Comments on: Just a collection of random thoughts http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/ Tales of a country girl and her hens. Fri, 05 Dec 2008 14:45:58 +0000 http://wordpress.org/?v=2.2.3 By: Idaho Locavore http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-613 Idaho Locavore Mon, 31 Dec 2007 23:15:40 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-613 My guess on the ultrapasteurized milk is that, because it's organic and likely more expensive than the regular milk, it is treated that way to give it a longer shelf life. The more expensive items in the store generall move more slowly, so this gives the store a better chance to sell it before it goes off. My guess on the ultrapasteurized milk is that, because it’s organic and likely more expensive than the regular milk, it is treated that way to give it a longer shelf life. The more expensive items in the store generall move more slowly, so this gives the store a better chance to sell it before it goes off.

]]> By: Sara C http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-600 Sara C Fri, 28 Dec 2007 21:30:46 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-600 You know, if you like your yogurt thicker, you can always drain it. Some Turkish villagers who are friends of the family (long story) do this just to make it keep longer. Line a strainer with cheesecloth, set the strainer over a pot/bowl/sink, dump in the yogurt, let it sit until enough whey drains out that it's thick enough for you. If you let it go overnight you end up with 'yogurt cheese', similar to cream cheese in texture, which you can flavor any way you want, spread on bread, cook with, rehydrate, etc. You know, if you like your yogurt thicker, you can always drain it. Some Turkish villagers who are friends of the family (long story) do this just to make it keep longer. Line a strainer with cheesecloth, set the strainer over a pot/bowl/sink, dump in the yogurt, let it sit until enough whey drains out that it’s thick enough for you. If you let it go overnight you end up with ‘yogurt cheese’, similar to cream cheese in texture, which you can flavor any way you want, spread on bread, cook with, rehydrate, etc.

]]> By: p~ http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-506 p~ Fri, 14 Dec 2007 07:11:49 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-506 Laura, not necessarily. The reason for for the incubation period is to grow the benefitial bacterias and thereby thicken the yogurt. Depending on when you make the yogurt the night before, you may well be fine. I have settled on making it on Sunday evenings, because I can make it late in the evening, (8/9 pm) and add it to the hot water bath in the cooler. I know that Monday morning I have to get to work so I am up at a decent hour. I set the cooler on the floor in the kitchen in easy site, and take the yogurt out and refrige it first thing in the morning. The incubation period is about 11-12 hrs at that point, but I know that since I sterilized the jars before I put the inoculated milk in, there are no bad bacteria to grow and harm the product. I have read that a longer incubation period helps to form thicker yogurt and a fuller flavor. Geez, have I blabbed enough about yogurt in this comment section or what. Just tell me to shut up or I'll go on and on. Laura, not necessarily. The reason for for the incubation period is to grow the benefitial bacterias and thereby thicken the yogurt. Depending on when you make the yogurt the night before, you may well be fine. I have settled on making it on Sunday evenings, because I can make it late in the evening, (8/9 pm) and add it to the hot water bath in the cooler. I know that Monday morning I have to get to work so I am up at a decent hour. I set the cooler on the floor in the kitchen in easy site, and take the yogurt out and refrige it first thing in the morning. The incubation period is about 11-12 hrs at that point, but I know that since I sterilized the jars before I put the inoculated milk in, there are no bad bacteria to grow and harm the product. I have read that a longer incubation period helps to form thicker yogurt and a fuller flavor.
Geez, have I blabbed enough about yogurt in this comment section or what. Just tell me to shut up or I’ll go on and on.

]]> By: Laura http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-497 Laura Thu, 13 Dec 2007 07:38:04 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-497 Thanks Ali - I looked up the Salton maker and perhaps that's a better option than the one I found used. And it looks like it's about the same price if I combine it with another Amazon order that I was going to place. Makes sense to make it in a quart jar rather than 6 5oz jars if I'm going to have to strain it... P~ I totally hear where you're coming from. My concern is that I might just forget about it in the cooler and then completely ruin it. I am after all the woman that put bread to rise on the counter after work the other night and forgot about it until 10:00 am the next morning. It still baked up okay but would have been ruined if it had been yogurt... Thanks Ali - I looked up the Salton maker and perhaps that’s a better option than the one I found used. And it looks like it’s about the same price if I combine it with another Amazon order that I was going to place. Makes sense to make it in a quart jar rather than 6 5oz jars if I’m going to have to strain it…

P~ I totally hear where you’re coming from. My concern is that I might just forget about it in the cooler and then completely ruin it. I am after all the woman that put bread to rise on the counter after work the other night and forgot about it until 10:00 am the next morning. It still baked up okay but would have been ruined if it had been yogurt…

]]> By: P~ http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-496 P~ Thu, 13 Dec 2007 07:22:13 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-496 Hope it works out well for you however you do it. I tend towards the non electrical means when I can in order to learn how to make things with our electricity if I had to. It's just a thing I do. I forgot to mention though, that the milk I started with came from powdered milk. I don't know how that effects the final product, but I am pleased so far. I'll be interested to hear in your "experiment" results between cooler and maker. P~ Hope it works out well for you however you do it. I tend towards the non electrical means when I can in order to learn how to make things with our electricity if I had to. It’s just a thing I do. I forgot to mention though, that the milk I started with came from powdered milk. I don’t know how that effects the final product, but I am pleased so far. I’ll be interested to hear in your “experiment” results between cooler and maker.
P~

]]> By: Ali http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-495 Ali Thu, 13 Dec 2007 02:09:26 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-495 I successfully made yogurt in a cooler several times over the summer, but I too finally bought a yogurt maker. Mine is a Salton brand one, very simple, and I like it because I can use a glass quart size canning jar in it rather than the plastic tub it came with. I also used Fage yogurt a few times, but then found yogurt culture at my local natural food store, and had better success with that. They key to making it really taste and feel like Fage yogurt was to strain it. That worked well, and I mix the whey with oatmeal or make mash with it for the girls, who gobble it up. The key is a starter with l. bulgaris. Have fun! I successfully made yogurt in a cooler several times over the summer, but I too finally bought a yogurt maker. Mine is a Salton brand one, very simple, and I like it because I can use a glass quart size canning jar in it rather than the plastic tub it came with. I also used Fage yogurt a few times, but then found yogurt culture at my local natural food store, and had better success with that. They key to making it really taste and feel like Fage yogurt was to strain it. That worked well, and I mix the whey with oatmeal or make mash with it for the girls, who gobble it up. The key is a starter with l. bulgaris. Have fun!

]]> By: Laura http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-491 Laura Wed, 12 Dec 2007 21:07:35 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-491 Thanks all. Green bean, I've been following along for CA's fight and hope that you'll come out on top! P~ I might give your method a try. I found a pretty good recipe (well at least it looks complete) online that I might try first. Farm Mom - nice to know that you found the yogurt maker to be helpful. I just found one on Craigslist for $10 and I think I'm going to jump on it. Might make two small batches this weekend and see which was turns out better - maker or cooler. Saara - the Greek Gods is the one I don't like. I'm partial to Fage and the Trader Joe's that comes from WI or somewhere back east. Thanks for the heads-up that the Fage doesn't work as a starter - maybe it's tired after traveling so far? Maybe I'll grab some TJ's tonight to hold me over until I get mine made this weekend and to use as a starter. Thanks all. Green bean, I’ve been following along for CA’s fight and hope that you’ll come out on top!

P~ I might give your method a try. I found a pretty good recipe (well at least it looks complete) online that I might try first.

Farm Mom - nice to know that you found the yogurt maker to be helpful. I just found one on Craigslist for $10 and I think I’m going to jump on it. Might make two small batches this weekend and see which was turns out better - maker or cooler.

Saara - the Greek Gods is the one I don’t like. I’m partial to Fage and the Trader Joe’s that comes from WI or somewhere back east. Thanks for the heads-up that the Fage doesn’t work as a starter - maybe it’s tired after traveling so far? Maybe I’ll grab some TJ’s tonight to hold me over until I get mine made this weekend and to use as a starter.

]]> By: Saara http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-487 Saara Wed, 12 Dec 2007 20:10:37 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-487 I've played with making Greek-style yogurt and have had issues with it being too thin. Then I had a couple of batches fail in a row so I gave it up for a while. I should try again now that I have a source for pasteurized and not homogenized milk. http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm is the method that I was using. BTW I had no luck getting Fage to work as a starter, but perhaps you'll have better luck. http://www.greekgodsyogurt.com/ has their HQ in Mountlake Terrace so it's fairly local maybe if not organic. Perhaps good for a moment of laziness anyway. ;) I like the plain but the honey is too sweet. I’ve played with making Greek-style yogurt and have had issues with it being too thin. Then I had a couple of batches fail in a row so I gave it up for a while. I should try again now that I have a source for pasteurized and not homogenized milk. http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm is the method that I was using. BTW I had no luck getting Fage to work as a starter, but perhaps you’ll have better luck. http://www.greekgodsyogurt.com/ has their HQ in Mountlake Terrace so it’s fairly local maybe if not organic. Perhaps good for a moment of laziness anyway. ;) I like the plain but the honey is too sweet.

]]> By: Green Bean http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-486 Green Bean Wed, 12 Dec 2007 15:58:58 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-486 I haven't tried making yogurt yet - it's on my list for the new year. I'll see what you do. As to the raw milk, we're embroiled in some raw milk battles here in California where they are trying to make raw milk distributors pasteurize their milk to get rid of any and all pathogen - beneficial or no. It looks like the tide is turning though and that we'll get the bill reversed but I'm with you - WHAT are they afraid of? I haven’t tried making yogurt yet - it’s on my list for the new year. I’ll see what you do.

As to the raw milk, we’re embroiled in some raw milk battles here in California where they are trying to make raw milk distributors pasteurize their milk to get rid of any and all pathogen - beneficial or no. It looks like the tide is turning though and that we’ll get the bill reversed but I’m with you - WHAT are they afraid of?

]]> By: farm mom http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-485 farm mom Wed, 12 Dec 2007 13:34:49 +0000 http://urbanhennery.com/2007/12/11/just-a-collection-of-random-thoughts/#comment-485 I have used the cooler method to make yogurt, and I always had trouble with runniness. I tried all sorts of tricks, but never got the thicker results I wanted. I broke down and bought a yogurt maker and have been very happy with the results. And, truth be told, I ruined more than one batch (and a whole gallon of milk) by forgetting about it in that cooler. With the maker, it beeps if I forget. I have used the cooler method to make yogurt, and I always had trouble with runniness. I tried all sorts of tricks, but never got the thicker results I wanted. I broke down and bought a yogurt maker and have been very happy with the results. And, truth be told, I ruined more than one batch (and a whole gallon of milk) by forgetting about it in that cooler. With the maker, it beeps if I forget.

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