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Homemade Yogurt (In A Crockpot)
April 15, 2011
9:28 pm
Hart, MI
Forum Posts: 7942
Member Since:
October 17, 2008
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sparrowgrass, I freeze the yogurt I buy in the store in portions, it works great.  I can only find the large containers of plain, so I go ahead and freeze the rest.  With that 1 container from the store and using 1st generation I only buy 1 of those containers throughout a year.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold
October 6, 2012
7:51 pm
Big Chicken
Forum Posts: 17
Member Since:
February 20, 2011
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Does any one know how long the yogurt keeps after you make it?

October 7, 2012
7:23 am
Forum Posts: 8497
Member Since:
December 28, 2008
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Not completely sure about the maximum storage time.  We make 2 quarts periodically - about every two weeks or so.  In the couple of years since we have been doing this we have only had one batch spoil.  In that case, it was likely contamination during the process since all three containers (each of the quarts and the starter half pint) spoiled.

Have read that three weeks is the maximum.  That was the figure I used to calculate how large to make a batch - something which would last us less than three weeks.  Making 1/2 gallon of milk into yogurt works for us!

Anulos qui animum ostendunt omnes gestemus!
October 7, 2012
9:25 am
Big Chicken
Forum Posts: 17
Member Since:
February 20, 2011
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Thank You!!

October 11, 2012
11:03 am
N.E. Ohio
Forum Posts: 4921
Member Since:
February 10, 2009
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Yep, every now and then I have a batch that 'goes' faster than usual.  I try to start out very clean and be careful with each step, but sometimes, stuff happens I suppose.  I plan on making it about every two weeks, and will either bake with or eat-up that last bit if there's any left when I'm ready to make more at around the two week point.  My timing depends on when I can get to the store that I get my milk from which is not exactly on my normal travel route and sometimes it stretches to the three week mark and it's usually just fine! 

I use a milk that is "vat pasteurized not 'ultra' pasteurized.  Of course, heating the milk in the yogurt-making process may eliminate the benefits of that, but it's from a local dairy that isn't 'quite' organic, but are VERY responsible with their practices.  The big so called 'organic' companies are now owned by big corporations that I don't trust very much so I choose this local company that I trust instead, even though (or maybe mostly because) they clearly state that they aren't organic but make every effort to be smart and responsible.

Here's their link in case anyone is curious, an maybe it'll help others find similar local places of their own.  http://www.hartzlerfamilydairy.com/ 

I used New England Cheesemaking site's "good milk list" to do some research. http://www.cheesemaking.com/goodmilklist.html   

Sorry if I got carried away!  lol  moo   chicken  moo   chicken  moo   chicken moo

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