Yogurt!

[Gallo del Cielo]

Quote:
Mine do that too!

 

[crazyhen]

With all the feather moulting going on now I give mine plain natural yogurt with a small can of salmon mixed in it and some cooked left over vegs. As you said put it down and run.

They get lots of protein, good bacteria and calcium from it. I use the big qt. size about once a week for them. gloria Jean

 

[PepsNick]

Quote:
Put it down and run... Lol

 

[WisconsinChickenWhisperer]

I had some left over yogurt in the fridge that was just barely outdated. I also happened to make borscht (beet soup) for dinner last night. I took the cooked beet peelings and carrot peelings, topped them off with the yogurt and brought the works out to the chicken pen. Set the pan down, ran like heck! Nothing like flying beet colored yogurt to get your feet moving!

 

[WisconsinChickenWhisperer]

Boo-Boo's Mama :

I've been making my own yogurt for the chickens...recipe came from another BYC member. I have a larger crock pot so I make a full gallon of milk and add 2 cups of yogurt that contains the culture. The sweet yogurts are not as good for the chickens as the yogurt that contains live culture which helps their digestive system.

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!

Another message after I asked about it being runny (no longer a problem since I now add other ingredients to it for the chickens such as alfalfa pellets or overripe bananas and freeze it for summer treats or oatmeal).

Pasteurized milk is what I use - ULTRA pasteurized milk is the bad one - so unless you used the ultra, I don't think that's what made it runny. I have found the combo of a little extra starter yogurt for the cultures and leaving it sit little longer on the counter thickens it. I accidentally left a batch out for 14 hours one time and no one died from eating it so I compromised and 12 hours is usually my "overnight sit out time". Use a strainer or cheesecloth too - leave it sit long enough and you get something similar to cream cheese which makes the most awesome cheese cake EVER by the way!
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Thank you so much for this recipe, BTW, B-B's Mom! I go through alot of yogurt in this house, both for myself and for the chickens, and this is the easiest recipe I have come across! No thermometers, no dehydrator or yogurt maker, no little tiny cups! Yay for homemade yogurt the easy way!​

 

[PepsNick]

xD