Buttermilk

[sunflowerenvy]

Boo-Boo's Mama :

Does the buttermilk do the same thing as the yogurt does for the chickens?

I've been using the crockpot method to do the yogurt but this would be even simpler.

yeah boo do u want to share how u make it in your crock pot. Plz. thank u​

 

[sunflowerenvy]

Quote:
***
GoChick, next time you make yogurt your way, please use a thermometer just one time to get the temps of the milk and the oven with the light on. Different tolerances and ovens ya know. I'd like to try your way, and I would appreciate your PMing the temperatures.

go chick,
could you plz also send me the temp of the milk n oven temp in a pm u may want to do update recipes too.
thanks,
laura

 

[Boo-Boo's Mama]

Quote:
Another BYC member from Texas shared this recipe with me.

It is SUPER simple! Put 1/2 gallon milk in crock pot, put lid on, turn crock pot to low and WALK AWAY for 2 1/2 hours!

COME BACK...turn off crock pot, leaving lid on and walk away for 3 hours!

COME BACK - add 1 cup of room temp yogurt mix in well, then put the lid on, wrap it in a thick bath towel, and come back in 8 to 14 hours- then put it in containers and refrigerate. For the cost of a gallon of milk I end up with a gallon of yogurt! PRETTY amazing!

I have a large crockpot that holds a gallon of milk so I usually do the gallon and add 2 cups of yogurt (must be one that has active bacteria...not the super sweet ones) OR you can use yogurt from your previous batch...I usually don't have any left

I've been intending to make the Greek Yogurt or cream cheese...she told me that she makes some dynamite Cheesecake with the cream cheese.​

 

[True Grit]

Quote:
***
GoChick, next time you make yogurt your way, please use a thermometer just one time to get the temps of the milk and the oven with the light on. Different tolerances and ovens ya know. I'd like to try your way, and I would appreciate your PMing the temperatures.

go chick,
could you plz also send me the temp of the milk n oven temp in a pm u may want to do update recipes too.
thanks,
laura

Yes GoChick can you please post your yogurt recipe in the recipe section when you get the temps. I'm trying to make some right now but I think I may have let the milk get too hot and killed the bacteria. Also just noticed my oven light burned out so I wrapped the top and sides of the pot in towels and put a small candle in the bottom of the oven. Having done it all wrong I'd like to try it again the right way.

Thanks!

 

[sunflowerenvy]

Quote:
go chick,
could you plz also send me the temp of the milk n oven temp in a pm u may want to do update recipes too.
thanks,
laura

Yes GoChick can you please post your yogurt recipe in the recipe section when you get the temps. I'm trying to make some right now but I think I may have let the milk get too hot and killed the bacteria. Also just noticed my oven light burned out so I wrapped the top and sides of the pot in towels and put a small candle in the bottom of the oven. Having done it all wrong I'd like to try it again the right way.

Thanks!

True Grit
where is the the recipe section? oh where? oh where is the recipes section pls give the url
plz

laura

 

[True Grit]

This might be it: https://www.backyardchickens.com/forum/viewforum.php?id=25 , otherwise it is under index, social, egg, chicken and other recipes. Hope it works.

 

[sunflowerenvy]

Quote:
thanks i book mark it

 

[GoChick]

There you go!!!

I was making greek yogurt all along!!! But is also called labneh: http://en.wikipedia.org/wiki/Strained_yoghurt
either way, is delicious and healthy.

I checked the temperatures last night - I can hold my finger in and count to ten at 150F. And the oven light keeps the oven at around 110F.

Other comments, from years of making it the thermo-finger way:

- I use pasteurized milk - I don't have access to non-pasteurized. If you use non-pasteurized, you should probably boil it and then wait until it cools down enough to add the yogurt. I say "Probably" because I doubt the people in the Caucasus, who live to be a 100, boil theirs. ;-)

- the longer you leave it out, the tangier it gets. I like it pretty tangy if I'm going to strain it and use it as a spread, but less so if I want to cook with it or eat it with fruits.

- don't forget to save a cup for the next batch!

- the yogurt itself is more liquid than what you find in stores, as you won't be adding anything to it.

- use the whey!

- make your own bread the "no knead way" and enjoy it with the labneh

enjoy!

 

[joebryant]

Quote:
Thanks, GoChick, I'm going to try that, but I think that instead of putting the pan of five quarts of milk/yogurt mix into the over, I'll first pour it all into two half-gallon and one one-quart glass containers with lids. They'll fit into the refrigerator easier. I'll lecha know how it goes. If this works, it'll save the hot water steps used with the plastic cooler method that I've been using.

BTW, do you already know that if your oven light is heating your oven to 110 degrees, you can dry fruits and vegetables in it. That's the oven temperature that Anne sets her oven for. She's drying some things right now at 110 degree setting (electric oven).
ETA BTW, most people's electric ovens cannot be set as low as 100 degrees.

 

[nurturingnaturally]

HI there! I make yogurt too, and generally, 150F is probably too hot a temp to add the culture to. Anything over 130 or so can kill it. I add the cultures at 115ish, seems to work well. Also, boiling the milk first then cooling it to that temp will help it be thicker. If you are using raw milk, and want the raw milk properties, don't boil it first. It is so fun!