amalnahurriyeh: XF: Mulder in Elvis glasses, with text "fierce" (fierce)
[personal profile] amalnahurriyeh posting in [community profile] cooking
I'm a practiced yogurt-maker, since my son won't drink plain milk but will drink yogurt/OJ smoothies, and we're on WIC which means we get lots of free milk. (It helps that I have my mother-in-law's yogurt maker from the 1970s, which didn't get used until I cleaned out her house for her sell.) But today, he successfully drank purchased kefir, which opens up some new opportunities. Has anyone ever made kefir? According to my strategic Googling, you can't just use kefir as a starter, you actually need grains. But kefir appears to be less of a PITA to make (no need to scald the milk and so forth, made at room temp, could be pre-flavored to cut down on us needing to buy so much OJ, etc).

(Making yogurt is fun, though, if you can score a second-hand maker or if, say, your crock-pot goes that low. Especially because you can add a lot of cream to it and get particularly yummy yogurt as a result. I've been enjoying it, except the burned boiled-over milk on the stove.)

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Date: 2010-05-24 06:40 pm (UTC)
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This is a complete sidepoint, and I apologize... but I tried making yogurt once and failed miserably. How do you make it and do you know of resources online I could look at? I'd be interested in trying it again and had no idea there was a yogurt making device for the warmth.

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Date: 2010-05-24 10:52 pm (UTC)
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I can't remember what happened to my yogurt... I suspect I didn't scald it well, then I was using a technique from an Indian cookbook which used a large earthenware bowl in a low oven and I think I ended up with well... milk. Lukewarm milk.

I might get a maker to try. Part of the reason I wanted to do it is to make paneer cheese, but another part is to make yogurt I can eat as cheaply as I can manage because I can't do sugary stuff. The idea of putting cream into it intrigues me, because cream is more legal for me than milk.

If you make yogurt with one of those packaged starters (I saw some linked to the pages on Amazon), can you then use the last batch of yogurt you made as a starter for the next batch so you don't have to keep buying starters? Does it lose potency?

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Date: 2010-05-25 12:06 am (UTC)
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Yeah, I think mine just stalled out. Next time I'll buy a culture -- I can't remember what I used for the starter, but it was what the recipe recommended.

Now you have me totally wanting to try making it again.

I have to admit, kefir kind of scares me. I tried a purchased one once, but the texture put me off (I can drink a smoothy, but I don't like gritty drinks). I had been drinking it because someone suggested it for some digestive issue I was having, but it just didn't work well for me.

Yogurt, on the other hand, I love love love eating. Mm. I am now thinking I need to work lunch around having some as part of it...

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