Yogurt

[Bat Cave Silkies]

I, too, raise Silkies, and knowing they need the "good" bacteria for their digestive systems, fed them plain yogurt mixed with uncooked oatmeal. Talk about a mess

It doesn't wash out easily.

Now, I use a powdered "probiotic" that has all the good bacteria and none of the mess.

 

[walbarbsa]

I make my own, too. I found a great crock pot recipe on Sufficient Self. It's wonderful mixed with apple butter and cheap, too. I put some leftovers in a cup of it and "treat" the chickens....they love it.

 

[featherbaby]

BCSIlkies, what probiotic do you use? Do you just sprinkle it on the food?

Walbarbsa, do you use a crock pot to make your yogurt? What recipe are you talking about? Share??????

 

[Boo-Boo's Mama]

Quote:

BYC member EggsForIHOP shared this recipe...I have a larger crockpot so I make a gallon at a time. It turns out a lil runny for me but I freeze it with overripe bananas for our pullets so it does not make a difference 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 1/2 cup of room temp yogurt (I used stoney creek plain vanilla greek style the first time) mix in well with a wisk, then put the lid on, wrap it in a thick bath towel, and come back in 8 to 12 hours! I usually leave it about 12 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!

 

[nanawendy]

Thank you Boo-Boo's mama, I'm going to try some today

 

[2DogsFarm]

I need to try this recipe.

I tried a crockpot yogurt recipe I found on this BB and the result was very thin - even after draining it overnight.
I posted about this problem here & was told it was because I used pasteurized milk.

Does your recipe work with pasteurized milk?

Oops - I reread and yours turned out runny too.
Pfooey

In answer to the OP - I feed my hens scrambled eggs with about 1 Tablespoon of plain lowfat yogurt per hen mixed in every morning.
Both for the probiotic effect and for the extra calcium & protein.
They come running when they see the dish

 

[Boo-Boo's Mama]

Quote:
I wish I could buy fresh milk. Many years ago we had a dairy close by and I bought 2 gallons a week. We skimmed the cream off and made fresh butter.

I wondered if I needed to add more of the yogurt to the warm milk. I used whole milk one time and 1% another time.

 

[Bat Cave Silkies]

I use "Probiotic Power" by Goats Prefer; it's less than $10 for 1 lb. at TSC.

I just sprinkle some on top of their breakfast once a week.

 

[fourgotten]

Keep in mind that many of the "yogurt"s that you find in grocery stores are pasteurized after they finish culturing them.

Dannon is one of the few mainstream brands that is not. Nancy's is also a very active culture (though, I don't know how far away from here you can find it... )

Using a live-culture yogurt actually does provide some probiotic goodness, but using dead-culture (post-production pasteurized) yogurt does not.

The person who was commenting about how that which they tried to make turned out really thin may have used a dead yogurt as the starter culture.

 

[whillo]

Nancy's is the BEST!