I'm so excited! I love making things from scratch, and I like having my food fresh as can be.
I hope it turns out great, I'm just getting started, so it'll be 6 hours about till I know.
I'm so excited! I love making things from scratch, and I like having my food fresh as can be.
I hope it turns out great, I'm just getting started, so it'll be 6 hours about till I know.
Nice. I've been looking into trying it myself lately. Please tell us about the results though!
I will! They say to make it with plain, but I had a vanilla flavored. It does have active cultures, so I'm hoping it works anyhow. If not, I'll keep trying till I make it.




Yes, details, plz. I am such a crunchy granola-type chick when it comes to my food--I would love to know how you are doing this.
I used the directions on hilbilyhousewife.com I love that site! I'm incubating it in the oven, preheated then turned off, and with the oven light on.
I did use a yogurt starter.
I saw a recipe in a raw foods cookbook that involved making nuts into a puree with enough water for it to be a yogurty consistency, adding lemon juice, and then letting it ferment for a couple hours.. is that what you're doing??? well.. minus the nut-raw part.
no... thats not what I'm doing. I'm making yogurt with milk. lemon+milk=not yogurt... I'm pretty sure that would make sour cream.



I love when I make homemade yogurt. It tastes so much less sour and way creamier.
Usually I use yogurmet yogurt cultures (which I prefer), but the last time I tried making it with a little vanilla yogurt from the fridge. Long story short, it didn't work. Hopefully it works for you though! I've also made it a few times from plain yogurt from the fridge. I use about a TBS or 2 per quart of milk and make sure it's under 112 degrees. I wrap a heating pad set to low around the warm milk, and then wrap everything with a thick jacket for insulation. In 4 or 5 hours I have my yummy yogurt. Works great, and you don't have to spend any money on tools besides maybe a candy thermometer
: )



Oh yea, adding lemon juice to milk is one of the ways that people separate whey from the solids to make certain cheeses. Supposedly, it's kind of like cottage cheese? I've never done this, but it's what my friends from india told me. People also use rennet or vinegar, but it depends on what kind of cheese they're making.
You gotta try homemade applesauce! it's so damn good.
I do not really like applesause, but I love making it! :lol:
and it smells really good too!
so, it worked! I haven't really tried it- well, I did, but it was hot, and that was wierd. I'll taste it again when it's cool, but it seems pretty good.
I'm so proud of myself! And now I have stuff to make it like...... 10 more times, so that's awesome too! I think next time I'll make a double batch.
That sounds yummy...
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