Comments on: Making Yogurt, all by Yourself

By: Lili

Lili — Tue, 30 Oct 2018 13:11:08 +0000

In reply to Cassie. The "run-off" on the top of the yoghourt is whey, and yes keep it! See Sally Fallon's book "Nourishing Traditions" for some good ways to use the whey.

By: Catherine Gamble

Catherine Gamble — Sun, 05 Feb 2017 07:27:00 +0000

Hi Sarah
Thanks for the tips on yogur making. Fresh yogurt is so creamy and mild and only becomes more acidic the longer you keep it when you could flavour it if the sharper flavour as not to your taste. Like your other reader, I use a thermos flask as well. To make the yogurt thicker, I strain it through muslin. You can set up a drip stand with muslin tied round a wooden spoon or just line a sieve with it (or you can use brand new blanched blue kitchen cloth that you use to wash up with) and place over a bowl in your pantry or fridge in the summer. Overnight in a cold kitchen would be fine as well.

By: Nadeen

Nadeen — Sun, 29 Jan 2017 08:23:02 +0000

One of the easiest yoghurt recipes Ive found.Thanks for sharing. I live in the alpine countries in Europe where we can get fresh milk at our local cheese sh which comes from reliable sources. Yah. It is worth noting though....if you go to a farmer get someone you know well who is a clean farmer...to reduce risk of contamination and disease. I just had my little one tell me that you carrot lentil and harissa dinner looks "weally pwetty mummy. Lets eat that" Off to buy your lovely books to improve my collection. Thanks.

By: Dana

Dana — Mon, 18 Jan 2016 20:38:46 +0000

Your yogurt recipe is really great. Will try it later on this week ( with cows milk).
This comment is just a little bit of info about goat milk and cow milk.
The only way that goats or cow will give milk is after giving a birth – they can be milked after having a baby for about few months (sometimes even few years but depends on the bread and its lineage ) before drying out and need to be breed again.
The food industry often doesn’t make information about what and how they produce an accessible public knowledge.
Production of large amounts of goat milk also results in the production of large quantities of goat meat that nobody wants.
Goat meat is unfortunately very rarely used in western culture.
The only other way to produce milk in mammals is artificial hormones – and that is what big scale production of cow milk involves in te US. Those same hormones are banned in Europe.

By: Jimena

Jimena — Thu, 05 Nov 2015 19:58:26 +0000

This post really makes me want to try goats milk.
I personally like to use a yogurt maker, it saves you a lot of trouble trying to control the temperature. They are inexpensive , and very easy to clean!
I like to mix my homemade yogurt with coconut milk for a coconutty taste! it is out of this world delicious. i have a recipe on my blog if curious.

By: tb

tb — Fri, 25 Sep 2015 01:40:34 +0000

Looking forward to trying your recipes.

By: Ania

Ania — Thu, 23 Jul 2015 23:00:54 +0000

In reply to Kate.

Try sheep’s milk. I know it’s hard to find (we get ours online from a New Jersey based farm that delivers their produce weekly to New York, where I live). It’s $15 per half gallon but it’s unpasteurized and yummy. Look online – maybe there’s a place you can order it online.

By: blues

blues — Sun, 07 Jun 2015 08:43:31 +0000

If you want to use a part from your previous batch its better to make a small glass at same time and remove it from the heat much before all the yogurt culture has ended. That will be like 2 hours.
If you are lactose intolerance you can ferment the yogurt for 20 hours and there will be almost no lactose left. The yogurt will be more acid but add a bit of sugar to sweeten it. Besides if you want to use vegan milks they usually require adding sugar before culturing.

By: Marion

Marion — Thu, 04 Jun 2015 12:31:34 +0000

Just discovered your beautiful blog. Please include me in your email distributions. Thank you!

By: Jules

Jules — Thu, 12 Mar 2015 14:43:59 +0000

I have a cold kitchen and no oven with a pilot light. In summer I make it like above (kept in a warm place) but in winter, I use an insulated box or bag – mix the starter with milk and place in glass jars. Then I place a separate glass jar filled with hot water between, cover with a tea towel and close the insulated box/bag = overnight it makes perfectly creamy yogurt. For extra firm yogurt, after about 4 hours replace the water with hot water again. Kefir works great this way as well.