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Yogurt
Nov 28, 2011 15:15:52 GMT
Post by tod2 on Nov 28, 2011 15:15:52 GMT
Can't say except maybe the taste is different. Even straight from the box it has a different flavour. I have not done indepth research on the subject but was told many years ago by someone in the farming industry that pasturisation of milk kills the Lactobacillus acidophilus . Maybe just the acidophilus part? Let's hope someone can throw more light on the subject.
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Yogurt
Nov 28, 2011 16:24:45 GMT
Post by bixaorellana on Nov 28, 2011 16:24:45 GMT
It stands to reason that any original recipes would have been with unpasteurized milk. And milk straight from the cow or other animal would have been at a good temperature to start the maas or yogurt or creole cream cheese. When I looked up recipes online, it seems that almost everyone, especially for home kitchen making, has adapted to using the regular kinds of milk from the store. However, when I looked up maas recipes, most of them don't use anything besides the milk -- no rennet, no buttermilk or yogurt starter, just milk. Making it that way would would probably need the naturally occurring bacteria in the milk to make it clabber. (I'm guessing) This site explains maasi/amasi: Amasi is the common word for soured milk that tastes like cottage cheese or plain yoghurt. It is very popular in South Africa, where it is also known as inkomazi or maas. Amasi is traditionally prepared by storing unpasteurised cow’s milk in a calabash container or hide sack to allow it to ferment. The fermenting milk develops a watery substance called umlaza; the remainder is amasi. This thick liquid is mostly poured over pap, or drunk straight. It is traditionally served in a clay pot and eaten with wooden spoons. Amasi is also produced commercially, it is a cultured product made from full cream milk which is produced by adding a freeze-dried culture to the milk and then fermenting it until it reaches a specific acidity level. Commercial amasi has a shelf life of 21 days at 4°C. It has a smooth texture and a slightly sour taste.That certainly seems as though raw milk would clabber, but pasteurized milk needs some kind of culture. And as further proof of that theory, it seems that you can use maas as a culture to make more maas out of store-bought milk: www.traditional-foods.com/food-preservation/amasi/. Scroll down in that link for a discussion on making maas. Anyway, here are two recipes for creole cream cheese -- a basic one, and the same one cut in half & with comments & pictures. Thanks for the info on the pots, Tjoe. I can get unglazed pots here. The one in the mid-foreground that setting on top of the pot with handles is unglazed. You can see little holes near the top for hanging. It can be used to make a piñata or for filtering water .......... or for making yogurt!
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Yogurt
Nov 28, 2011 17:11:41 GMT
Post by tod2 on Nov 28, 2011 17:11:41 GMT
And you certainly did Bixa! Thanks for that bit of research to fill in the gaps
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Yogurt
Nov 28, 2011 17:57:20 GMT
Post by Deleted on Nov 28, 2011 17:57:20 GMT
Unless home made yogurt is incredibly more delicious and addictive to what is available in the stores, I still cannot imagine wanting to make it myself unless I open a boarding school or something.
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Yogurt
Nov 30, 2011 9:33:58 GMT
Post by Don Cuevas on Nov 30, 2011 9:33:58 GMT
Mostly it's cheaper to make it yourself, plus you have some control over the butterfat content (here in Mexico).
I made 5 full pints yesterday. It was ridiculously easy now that I gained some confidence. The culturing/coagulation took just over 4 hours, using an electric heat pad under a wide pot of hot water containing the jars and covered with thick towels.
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Yogurt
Nov 30, 2011 10:58:14 GMT
Post by tjoe on Nov 30, 2011 10:58:14 GMT
Yes the clay pots in the photo look familiar. Use the ones which are shallow and wide. To avoid yogurt from becoming too dry we soak the clay pots in water before using them.
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Yogurt
Nov 30, 2011 11:21:29 GMT
Post by tod2 on Nov 30, 2011 11:21:29 GMT
Far off in the hills and valleys outside the cities, rural life still permits one to make their own as the cow is just outside the door. If I drive to my gardener's house, 15km from mine, I can pull up at a rickity roadside stall selling litres of cheap raw milk or already soured milk in 2 litre containers. This area is called France and consists of thousands of FREE houses one on top of each other. The houses back onto farm land so cows are around. I buy store yogurt or mass which allows me to buy just what I need for the moment. This does bring me to wonder if I will find some at the street markets in Paris? I will be near Bastille for 10 days for part of our holiday. Kerouac, please could you type out what I must ask for in French, otherwise I will probably get hopelessly tongue-tied
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Yogurt
Nov 30, 2011 11:58:32 GMT
Post by Deleted on Nov 30, 2011 11:58:32 GMT
"Je voudrais des yaourts, s'il vous plaît." The only problem is that since yaourt is not an extremely French word, the pronunciation can be variable. I think that most of us say ya-oort but some people say ya-oor, and let's forget the other variations.
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Yogurt
Nov 30, 2011 14:31:08 GMT
Post by tod2 on Nov 30, 2011 14:31:08 GMT
Thanks Kerouac, but can you add the word 'organic' or 'unpasturised' or 'home/farm produced'? Yogurt sold at a street market would be with the cheeses I guess. I have been to the Organic market on Raspail ( I think it's there) but I have no intention of going that far.
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Yogurt
Nov 30, 2011 14:39:09 GMT
Post by Deleted on Nov 30, 2011 14:39:09 GMT
yaourt bio = organic yogurt yaourt fermier = farm yogurt
Yes, all of that will be at the B.O.F. stands (beurre oeufs fromage)
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Yogurt
Dec 1, 2011 6:28:36 GMT
Post by tod2 on Dec 1, 2011 6:28:36 GMT
Merci Kerouac.
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Yogurt
Dec 1, 2011 6:43:43 GMT
Post by Deleted on Dec 1, 2011 6:43:43 GMT
If you've never tried it, goat's milk yogurt is nice, also.
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Yogurt
Dec 1, 2011 22:36:59 GMT
Post by spindrift on Dec 1, 2011 22:36:59 GMT
If I drink milk it's always goats' milk.
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Yogurt
Dec 4, 2011 18:14:40 GMT
Post by joanne28 on Dec 4, 2011 18:14:40 GMT
Oh dear, although I use yogurt in cooking and absolutely adore tzatziti, otherwise yogurt and cucumber do not cross my lips. Which is very odd, I know.
I think my yogurt dislike stems from a singular experience 35 - 40 years ago of watching a friend eat green apple yogurt, which had chunks of apple in it. The colour and consistency made it look exactly like snot and I have never gone near it since. Funny how this impression has stuck with me. ;D
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Yogurt
Apr 4, 2012 6:00:27 GMT
Post by bixaorellana on Apr 4, 2012 6:00:27 GMT
Well, I'd like to gleefully report that I've been making my own kefir for @a week now & am absolutely delighted with it. A neighbor gave me some "búlgaros" and told me how to use them. It's dead easy -- you put them in a bowl, add room temperature milk, let it set 24 hours, then strain. You lightly rinse the búlgaros with water, then start a new batch. The texture, & to a degree the taste, is similar to buttermilk. I use the semi-skimmed (I think it's called 2%) milk from the long-life box. Another neighbor told me she sells raw cow's milk. I'd like some guidance from you all here before I take that particular plunge. I started with @a tablespoon of búlgaros & they've now increased to @a half cup. Apparently you can order this stuff -- it's called kefir grains -- but you might try asking around your Mexican or Hispanic friends to see if anyone has some to share. Everybody here calls the end product yogurt, so it wasn't until I looked it up that I realized it was kefir. When I first started making it, I was disappointed that it wasn't as thick as commercial yogurt, but now I'm happy with it anyway. I could always strain it through cheesecloth for a thicker product, I guess. en.wikipedia.org/wiki/Kefir
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Yogurt
Apr 19, 2012 15:55:39 GMT
Post by bixaorellana on Apr 19, 2012 15:55:39 GMT
I can now report that I am a raw milk snob. I've been getting it from the neighbor who goes to her village every Sunday to collect it. I take it home & heat it enough to kill any bad stuff, then let it set a while. The cream that I then skim off is so rich that it sets hard in the fridge.
The semi-defatted milk is then used to make kefir. However, I'm experimenting with what else can be done. Yesterday I drained off every bit of whey before separating the product from the búlgaros. This gave me the most beautiful, delicate ricotta imaginable.
I made up a sponge with whole wheat flour, rolled oats, a little sugar, salt & the whey. Covered that loosely & left it in the dish cupboard.
This morning I beat an egg with a little olive oil, then added in some of the sponge & spooned the mixture onto a hot griddle. It wasn't as crepe-y as I'd wanted, but still perfectly fine. After flipping, I spread some of the homemade ricotta mixed with chile paste & a little salt onto the cooked side, then rolled the whole thing up.
This is not at all heavy & is truly delicious.
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Yogurt
Apr 20, 2012 4:44:54 GMT
Post by bixaorellana on Apr 20, 2012 4:44:54 GMT
I am extremely proud of myself!
That sponge was really working by this afternoon. I used some to make bread on the stove. Used some of the sponge & added a little white flour, some salt, cumin seeds, a tiny bit of baking powder, & some olive oil. Put that in an iron skillet atop a flame spreader, covered it, then cooked until one side was brown. Flipped it, then let it finish cooking. It is lovely, and so light!
Todays batch of kefir went into a piece of cheesecloth that I then suspended over a bowl for several hours, giving me a nice moist but firm product. Next time I'm going to incorporate a little salt & maybe an herb or two before draining.
Goats -- I need goats!
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Yogurt
Apr 20, 2012 5:00:22 GMT
Post by Deleted on Apr 20, 2012 5:00:22 GMT
When I stop working, I wonder if I am going to find myself turning my kitchen into a laboratory.
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Yogurt
Apr 20, 2012 16:04:16 GMT
Post by bixaorellana on Apr 20, 2012 16:04:16 GMT
This morning I tried some of the cheese made yesterday. It's lovely! It's like cream cheese, except with none of that sticky rubberiness of the commercial product. I put it on some of the bread from last night, along with a sprinkle of salt.
For anyone (like me) who doesn't want to fool with making yogurt because of its special needs, making this similar product from the kefir grains is ideal. For me it's a godsend, as getting decent yogurt -- or even just any unsweetened yogurt -- is a real pain. Buttermilk is completely unavailable. Anyway, the stuff I'm making is excellent quality.
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Yogurt
Apr 20, 2012 16:51:53 GMT
Post by tod2 on Apr 20, 2012 16:51:53 GMT
Feel Proud Bixa! What a beautiful achiement I think you are very lucky to get the best milk to start with. Good ingredients just make good products - Congratulations on getting it so right!
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Yogurt
Aug 9, 2013 10:07:33 GMT
Post by Deleted on Aug 9, 2013 10:07:33 GMT
I bought some goat yogurt the other day, but I was a bit disappointed by the texture, because it was the congealed kind, whereas I prefer creamy yogurt in most cases. Unfortunately, since it is a fringe product, it just doesn't come in 60 different varieties like the yogurts made from cows' milk.
In other yogurt news, I bought a pack with 8 different varieties of fruit the other day but I really feel like writing to them to tell them that they can eliminate the prune yogurt from the pack and I won't miss it at all.
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Yogurt
Mar 28, 2016 18:21:18 GMT
Post by Deleted on Mar 28, 2016 18:21:18 GMT
They were saying today that yogurt consumption in France has reached an average of 170 pots a year per person and still rising.
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Yogurt
Mar 29, 2016 18:40:27 GMT
via mobile
Post by chexbres on Mar 29, 2016 18:40:27 GMT
My new toy combi-oven - convection, microwave, grill and the "everything at once" setting - takes 14.5 minutes to toast a slice of bread,but also swears that it makes yogurt. Given the time this will probably take, based on the grill function, I plan to stick to the good natural stuff I can buy at the market. I'm also trying to find the carton where the real toaster is hiding.
I used to make heating pad yogurt back in the '60's, as well as other stuff I wish I still wanted badly enough to go to the trouble to round up the ingrédients and necessary equipment. I'm glad I did it then, though.
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Yogurt
Mar 29, 2016 19:59:50 GMT
Post by amboseli on Mar 29, 2016 19:59:50 GMT
In answer to the original question: I eat granola with yoghurt for breakfast. Plain 10% fat 'thick and creamy, rich and strained' Greek yoghurt. It's sooo good!
My mother used to make yoghurt with live cultures and raw milk in the '60's.
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