I followed the directions exactly the first time, and other than the
milk browning on the bottom of the pot, it worked great, using TJ's
Greek yogurt for a starter.

Second time, I heated the milk in the microwave, added some TJ's
yogurt cheese (very thick yogurt), and it didn't set hardly at all.

Can I reheat this mixture of milk, powdered milk, and a few bits of
yogurt, add some plain store yogurt (SS&S has a version with no added
pectin and live cultures, or else Shaws or PriceRite) and maybe not
have to toss the pint or so of uncoagulated liquid?

maxine in glub...glub...glub

maxine in ri wrote:
> I followed the directions exactly the first time, and other than the
> milk browning on the bottom of the pot, it worked great, using TJ's
> Greek yogurt for a starter.
>
> Second time, I heated the milk in the microwave, added some TJ's
> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
>
> Can I reheat this mixture of milk, powdered milk, and a few bits of
> yogurt, add some plain store yogurt (SS&S has a version with no added
> pectin and live cultures, or else Shaws or PriceRite) and maybe not
> have to toss the pint or so of uncoagulated liquid?
>
> maxine in glub...glub...glub


Yes. (you probably innoculated it too hot.) The results might not be
optimal, but who knows.

Any yogurt with live cultures can be used as a starter -- even if it has
pectin and modified food starch (etc.) in it. You'll save a little of
your yogurt to use as the next starter.

What are you using as an incubator? A wide-mouth thermos works pretty good.

Best regards,
Bob

On Sat, 15 Oct 2005 12:14:01 -0500, zxcvbob >
connected the dots and wrote:

~maxine in ri wrote:
~> I followed the directions exactly the first time, and other than
the
~> milk browning on the bottom of the pot, it worked great, using TJ's
~> Greek yogurt for a starter.
~>
~> Second time, I heated the milk in the microwave, added some TJ's
~> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
~>
~> Can I reheat this mixture of milk, powdered milk, and a few bits of
~> yogurt, add some plain store yogurt (SS&S has a version with no
added
~> pectin and live cultures, or else Shaws or PriceRite) and maybe not
~> have to toss the pint or so of uncoagulated liquid?
~>
~> maxine in glub...glub...glub
~
~
~Yes. (you probably innoculated it too hot.) The results might not
be
~optimal, but who knows.

It was under 110F when I added the starter.

~Any yogurt with live cultures can be used as a starter -- even if it
has
~pectin and modified food starch (etc.) in it. You'll save a little
of
~your yogurt to use as the next starter.

That's good to know.

~What are you using as an incubator? A wide-mouth thermos works
pretty good.

The electric yogurt maker. preheat it while the milk is cooling, put
the cannister in it, cover, and let sit for 4-10 hours, the longer the
sourer. I think I did 5 this time. Maybe I should have done more.

~Best regards,
~Bob

Thanks. I knew I could count on this crew to know the answers.

maxine in ri, where the silver moon is shining

maxine in ri wrote:

> I followed the directions exactly the first time, and other than the
> milk browning on the bottom of the pot, it worked great, using TJ's
> Greek yogurt for a starter.
>
> Second time, I heated the milk in the microwave, added some TJ's
> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
>
> Can I reheat this mixture of milk, powdered milk, and a few bits of
> yogurt, add some plain store yogurt (SS&S has a version with no added
> pectin and live cultures, or else Shaws or PriceRite) and maybe not
> have to toss the pint or so of uncoagulated liquid?
>
> maxine in glub...glub...glub
Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not
cheese. I like whole milk but it really doesn't matter. Bring the milk
to almost a scorch then allow to cool a bit. Make sure it is not higher
than lukewarm or it will kill your starter. Test on your inside wrist.
Add your starter and make sure it has active bacteria in it. Do not
do this on the same day as you are baking bread as yeast will interfer
with the bacteria. I like to let my yogurt go for about 24 hr. Once it
yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
scoop some out then let it sit in a stainer lined with cheesecloth
overnight.

24 hours, that's interesting. Do you have a yogurt machine? If I were to
keep it for 24 hours it would start turning into bits of cheese. I use 2%
milk with a yogurt starter and have it going for 12 hours. It comes out
firm. I have the Salton yogurt machine. It's great as I can use canning
jars.

Carole
"~patches~" > wrote in message
...
>
> Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not
> cheese. I like whole milk but it really doesn't matter. Bring the milk
> to almost a scorch then allow to cool a bit. Make sure it is not higher
> than lukewarm or it will kill your starter. Test on your inside wrist.
> Add your starter and make sure it has active bacteria in it. Do not
> do this on the same day as you are baking bread as yeast will interfer
> with the bacteria. I like to let my yogurt go for about 24 hr. Once it
> yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
> scoop some out then let it sit in a stainer lined with cheesecloth
> overnight.

12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
quart, with a plastic container that goes into the incubator.

Thanks for the input.
maxine in ri

On Sat, 15 Oct 2005 16:34:33 -0400, "C & S"
> connected the dots and wrote:

~24 hours, that's interesting. Do you have a yogurt machine? If I
were to
~keep it for 24 hours it would start turning into bits of cheese. I
use 2%
~milk with a yogurt starter and have it going for 12 hours. It comes
out
~firm. I have the Salton yogurt machine. It's great as I can use
canning
~jars.
~
~Carole
~"~patches~" > wrote in message
...
~>
~> Maxine I make a lot of yogurt. Use reg yougurt with active
bacteria not
~> cheese. I like whole milk but it really doesn't matter. Bring the
milk
~> to almost a scorch then allow to cool a bit. Make sure it is not
higher
~> than lukewarm or it will kill your starter. Test on your inside
wrist.
~> Add your starter and make sure it has active bacteria in it. Do
not
~> do this on the same day as you are baking bread as yeast will
interfer
~> with the bacteria. I like to let my yogurt go for about 24 hr.
Once it
~> yougs - firms up - refrigerate then enjoy. If you want yogurt
cheese
~> scoop some out then let it sit in a stainer lined with cheesecloth
~> overnight.
~

I let it incubate for a maximum of 12 hours. My time varies anywhere from 9
to 12 hours. The 24 hrs was in reference to Patches.

Carole



"maxine in ri" > wrote in message
...
> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.
>
> Thanks for the input.
> maxine in ri

maxine in ri wrote:

> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.

I use a Salton yogurt maker with those little cups. 12 - 24 hrs is a
good timeline with me preferring closer to 24 hr. No it isn't super sour.

"~patches~" > wrote in message
...
> maxine in ri wrote:
>
>> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>> quart, with a plastic container that goes into the incubator.
>
> I use a Salton yogurt maker with those little cups. 12 - 24 hrs is a good
> timeline with me preferring closer to 24 hr. No it isn't super sour.

I got rid of the Salton yogurt maker as it gave out after some hard work
(kept the cups).

I have been cleaning out the attic and found a "West Bend 1 qt with a platic
container that goes into t e incubator." We looked all over for the manual
for this, went to the internet to try to find the manual (we usually have
pretty good luck finding one), but have not found any instructions so far.

Is it possible you have the instructions for your West Bend that you could
share with me?
Many thanks,
Dee Dee

On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri >
wrote:

>12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>quart, with a plastic container that goes into the incubator.
>

I let mine go for 5-6 hr in the yogurt maker (Salton), then overnight
in the refrigerator. Then I strain it through a giant coffee filter
in a colander placed in a bowl in the refrigerator. In the summertime
when the kitchen is warm, I just leave it on the counter overnight
with no yogurt maker.

Maybe the problem you had was because of TJs yogurt cheese instead of
the Greek yogurt. Although I essentially use drained yogurt for a
starter, but maybe there is something different about Trader Joe's
yogurt cheese.

Too bad. I once had to discard a batch that didn't set up and it
bothered me to discard a quart of milk!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri wrote:

> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.

"Sour" (we say tart) depends on how little fat is in your milk and the
starter.

sf wrote:

> On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri wrote:
>
>
>> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>> quart, with a plastic container that goes into the incubator.
>
>
> "Sour" (we say tart) depends on how little fat is in your milk and the
> starter.

Honestyly if you use a higher fat milk it really doesn't come out tart
but then I like a little tartness to yogurt anyway. That pre-sweetened
stuff with frankenfruit doesn't really appeal to me.

On Sat, 15 Oct 2005 13:50:06 -0400, ~patches~
> connected the dots and wrote:

~maxine in ri wrote:
~
~> I followed the directions exactly the first time, and other than
the
~> milk browning on the bottom of the pot, it worked great, using TJ's
~> Greek yogurt for a starter.
~>
~> Second time, I heated the milk in the microwave, added some TJ's
~> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
~>
~> Can I reheat this mixture of milk, powdered milk, and a few bits of
~> yogurt, add some plain store yogurt (SS&S has a version with no
added
~> pectin and live cultures, or else Shaws or PriceRite) and maybe not
~> have to toss the pint or so of uncoagulated liquid?
~>
~> maxine in glub...glub...glub
~Maxine I make a lot of yogurt. Use reg yougurt with active bacteria
not
~cheese. I like whole milk but it really doesn't matter. Bring the
milk
~to almost a scorch then allow to cool a bit. Make sure it is not
higher
~than lukewarm or it will kill your starter. Test on your inside
wrist.
~ Add your starter and make sure it has active bacteria in it. Do
not
~do this on the same day as you are baking bread as yeast will
interfer
~with the bacteria. I like to let my yogurt go for about 24 hr. Once
it
~yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
~scoop some out then let it sit in a stainer lined with cheesecloth
~overnight.

Didn't know the bit about the yeast. I'll make the yougurt tomorrow
while I make my grape jelly (last time for this particular vine's
output), and leave the sticky rolls for Monday when it's just me and
Mom here. It's her recipe, and I'm hoping she remembers a bit of the
how-to with them.

Merci buttercups
maxine in ri

On Sat, 15 Oct 2005 12:51:05 -0400, maxine in ri wrote:

> I followed the directions exactly the first time, and other than the
> milk browning on the bottom of the pot, it worked great, using TJ's
> Greek yogurt for a starter.
>
> Second time, I heated the milk in the microwave, added some TJ's
> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
>
> Can I reheat this mixture of milk, powdered milk, and a few bits of
> yogurt, add some plain store yogurt (SS&S has a version with no added
> pectin and live cultures, or else Shaws or PriceRite) and maybe not
> have to toss the pint or so of uncoagulated liquid?
>
> maxine in glub...glub...glub

I don't see why it wouldn't work. At the very least you wasted a
little time and a T of yogurt.

On Sat, 15 Oct 2005 12:28:35 -0700, sf >
connected the dots and wrote:

~On Sat, 15 Oct 2005 12:51:05 -0400, maxine in ri wrote:
~
~> I followed the directions exactly the first time, and other than
the
~> milk browning on the bottom of the pot, it worked great, using
TJ's
~> Greek yogurt for a starter.
~>
~> Second time, I heated the milk in the microwave, added some TJ's
~> yogurt cheese (very thick yogurt), and it didn't set hardly at
all.
~>
~> Can I reheat this mixture of milk, powdered milk, and a few bits
of
~> yogurt, add some plain store yogurt (SS&S has a version with no
added
~> pectin and live cultures, or else Shaws or PriceRite) and maybe
not
~> have to toss the pint or so of uncoagulated liquid?
~>
~> maxine in glub...glub...glub
~
~I don't see why it wouldn't work. At the very least you wasted a
~little time and a T of yogurt.

Thanks. I'll let you all know what happens.

maxine in ri