Homemade Yogurt **Updated** Cheese and Buttermilk

[ozark hen]

thanks Donna, We rode to Lebanon, Mo on my dh's harley today and while there found a health food shop that usually carried the freeze dried starter but she was out. Good thing as we didn't have a cooler with us. LOL She suggested the same thing, about draining it. I will try that right now. Thanks again.
Hopefully, we find a health food store that has it tomorrow or at least find a good yogurt to use as a starter. I have tried two different thermometers also. It is getting frustrating that everyone else's turns out and mine doesn't. It makes it a challenge for me now! Don't you give up either! Keep me posted as yours turns out.
Wait a minute, how are you measuring your milk? I have been using the quart sized mason jar...do you suppose I am using too much milk????

 

[ozark hen]

Hey, Donna, I did drain it but all I had was a linen dish towel! What a mess but it was very good. I couldn't believe all the whey that came out of it!? We had it for supper with strawberries and blueberries. Since it is so hot outside it really hit the spot.

 

[alaskan_crew]

Hi Carrie.

My stepson has been here in AK for the summer and he leaves on the 9th back to Dixon, MO. Just had to add that since you are also from MO.

It is amazing how much whey is in there. I feel a little bad about throwing it down the drain but not sure what else you would do with whey.

I use the quart size jars and I use a little less than 4 cups of milk. Last night I added about 1/2 a cup of powdered milk and after spending all day in the fridge it seems pretty thick after all.

Funny about the linen towel. Do not use paper napkins ever to strain the yogurt. That was a mess of yogurt with bits of napkin mixed in it!!! OOPS!!

I just brought home 2 more chicks today. A week ago I had bought 3 Welsummer babies. I started out with 3 G.C. pullets in May and after those were killed by a dog I brought home 4 hens and thought that was all i needed/wanted! My DH just left for Home Depot to buy stuff to rebuild our coop/s! Going to go and watch the new ones play!

Keep me posted on your yogurt adventure!!!

Donna

 

[MissPrissy]

Save the whey to culture buttermilk. Works beautifully for soaking chicken in prior to rolling in flour and deep frying.

 

[Backyard Buddies]

Oooh. That's a good idea MissPrissy. Pretty soon I'll be making all kinds of things. I'm waiting to hear on the cheese making successes and I'll give that one a try too. Are you all going to start another thread on that or leave it here?

I've just made my third batch of yogurt. I decided to pay a little better attention to what I'm doing and report back. First, I'm making a bit more than a quart in each batch. The jars I'm using are a couple of wide-mouth pickle jars that I use to measure the milk. Because it's slightly more, I use a rounded 1/3 cup of dry milk and 3 T of the yogurt. Mine is turning out very thick.

Also, this batch cultured in 4 hours. I stuck my candy thermometer in with the jars and the temperature measured at 119 degrees. I wonder if the slightly higher temperature is what is helping it to culture more quickly.

 

[ozark hen]

It finally came out beautifully! I, in my haste around the kitchen, let my yogurt fall below 100` then realized it after putting in my Stoney field yogurt!!! |No,no I wasn't going to have another failed batch so I heated it up a little and put the freeze dried in. ha I have wonderful yogurt now. I think I may be a strong believer in temps from now on. I also wrapped both jars in tea towels as suggested and then snuggled them both in a larger towel, then put the cooler outside in the heat on the porch. 3 1/2 hours later I checked it. Yum, I could eat the whole quart as is!!! Bless you all for your help!
Donna, get some freeze dried yogurt starter and watch the temp carefully when you put it in the mixture. See if that works?? Let me know. I feel bad because I know how frustrated I was getting and want to help you now.

 

[ozark hen]

Quote:
Donna, Dixon isn't too far from us. I just looked you up on Google Earth! Wow, you are really up there aren't you?

Do you love it up there?

 

[MissPrissy]

For those who might be curious - I entered damson jam. We went down this evening to see how the judging went on Thursday. I won 2nd place in the county fair. I am completely surprised and delighted. I have never won anything. LOL

 

[alaskan_crew]

Congratulations to you Miss Prissy!!! BTW, what is damson jam? On other thing, I've made 3 batches of your blueberry muffins and they are sooo delicous. I've made the last 2 batches into a coffee cake. It really only lasts in my house for a matter of hours!! Thanks for sharing your wonderful talents!!!

Donna

 

[Sharona]

I just found this thread and have a question:
Stoneyfield Farms yogurt - is that actual yogurt and you use it for the cultures or is it yogurt cultures for making yogurt?

I'm sorry if this has been explained already.

I'm going to the health food store tomorrow to buy my supplies (including the ingrediants for the cheese!) and want to get the right things. (I hope someone sees this tonight)

I have stomach problems and am hoping to get a twofer on this - great tasting yogurt and the cultures for health purposes.

I found the info for the items to make the cheese but didn't see the recipe - did I miss it?

Thanks so much for posting all of this.

Congrats on placing at the fair - I've always dreamed of entering something into our state fair! I don't care if I win - I just want to enter and go through the experience.