Any Home Bakers Here?

[N F C]

BTW, glass conducts heat differently than metal. You need to adjust time and temp for glass.

Hi Susan, welcome to our thread!

The link at the top of the page is updated in real time.

Which reminds me... @N F C have you learned how @sumi did her magic? I'm thinking maybe this or next weekend, it's about time to update the front page again.

I haven't talked to Sumi about it Bob. She's been so sick for a long time, so I haven't wanted to ask her for anything. Once she's back 100% I'll get in touch with her about the first page.

 

[Kusanar]

Well, I have finally caught up again... I haven't been baking, my sourdough is (presumably) happily living in the freezer waiting for me to get back to it.

I'm seriously thinking about doing a piima yogurt as it is a room temp yogurt that can culture for over 24 hours at room temp without an issue. I could let it live in a jar on my counter and just keep removing most of it every morning and giving it new milk. i can have unlimited yogurt smoothies, just add some jam or canned fruit to the removed portion and drink for breakfast.

The big drive behind wanting to do this is that I am slightly lactose intolerant. I can put lactase in the milk (actually how they make lactose free milk commercially) when I let it start culturing and then enzyme will have plenty of time to do it's thing before I have my smoothie the next day. Lactase doesn't like refrigerator temps and does like acid, so should love being at room temp with a yogurt culture. Worth a try anyway.

 

[N F C]

Well, I have finally caught up again... I haven't been baking, my sourdough is (presumably) happily living in the freezer waiting for me to get back to it.

I'm seriously thinking about doing a piima yogurt as it is a room temp yogurt that can culture for over 24 hours at room temp without an issue. I could let it live in a jar on my counter and just keep removing most of it every morning and giving it new milk. i can have unlimited yogurt smoothies, just add some jam or canned fruit to the removed portion and drink for breakfast.

The big drive behind wanting to do this is that I am slightly lactose intolerant. I can put lactase in the milk (actually how they make lactose free milk commercially) when I let it start culturing and then enzyme will have plenty of time to do it's thing before I have my smoothie the next day. Lactase doesn't like refrigerator temps and does like acid, so should love being at room temp with a yogurt culture. Worth a try anyway.

Sounds like a good plan to get your smoothies in the morning! Let us know how it works out for you.

 

[ronott1]

Well, I have finally caught up again... I haven't been baking, my sourdough is (presumably) happily living in the freezer waiting for me to get back to it.

I'm seriously thinking about doing a piima yogurt as it is a room temp yogurt that can culture for over 24 hours at room temp without an issue. I could let it live in a jar on my counter and just keep removing most of it every morning and giving it new milk. i can have unlimited yogurt smoothies, just add some jam or canned fruit to the removed portion and drink for breakfast.

The big drive behind wanting to do this is that I am slightly lactose intolerant. I can put lactase in the milk (actually how they make lactose free milk commercially) when I let it start culturing and then enzyme will have plenty of time to do it's thing before I have my smoothie the next day. Lactase doesn't like refrigerator temps and does like acid, so should love being at room temp with a yogurt culture. Worth a try anyway.

Piima is very good!

I takes about 9 hours on the counter to be ready. I make it in 4 cup batches but do keep it in the fridge.

The start I have came from cultures for health in a 4 pack of heritage cultures.

We only like Piima though

If you culture yogurt(regular) it will be lactose free if cultured overnight. The lactose is used up during the culturing process

 

[Kusanar]

Piima is very good!

I takes about 9 hours on the counter to be ready. I make it in 4 cup batches but do keep it in the fridge.

The start I have came from cultures for health in a 4 pack of heritage cultures.

We only like Piima though

If you culture yogurt(regular) it will be lactose free if cultured overnight. The lactose is used up during the culturing process

Huh, did not know that it would kill the lactose.

Does the piima stay somewhat liquid when cultured overnight? I've seen that it's supposed to be a drinkable yogurt. I would prefer not to have to dilute it with fresh milk to make the smoothie, I suppose I could use water though if needed to dilute some.

When I was looking at cultures online one said to check it after about 9 hours and if not done it could go up to another 36 hours, so I figured that if I treated it somewhat like a sourdough and got the bulk of it out of the jar to make my smoothie, then added more milk to the bit that was still in there (feeding it) and let it sit until next smoothie time, of course if it was going to have to wait more than 24 hours between removing the yogurt I would put it in the fridge to slow the little culture beasts down some.

 

[ronott1]

Huh, did not know that it would kill the lactose.

Does the piima stay somewhat liquid when cultured overnight? I've seen that it's supposed to be a drinkable yogurt. I would prefer not to have to dilute it with fresh milk to make the smoothie, I suppose I could use water though if needed to dilute some.

When I was looking at cultures online one said to check it after about 9 hours and if not done it could go up to another 36 hours, so I figured that if I treated it somewhat like a sourdough and got the bulk of it out of the jar to make my smoothie, then added more milk to the bit that was still in there (feeding it) and let it sit until next smoothie time, of course if it was going to have to wait more than 24 hours between removing the yogurt I would put it in the fridge to slow the little culture beasts down some.

I have kept Bulgarian yogurt culturing over night and it was very sour since it ate up all of the lactose.

Piima does stay liquid in the fridge and lasts about 7 days there. The heritage yogurts that culture at room temperature all take about 9 hours. The Bulgarian yogurt that has to be in a yogurt maker takes 3 to 4 hours or over night if you want to go lactose free

This recipe is from the bread proofer I have. There is a picture of the proofer in the article. You can of course adapt this to any yogurt maker:

https://brodandtaylor.com/lactose-free-yogurt-recipe/

 

[Kusanar]

I have kept Bulgarian yogurt culturing over night and it was very sour since it ate up all of the lactose.

Piima does stay liquid in the fridge and lasts about 7 days there. The heritage yogurts that culture at room temperature all take about 9 hours. The Bulgarian yogurt that has to be in a yogurt maker takes 3 to 4 hours or over night if you want to go lactose free

This recipe is from the bread proofer I have. There is a picture of the proofer in the article. You can of course adapt this to any yogurt maker:

https://brodandtaylor.com/lactose-free-yogurt-recipe/

I actually have an excalibur dehydrator that can go to temps low enough for yogurt (it is actually suggested) so I may try some from yogurt from the store. What's the worst that will happen? Food poisoning? Lol

 

[ronott1]

I actually have an excalibur dehydrator that can go to temps low enough for yogurt (it is actually suggested) so I may try some from yogurt from the store. What's the worst that will happen? Food poisoning? Lol

The lactose free recipe works well! You should be able to set the temperature to 120F for one hour like the recipe says to do too.

I really like making the yogurt and Piima. I need to make more regular yogurt this weekend.

Time to get two gallons of milk from Costco

 

[pennyJo1960]

That how We buy milk 3.64 for the two of them perfect price

 

[DigMyChicks]

To Add, I used a two loaf version to make this:

View attachment 2026190

Looks good!