Shanny

I know the feeling, Haxo . . . we used to keep bees before we moved to Missouri, and there's nothing like 'growing' your own - honey included. But we have to be realistic, and if in doubt, always test/test/test. Your meter won't lie to you.

smh

I think when yogurt has that "stringy" texture, it's because it either started out or didn't stay quite warm enough. I had this happen once when I let the mixture cool a bit too long before adding in the starter and setting it to ferment.

What has worked for me for years is to preheat my electric oven to the lowest temp possible, then turning it off, and turning on the oven light and placing the container in there. I like to let it ferment for 15 hours.

Carolina

heheheh LMAO.. I will be the barer of bad news.

splenda brown sugar is 50% sugar.Even reg white splenda isn't the greatest. It is nothing but chemicals/sucrose.That is why it has that bad taste.Plus it will spike you (or me lol)

I use Truvia aka Stevia.Natural sweetner.I think the liquid splenda is what some use tho. I don't .I just don't buy food items online.


sorry

Oh & another thing, It took me awhile to read the whole label, then find out what those items where/are.They trick you for sure. It is mostly some other name for 'sugar'.

Carolina

about the yogurt..go to You Tube & put in crockpot yogurt or slowcooker yogurt.man there a lot & most of them are different lol some are just nonsense & wrong but they seem to work for folks.
when I first made it, I had to tape the recipe on my cabinet & go slow step by step,now I just throw it in & go. It really is very easy. plus it is super cheap & much better then store bought.

I use a hamilton beach really cheap $20 6qt slowcooker (not fond of crockpots)
I also have that steam hole on top that I stick my themometer in lol the warm milk should be 175`//180`..On high for 2 &1/2 hr.unplug......****THIS is what you watch,some pots run hot & some don't even get to a good warm. It has to be in between those temps..***
in about 3hrs the temp will come down slowly to 110`

that is when I take out 1 cup & add my culture.then add that back to the pot.About that, I use 100% plain yogurt. If I do buy it ,I buy Dannon it seems to have great live cultures. I don't buy greek yogurt or those prebiotics.

cover cover cover.let sit 8hrs to 10.

I have made mind in the early morning as well as night .To me it matters not. altho I like having fresh warm yogurt for breakfast treat..

HTH's..

Strawberry

I have read this thread about making homemade yogurt. I have no crockpot, but I do have an old Salton yogurt maker (it has 5 glass cups). I still have the original directions and I'm hoping the maker still works. Does anyone know if whole goat's milk would work to make yogurt? I also had to really search the stores for plain whole milk yogurt to use as a "starter". Fage was the only brand our store carries. I used to make yogurt a lot when my sons were young, but quit making it when they grew up and left home.

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Type 1, diagnosed April 2003
Dexcom G4 September 2007
Tandem tSlim October 2015
A1C - 6.0 (12-17-16)

Patdart

One can buy goat milk yogurt, so why not? Give it a try!

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