ohui
08-06-2003, 10:27 PM
I can not drink milk but can eat yogurt to get my calcium needs since I don't want to take calcium supplements. I make my own yogurt from milk that is fortified with vitamin D. I was wondering if anyone knew whether the vitamin D will still be bioavailable and absorbable after going through the yogurt making process?
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LunaBleu
09-12-2003, 05:41 PM
Hi, I saw your post about yogurt. I can't answer your question because I have never made yogurt before. But I have a request of you.
I just picked up a yogurt maker at a yard sale. It was manufactured in the 70's, and it works. But the only instructions were on the original box, and they're not terribly specific, nor are there any recipes.
I know it can't be that hard to figure out, but I could sure use any advice I can get. I bought a little container of plain Dannon yogurt with live cultures as a starter. And (this is how little I know) is yogurt made by heating or cooking?
I am looking forward to using yogurt a lot, if I learn how to make good yogurt.
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LunaBleu
I just picked up a yogurt maker at a yard sale. It was manufactured in the 70's, and it works. But the only instructions were on the original box, and they're not terribly specific, nor are there any recipes.
I know it can't be that hard to figure out, but I could sure use any advice I can get. I bought a little container of plain Dannon yogurt with live cultures as a starter. And (this is how little I know) is yogurt made by heating or cooking?
I am looking forward to using yogurt a lot, if I learn how to make good yogurt.
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LunaBleu
ohui
09-12-2003, 06:16 PM
Hi:
To make yogurt, basically:
1) bring to a temperature of at least 82 degrees C for two minutes, or if you don't have a thermometer, bring milk to a boil (stir milk to avoid burning the milk at the bottom of the pot)
2) allow to cool to 42-44 degrees C (cool enough to so that the milk is not uncomfortable to pass over your wrist - make take over 1/2 hour, can put pot in cold water to hasten cooling prodecure)
3) mix in some starter, around 2 tablespoons per litre of milk and mix well to make sure starter is well incorporated
4) fill yogurt maker with water and allow to incubate as per instructions on box. usually around 6 hours but if you want a more thicker yogurt, can incubate longer, upto 24+ hours. Yogurt incubated longer will be more sour but the protein is more digested and bacteria count is higher, if you are into probiotics or have problems digesting milk.
5) After the yogurt is the right consistency, take out and cool in fridge for 8 hours, then enjoy.
To make yogurt, basically:
1) bring to a temperature of at least 82 degrees C for two minutes, or if you don't have a thermometer, bring milk to a boil (stir milk to avoid burning the milk at the bottom of the pot)
2) allow to cool to 42-44 degrees C (cool enough to so that the milk is not uncomfortable to pass over your wrist - make take over 1/2 hour, can put pot in cold water to hasten cooling prodecure)
3) mix in some starter, around 2 tablespoons per litre of milk and mix well to make sure starter is well incorporated
4) fill yogurt maker with water and allow to incubate as per instructions on box. usually around 6 hours but if you want a more thicker yogurt, can incubate longer, upto 24+ hours. Yogurt incubated longer will be more sour but the protein is more digested and bacteria count is higher, if you are into probiotics or have problems digesting milk.
5) After the yogurt is the right consistency, take out and cool in fridge for 8 hours, then enjoy.
anneh
10-19-2003, 09:39 PM
Can you advise me which method to purchase as a means to making my own yogurt? I know years ago I had some sort of appliance. Btw cannot help but encourage you to only use organic milk because of all the bad stuff in regular cow's milk. Also, I am not sure that Dannon uses very good cultures, I organic plain yogurt tht\at is delicious from health food store, Seven Stars Yogurt. As for Vit D, have heard its synthetic that they put in milk and not good so I usually buy Carlsons Cod Liver oil or you can get capsules.
anneh
Originally posted by ohui:
Hi:
To make yogurt, basically:
1) bring to a temperature of at least 82 degrees C for two minutes, or if you don't have a thermometer, bring milk to a boil (stir milk to avoid burning the milk at the bottom of the pot)
2) allow to cool to 42-44 degrees C (cool enough to so that the milk is not uncomfortable to pass over your wrist - make take over 1/2 hour, can put pot in cold water to hasten cooling prodecure)
3) mix in some starter, around 2 tablespoons per litre of milk and mix well to make sure starter is well incorporated
4) fill yogurt maker with water and allow to incubate as per instructions on box. usually around 6 hours but if you want a more thicker yogurt, can incubate longer, upto 24+ hours. Yogurt incubated longer will be more sour but the protein is more digested and bacteria count is higher, if you are into probiotics or have problems digesting milk.
5) After the yogurt is the right consistency, take out and cool in fridge for 8 hours, then enjoy.
anneh
Originally posted by ohui:
Hi:
To make yogurt, basically:
1) bring to a temperature of at least 82 degrees C for two minutes, or if you don't have a thermometer, bring milk to a boil (stir milk to avoid burning the milk at the bottom of the pot)
2) allow to cool to 42-44 degrees C (cool enough to so that the milk is not uncomfortable to pass over your wrist - make take over 1/2 hour, can put pot in cold water to hasten cooling prodecure)
3) mix in some starter, around 2 tablespoons per litre of milk and mix well to make sure starter is well incorporated
4) fill yogurt maker with water and allow to incubate as per instructions on box. usually around 6 hours but if you want a more thicker yogurt, can incubate longer, upto 24+ hours. Yogurt incubated longer will be more sour but the protein is more digested and bacteria count is higher, if you are into probiotics or have problems digesting milk.
5) After the yogurt is the right consistency, take out and cool in fridge for 8 hours, then enjoy.
ohui
10-20-2003, 12:59 AM
Hi:
I bought a yogourmet maker because I make 2L at a time. This is the only maker I have used and have been happy with it but it is pricer than the others. I can't recommend whether the cheaper models are okay or not since I never used them. I buy yogourmet probiotic starter and have always had very consistent results. I use goat milk instead of cow's milk since it is easier to digest (I am recovering from an intestinal problem so I wanted a consistent product). Yes, I found out that the Vit D added to milk is synthetic and I believe that the pasteurization process of heating the milk may possibly render the Vit D to be less effective. So I do take cod liver oil. Thanks for your advice.
I bought a yogourmet maker because I make 2L at a time. This is the only maker I have used and have been happy with it but it is pricer than the others. I can't recommend whether the cheaper models are okay or not since I never used them. I buy yogourmet probiotic starter and have always had very consistent results. I use goat milk instead of cow's milk since it is easier to digest (I am recovering from an intestinal problem so I wanted a consistent product). Yes, I found out that the Vit D added to milk is synthetic and I believe that the pasteurization process of heating the milk may possibly render the Vit D to be less effective. So I do take cod liver oil. Thanks for your advice.