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gottabake
926 Posts |
 Posted - 07/22/2010 : 09:45:57 AM
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I'm now making my own yogurt. I never knew it was so easy!  and so good. I've been paying $1.50 for one little container of the one I like which comes from Quebec. They make a lemon flavor to die for and so I've just about perfectly replicated it. Sooooooooooo good.
And...no special equipment needed. Yippee. Couple of bowls, strainer, cheesecloth, thermometer, couple of kitchen towels. What could be simpler?
However, I do have this whey leftover. I know I can make ricotta cheese with it but I'm wondering if anyone here makes their own yogurt and then uses the whey in their bread making?
Any other uses for whey? I don't want to throw it out, I know it's good for me so I'm freezing it but I can only store so much.
Ideas, suggestions???
gottabake |
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KitchenAidQuinn
1070 Posts |
Posted - 07/23/2010 : 10:36:20 AM
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That sounds really great, gottabake!  Would you mind sharing your recipe and technique?? Not sure what to suggest about the whey (my mom's terribly allergic to it!). I'll bet Nutritionist would have some ideas... 
KitchenAid Quinn |
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LEOLADYSW
2178 Posts |
Posted - 07/23/2010 : 10:46:07 AM
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You can use your whey to make whey lemonade and drink it. I bet you can find the recipe on the web.
And I bet you can use whey in such things as pancakes as a substitute for buttermilk.
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gottabake
926 Posts |
Posted - 07/23/2010 : 12:33:15 PM
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I'll be happy to share Quinn. A friend ask for the method and I shared it with her and she said it was "too much work". It might be for some but I didn't think so. So here it is:
Homemade yogurt
Tere Van Diest
Heat 4 cups of milk in glass micro proof bowl on high for 14 minutes.
Stir at 10 minutes. At 14 minutes the temp should read 185 degrees.
If not, heat an additional 1 minute and check again.
*** While milk is heating, turn your oven on to 200 degrees. Let heat for 10 minutes and then turn oven off.
After 185 degrees is reached, remove milk and let cool to 110 degrees.
When 110 degrees is reached, remove 1 cup of hot milk and mix it with 2-3 tablespoons of plain yogurt. Stir until well blended and then add into the larger pitcher of hot milk. Stir til well blended.
Then cover bowl with plastic wrap, wrap in 2 kitchen towels and leave undisturbed for 8-10 hours in oven with just the oven light on. Do not leave longer than 10 hours or you’ll ruin your batch.
After the 8-10 hours, uncover the milk mixture. It should be set.
The straining will be done in the refrigerator. Strain through cheesecloth set into strainer which has been placed over a large bowl. Move to the fridge to strain for at least 4 hours. Then scoop yogurt from cheesecloth and put into a clean sterile container or into individual serving size containers.
If you want thicker yogurt…after first straining, scoop out yogurt into a larger bowl. Add a little of the strained off whey. Mix really well and then strain again in the refrigerator.
My yogurt ends up being the consistency of not quite cream cheese but thicker than sour cream.
I add a dollop of lemon curd and a little lemon zest to mine, because I lovvvvvvvvve lemon, sometimes I toss in a fresh strawberry or two.
Your yogurt should keep for at least 5 days.
gottabake |
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vernonbishop12
USA
1886 Posts |
Posted - 07/23/2010 : 3:03:08 PM
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I have a yogurt maker and I should try to make yogurt with it (just to see if it works).....
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Slotted spoon in Onyx Black, Can Opener in Onyx Black, Nylon Tongs in Onyx Black, Basting Spoon in Onyx Black, Angled Turner in Onyx Black, Silicone Spoon Rest in Empire Red, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelain Pie Dish, Soap Dispenser in Onyx Black, Foaming Soap Dispenser in Onyx Black, Soap-Sponge Caddy in Empire Red, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover  
vernonbishop12 |
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Nutritionist
USA
1987 Posts |
Posted - 07/23/2010 : 4:50:29 PM
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Yes, whey lemonade! YUM!!!!
You can also use the whey when you make soup. Or, use it as the liquid for pretty much any recipe that calls for a liquid . . . cakes, quick breads, etc.
Personally, I don't strain my yogurt - unless I want to use it as a sub for sour cream. For just eating, I put it into the fridge when it is finished.
Btw, if you're using pasturized milk, you don't need to heat the milk to 185 degrees and cool it down. You can simply heat it to 110 degrees. Saves some time.
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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dietcokenoice
1141 Posts |
Posted - 07/24/2010 : 11:04:04 AM
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I have a Yogourmet yogurt maker and love love love it. Here's a link to a previous thread I wrote about it a while back (I think my post on this thread is about the seventh from the top):
http://forum.kitchenaid.com/forums/topic.asp?TOPIC_ID=24553&SearchTerms=yogourmet
Anyway, I heat milk, add small container of yogurt as my "starter" for all those good/healthy probiotics, pour it into the Yogourmet and plug it in. I bought it at Amazon and even if you don't buy this, it's worth just reading the description and the reviews to get some great tips, etc.
Owner of a Pro 600 called Nicky (Nicky Pearl), Pasta roller/cutter, Pro 9 hand mixer |
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gottabake
926 Posts |
Posted - 07/26/2010 : 9:09:06 PM
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Nutritionist, the lemonade sounds interesting but having tasted the whey...lemonade from whey might be too sour even for me. How are you making it?
And, I like my yogurt really thick and I think the process I'm using assures that. It's almost cream cheese. Oh my gosh it's like eating cheesecake. But I appreciate your method. I will try eliminating the heating to 185 and see how that works for me. How long are you incubating your yogurt? And finally, since I heat the milk to 185 or scald stage..I do get the "skin" on top. I remove it but what is your take on that part of the process. I know when baking bread the scald method and removal of the skin aids in bread rise so I'm curious about the scientific thoughts on how scald plays into yogurt making.
Diet: I'd forgotten you were making yogurt. You're the trailblazer! I thought about purchasing the maker but since I'm moving to another country and am limited as to what I can take with....I opted out of purchasing one more kitchen appliance. I'm enjoying the process though. I can make yogurt anywhere I go as long as I have a source of heat, some milk, a couple of bowls and a way to cool when the product is finished.
Thanks Leolady for the suggestion of using the whey as a sub for buttermilk. Since the whey is watery and buttermilk is thick..I'm not sure I understand how to substitute with whey.
Hey Vernon..yes, you should make some yogurt. It makes really good smoothies too. Do you like smoothies? I've been making mine using the fruit I purchased and sugar packed last season. Ice, yogurt, fresh fruit, a little orange juice, a small amount of sugar and Viola. Yummmmmy
I'm currently living at a senior complex and we have a wonderful variety of cultures here. I have a lovely neighbor down the walk and she's a young 90 years old. She's Lebanese, and full of interesting stories. She still makes her own yogurt. She uses the method like you would for canning. Heats the milk, adds her culture, pours into sterilized jars, caps them, and leaves them out on her counter top til set. Then she moves her batch to the fridge. No oven incubation and no straining.
It's so much fun to meet and talk to people from all over the world who are interested in making their own food and enjoying all the benefits of that.
gottabake |
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vernonbishop12
USA
1886 Posts |
Posted - 07/27/2010 : 10:35:54 AM
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That sounds like fun, Gottabake!!!
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Slotted spoon in Onyx Black, Can Opener in Onyx Black, Nylon Tongs in Onyx Black, Basting Spoon in Onyx Black, Angled Turner in Onyx Black, Sandwich Spreader in Onyx Black, Ladle in Onyx Black, Silicone Spoon Rest in Empire Red, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelain Pie Dish, Soap Dispenser in Onyx Black, Foaming Soap Dispenser in Onyx Black, Soap-Sponge Caddy in Empire Red, Self-Soaping Sponge Brush in Onyx Black, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover
vernonbishop12 |
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Nutritionist
USA
1987 Posts |
Posted - 07/27/2010 : 8:42:21 PM
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Whey Lemonade:
Strain 1 quart of whey leftover from making cheese or Greek Yogurt.
Add 6 T sugar and the juice of 2 lemons.
Chill.
I've seen other recipes, however, that only use something like a cup of whey in a quart of water rather than using the whey full-strength.
You can also add the juice from some blackberries or raspberries to the whey lemonade. Looks pretty and sweetens it a bit more.
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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Nutritionist
USA
1987 Posts |
Posted - 07/27/2010 : 9:58:00 PM
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quote:
Originally posted by gottabake
. . . I like my yogurt really thick and I think the process I'm using assures that. It's almost cream cheese. Oh my gosh it's like eating cheesecake.
Yes, the method you are using makes what is called "Greek-style yogurt" and, boy-oh-boy, is it ever delicious. I'm always too eager to eat the yogurt to wait for it to strain. LOL But, draining off some of the whey does reduce the acidity of the yogurt, which results in a less tart product. I kind of like the tartness of yogurt, though, which is another reason I don't usually strain mine. It's all just a matter of personal preference - no 'right' or 'wrong' way. I just think it's always interesting to hear different ways of doing something.
I often add some skim milk powder to the milk. That results in a thicker yogurt. I've also experimented with adding guar gum to the milk. That helps thicken the yogurt - and then, you have the added benefit of having a little fiber in your yogurt.
quote:
Originally posted by gottabake
. . . I will try eliminating the heating to 185 and see how that works for me. . . I know when baking bread the scald method and removal of the skin aids in bread rise so I'm curious about the scientific thoughts on how scald plays into yogurt making.
I've read opposing reports on whether there is any advantage to scalding milk when making bread. Some who have undertaken studying whether there's any advantage to scalding the milk to make bread say they've found the bread rises more. However, others say they found no difference. Those who say the bread rises more claim that the scalding step denatures enzymes in the milk that inhibit the rise. In view of the fact that store-bought milk is pasturized, and some is even 'ultra-pasturized,' I have great difficulty buying into that theory. LOL
Personally, I've tried both scalding and not scalding the milk when making bread and never noticed any difference, so I skip the scalding step. Our ancestors were using raw milk and they scalded the milk to kill bacteria that might interfer with the fermentation process. But, again, each person has his/her own preferences.
As far as any "scientific thoughts on how scald plays into yogurt making" - if raw milk is used, scalding it to kill any bacteria in the milk can be helpful when making yogurt, too - although you can certainly make yogurt with raw milk that is just heated to 'baby bottle temperature.' I've made yogurt that way with raw milk and it has turned out fine. It's just that when raw milk is involved the scalding step eliminates the possibility of intefering bacteria. If you're saving some yogurt from your latest batch to make your next batch, and you plan on doing that with successive batches, scalding the milk helps keep the yogurt cultures a little more 'pure' - which means you can make more batches before you have to go buy a new tub of yogurt (or packets of yogurt culture if you're using them). So, usually, if I'm using raw milk, I scald it. If I'm using pasturized milk, I skip the scalding step.
quote:
Originally posted by gottabake
. . .How long are you incubating your yogurt?
GRIN Until it 'yogs' - which is just a silly family 'word' for when the yogurt gets thick. Usually about 6 hours.
quote:
Originally posted by gottabake
. . . I do get the "skin" on top. I remove it but what is your take on that part of the process.
Yeah, I usually remove that, too.
quote:
Originally posted by gottabake
I have a lovely neighbor down the walk and she's a young 90 years old. She's Lebanese, and full of interesting stories. She still makes her own yogurt. She uses the method like you would for canning. Heats the milk, adds her culture, pours into sterilized jars, caps them, and leaves them out on her counter top til set. Then she moves her batch to the fridge. No oven incubation and no straining.
Yes, I've made yogurt that way, too. That works fairly well in the warm months, but during the winter we keep our heat turned down fairly low and the countertop just isn't warm enough. LOL However, you can use a thermos to keep the mixture warm until it 'yogs.' That works very well.
Back in the 60's, before yogurt makers became popular, our family made yogurt in glass custard dishes set inside an electric skillet. We put a little bit of water in the skillet, put a rack in there and set the custard dishes with the milk-yogurt mixture on the rack, put the lid on the electric skillet and set the temperature on low. We used custard dishes that had lids so water wouldn't drip down from the skillet lid into the yogurt.
Really, any method of keeping the mixture warm for several hours will work. I've wrapped towels around the container to hold the heat in. You can also put the jars into a small cooler to keep them warm - elimates the need to heat up the oven. I've also put the jars into the microwave, closed the door and let them stand in there to ferment (not running the microwave). The microwave walls are like a thermal barrier and the milk stays warm fairly long in there.
As long as you keep the mixture around baby bottle temp, regardless of the method of doing so, it works.
Admittedly, since I've been making kefir, I don't make yogurt nearly as often anymore. I love the convenience of kefir. I just strain the kefir grains out of the previous day's batch of kefir, add them to a quart canning jar, pour some cold milk right from the fridge over them, put a lid on the jar loosely, and set the jar on the counter until the next morning. By the next morning, the kefir grains have cultured the milk and I have a nice glass of kefir for breakfast - sometimes plain, sometimes made into a fruit smoothie. My chickens get some kefir each day to help their immune systems, too. My kefir turns out fairly thick - almost as thick as yogurt. I spoon it over fresh fruit just like I would yogurt. I use it in place of buttermilk. When I have extra, I add it to my bread.
Guess you can tell that I love kefir!
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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gottabake
926 Posts |
Posted - 07/28/2010 : 2:23:35 PM
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[quote]Originally posted by Nutritionist
Btw, if you're using pasturized milk, you don't need to heat the milk to 185 degrees and cool it down. You can simply heat it to 110 degrees. Saves some time.
__________________________
Hi Nutritionist:
I tried your method and my yogurt never set up. It's a little firmer than milk but still pourable rather than scoopable.
Not sure why.
I'd better stick to heating it to 185.
Thanks though. It was worth a try.
gottabake |
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Nutritionist
USA
1987 Posts |
Posted - 07/29/2010 : 7:14:14 PM
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That's strange, gottabake. It sounds like the yogurt culture was getting weak or old. But, hey, stick with what you like and what works for you!
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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loves to eat
Canada
47 Posts |
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gottabake
926 Posts |
Posted - 08/23/2010 : 8:27:42 PM
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It's been just over a month since I began making my own yogurt and I'm oh so happy with it.
Here's what I've learned/discovered along the whey (couldn't resist, sorry)
I do like scalding the milk and I am able to have a nice culture for the following batch. I'm making yogurt every other day and other than the original purchase of the Greek yogurt...I've not had to buy more. My culture is alive and very well. 
I can strain by mood. If I want nice thick Greek yogurt for eating with fresh fruit, I can leave it to strain longer, but if I want to mix it with granola later...a little less straining seems to work best for that combination. That would be the thinner yogurt Nutritionist was talking about. The granola is: oats, walnuts, butter, brown sugar, cinnamon, nutmeg and shaved coconut mixed and baked for 10 minutes on 350. Remove from oven, mix in a cup of raisins and let cool. Viola
I discovered a couple of days ago that there is really no need to let the yogurt set up in the oven with the light on...it really does set up perfectly on the kitchen counter if the bowl is wrapped in a big fluffy towel. Just like my elderly Lebanese neighbor said it would.
Adding the homemade granola to my yogurt makes a "dessert" better than chocolate cake.
gottabake |
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Yogurt - whey - bread
