Thread: ANY Yogurt fans??

Originally Posted by pixelfixed

Thank you Stefan,will give it try when I run out of the 2 QTs of Greek I bought today,Homemade is always better.

No problem Bill.
I did a quick search and found a site (I am sure there are others) that sell culture starters, and have an instructional video on how to make the yogurt
Bulgarian Yogurt Starter | Homemade Bulgarian Yogurt Culture

Originally Posted by JimmyHAD

last week I tried some of that, plain 10% fat. It was like butter, very cool.

Originally Posted by mainaman

last week I tried some of that, plain 10% fat. It was like butter, very cool.

Better than ice cream AFAIC.

Originally Posted by JimmyHAD

Better than ice cream AFAIC.

agree.
I like it with strawberries. Ripe sweet ones, crushed with a fork, all mixed in the yogurt with some powdered sugar. Let it sit in the fridge for 30 min for the flavors to develop=awesomeness.

While I do enjoy a good thick yogurt, this is my favorite. Remember it is all about merchandising.

Originally Posted by mainaman

Then take half of a container of plain whole milk yogurt and make sure the yogurt has L. Bulgaricus (I use Stonyfield) and stir it well in the milk. Cover the opening of the container with the mixture with foil and make holes in it for the milk to breathe.

Are you talking about an individual serving size container? Sizes vary and I'd like to have another go at making yogurt after a 50 year period.

My 6th grade teacher had been in the Peace Corp in rural India and he and his wife still used the culture from India and we made some in class as an experiment. Between our uneducated taste buds and being so young, to say that it was 'tangy' would be an understatement, we figured about 2 tablespoons of the yogurt to a 29 ounce can of peaches packed in a heavy sugar would have been about right!

Greek yogurt for me!!

Originally Posted by cudarunner

Are you talking about an individual serving size container? Sizes vary and I'd like to have another go at making yogurt after a 50 year period.

My 6th grade teacher had been in the Peace Corp in rural India and he and his wife still used the culture from India and we made some in class as an experiment. Between our uneducated taste buds and being so young, to say that it was 'tangy' would be an understatement, we figured about 2 tablespoons of the yogurt to a 29 ounce can of peaches packed in a heavy sugar would have been about right!

I use about 16 OZ, don't measure it really, it is enough for a gallon of milk. Tanginess comes from some of the cultures that develop in the yogurt.

Originally Posted by mainaman

I use about 16 OZ, don't measure it really, it is enough for a gallon of milk. Tanginess comes from some of the cultures that develop in the yogurt.

Thank you! :