat watery yogurt.

I like the Greek yogurt and never buy the regular plain or fruit yogurts anymore. They are just way too sweet. I bought a 17 oz container of Fage Greek 0% last evening, and it was $5.99!!!!!!!! I think a yogurt maker would pay for itself very quickly.

I checked Amazon and they have a bunch of different ones. Do I need a regular yogurt maker , or a yogurt cheese maker if I want to make the Greek-style yogurt?

[margo49]

This sounds amazing, girls...what is it - is it just an incubator or something more complicated? Do tell...
I am so primitive I am still using 2 (in summer) or 3 (in winter) woollen bush shirts (lumberjack style) wrapped around the saucepan containing the innoculated milk. I also pasteurise my own milk - do you-all have access to raw milk eg urban farm or collective or something?
I was thinking of doing the kefir (when I get the grains) in a thermos coz it will be smaller quantities than the yoghurt

[Resi]

I always liked yogurt or kefir, but here in the US everything is soooo sweet, way to much sugar. Doe's anybody know kefir or yogurt low sugar?

Thanks
Resi

[margo49]

Whee! My grains have come!
Will let you know how it goes!

[margo49]

Trial #1 turned out not especially brilliant. It was very tangy (alcoholic) and I reckon it was over-fermented. Mainly because I put too much milk on the quantity of grains that I had so it took 48 hours to be ready by which time the taste was too sour and ferment-ated. The grains had increased in quantity thought so *something* was going right. So I re-checked on the Kefir site and reworked the proportions.
Trial #2 On the Way

margo-the-milk-witch

[shootingstar]

I don't eat much yogurt. However as a tasty healthy dip/sub for cream cheese.

We make yogurt cheese. One just strains plain yogurt for half day through a fine strain and yogurt becomes thick.

Can add freshly chopped herbs, lemon juice or jot of hot sauce. Stir lightly. done