Yogurt questions

[Di bear]

I would go for the yogurt. I prefer Stonyfield. It is has several different cultures and it organic. It is VERY tasty and I never get sick of it, unlike the traditional grocery store varieties.

Regarding the previous post, I personally feel that our society is too pill happy. Eat food. That is what God intended. As far as warming it up goes, don't worry about. It will warm up the minute it hits your mouth and won't take long to get up to body temp shortly thereafter.

[Jolt]

I would go for the yogurt. I prefer Stonyfield. It is has several different cultures and it organic. It is VERY tasty and I never get sick of it, unlike the traditional grocery store varieties.

Regarding the previous post, I personally feel that our society is too pill happy. Eat food. That is what God intended. As far as warming it up goes, don't worry about. It will warm up the minute it hits your mouth and won't take long to get up to body temp shortly thereafter.

I agree! When I recently had an infection and was on antibiotics I ate a LOT of Stonyfield yogurt, and didn't have any GI problems. I buy the plain kind in the quart container and mix different things into each serving depending on what sounds good (maple syrup, honey, fruit etc.). Another option is to make your own yogurt--that's the cheapest way to go and it turns out pretty good, if a little runny compared to store-bought.

[OakLeaf]

If your yogurt comes out runny, try experimenting with the amount of starter, the type of starter, and the temperature if you can. I keep a database of yogurt so I can keep track of what works: culture medium, type and amount of starter, how long I let it culture, then the consistency, tartness and flavor of the result.

If you're making cow's milk yogurt, another option is to stir in some powdered milk before you scald the milk. Goat's milk always requires more starter than cow's.

[Jolt]

If your yogurt comes out runny, try experimenting with the amount of starter, the type of starter, and the temperature if you can. I keep a database of yogurt so I can keep track of what works: culture medium, type and amount of starter, how long I let it culture, then the consistency, tartness and flavor of the result.

If you're making cow's milk yogurt, another option is to stir in some powdered milk before you scald the milk. Goat's milk always requires more starter than cow's.

Maybe I'll have to try a different brand of yogurt for starter--I've used Dannon (mostly because that is the easiest one to find a small container of plain) and maybe another brand would make it thicker. I also think part of it is all the stuff that gets added to a lot of store-bought yogurts to make them thicker--then the homemade stuff seems runny (but then, Stonyfield doesn't have the extra junk and it isn't runny). If all else fails, the homemade yogurt can just be considered drinkable yogurt!

[Di bear]

Make your own? Wow. I'm going to stop at mayo.

I eat Stonyfield every day. I love it! I ate the chocolate for the longest time. Now I'm eating the strawberry with raspberries mixed in (frozen). It's just way too convenient, and Stonyfield tastes really good.

I'm picking up French Vanilla for some blintzes I'll be making this week.