tag:blogger.com,1999:blog-16182378.post5301889017384429952..comments2024-03-21T19:48:11.287-05:00Comments on Pleasant View Schoolhouse: Simple YogurtUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-16182378.post-52615851270351185172016-06-13T09:09:46.377-05:002016-06-13T09:09:46.377-05:00It can also be left in a warmed-then-turned-off ov...It can also be left in a warmed-then-turned-off oven with the oven light on. Perfect results every time.Juliehttps://www.blogger.com/profile/00539535944862788478noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-91817820942727118532016-04-29T07:40:50.730-05:002016-04-29T07:40:50.730-05:00We eat lots of Yeo Valley Greek style yogurt. It&#...We eat lots of Yeo Valley Greek style yogurt. It's organic and still a family concern but there's no doubt it's an expensive habit. I used to make yogurt in a dinky little machine with six glass pots. The recipe called for tins of Carnation evaporated milk. It was yummy. I might have a go at your method but don't own a crockpot so will have to improvise. Lucillehttps://www.blogger.com/profile/14414527658216916537noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-80099900028274399902016-04-28T21:38:35.026-05:002016-04-28T21:38:35.026-05:00It's a good question! The enamel pot fits abou...It's a good question! The enamel pot fits about halfway down into the Crock-Pot. Its handles hold it in place and keep it from going any further down. So it's kind of dangling over the (barely) warm water. But with that heavy lid, and a towel, the whole thing stays warm enough.Annahttps://www.blogger.com/profile/10747223126169684757noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-47266835037907338672016-04-28T21:06:03.825-05:002016-04-28T21:06:03.825-05:00no question is a dumb question, right? so here goe...no question is a dumb question, right? so here goes....do you set the pot on top of the crock pot or does your pot fit inside??<br />carolnoreply@blogger.comtag:blogger.com,1999:blog-16182378.post-16621676823402694322016-04-27T21:05:38.776-05:002016-04-27T21:05:38.776-05:00I've been making yogurt for years, but I'm...I've been making yogurt for years, but I'm fascinated that you don't really stir the yogurt starter into the warm milk AND that you are using such a small amount. But my yogurt cultures in 2-3 hours. I very rarely strain it to get the Greek texture. Do you use the whey? It's great for baking (use like buttermilk) and some people even drink it straight - it's the healthiest part of the yogurt, I've read.Margohttps://www.blogger.com/profile/16345165456341197559noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-74691099133749186162016-04-27T15:17:11.204-05:002016-04-27T15:17:11.204-05:00I used to do this all the time. Thanks for the re...I used to do this all the time. Thanks for the reminder!Juliehttps://www.blogger.com/profile/00539535944862788478noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-56444111360964529882016-04-27T12:41:33.278-05:002016-04-27T12:41:33.278-05:00I need to do this with raw milk. I need to do this with raw milk. Farrahhttps://www.blogger.com/profile/00884648840608072747noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-81339809086603438202016-04-27T09:14:30.925-05:002016-04-27T09:14:30.925-05:00Okay - $6.50 - I'll send you six fifty if it d...Okay - $6.50 - I'll send you six fifty if it doesn't work. :D<br /><br />You're so practical - I'll have to do the hovering one more time. :)Lisahttps://www.blogger.com/profile/12503930255842185609noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-28289682635083145102016-04-27T09:08:07.555-05:002016-04-27T09:08:07.555-05:00We eat Greek yogurt in mass quantities; I'll d...We eat Greek yogurt in mass quantities; I'll definitely try this method out--I'm certain it'll save me a fortune! Sarahhttps://www.blogger.com/profile/03867656058895825645noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-12897696303221093902016-04-27T08:23:02.416-05:002016-04-27T08:23:02.416-05:00Lisa, why not hover over the pot once and for all ...Lisa, why not hover over the pot once and for all but with a stopwatch--and make a note of how long it takes to heat and to cool appropriately. The next time you can just set your timer accordingly.<br /><br />I do use a very small amount of yogurt. It works perfectly, and allows me to eat that other half-cup :)<br /><br />I don't stir, but I'm using medium heat and a very heavy pot.<br /><br />My milk is the organic that Kroger sells. It's about $6.50 a gallon and I love the yogurt it makes.<br /><br />Thanks for the input!Annahttps://www.blogger.com/profile/10747223126169684757noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-51960715602869589252016-04-27T07:37:31.471-05:002016-04-27T07:37:31.471-05:00I've been getting into making yogurt, and have...I've been getting into making yogurt, and have tried a few methods lately, your method from a few years ago being my favorite. But it's the hovering over the pot that I wish I could avoid; I haven't done it enough to have a feel for how it takes to heat, then to cool. I'll try this, definitely! My crock pot doesn't have that setting either, but your previous method works well for incubation. <br /><br />Anna - you Do Not Need to pre-mix your yogurt with the milk! Many years ago, I had read that you can just add it without mixing, but that was years ago when I wasn't making yogurt. When I recently wanted to start, I couldn't find anyone online who advocated this. Then, I bought a Craftsy class with Alana Chernila. In her book, The Homemade Pantry, she does what you're doing. But in the class (which may be newer?) she just plops some in the heated/cooled milk, and just the presence of it inoculates the whole shebang. (her favorite method is making it in the crockpot) I did it that way last time I made yogurt. She said she finds it's less lumpy when she doesn't stir. If you try this method and it doesn't work, I'll send you the five bucks for the milk. :D<br /><br />I have to ask, though - <br />1. You don't seem to use much yogurt! So far, I've read that a half cup for a half gallon of milk is the recommended amount. Maybe I should try using less. Did you come to this low amount with trial and error?<br />2. Do you not stir your milk while it's heating? <br />3. Is your organic milk from the supermarket? I'm curious because the organic milks at our store are all ultra-pasteurized; the only one which is plain old "pasteurized" is a local milk from farms in our state, but it doesn't say it's organic. That's the one I use. I've made yogurt from that local milk, Lactaid, ultra-pasteurized and raw milk, and the local one comes out best. (I had to use a different method for the raw). <br />A long comment, but one of interest to me. :)<br />If you tryLisahttps://www.blogger.com/profile/12503930255842185609noreply@blogger.comtag:blogger.com,1999:blog-16182378.post-23393327797149873182016-04-27T02:57:41.969-05:002016-04-27T02:57:41.969-05:00Interesting for the overnight culturing. My crock ...Interesting for the overnight culturing. My crock pot doesn't have a "Keep Warm" feature, it has High, Low or Auto. But, the rice cooker does have one of those. Thank you Anna, this would be a much easier solution than my current one, I'll definitely try it out.Rosehttps://www.blogger.com/profile/14751315680374413649noreply@blogger.com