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Yogurt made with Jello
September 11, 2011
12:47 pm
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Runningtrails - Sheryl
Barrie, Ontario
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Well, after the previous discussion at Farm Bell Recipes re Jello to flavour yogurt, I gave it a whirl this morning. I used raspberry jello becuase I have some raspberries to go with it. It wasn’t pretty. I brought some of the milk, about 1.5 cups, to a boil on the stove in a small pot and added the Jello. It immediately curdled, instantly and completely. Clear whey with curds floating in it.

 

I suppose one could continue and make raspberry flavoured cheese with it, but it certainly wasn’t going to make yogurt! (I won’t be doing it again to see if it makes good cheese…)

 

Experiment concluded. A dismal failure. I’m glad I didn’t add it to the entire 2L of milk!

Sheryl - sherylgallant.blogspot.com - providence-acres.blogspot.com

"Make it your ambition to lead a quiet life, to mind your own business and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."  - 1 Thes. 4:11

September 11, 2011
2:08 pm
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Canner Joann
Central KY
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Sorry this was a failure, but it's how we learn what works and what doesn't.  Thanks for sharing your results with us!

 

Joann

No trees were killed in sending this message.  However, a large number of electrons were highly inconvenienced!

September 11, 2011
2:33 pm
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mamajoseph
Kenya
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Too bad that didn't work, but thanks for letting us know. I'm still curious to know of a way to make flavored yogurt.

I (sorta) have a farm in Africa.

September 11, 2011
3:35 pm
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CindyP
Hart, MI
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Just wondering if you could add it at the same time you normally add gelatin (if you do, after you've brought the milk to 180 and back down to 110 when you add the culture) and not adding it to boiling milk?

Depending on the fat content of the milk, boiling alone can cause it to curdle.  The more fat in the milk, the less likely to curdle with heat. 

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 11, 2011
3:45 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Why did you have the milk boiling?  180 shouldn't have it boiling…..  I think probably that's right, what Cindy said, about not adding it until the 116 point, but I haven't tried it.  Now I want to! 

Clover made me do it.

September 12, 2011
11:38 am
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mamacarpenter
Mesa, AZ
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Hi new friends! Just an fyi, I have added Jello to flavor my homemade yogurt. It's very simple, really. I just add it after the yogurt is made. I use a quart size jar, add a small box of jello in desired flavor and stir all together. you might want to adjust the amount you add according to your taste. Add some fruit and you are done.shimmy

September 14, 2011
7:05 am
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Runningtrails - Sheryl
Barrie, Ontario
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I brought the milk quickly to a small boil just to make sure it was hot enough to dissolve the Jello. The Jello directions say to add it to boiling water until it's dissolved, then add the cold water.

Mamacarpenter – You added the powdered Jello to the yogurt when its cool? It wouldn't dissolve then, would it? Is it not gritty?

I have added it to frosting for a cake before, only to find it gritty, like undissolved table sugar.

I have considered dissolving the Jello in a small amount of boiling water first, letting it gel and then adding it to the yogurt and whipping it together, sort of like Bavarian Jello. I don't know why that wouldn't work. I might try that with some of the finished yogurt.

I add the plain gelatin to the yogurt when it's 190F and blender it quickly to dissolve it, but  they are not the same.

Koolaid could be tried too but some of those have citric acid in them. Some of the Jello flavours might have it too.

Sheryl - sherylgallant.blogspot.com - providence-acres.blogspot.com

"Make it your ambition to lead a quiet life, to mind your own business and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."  - 1 Thes. 4:11

September 14, 2011
8:51 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I would think it would dissolve at 116 when the yogurt culture is added also.  I'm planning to try this soon, next time I make yogurt.

Clover made me do it.

September 14, 2011
11:33 am
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Runningtrails - Sheryl
Barrie, Ontario
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Please post the results. I would like to know if mine curdled as a result of adding the Jello or not.

Sheryl - sherylgallant.blogspot.com - providence-acres.blogspot.com

"Make it your ambition to lead a quiet life, to mind your own business and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."  - 1 Thes. 4:11

September 14, 2011
12:14 pm
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Pete
WV
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Just guessing here – but it wouldn't much matter what was added at the high temp, I would expect unsatisfactory results.  There is a reason that additives are suggested be added at the lower temp, and I would guess that to be so that the milk would not curdle.  (Think tempering, as in adding eggs or chocolate or anything else to a hot, rather than warm, liquid.)

And yes, I would expect it to take MUCH longer for sugar to dissolve in a fat than in a warm liquid.  But it both cases, it will dissolve, but for fats it takes a very long time.  (That is essentially what we are doing when beating sugar and butter to a light color before adding other stuff for cookie dough.)

If folks are looking for just blue flavor and color, would Kool Aid work?

Anulos qui animum ostendunt omnes gestemus!

September 14, 2011
12:39 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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ooooh!  Yeah, Kool-Aid should work, too.  Might have to try that!!  I'm trying to get a blueberry yogurt for Morgan, and I don't think there is actually a blueberry Jell-O but there may be a blueberry Kool-Aid.  Though additionally, some people might be using it the same way, and for the same purpose, that some people add gelatin to yogurt, to thicken.  I don't have trouble making thick enough yogurt.  I rarely make yogurt by starting it with some previously-made yogurt.  I use yogurt starter culture almost every time.  It does cost me a little more to make yogurt that way, but I don't need to add gelatin because the starter culture is strong and I always get a thick yogurt from it.  (I'm really not into adding the gelatin, or powdered milk, either–I prefer it to just be my fresh cow milk and the culture.)  Of course, adding Jell-O or Kool-Aid either one is the antithesis of that, LOL, but it's for Morgan, who doesn't want any ACTUAL fruit in her yogurt, just the sugary, fruity flavor.

Clover made me do it.

September 14, 2011
12:55 pm
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mamajhk
South Central Kansas
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I just went to the jello website and they have a flavor called Berry Blue.  I thought I had seen it but needed to confirm it.

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