tag:blogger.com,1999:blog-997321328892025524.post8383684385702251188..comments2023-04-25T19:49:48.869-07:00Comments on Anti-Inflammatory Remarks: Making Super Yogurt – More Probiotics, Less CarbDenny Barneshttp://www.blogger.com/profile/06952360626901939145noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-997321328892025524.post-70951114392393114172013-06-26T20:20:35.067-07:002013-06-26T20:20:35.067-07:00This is something that I can make to have an alter...This is something that I can make to have an alternative of my needed probiotic intake. I'll try this one out and hopefully, I will succeed.whitneyhttp://best-probiotic-supplements.com/noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-20270687800999465282013-03-06T11:28:12.810-08:002013-03-06T11:28:12.810-08:00i ferment my yogurt for 24 hours. i've tried v...i ferment my yogurt for 24 hours. i've tried various types of milk and for some reason raw milk is EXTREMELY sour. My raw milk yogurt tastes like lemon after a 24 hour ferment. This doesnt happen with normal pasteurized yogurt you buy in most grocery stores. Has anyone else noticed a difference between raw milk and pasteurized milk yogurt?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-40527899155194719542013-01-14T09:53:29.857-08:002013-01-14T09:53:29.857-08:00I know this blog is fairly old, but I would just l...I know this blog is fairly old, but I would just like to add that the liquid that remains from straining the yogurt is called whey, (remember little miss muffet sitting on her tuffet eating her curds and whey). Well that liquid is highly nutritious, as an earlier poster already stated. Instead of throwing it away, use it to make fermented lemonade which is high in good bacteria like homemade yogurt. You can also ferment cabbage and other veggies with it ( the whey) for even more probiotic food options and the procedure for fermenting is fairly simple for most of these suggestions. It's the 'whey' to go! Sorry, had to get that out. LolAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-41079964676011363532012-09-16T00:46:45.459-07:002012-09-16T00:46:45.459-07:00Your method of yogurt making should work fine. I ...Your method of yogurt making should work fine. I am told putting raw milk in a goat skin and hanging it in a sunny door frame has also worked well for hundreds of years. What is your specific concern about microwaving milk?Denny Barneshttps://www.blogger.com/profile/06952360626901939145noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-49809920621543372372012-09-15T09:56:19.207-07:002012-09-15T09:56:19.207-07:00Everything is great about your instructions except...Everything is great about your instructions except the microwave. Why would you go to all the trouble of making such a healthy thing as 24 hour yogurt but microwave the milk? I have been reading for years on the danger of microwaving and I haven't microwaved anything since a guy in Planet Organic looked at me like I was crazy for asking if I could microwave one of their products. I heat the cream in a large sterilized pot, and use a candy thermometer (a meat thermometer will work, too) to get it up to temperature, and then back down to the right temperature to add the starter. I also ferment it in my oven with the oven light for 24 hours. I've tested with a thermometer and the oven light keeps the oven at exactly 100 degrees. Riley Jameshttps://www.blogger.com/profile/17007994969600231394noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-76748393196630938722010-04-13T10:23:10.214-07:002010-04-13T10:23:10.214-07:00Marta,
The Twarog Cheese in the Wiki picture look...Marta,<br /><br />The Twarog Cheese in the Wiki picture looks delicious! The one on the right looks very similar to normal yogurt cheese. The one on the left has a more yellow color which looks similar to yogurt fermented with bifidobacterium. The shape is so nice. Is there some kind of traditional mold that can be used to form it?<br /><br />I am experimenting with different yogurt strains now and discovering there really is a culture of yogurt cultures. I will be writing on it as soon as I am a little wiser. Do you have any idea what kind of culture (bacteria) that traditional twarog uses?Denny Barneshttps://www.blogger.com/profile/06952360626901939145noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-21181541863386465782010-04-13T08:25:50.117-07:002010-04-13T08:25:50.117-07:00My mom makes a type of cottage cheese (or quark) i...My mom makes a type of cottage cheese (or quark) in a process similar to this. We call it "twarog" in Polish. I think I've read that it has similar bacterial benefits.<br />She cheats a bit: she pours buttermilk into a pot, then places that pot into another one with hot water and keeps it on low heat for about an hour. The solid layer that rises to the top is then strained out and dripped overnight in a cheesecloth or mesh strainer, and the result looks something like this:<br /><br />http://upload.wikimedia.org/wikipedia/commons/4/4a/Twarog.JPG<br /><br />My mom often drinks the leftover water, which she says is extremely healthy.<br /> <br /><br />The cheese itself is delicious and we eat it with bread, in perogies, and just by itself (sometimes with fresh chives and a bit of salt or pepper).<br /><br /> I know it can't be very high in carbs, but I don't know exactly how many it has. That's the tradeoff of making your own food, I guess!Martahttps://www.blogger.com/profile/05228391552919428428noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-19255071811507895942010-04-10T08:46:59.797-07:002010-04-10T08:46:59.797-07:00Oh come on, Keith. If you can make a cup of coffe...Oh come on, Keith. If you can make a cup of coffee, you can make yogurt cheese. <br /><br />Put a coffee filter in a coffee cone over a mug. Fill it with your yogurt and stick in the refrigerator before you retire. In the morning, you have thick yogurt cheese about the same consistency as cream cheese and 1/4 cup of strange tasting liquid that you really did not want to eat anyway. <br /><br />I had this yogurt cheese for breakfast on my low carb flax meal muffins. I think it wonderful ... but I'm weird. However, I have corroborating evidence. My two year-old son, who has impeccable taste, also loves it. Since he started eating it, he has not had a single eczema outbreak. Could it be the long awaited cure?Denny Barneshttps://www.blogger.com/profile/06952360626901939145noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-30060177149479881822010-04-10T08:17:05.261-07:002010-04-10T08:17:05.261-07:00You can also add unflavored gelatin to make a thic...You can also add unflavored gelatin to make a thicker yogurt. <br /><br />I tried the cheese cloth thing and totally failed. No patience.Dr. Khttps://www.blogger.com/profile/05630058820433858101noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-10272665661486665852010-04-09T20:29:08.848-07:002010-04-09T20:29:08.848-07:00The key to "really sour and thick yogurt"...The key to "really sour and thick yogurt" if you are not using fresh milk in steamy Kerala is (1) add a little cream to milk, (2) ferment it for longer than overnight, that is, 24 hours rather than 8 hours, and (3) drip some of the liquid off. Glad you like that taste, too. It is much healthier.Denny Barneshttps://www.blogger.com/profile/06952360626901939145noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-12467823926863976082010-04-09T15:21:33.651-07:002010-04-09T15:21:33.651-07:00I like plain, thick yogurt with all its sourness. ...I like plain, thick yogurt with all its sourness. Back in India, we always made yogurt at home, and did it every day because yogurt was mandatory at both lunch and dinner (not at breakfast). It was easy to make yogurt there - add a little yogurt to milk in the evening and keep it outside the fridge overnight. Keep it in the fridge in the morning when it would have completely fermented. In the distant past when middle class people in India could not afford a fridge (as in my boyhood), yogurt tasted better as it would never be kept in fridge.<br /><br />After coming to Canada we chose to buy yogurt because yogurt making was not as simple as in India. However, recently we have started to make yogurt at home again -- we purchased a yogurt maker last December. The home-made yogurt definitely tastes better than the store bought, but not as good as the really sour and thick yogurt of my boyhood days. For some unknown reason, the yogurt made in the yogurt maker is not getting thick enough.<br /><br />Regards,<br />RadRad Warrierhttps://www.blogger.com/profile/02822478962792020689noreply@blogger.comtag:blogger.com,1999:blog-997321328892025524.post-20918581004430400022010-04-09T07:15:07.499-07:002010-04-09T07:15:07.499-07:00I'm lazy. I have never heated the milk ahead ...I'm lazy. I have never heated the milk ahead of time. I add 1/2 cup of dried milk to mine. <br /><br />I throw fruit in mine to get the fructose level up :).Dr. Khttps://www.blogger.com/profile/05630058820433858101noreply@blogger.com