I recently read a piece (that I can't find now, naturally) about a guy who put his yogurt culture inside his compost pile and it got so hot it made cheese!
The Gelatin is only for those people who prefer a thicker custard like yogurt...and you are right it is cheaper without the Knox gelatin...and I haven't tried this particular recipe without the gelatin, but I am sure it would work without the gelatin, because I tried other yogurt recipes without the gelatin and they came out just fine, but for me they were a little too thin...(I just like mine a little on the thicker side)
BUT the extra powdered milk that you add to the measured milk also adds "some" thickness to your yogurt, especially if you are using powdered milk and not a richer milk...and you also get the benefit of some extra calcium and protein...
I was amazed at that making yogurt from powdered milk tasted so good as yogurt, I had my doubts at first but was pleasantly surprised! My daughter and husband could not believe that I made it from powdered milk......Good Luck...
I've been making yopurt for years and I've never used gelatin in it and it works out just fine, which would make it even cheaper. I've not tried it with powdered milk though I will be trying that now thanks for the idea.
gelatin! never, never, never put gelatin in the mix when making yogurt. for one thing it's a by product of animal marrow, and who would want that in yogurt!! secondly, it's totally unnecessary. if you want thicker, greek-style yogurt, strain the finished product through either muslim or a suitably shaped coffee filter - i use basket type filters inside a shaped wire strainer, placed over a bowl - it take's a couple of hours for the whey to drain off.
and don't put salt, sugar or other crap in it. it's a beautiful, natural product, not a big mac. have it with fresh fruit, or, if you must, with honey.
Comments
Using a compost pile to "cook" yogurt
I recently read a piece (that I can't find now, naturally) about a guy who put his yogurt culture inside his compost pile and it got so hot it made cheese!
Lynn Siprelle, Editor
RE: One more thing
Just a side note, you can make the yogurt from reconstituted dry milk, skim milk, 1 % milk, 2% milk or whole milk...
RE: Gelatin
The Gelatin is only for those people who prefer a thicker custard like yogurt...and you are right it is cheaper without the Knox gelatin...and I haven't tried this particular recipe without the gelatin, but I am sure it would work without the gelatin, because I tried other yogurt recipes without the gelatin and they came out just fine, but for me they were a little too thin...(I just like mine a little on the thicker side)
BUT the extra powdered milk that you add to the measured milk also adds "some" thickness to your yogurt, especially if you are using powdered milk and not a richer milk...and you also get the benefit of some extra calcium and protein...
I was amazed at that making yogurt from powdered milk tasted so good as yogurt, I had my doubts at first but was pleasantly surprised! My daughter and husband could not believe that I made it from powdered milk......Good Luck...
Why gelatin
I've been making yopurt for years and I've never used gelatin in it and it works out just fine, which would make it even cheaper. I've not tried it with powdered milk though I will be trying that now thanks for the idea.
yogurt
gelatin! never, never, never put gelatin in the mix when making yogurt. for one thing it's a by product of animal marrow, and who would want that in yogurt!! secondly, it's totally unnecessary. if you want thicker, greek-style yogurt, strain the finished product through either muslim or a suitably shaped coffee filter - i use basket type filters inside a shaped wire strainer, placed over a bowl - it take's a couple of hours for the whey to drain off.
and don't put salt, sugar or other crap in it. it's a beautiful, natural product, not a big mac. have it with fresh fruit, or, if you must, with honey.
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