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Thread: Home Made Yogurt

  1. #11
    Senior Member
    Join Date
    Dec 2010
    Location
    Price County, WI
    Posts
    358
    I made my second batch, using the last of the first batch as a starter for 2 new jars. After sitting in the insulated cooler for about 15 hours, I got more yogurt. In one jar it is a frothy consistency (and it passes the taste test!) In the other jar it also is frothy... whey sank to the bottom of the jar, and I drained it out.

    Do any of you good people know a good use for lukewarm whey? I was thinking of making butter scones with it. ("Scones", as in Wisconsin!) Go Badgers, beat Huskers!

    By the way, my second batch of Pizzelle flatbread was outstanding. I used sprouted Kamut grain instead of hulled barley sprouts.

    LOL, I might need a grammar class. In the second sentence above, I made a boo-boo, and I hope no one took me too literally. It was not I sitting in the insulated cooler! It was the blended milk and yogurt starter.

  2. #12
    Senior Member
    Join Date
    Dec 2010
    Posts
    1,424
    Quote Originally Posted by dado potato View Post
    I made my second batch, using the last of the first batch as a starter for 2 new jars. After sitting in the insulated cooler for about 15 hours, I got more yogurt. In one jar it is a frothy consistency (and it passes the taste test!) In the other jar it also is frothy... whey sank to the bottom of the jar, and I drained it out.

    Do any of you good people know a good use for lukewarm whey? I was thinking of making butter scones with it. ("Scones", as in Wisconsin!) Go Badgers, beat Huskers!

    By the way, my second batch of Pizzelle flatbread was outstanding. I used sprouted Kamut grain instead of hulled barley sprouts.

    LOL, I might need a grammar class. In the second sentence above, I made a boo-boo, and I hope no one took me too literally. It was not I sitting in the insulated cooler! It was the blended milk and yogurt starter.
    Use whey instead of or in addition to salt in lacto-fermentation of vegetables.

  3. #13
    Senior Member
    Join Date
    Dec 2010
    Location
    Price County, WI
    Posts
    358
    Overnight I made batch #3. I restarted the culture with a couple teaspoons of store-bought yogurt that was in the fridge.

    The result looks good in the clear glass jars. It is chilling in the fridge with the lids on loosely. There is a thick white tasty-looking yogurt filling the jars, with a beige liquid about three-quarters of an inch deep on top. After the yogurt has chilled, I will use a baster to suction most of the liquid off the top.

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