October 17, 2008
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
February 20, 2011
December 28, 2008
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!
February 20, 2011
February 10, 2009
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
Located in N.E. Ohio
September 12, 2017
I found a recipe for making yogurt in crockpot and just had to try it!! It worked!!
1/2 gal milk (you can use fresh or from the store)
1 cup plain yogurt
Put the milk in the crockpot and turn on high until it’s almost boiling, but not quite. The instructions said about 3 hours, mine took 2. Shut off and let cool off until you can hold your finger in for 10 seconds. Mix in the plain yogurt. Put the top back on, leave the crock in the heating part, put a bath towel on the top to insulate and leave in a draft free area where it will cool down slowly. I stuck mine in the oven. Leave it for 6-7 hours cooling slowly. Mine was in there until this morning, about 12 hours, it was still a little warm.
This made 5 cups. You can now use 1 cup of this to make your next batch.
You can also take it one step further and drain it in cheesecloth to make yogurt cheese for crackers. I’m trying this today.
It is delicious!! I already had a cup with some black cherry jam mixed in. YUM!!!
Now, this would make a great and healthy dessert.
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