Yoghurt experiment
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From: Dennis R. on 29 Jul 2008 22:20 In article <dkit84500ulig9a9elr5th3n5muu1j549n(a)4ax.com>, Oleg Lego <> says... > > I picked up a tub of Astro Balkan-Style yoghurt, and flavoured it > myself. I tasted it before flavouring, and that made me wonder if I > could possibly hide that taste. Turns out I can, and I count the > experiment as successful. > > I used Saskatoon berries (also known as "Service berries) for flavour > (18.9 g carbs, 5.9 g fibre (15 g net) per 100 g), and added about 3.5 > tbsp Splenda. > > It came out very tasty, and well worth the extra cost for the yoghurt > itself and the added Splenda. The Saskatoons were free, as we can get > way more than we need by picking them on our own property. Saskatoons > are a great berry. > > Thanks to all who pointed me at the Balkan-style yoghurt. Now all I > need do is to find the powdered milk products to make my own. > > The Astro Balkan yogurt is 7% milk fat, and is twice as thick as 2% or 3% milk fat yogurts, which rely on corn starches and guar gums or agar to compensate for their water content. Here in Southern Ontario, the Astro Balkan runs anywhere from $2.79 - $2.99 for 750 g at the discount groceries Price Choppers (Sobey's) and Food Basics (A & P) to $3.29 - $3.79 at the full price chains (Zehrs, Loblaws, Sobey's, A & P). That is about the same as any other brand, except for the pro-biotics and the organic brands. Any chance of shipping some frozen Saskatoons to Southern Ontario? Do they freeze like blueberries? In 40 years I have only seen them fresh once, canned once, and in a frozen pie once. Dennis (Type 2)
From: W. Baker on 29 Jul 2008 22:33 Alan S <loralgtweightandcarbs(a)gmail.com> wrote: : No, because I'm not using heavy cream, I'm using cheap : powdered milk, half whole milk and half skim milk. : Same lactose content, but half the fat content prior to the : acidophilus doing it's thing; after I partially strain the : yoghurt the resulting product is probably 4-8% fat depending : how "cheesy" I make it. : If I just added water to heavy cream I doubt that the : yoghurt product would be the same; it's not something I've : ever tried. : Cheers, Alan, T2, Australia. Alan, I don't tink the little bacteria eat the fat, just the sugars. I used only dkim milk powder when I used to make my own yogurt. It yogurted jusst fine with absolutely no fat. Wendy
From: Susan on 30 Jul 2008 10:29 x-no-arhive: yes Alan S wrote: > No, because I'm not using heavy cream, I'm using cheap > powdered milk, half whole milk and half skim milk. > > Same lactose content, but half the fat content prior to the > acidophilus doing it's thing; after I partially strain the > yoghurt the resulting product is probably 4-8% fat depending > how "cheesy" I make it. > > If I just added water to heavy cream I doubt that the > yoghurt product would be the same; it's not something I've > ever tried. So you find that using dry milk is preferable? The most fabulous yogurt sold here, besides Stonyfield's, is Fage Greek yogurt, which is strained and not tart at all. One variety they make is made from all heavy cream, and is To Die For. Susan
From: Susan on 30 Jul 2008 10:30 x-no-archive: yes W. Baker wrote: > Alan, > > I don't tink the little bacteria eat the fat, just the sugars. I used > only dkim milk powder when I used to make my own yogurt. It yogurted > jusst fine with absolutely no fat. > > Wendy My big frustration in the stores is that I WANT all the fat, I just don't want the added starches and sugars. Stonyfield's and Fage are my only good options. SUsan
From: Alan S on 30 Jul 2008 17:38
On Wed, 30 Jul 2008 10:29:11 -0400, Susan <nevermind(a)nomail.com> wrote: >x-no-arhive: yes > >Alan S wrote: > >> No, because I'm not using heavy cream, I'm using cheap >> powdered milk, half whole milk and half skim milk. >> >> Same lactose content, but half the fat content prior to the >> acidophilus doing it's thing; after I partially strain the >> yoghurt the resulting product is probably 4-8% fat depending >> how "cheesy" I make it. >> >> If I just added water to heavy cream I doubt that the >> yoghurt product would be the same; it's not something I've >> ever tried. > > >So you find that using dry milk is preferable? > >The most fabulous yogurt sold here, besides Stonyfield's, is Fage Greek >yogurt, which is strained and not tart at all. One variety they make is >made from all heavy cream, and is To Die For. > >Susan When I say powderered, or dry, milk I add water to it first before I culture it. I don't add the full quantity recommended, so I start with a slightly more concetrated version of milk. Read here: http://loraldiabetes.blogspot.com/2006/11/yoghurt.html The commercial yoghurt I use as a starter is a Greek version available here called "Chris's". It has added cream and is about 7% fat. I can eat it straight from the pot, unsweetened. It is strained to the point where it is similar to a very heavy cream. I think you will find that "all heavy cream" version still started as milk and had cream added at some stage during the process. Cheers, Alan, T2, Australia. -- Everything in Moderation - Except Laughter. Blog http://loraldiabetes.blogspot.com DLife column http://tinyurl.com/5v74xr http://loraltravel.blogspot.com (The Taj Mahal) |