Homemade Yogurt

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MoobyDoo
Regular Member


Date Joined Sep 2009
Total Posts : 212
   Posted 9/23/2009 9:00 AM (GMT -7)   
Made my first batch of homemade yogurt using whole milk and half&half in equal parts (2 qts.) in the Yogourmet. Turned out beautifully.  I'm trying to figure out how to get this stuff to be thick.  It is thick right out of the container, but once I drop in some fruit, honey, vanilla powder, it turns to a liquid. My daughter won't eat it this way. She is looking for a spoon thick yogurt in a bowl, like the commercial stuff. Is there any way to get it thick? 
 
Last night, I dripped alot of it. Poured out the whey this morning. Blended and again - liquid immediately once blended. I know if I used gelatin powder this will not be SCD approved, but we're not on SCD right now so does this matter?
 
Also, is there any way to get it sweet?  Honey did not do the trick.  Neither did vanilla, bananas, or strawberries.  It's so tart, my Crohn's daughter won't touch it.
Posts refer to my 9 year old girl
  • Started with 30 mg Prednisone, tapered off over 3 months

Then continued with:

  • Pentasa, 3 blue horse-sized capsules, 3 x daily
  • Forvia multivitamin/mineral for Crohnies
  • Coromega
  • Calcium
  • VSL#3, 2 x day
  • Custom Probiotics: 6-Strain Blend, 1 x day
  • Culturelle, 1 x day


ExJohnson
Regular Member


Date Joined Feb 2009
Total Posts : 128
   Posted 9/23/2009 9:05 AM (GMT -7)   
That's strange, the dripped yogurt is quite thick for me. I think the reason it is so liquidy is that it is very fresh, and there are no thickening agents added to the batch. Just a guess. Too bad she won't eat it, I bet with Half and Half and whole milk it's delicious.
I am a pre-30yr. old who has been diagnosed with Crohn's for 14 years.  Symptoms change from cramping and weight loss to severe anemia with fatigue and diarrhea. 
100mg mecaptopurine, 40mg Prednisone, Darvocet for dessert.  Starting Cimzia this week (fingers crossed).


Zanne
Veteran Member


Date Joined Apr 2005
Total Posts : 3763
   Posted 9/23/2009 12:38 PM (GMT -7)   
If you figure this out, let me know! I made a couple of batches of yogurt but these were my issues too. It was too thin and I could not get it sweet enough. I'm a grown adult and I couldn't eat it even knowing it was really good for me, I can't imagine a young girl. Lots of people on here LOVE the home made yogurt, so there must be some trick we are missing.
Suzanne

CD 20 years officially, 30 unofficially. 3 resections '93, '95 '97
Managing with strict low residue diet, keeping symptoms to a minimum. All test show small amount of ulceration, still have occasional blockages. But still have a great time with my 2 daughters and husband!


Prednisone, 6MP,Prevacid, B12 shots, Bentyl, Xifaxan.....


Keeper
Veteran Member


Date Joined Jun 2008
Total Posts : 1058
   Posted 9/23/2009 1:06 PM (GMT -7)   
I have seen an old recipe for yogurt that calls for adding non-instant powdered milk before fermenting to make it thicker. It has to be the non-instant stuff or it won't work for some reason. Sorry, but I don't have the recipe... Googling - Yogurt "non-instant powdered milk" - gave a bunch of recipes and they even talk about it being really thick.

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 9/23/2009 5:32 PM (GMT -7)   
We need spookyhurst! She would have some thoughts on this! (thinking of you, spooky!)

When you say gelatin powder, is that like Knox gelatin?

I guess the only time I've ever attempted to blend my yogurt is when we make smoothies with it and it's supposed to turn to liquid! idea Sometimes I don't bother using the blender and simply stir in vanilla and honey, and now that I think about it, it is a little less firm after that. This may just be the nature of the beast.

If you want to make it exclusively with half and half it will be even thicker yet and a tiny bit less tart. It might be worth a try! Can't guarantee it will be any less runny after mixing, though.... shakehead

Trigirl
Veteran Member


Date Joined Jan 2006
Total Posts : 768
   Posted 9/23/2009 5:48 PM (GMT -7)   
I blend dry cottage cheese curds into the yogurt and it thickens it up nicely. Lots of protien in this mixture. Got the idea from the SCD diet book.

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 9/23/2009 6:09 PM (GMT -7)   
Trigirl said...
I blend dry cottage cheese curds into the yogurt and it thickens it up nicely. Lots of protien in this mixture. Got the idea from the SCD diet book.



AWESOME idea! Thanks, Trigirl! :-)

heatmiser
Veteran Member


Date Joined May 2003
Total Posts : 1671
   Posted 9/23/2009 8:48 PM (GMT -7)   
Would freezing it help? Maybe the different texture would make it more palatable. I'm just guessing, I've never made it before. We've used stevia as a sweetener before. It's supposed to be natural and you don't need to use very much.
Dxd CD in 2003. Scope Aug/09 shows UC.
Meds: Colazal, prednisone, vancomycyn, prilosec, darvocet, bentyl
Currently in bad flare-up


donnaeil
Veteran Member


Date Joined Jun 2006
Total Posts : 1156
   Posted 9/23/2009 10:28 PM (GMT -7)   
Here ya go:

http://greekfood.about.com/od/greekcookingtips/ht/strainyogurt.htm

Donnaeil

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 9/24/2009 4:19 AM (GMT -7)   
heatmiser said...
Would freezing it help? Maybe the different texture would make it more palatable. I'm just guessing, I've never made it before. We've used stevia as a sweetener before. It's supposed to be natural and you don't need to use very much.


Freezing it kills the beneficial bacteria..... shakehead

BeeSting
Regular Member


Date Joined Nov 2008
Total Posts : 392
   Posted 10/7/2009 4:19 AM (GMT -7)   
Keep a close watch on the temperature of the batch. If it's too high or too low it may be liquid. If you want to mix some sweet in it, don't use the blender, the yogurt will get so thin. I always blend blueberries, bananas, vanilla (fresh) or other fruits into it. It's so delicious, and it always improves my health. the temperature is important to keep stable during the fermenting process, otherwise the amount of benefit probiotics wil not develope.

ozonehole
Veteran Member


Date Joined Dec 2006
Total Posts : 559
   Posted 10/7/2009 8:13 AM (GMT -7)   
I use stevia to sweeten my yogurt. It's available in a few different forms - I prefer the concentrated powder (not the blended powder which contains other stuff). You only need a tiny pinch to sweeten a whole bowl of yogurt. Although I haven't tried it, I think it's even possible to add in the stevia while you're making the yogurt so there will be no need to blend it in just before you eat it. I might give that a try with my next batch. Anyway, my yogurt comes out thick enough, and I use only powdered milk. I'm obsessive about keeping the temperature right - about 110 degrees Fahrenheit - for the whole 24 hours.

Hope this helps.

best regards,
Robert
Crohn's since 1988
3 resections


BeeSting
Regular Member


Date Joined Nov 2008
Total Posts : 392
   Posted 10/7/2009 1:26 PM (GMT -7)   
ozonhole, could 110 degrees Farenheit be equal to 38-40 degree Celsius, or? I have tried powdered milk, it was ok, and I succeeded in getting it thick enough. But I prefere to use 1 liter fat milk, bring it to almost a boil, and lower the temperature to 38-40 degrees C, (110 F?), and add half a cup sugarfree yogurt mixed with warm milk to get app the same temperature as the fat milk (here we call it whole milk)and then mix them- many of us use a yogurmet machine to keep the temperature at 38-40 C for 24 hours, it's ok, but you can also use other home made tools to or the oven, the important thing is to keep the temperature at the same stage all the time. If the temperature is getting too low or high, (he batch could also be thick enough) the billions of probiotics that should develope during the fermentating prosess will be destroyed.

ozonwhole, how are you doing, are you still on the diet, and do you find it restricting?
The best, Bee

spookyh
Veteran Member


Date Joined Oct 2008
Total Posts : 1342
   Posted 10/7/2009 8:06 PM (GMT -7)   
Just a FYI, stevia is not technically legal on SCD. If you can find it with no additives, it might be okay, but if you find you're still having problems, it should be one of the first things you consider removing from your diet.
34 years old, Crohn's disease for 15 of them
Resection of ileocecal valve on 09/22/09
Current Meds: Humira since 7/08, Pentasa, Effexor XR, Zyrtec
Supplements: 3 kinds of Fish Oil, Multi-Vitamin, B-Complex, Vitamins D, E, & K, Calcium, Magnesium, Enzymes
SCD since 12/01/08 - eating Stage 3 foods

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