primitives make yogurt

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x47099

Oh my.

The classic example of how primitives make life harder for themselves, than it has to be.

hippywife  Donating Member  (1000+ posts) Tue Jul-22-08 07:15 PM
Original message

So, I made my yogurt last night the same way I always make it, with one exception...I used goat's milk. For some reason this morning, instead of a little tartish, it was a little salty. Anyone have a clue why?

I think I'm going to have to use this entire batch to make goat cheese if I can learn how(won't that be sad? NOT! LOL)

I will go a'googling for instructions, but anyone have any input on the process? Sazemisery?

No one can possibly be more of an aficiando of yogurt than franksolich.

franksolich finds it much easier just to buy yogurt in those little plastic containers at the grocery store.

No muss, no fuss.

Tab  Donating Member  (1000+ posts) Tue Jul-22-08 07:32 PM
Response to Original message

1. I'm only familiar with goat cheese, the yogurt has been at a few good greek restaurants
   
But have you heard of goat's butter? I never have, but I assume it's been made. Worth a try? You wouldn't need much.

Warpy  Donating Member  (1000+ posts) Tue Jul-22-08 09:20 PM
Response to Original message

2. Not sure. I didn't bother with yogurt, just turned it into kefir to be buzzed with whatever fruit was around for breakfast.

Kefir is a little less fussy than yogurt--just add the grains or a dollop of last week's batch with live cultures and let it sit on the counter overnight.

Goat milk kefir was great, especially with strawberries.

hippywife  Donating Member  (1000+ posts) Tue Jul-22-08 10:49 PM
Response to Original message

3. I think I will use it to make lebneh. I've been looking at recipes on the internet and it looks easy enough.

me b zola  Donating Member  (1000+ posts) Tue Jul-22-08 11:52 PM
Response to Original message

4. The salty taste may have been due to the goats' diet
   
I have been investigating cheese making, and the info that I have been reading from the people who demand high dollar for their cheese is the diet of the animal that gives it's milk for the cheese.

I, however, would love any recipes and/or suggestions for cheese making.

hippywife  Donating Member  (1000+ posts) Wed Jul-23-08 12:02 PM
Response to Reply #4

6. Oh, and...
   
the woman I buy the milk from also makes her own yogurt and she doesn't have that problem, she says.

The primitives get off the subject, wandering over into the subject of making cheese, and links and somesuch are posted, and the hippowife primitive tries them out.

hippywife  Donating Member  (1000+ posts) Mon Jul-28-08 08:35 PM
Response to Original message

9. OMG!
   
This made the loveliest goat cheese. So smooth and creamy and scrumptious! I hung it in a linen towel suspended inside a giant pickle jar with rubberbands around the top to hold it on. I left it in the fridge like that for 48 hours and jackpot!

[Flame]

I've heard that making yogurt is cheaper than buying it, and the flavors are better, but I've never tried it myself.   


Speaking of yogurt, I have some of the little plastic containers in the fridge...think that might be breakfast!   Yum!

[bijou]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

[franksolich]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

Damn, madam.

If I ever go to England again, I'm going to invite myself over to your place for the first dinner.

[bijou]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

Damn, madam.

If I ever go to England again, I'm going to invite myself over to your place for the first dinner.

You are more than welcome Frank, just name the day!

[Miss Mia]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

That sounds delicious Bijou!  I'm envious of your skills.

[franksolich]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

That sounds delicious Bijou!  I'm envious of your skills.

Her ingenuity, too.

I never thought of combining cream cheese with chives.

Damn, that sounds good.

Has anybody besides me, rather than using butter or margarine on corn-on-the-cob, used cream cheese or sour cream instead?  It's great, either one.

[Miss Mia]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

That sounds delicious Bijou!  I'm envious of your skills.

Her ingenuity, too.

I never thought of combining cream cheese with chives.

Damn, that sounds good.

Has anybody besides me, rather than using butter or margarine on corn-on-the-cob, used cream cheese or sour cream instead?  It's great, either one.

Cream cheese and chives I've had before.  I've never even thought or attempted to make yogurt or cream cheese from scratch. 

[Bondai]

Yoghurt making is very easy. If you know you are going to eat it regularly then get a yoghurt maker, a cheap one will do they all work in much the same way (don't bother with the one that you need to buy a special starter for).  Once you have made one batch you can then use a little of it to make the next. 

I made some yoghurt with UHT goats milk recently, it turned out very runny so I strained it through some clean kitchen paper overlaid with a muslin square for 24 hours and made it into a cream cheese, to which I added  chives from the garden.

That sounds delicious Bijou!  I'm envious of your skills.

Her ingenuity, too.

I never thought of combining cream cheese with chives.

Damn, that sounds good.

Has anybody besides me, rather than using butter or margarine on corn-on-the-cob, used cream cheese or sour cream instead?  It's great, either one.

Sounds delicious, I'll try it next time out.