Staying as Healthy as We Can Food and Pesticides

[Marie2020]

Yogurt:

Get two tables spoons of a good yogurt then add into milk, stir in cover with a cloth and place it into a warm dark cupboard for I think 3 days.

I only briefly grabbed this recipe, so if anyone else has any more ideas please share.


Fermenting

I love fermentation on most foods and would really enjoy learning and sharing more...

 

[Marie2020]

Fermenting Vegetables

 

[Iluveggers]

Thank you @Marie2020 Super helpful!

 

[Marie2020]

What is you chickens' favourite scrap food
Thread by @lluveggers

https://www.backyardchickens.com/threads/what-is-your-chickens’-favorite-scrap-treat.1512525/page-11#post-25466901

A very informative thread with a vast amount a good ideas on keeping our chickens entertained and interested

 

[Marie2020]

Thank you @Marie2020 Super helpful!

That's what we are all about

 

[NatJ]

Yogurt:

Get two tables spoons of a good yogurt then add into milk, stir in cover with a cloth and place it into a warm dark cupboard for I think 3 days.

Usually overnight, not 3 days.
The time depends a bit on how warm it is.
(My mother used to make yoghurt.)

 

[Sally PB]

Yogurt:

Get two tables spoons of a good yogurt then add into milk, stir in cover with a cloth and place it into a warm dark cupboard for I think 3 days.

3 days...? Never heard of doing it this way. Not saying it won't work; mostly I can't think of a place in my house that is a good warm place for milk to sit for 3 days. And not get spilled.

I make yogurt and this is what I do to make 1 gallon. Heat milk to 180 degrees F. Cool to 120 degrees. Pour into quart jars, putting about 1 cup into a bowl with some plain yogurt.* Mix the milk/yogurt thoroughly, and divide this mixture into the quart jars of plain milk.

Put it in a warm place for 5-8 hours. My warm place is in a cardboard box lined with towels. The warmth of the milk is enough to culture the yogurt.

I strain out some of the whey (save this) for a thick "Greek" style yogurt, and mix the yogurt with honey. I end up with about a half gallon. I use the whey for making bread, mixing with the chickens' feed, cooking rice, or in a smoothie.

*What plain yogurt to use? I buy a small container of Greek yogurt at the store as my starter culture. I have found that different brands make the yogurt taste different. You can also buy a powdered culture, but I never have. I use the entire container (6 oz, I think), which might be more than necessary, but it works, so that's what I do.

I tried making yogurt with my yogurt, and it didn't culture/set up very well. Maybe if I'd let it sit overnight...? But I just did what I usually do. I'll buy some next time.

A couple other things... I use fat-free milk, and it's plenty creamy. Also, don't use "ultra pasteurized" milk.

 

[Marie2020]

3 days...? Never heard of doing it this way. Not saying it won't work; mostly I can't think of a place in my house that is a good warm place for milk to sit for 3 days. And not get spilled.

I make yogurt and this is what I do to make 1 gallon. Heat milk to 180 degrees F. Cool to 120 degrees. Pour into quart jars, putting about 1 cup into a bowl with some plain yogurt.* Mix the milk/yogurt thoroughly, and divide this mixture into the quart jars of plain milk.

Put it in a warm place for 5-8 hours. My warm place is in a cardboard box lined with towels. The warmth of the milk is enough to culture the yogurt.

I strain out some of the whey (save this) for a thick "Greek" style yogurt, and mix the yogurt with honey. I end up with about a half gallon. I use the whey for making bread, mixing with the chickens' feed, cooking rice, or in a smoothie.

*What plain yogurt to use? I buy a small container of Greek yogurt at the store as my starter culture. I have found that different brands make the yogurt taste different. You can also buy a powdered culture, but I never have. I use the entire container (6 oz, I think), which might be more than necessary, but it works, so that's what I do.

I tried making yogurt with my yogurt, and it didn't culture/set up very well. Maybe if I'd let it sit overnight...? But I just did what I usually do. I'll buy some next time.

A couple other things... I use fat-free milk, and it's plenty creamy. Also, don't use "ultra pasteurized" milk.

I'll get back soon I have a visitor and really need all I can find on this yogurt

 

[Marie2020]

3 days...? Never heard of doing it this way. Not saying it won't work; mostly I can't think of a place in my house that is a good warm place for milk to sit for 3 days. And not get spilled.

I make yogurt and this is what I do to make 1 gallon. Heat milk to 180 degrees F. Cool to 120 degrees. Pour into quart jars, putting about 1 cup into a bowl with some plain yogurt.* Mix the milk/yogurt thoroughly, and divide this mixture into the quart jars of plain milk.

Put it in a warm place for 5-8 hours. My warm place is in a cardboard box lined with towels. The warmth of the milk is enough to culture the yogurt.

I strain out some of the whey (save this) for a thick "Greek" style yogurt, and mix the yogurt with honey. I end up with about a half gallon. I use the whey for making bread, mixing with the chickens' feed, cooking rice, or in a smoothie.

*What plain yogurt to use? I buy a small container of Greek yogurt at the store as my starter culture. I have found that different brands make the yogurt taste different. You can also buy a powdered culture, but I never have. I use the entire container (6 oz, I think), which might be more than necessary, but it works, so that's what I do.

I tried making yogurt with my yogurt, and it didn't culture/set up very well. Maybe if I'd let it sit overnight...? But I just did what I usually do. I'll buy some next time.

A couple other things... I use fat-free milk, and it's plenty creamy. Also, don't use "ultra pasteurized" milk.

Thanks ever so much.

My friend was here today and we were talking about yogurt making when I was showing her this thread. Hopefully she can read all this to get her life prepared

She's been held up with seriously fixing up the home, so hopefully this will be ending in a few weeks. She was super interested

 

[Marie2020]

3 days...? Never heard of doing it this way. Not saying it won't work; mostly I can't think of a place in my house that is a good warm place for milk to sit for 3 days. And not get spilled.

I make yogurt and this is what I do to make 1 gallon. Heat milk to 180 degrees F. Cool to 120 degrees. Pour into quart jars, putting about 1 cup into a bowl with some plain yogurt.* Mix the milk/yogurt thoroughly, and divide this mixture into the quart jars of plain milk.

Put it in a warm place for 5-8 hours. My warm place is in a cardboard box lined with towels. The warmth of the milk is enough to culture the yogurt.

I strain out some of the whey (save this) for a thick "Greek" style yogurt, and mix the yogurt with honey. I end up with about a half gallon. I use the whey for making bread, mixing with the chickens' feed, cooking rice, or in a smoothie.

*What plain yogurt to use? I buy a small container of Greek yogurt at the store as my starter culture. I have found that different brands make the yogurt taste different. You can also buy a powdered culture, but I never have. I use the entire container (6 oz, I think), which might be more than necessary, but it works, so that's what I do.

I tried making yogurt with my yogurt, and it didn't culture/set up very well. Maybe if I'd let it sit overnight...? But I just did what I usually do. I'll buy some next time.

A couple other things... I use fat-free milk, and it's plenty creamy. Also, don't use "ultra pasteurized" milk.

I'm afraid I can only tolerate a channel island full cream. I hope this will work. I've not found a good low fat, but will be looking out for one now . I didn't know low fat contained any cream