Welcome guest, is this your first visit? Click the "Create Account" button now to join.

To disable ads, please log-in.

Shop at TeamEstrogen.com for women's cycling apparel.

Page 2 of 2 FirstFirst 12
Results 16 to 21 of 21
  1. #16
    Join Date
    Nov 2009
    Location
    West MI
    Posts
    4,308

    To disable ads, please log-in.

    Quote Originally Posted by Jolt View Post
    I agree, the shrinking yogurt size is rotten! My other peeve is that so much yogurt now is nonfat...I'm sorry, but nonfat yogurt (even Greek) just doesn't taste right as far as I'm concerned. And there are some flavors you just can't seem to find in lowfat anymore...like lemon, which is one of my favorites.
    Low-fat/fat-free makes me really irritated (especially since it means adding thickeners to things to regain the consistency lost by removing fat). Hello, the 80s & 90s called, they want their brainwashed food back!

    I've made my own yogurt in the past. It's super easy. 1 gallon whole milk, 4 quart containers, 1 cooler, 1 heating pad set on low heat. After heating the milk and adding a TB of starter yogurt to each quart container I'd stick them in the cooler with heating pad for 12 hours. In the AM, voila -- fresh yogurt!! To make it Greek I'd line a colander with a couple layers of paper towel, dump the yogurt in, lay plastic wrap onto the surface of the yogurt, then set the colander over a large bowl and leave it in the fridge overnight.
    Kirsten
    run/bike log
    zoomylicious


    '11 Cannondale SuperSix 4 Rival
    '12 Salsa Mukluk 3
    '14 Seven Mudhoney S Ti/disc/Di2

  2. #17
    Join Date
    Sep 2006
    Location
    Oslo, Norway
    Posts
    4,083
    Ok, so sorry if I'm being a bit slow here, but why make your own yoghurt when you have to buy some store-bought yoghurt anyway to do so? Is it cheaper, or is it hard to get hold of plain non-sweetened yoghurt? Just curious. I'm all for making your own stuff, but when you have to buy milk and starter yoghurt anyway I'm wondering.
    Winter riding is much less about badassery and much more about bundle-uppery. - malkin

    1995 Kona Cinder Cone commuterFrankenbike/Selle Italia SLR Lady Gel Flow
    2008 white Nakamura Summit Custom mtb/Terry Falcon X
    2000 Schwinn Fastback Comp road bike/Specialized Jett

  3. #18
    Join Date
    Sep 2007
    Location
    Uncanny Valley
    Posts
    14,645
    If you're super careful, the way Smilingcat recommends, and if you make a new batch every week or so, you only have to buy your culture once. If you're like most people, you can keep a culture going for five to seven batches before it starts getting weak. It's just like gardening, except in the kitchen. Worst case, even if you only make yogurt every now and then (longer than a culture will usually stay good in the fridge), and even if you can't get the powdered starter that keeps for a year or two, you can buy a 6-oz cup of yogurt and use it to make a gallon of new.

    And buying milk, as you mention, is the other part of the equation - lots of small dairies don't even sell yogurt, never mind "your neighbor with a goat," so if you want to have yogurt from the best and freshest milk, you might have to make your own.

    It's fun to experiment with different cultures, too. Every one has a different flavor. Sometimes I'll open up probiotic capsules meant to be swallowed, and culture yogurt with those.


    I still buy most of my garden seeds, which is basically the same thing.
    Last edited by OakLeaf; 05-17-2015 at 11:24 AM.
    Speed comes from what you put behind you. - Judi Ketteler

  4. #19
    Join Date
    Sep 2006
    Location
    Oslo, Norway
    Posts
    4,083
    Ah, ok, thanks.
    Winter riding is much less about badassery and much more about bundle-uppery. - malkin

    1995 Kona Cinder Cone commuterFrankenbike/Selle Italia SLR Lady Gel Flow
    2008 white Nakamura Summit Custom mtb/Terry Falcon X
    2000 Schwinn Fastback Comp road bike/Specialized Jett

  5. #20
    Join Date
    Feb 2005
    Location
    Concord, MA
    Posts
    13,129
    Ha, ha, Oak, you hit the nail on the head for me, when you said, "It's just like gardening."
    I hate gardening. I like the *idea* of it, but not the work. Thankfully, we have many small, local farms around here, and a couple of bigger ones, and I gladly pay the money for them to do the work. I know I'm lucky I can afford to do this, as well as the fact i have a choice of at least 5-8 farms to buy from within 10 miles.
    I am not much for "non-fat," in most cases, as like Zoom Zoom said, they cut the fat and add sugar. But, I don't drink regular milk and the almond milk I buy is pretty low fat with no sugar. I don't like the taste of whole milk Greek yogurt. I put some fresh fruit in the plain skim non-fat Greek and it's fine for me.
    2015 Trek Silque SSL
    Specialized Oura

    2011 Guru Praemio
    Specialized Oura

  6. #21
    Join Date
    Aug 2012
    Location
    SE Michigan
    Posts
    62
    I usually make my yogurt (Greek or regular) with local organic low-fat or non-fat milk, and I add a quarter to third of a cup of powdered skim milk to thicken it. It thickens nicely and adds back a little more protein and calcium.

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •