Comments on: Lactobacillus love: Is it wrong?

By: Funny about Money

Funny about Money — Thu, 02 Jun 2011 05:17:07 +0000

How fun!

In my hippy-dippy days, I learned to make yoghurt by putting the makings in a heavy pottery bowl that had first been heated in hot, hot water, then covered tightly with tinfoil or Saran Wrap plus several layers of terrycloth towels and left to stand on the floor in the exhaust of the refrigerator. Or in the oven with the oven light left on.

These days, I favor Greek yoghurt from Trader Joe’s.

By: Valarie

Valarie — Sun, 29 May 2011 19:58:36 +0000

I have used the crock-pot method outlined here for nearly a year, following the directions exactly. I have never had a failed batch, but I do whisk in some dry milk powder into the yogurt “starter” before adding it to the warm milk. This mixture (starter and dry milk) I let sit on the counter for about 30 minutes before adding, just to try to prevent adding something too cool to the warmed milk. I often save the whey and add to smoothies – never have that powdery grit to my drinks.

By: Bargain Babe» Inexpensive yogurt recipe, Building an emergency fund, and Borrowing from your 401k

Fri, 27 May 2011 13:46:55 +0000

[...] didn’t care much for yogurt until she found a simple yet inexpensive recipe for homemade yogurt. A quart only costs $1.25 to make! (Surviving and [...]

By: Pizza, Great Reading, and an Attaboy! | The Millionaire Nurse Blog

Pizza, Great Reading, and an Attaboy! | The Millionaire Nurse Blog — Fri, 27 May 2011 10:01:42 +0000

[...] Freedman at Surviving and Thriving is loving lactobacillus. Now all my nurse readers will be thinking Yuch, another Yeast infection article, but no this one is [...]

By: Jenny

Jenny — Wed, 25 May 2011 16:00:02 +0000

I’m about tto try to the cooler method as posted on the The Frugal Girl’s blog –looking forward to cheaper yogurt and less plastic waste!

By: First Gen American

First Gen American — Tue, 24 May 2011 23:35:00 +0000

Just to clarify, I add powdered milk to milk to thicken. I don’t ever just use the powder and water.

By: zzzzzz

zzzzzz — Tue, 24 May 2011 18:23:40 +0000

If you use powdered milk, one lever you can pull to adjust the thickness of your final product is the ratio of powdered milk to water.

By: First Gen American

First Gen American — Tue, 24 May 2011 09:57:28 +0000

Like the others said, the brand of milk matters, so I would experiment and buy as local a variety as possible to minimize the proteins from being beaten up through transport.

You can also try mixing in a packet of powdered milk. It doesn’t adversely affect the flavor, but does thicken it a bit. I usually added powdered milk to my yogurt because I like mine on the thicker side and I’m too lazy to strain.

By: Liz

Liz — Tue, 24 May 2011 00:48:00 +0000

Hey there,
I, and some of my friends, have been making yogurt for a while – all using slightly different methods, and getting slightly different – but always yummy – results. I use minimally pasteurized 2% milk from a local dairy – it’s delicious to drink and makes great yogurt. One other use for whey that you might try is using it to make rice. Gives it an interesting flavor. Also, if you drain the yogurt until it’s really, really thick – almost like cream cheese – it’s great with a few chopped herbs as a spread on crackers. I like chives, parsley and fresh thyme in mine.

By: Donna Freedman

Donna Freedman — Mon, 23 May 2011 23:33:39 +0000

@Sharona: Mixed with the salsa it was really tasty — and it also made a nice dip for the taquitos I bought for 75 cents a box (clearance at Walgreens). I expect it would be nice on crackers or tortilla chips, too.
My favorite thus far is the rhubarb, though. I’ve got to make sure I score some this year. Freecycle, here I come….