Anyone use Yogurt Makers?

[OakLeaf]

one source I saw said not to add it until after any beans in the recipe are nearly cooked, claiming it will slow bean cooking down. I'm not sure why that would be, you would think the acidity of it would break beans down faster.

Acid hardens bean skins, preventing them from taking up water. If the cooking liquid is too acidic, beans won't cook at all. Same reason you don't put tomatoes in bean soups/chilis until the beans are fully cooked.

By the same token, I'd be leery of soaking dried beans in whey - have you tried it? (In any event, it seems wasteful - the beans will take up very little if any of the nutrients in whey.)

[ZenSojourner]

Acid hardens bean skins, preventing them from taking up water. If the cooking liquid is too acidic, beans won't cook at all. Same reason you don't put tomatoes in bean soups/chilis until the beans are fully cooked.

By the same token, I'd be leery of soaking dried beans in whey - have you tried it? (In any event, it seems wasteful - the beans will take up very little if any of the nutrients in whey.)

Nope, I don't usually cook with whole beans. I usually use my whey making curries or dahl soups. (Dahl are split, shelled legumes such as chickpea, pigeon pea, etc). I've also used it making potato soup, for which I have a killer recipe.

Oh yeah, and you can freeze it to use later. In fact I used to make ice cubes of whey and then I could just add them to whatever I was cooking for a little extra tang.

[bmccasland]

Consistency was just fine. And considering I immediately started filling available plastic containers, I couldn't tell you what 1/2 gallon of yogurt condensed down to. I had a viscous glob, in fabric, that I spooned to containers. Nala was doing her best to not be directly underfoot, but let me know she was available....

I was wondering about using unflavored gelatin to thicken the yogurt - I know from reading labels that commercial yogurts do this. Any thoughts? Figured once I eat my way through this batch, and make my second batch, I'd give it a try. Maybe one envelope?

[bambu101]

You can add some dried milk powder to thicken up yogurt, especially if it is made with skim or low-fat milk. Works great!

[Becky]

I was wondering about using unflavored gelatin to thicken the yogurt - I know from reading labels that commercial yogurts do this. Any thoughts? Figured once I eat my way through this batch, and make my second batch, I'd give it a try. Maybe one envelope?

I tried this using 1 envelope to a half-gallon of milk. I just stirred it in right before the starter. What I ended up with was rather thin yogurt, with a gelatinous rubbery layer on the very bottom of the container. I think it would have worked if I'd more fully dissolved the gelatin in something hotter before adding it to the milk.

[ZenSojourner]

I was wondering about using unflavored gelatin to thicken the yogurt - I know from reading labels that commercial yogurts do this. Any thoughts? Figured once I eat my way through this batch, and make my second batch, I'd give it a try. Maybe one envelope?

I wouldn't try this. The thing that makes yoghurt yoghurt is the action of the yeastie beasties in the milk. Adding something like gelatin is liable to interfere with the natural processes that turn milk into yoghurt.

Adding powdered milk as has been suggested a couple of times will probably work pretty well, I do this all the time when I'm making paneer. It increases the amount of milk solids available. Using whole milk (3%) to start with will also help.

[Blueberry]

Gelatin will work (you have to dissolve it in the milk when it's at 180), but I don't like the flavor/texture. I use whole milk, and my yogurt has a nice texture. I've used powdered milk, but also thought it modified the flavor (yogurt tasted like re-constituted powdered milk - ick!).

CA

[bmccasland]

I was thinking about adding the gelatin after the milk and yogurt starter got to know one another - maybe warm some plain milk to the right temp to melt the gelatin, then stir that in? But doesn't too much stiring thin out the yogurt? So maybe I'll go the extra milk powder route. I'm trying to keep the fat content down, so use skim milk - but what I buy from my local dairy doesn't taste at all watery.

Last thing I want is globs of gelatin in my otherwise yummy yogurt.

[sgtiger]

How about straining the yogurt for a thicker texture? Cheesecloth or a coffee filter in a strainer? Many of the commercial natural yogurt makers do that since they don't add any thickening agents. Greek style is double, sometimes triple, strained. Yum! So think and creamy, and absolutely wonderful as a dessert with fresh seasonal fruit. I had it once with strawberries macerated in port: almost felt like a guilty pleasure while eating it.