We're setting up the yardsale at my temple, and I saw this brandy-new
1 quart WestBend yogurt maker. I'm a sucker. I bought it.

Is there anyone still on this planet that makes their own yogurt? Any
suggestions or recommendations for what to use for the base? I have
TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
try.

The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
and a half cup of yogurt with live culture. What do other folks do
for a base?

maxine in ri

On Sat, 17 Sep 2005 20:31:25 -0400, maxine in ri >
wrote:

>We're setting up the yardsale at my temple, and I saw this brandy-new
>1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>
>Is there anyone still on this planet that makes their own yogurt? Any
>suggestions or recommendations for what to use for the base? I have
>TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
>try.
>
>The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
>and a half cup of yogurt with live culture. What do other folks do
>for a base?
>
>maxine in ri


We use Greek yogurt for the base, too. Your recipe is similar to ours.
It makes great stuff.

For fun, if you have a Whole Foods around, experiment with a few other
types of live-culture yogurts in the base...we found sheep's milk
nifty.

Boron

maxine in ri wrote:

> Is there anyone still on this planet that makes their own yogurt?


Not I! Whatever possessed you to buy a yogurt machine? There are so many
good flavors at the market.

My favorite (lately) is Trader Joe's non-fat Keylime!

YFMV,

Andy

maxine in ri wrote:
> We're setting up the yardsale at my temple, and I saw this brandy-new
> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
> [snip]

Don't use it. Put it back in the box. There'll be a holiday season
White Elephant party soon, and you have the perfect offering. -aem

"Andy" <q> wrote in message
.. .
> maxine in ri wrote:
>
>> Is there anyone still on this planet that makes their own yogurt?
>
>
> Not I! Whatever possessed you to buy a yogurt machine? There are so many
> good flavors at the market.
>
> My favorite (lately) is Trader Joe's non-fat Keylime!
>
Thanks for that recommendation. I put it on my list.
Dee Dee

maxine in ri wrote:
> We're setting up the yardsale at my temple, and I saw this brandy-new
> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>
> Is there anyone still on this planet that makes their own yogurt? Any
> suggestions or recommendations for what to use for the base? I have
> TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
> try.
>
> The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
> and a half cup of yogurt with live culture. What do other folks do
> for a base?

Cream. 40% milkfat. No dry milk.

Astonishing.

Pastorio

Bob (this one) wrote:
> maxine in ri wrote:
>
>> We're setting up the yardsale at my temple, and I saw this brandy-new
>> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>>
>> Is there anyone still on this planet that makes their own yogurt? Any
>> suggestions or recommendations for what to use for the base? I have
>> TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
>> try.
>> The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
>> and a half cup of yogurt with live culture. What do other folks do
>> for a base?
>
>
> Cream. 40% milkfat. No dry milk.
>
> Astonishing.
>
> Pastorio


Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
to the milk instead of adding dry milk? I'm confused.

Sometimes brevity is not so good because ambiguity creeps in.

Best regards,
Bob

On Sat, 17 Sep 2005 20:31:25 -0400, maxine in ri wrote:

> We're setting up the yardsale at my temple, and I saw this brandy-new
> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>
> Is there anyone still on this planet that makes their own yogurt? Any
> suggestions or recommendations for what to use for the base? I have
> TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
> try.
>
> The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
> and a half cup of yogurt with live culture. What do other folks do
> for a base?
>
Maxine... I just go to Safeway and buy "plain" for the starter.
That's all you need! "Recipes" are things like "add nonfat dried
milk" to the milk (which increases denseness).

What are you looking for? I'm not a big fan of "flavored" yogurt. I
will add fresh fruit just before eating and I make vanilla yogurt.
That's as exotic as it gets for me.

make yogurt?
--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

sf wrote on 18 Sep 2005 in rec.food.cooking

> On Sat, 17 Sep 2005 20:31:25 -0400, maxine in ri wrote:
>
> > We're setting up the yardsale at my temple, and I saw this brandy-new
> > 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
> >
> > Is there anyone still on this planet that makes their own yogurt? Any
> > suggestions or recommendations for what to use for the base? I have
> > TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
> > try.
> >
> > The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
> > and a half cup of yogurt with live culture. What do other folks do
> > for a base?
> >
> Maxine... I just go to Safeway and buy "plain" for the starter.
> That's all you need! "Recipes" are things like "add nonfat dried
> milk" to the milk (which increases denseness).
>
> What are you looking for? I'm not a big fan of "flavored" yogurt. I
> will add fresh fruit just before eating and I make vanilla yogurt.
> That's as exotic as it gets for me.
>

Adding evaporated (not sweetened condensed) milk adds creaminess.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

zxcvbob wrote:
> Bob (this one) wrote:
>
>> maxine in ri wrote:
>>
>>> We're setting up the yardsale at my temple, and I saw this brandy-new
>>> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>>>
>>> Is there anyone still on this planet that makes their own yogurt? Any
>>> suggestions or recommendations for what to use for the base? I have
>>> TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
>>> try. The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk
>>> powder,
>>> and a half cup of yogurt with live culture. What do other folks do
>>> for a base?
>>
>> Cream. 40% milkfat. No dry milk.
>>
>> Astonishing.
>>
>> Pastorio
>
> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
> to the milk instead of adding dry milk? I'm confused.

I use 40% cream for the whole liquid content. It doesn't make sour
cream. The flavor and texture are unique. It's not particularly acid on
the tongue, as sour cream is, but it is thick and intensely rich.

Remarkable ice cream base used with milk as usual.

It also makes an uncanny butter with a wonderful, gentle tang. The
buttermilk is sharp and has a very rounded flavor.

> Sometimes brevity is not so good because ambiguity creeps in.

Maybe.

<g>

Pastorio

On Sun, 18 Sep 2005 13:55:12 -0400, "Bob (this one)" >
wrote:

>zxcvbob wrote:
>> Bob (this one) wrote:
>>
>>> maxine in ri wrote:

>>> Cream. 40% milkfat. No dry milk.
>>>
>>> Astonishing.
>>>
>>> Pastorio
>>
>> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
>> to the milk instead of adding dry milk? I'm confused.
>
>I use 40% cream for the whole liquid content. It doesn't make sour
>cream. The flavor and texture are unique. It's not particularly acid on
>the tongue, as sour cream is, but it is thick and intensel

This sounds a bit like the Greek yogurts...

Is that how one gets a Greek style yogurt? I have fallen in love with
Trader Joes Greek style yogurt, and would love to be able to make it
myself.

Christine

On Sun, 18 Sep 2005 18:07:09 GMT, Christine Dabney wrote:

> On Sun, 18 Sep 2005 13:55:12 -0400, "Bob (this one)" >
> wrote:
>
> >zxcvbob wrote:
> >> Bob (this one) wrote:
> >>
> >>> maxine in ri wrote:
>
> >>> Cream. 40% milkfat. No dry milk.
> >>>
> >>> Astonishing.
> >>>
> >>> Pastorio
> >>
> >> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
> >> to the milk instead of adding dry milk? I'm confused.
> >
> >I use 40% cream for the whole liquid content. It doesn't make sour
> >cream. The flavor and texture are unique. It's not particularly acid on
> >the tongue, as sour cream is, but it is thick and intensel
>
> This sounds a bit like the Greek yogurts...
>
> Is that how one gets a Greek style yogurt? I have fallen in love with
> Trader Joes Greek style yogurt, and would love to be able to make it
> myself.
>
This is something to learn... is it part of the original recipe or
stirred in after the yogurt is made?

sf wrote:
> On Sun, 18 Sep 2005 18:07:09 GMT, Christine Dabney wrote:
>
>
>> On Sun, 18 Sep 2005 13:55:12 -0400, "Bob (this one)" >
>> wrote:
>>
>> >zxcvbob wrote:
>> >> Bob (this one) wrote:
>> >>
>> >>> maxine in ri wrote:
>>
>> >>> Cream. 40% milkfat. No dry milk.
>> >>>
>> >>> Astonishing.
>> >>>
>> >>> Pastorio
>> >>
>> >> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
>> >> to the milk instead of adding dry milk? I'm confused.
>> >
>> >I use 40% cream for the whole liquid content. It doesn't make sour
>> >cream. The flavor and texture are unique. It's not particularly acid on
>> >the tongue, as sour cream is, but it is thick and intensel
>>
>> This sounds a bit like the Greek yogurts...
>>
>> Is that how one gets a Greek style yogurt? I have fallen in love with
>> Trader Joes Greek style yogurt, and would love to be able to make it
>> myself.
>>
> This is something to learn... is it part of the original recipe or
> stirred in after the yogurt is made?

Is *what* part of the original recipe?

Pastorio

I love my Salton Yogurt Maker.

For a creamy yogurt without adding nonfat dry milk I use Brown Cow
Brand yogurt as a starter and 1% milk. It's available at Whole Foods.

Bruce

Andy <q> wrote in
:

> maxine in ri wrote:
>
>> Is there anyone still on this planet that makes their own
>> yogurt?
>
>
> Not I! Whatever possessed you to buy a yogurt machine?
> There are so many good flavors at the market.

not in real yogurt there isn't.

> My favorite (lately) is Trader Joe's non-fat Keylime!

see above. non-fat yogurt is nasty. it's even worse than low-
fat. real yogurt has fat in it. really GOOD yogurt has cream
on top.
use whole milk. better yet, use whole milk from a farm that
raises Jerseys, not Holsteins.
sheep milk, goat milk & yak milk all make great yogurt too.
lee
--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

Bob (this one) wrote:
!
! I use 40% cream for the whole liquid content. It doesn't
! make sour cream. The flavor and texture are unique. It's ! not
particularly acid on the tongue, as sour cream is, but ! it is thick
and intensely rich.
!
! Remarkable ice cream base used with milk as usual.
!
! It also makes an uncanny butter with a wonderful, gentle !tang. The
buttermilk is sharp and has a very rounded !flavor.

The TJ's Greek-style yogurt I used has cream added, and it is really
really wonderful. Made a good starter, too<g>.

I've noticed that with whole milk yogurts and the Stonyfield Farms
cream on top yogurt. It makes a much smoother tasting, gentle tang
yogurt. I guess fat is important to the cultures or outcome.

When you say it makes butter and buttermilk, how are you processing it
after it's yogurt? I could see making yogurt cheese out of it (mmmm!)
but butter?

Thanks.
maxine in ri

Pastorio wrote:

sf wrote:
> On Sun, 18 Sep 2005 18:07:09 GMT, Christine Dabney wrote:

>> On Sun, 18 Sep 2005 13:55:12 -0400, "Bob (this one)" >
>> wrote:

>> >zxcvbob wrote:
>> >> Bob (this one) wrote:

>> >>> maxine in ri wrote:

>> >>> Cream. 40% milkfat. No dry milk.

>> >>> Astonishing.

>> >>> Pastorio

>> >> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
>> >> to the milk instead of adding dry milk? I'm confused.

>> >I use 40% cream for the whole liquid content. It doesn't make sour
>> >cream. The flavor and texture are unique. It's not particularly acid on
>> >the tongue, as sour cream is, but it is thick and intensel

>> This sounds a bit like the Greek yogurts...

>> Is that how one gets a Greek style yogurt? I have fallen in love with
>> Trader Joes Greek style yogurt, and would love to be able to make it
>> myself.

> This is something to learn... is it part of the original recipe or
> stirred in after the yogurt is made?

! Is *what* part of the original recipe?

Pastorio

I think she's asking about the cream. The Stonyfield used to add some
to the top of the container, that you could mix in or eat as is. In
which case, the answer would be that it is part of the "original
recipe", or perhaps more specifically, the base ingredients that you
use when you make your yogurt.

maxine in ri

maxine in ri wrote:
> Pastorio wrote:
>
> sf wrote:
>
>>On Sun, 18 Sep 2005 18:07:09 GMT, Christine Dabney wrote:
>
>>>"Bob (this one)" > wrote:
>
>>>>zxcvbob wrote:
>>>>
>>>>>Bob (this one) wrote:
>
>>>>>>maxine in ri wrote:
>
>>>>>>Cream. 40% milkfat. No dry milk.
>>>>>>Astonishing.
>
>>>>>Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
>>>>>to the milk instead of adding dry milk? I'm confused.
>
>>>>I use 40% cream for the whole liquid content. It doesn't make sour
>>>>cream. The flavor and texture are unique. It's not particularly acid on
>>>>the tongue, as sour cream is, but it is thick and intensel
>
>>>This sounds a bit like the Greek yogurts...
>
>>>Is that how one gets a Greek style yogurt? I have fallen in love with
>>>Trader Joes Greek style yogurt, and would love to be able to make it
>>>myself.
>
>>This is something to learn... is it part of the original recipe or
>>stirred in after the yogurt is made?
>
> ! Is *what* part of the original recipe?

> I think she's asking about the cream. The Stonyfield used to add some
> to the top of the container, that you could mix in or eat as is. In
> which case, the answer would be that it is part of the "original
> recipe", or perhaps more specifically, the base ingredients that you
> use when you make your yogurt.

I said: "I use 40% cream for the whole liquid content."

Very specifically.

Pastorio

maxine in ri wrote:
> Bob (this one) wrote:
> !
> ! I use 40% cream for the whole liquid content. It doesn't
> ! make sour cream. The flavor and texture are unique. It's ! not
> particularly acid on the tongue, as sour cream is, but ! it is thick
> and intensely rich.
> !
> ! Remarkable ice cream base used with milk as usual.
> !
> ! It also makes an uncanny butter with a wonderful, gentle !tang. The
> buttermilk is sharp and has a very rounded !flavor.
>
> The TJ's Greek-style yogurt I used has cream added, and it is really
> really wonderful. Made a good starter, too<g>.
>
> I've noticed that with whole milk yogurts and the Stonyfield Farms
> cream on top yogurt. It makes a much smoother tasting, gentle tang
> yogurt. I guess fat is important to the cultures or outcome.

Fat is important to the mouthfeel. Lactobacilli don't do much of
anything to the fat. They convert lactose to lactic acid. That's where
the tang comes from. Cream has very little lactose. So it doesn't get as
acidic. Smoother to the taste and the tongue.

> When you say it makes butter and buttermilk, how are you processing it
> after it's yogurt? I could see making yogurt cheese out of it (mmmm!)
> but butter?

It's cultured cream. As opposed to "sweet cream" that you see on butter
packages. That means it's not cultured or soured. (Has nothing to do
with salted or unsalted.)

Whip it or churn it and it becomes butter and buttermilk. Just like any
dairy product with milkfat in it, even milk.

Pastorio

On Sat, 17 Sep 2005 20:24:47 -0500, Andy <q> connected the dots and
wrote:

~maxine in ri wrote:
~
~> Is there anyone still on this planet that makes their own yogurt?
~
~
~Not I! Whatever possessed you to buy a yogurt machine? There are so
many
~good flavors at the market.
~
~My favorite (lately) is Trader Joe's non-fat Keylime!
~
~YFMV,
~
~Andy

I've always wanted to make my own, since the stuff in the market seems
so expensive. I mean, $2 for a quart! <g>

The vast majority of the ones on the shelves are way too sweet for me.
I like mine with raisins and crystalized ginger. They are nice
counterpoints to each other.

maxine in ri

maxine in ri wrote:
>
> I've always wanted to make my own, since the stuff in the market seems
> so expensive. I mean, $2 for a quart! <g>
>
> The vast majority of the ones on the shelves are way too sweet for me.
> I like mine with raisins and crystalized ginger. They are nice
> counterpoints to each other.


I will try ginger - thanks!
Dried (or fresh) pineapple, fresh coconut, walnuts and raisins are also
wonderful. I like the dried pineapple as it is sweeter and
counter-balances the plain yogurt's acidity.

-L.

On Sat, 17 Sep 2005 23:25:46 -0700, sf > connected the
dots and wrote:

~Maxine... I just go to Safeway and buy "plain" for the starter.
~That's all you need! "Recipes" are things like "add nonfat dried
~milk" to the milk (which increases denseness).
~
~What are you looking for? I'm not a big fan of "flavored" yogurt. I
~will add fresh fruit just before eating and I make vanilla yogurt.
~That's as exotic as it gets for me.

I was looking for some of the responses I got he what kind of milk
to use, how to get that great Greek yogurt taste and texture. Also
how long to let it cook, how to avoid the lumpiness I ended up with on
the first batch, stuff like that.

And I knew asking would bring out the folks who either dislike yogurt
or think it's too much trouble to make, and I like hearing their
comments as well. Some are good for a laugh, others make good points
to consider.

Thank you, and everyone else who shared their methods. I learned a
lot.

maxine in ri

"maxine in ri" > wrote in message
...
> We're setting up the yardsale at my temple, and I saw this brandy-new
> 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
>
> Is there anyone still on this planet that makes their own yogurt? Any
> suggestions or recommendations for what to use for the base? I have
> TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
> try.
>
> The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
> and a half cup of yogurt with live culture. What do other folks do
> for a base?
>
> maxine in ri

Not for the base, but this is a nice and unusual yoghurt flavour IMO - fresh
strawberries cut into small pieces and set in a bowl, add a little ripped up
and bruised fresh basil, sprinkle with some (to your taste) medium brown
sugar and mix it up. Let it start to break down the strawberries, then
bruise it all a little more and stir it into the yoghurt.



Shaun aRe - Another I like is simply muesli, left overnight in the yoghurt
before eating.

On Fri, 23 Sep 2005 11:52:04 +0100, "Shaun aRe"
> connected the dots and wrote:

~Not for the base, but this is a nice and unusual yoghurt flavour IMO
- fresh
~strawberries cut into small pieces and set in a bowl, add a little
ripped up
~and bruised fresh basil, sprinkle with some (to your taste) medium
brown
~sugar and mix it up. Let it start to break down the strawberries,
then
~bruise it all a little more and stir it into the yoghurt.
~
~
~
~Shaun aRe - Another I like is simply muesli, left overnight in the
yoghurt
~before eating.
~

I've seen strawberries with basil and balsamic vinegar (and tasted
them!). You're right, the basil goes well with the berries and sugar.

My morning yogurt consists of oatmeal (rolled oats), crystalized
ginger, dried fruit, yogurt and soy milk. I'll make it up the night
before, and nuke it for a minute when I get to work.

On top of that, I just found out I'm lactose intolerant (so that's
where all the gas was coming from), and experimenting with the pills
to help digest all that lovely dairy food I crave.

Fortunately, my kidlet likes the yogurt I made.

maxine in ri

On Fri, 23 Sep 2005 11:52:04 +0100, Shaun aRe wrote:


> Shaun aRe - Another I like is simply muesli, left overnight in the yoghurt
> before eating.
>
But it's really good when it crunches! Just mix with yogurt and eat.

"sf" > wrote in message
...
> On Fri, 23 Sep 2005 11:52:04 +0100, Shaun aRe wrote:
>
>
> > Shaun aRe - Another I like is simply muesli, left overnight in the
yoghurt
> > before eating.
> >
> But it's really good when it crunches! Just mix with yogurt and eat.

Must admit I do like it either way!




Shaun aRe

Stonyfield also has more types of bugs in it, making a better starter
(IMHO) than most other yogurts.