Comments on: Non-Fat Plain Yogurt http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/ How to use shelf-stable foods to create tantalizing meals your family will love! Wed, 24 Apr 2013 18:07:45 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mellyn http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/#comment-74 Mellyn Wed, 02 May 2012 15:03:58 +0000 http://www.realwomenstoregrub.com/?p=1057#comment-74 I was a little afraid of this, too, but it's been great! I make mine into vanilla yogurt before culturing by adding about 1/4 cup of sugar and 1 teaspoon of vanilla. My husband and I eat it this way. For my kids I just keep ziplock bags of Jell-O powder in the cabinet (see Robin's post on using Jell-O to flavor yogurt). They add 2 teaspoons per 6 ounces of yogurt and can have whatever flavor they want in a flash! Love it! I was a little afraid of this, too, but it’s been great! I make mine into vanilla yogurt before culturing by adding about 1/4 cup of sugar and 1 teaspoon of vanilla. My husband and I eat it this way. For my kids I just keep ziplock bags of Jell-O powder in the cabinet (see Robin’s post on using Jell-O to flavor yogurt). They add 2 teaspoons per 6 ounces of yogurt and can have whatever flavor they want in a flash! Love it!

]]> By: Robin http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/#comment-72 Robin Fri, 27 Apr 2012 04:03:44 +0000 http://www.realwomenstoregrub.com/?p=1057#comment-72 Don't be nervous. You are asking great questions. Yes, I am talking about plain yogurt from the dairy section. This is what I usually use. I just buy the quart size container and then I take some out of the container. This allows me to have many starts and so I can make many batches. I usually make them just one at a time. It will say active cultures on the container. Most generic brands are fine, I currently use Albertson's or Mountain High depending on sale prices. Both will work. I have also tried flavoring BEFORE culturing and although according to books and readings I have done this is possible, I personally have not found a recipe that tasted good and cultured properly. So I just culture and then AFTER I chill it for 8 hours, I flavor and sweeten the whole batch and store it that way in my fridge. Then it is ready and convenient. I am excited to hear about your success. Let me know! Don’t be nervous. You are asking great questions. Yes, I am talking about plain yogurt from the dairy section. This is what I usually use. I just buy the quart size container and then I take some out of the container. This allows me to have many starts and so I can make many batches. I usually make them just one at a time. It will say active cultures on the container. Most generic brands are fine, I currently use Albertson’s or Mountain High depending on sale prices. Both will work.

I have also tried flavoring BEFORE culturing and although according to books and readings I have done this is possible, I personally have not found a recipe that tasted good and cultured properly. So I just culture and then AFTER I chill it for 8 hours, I flavor and sweeten the whole batch and store it that way in my fridge. Then it is ready and convenient.

I am excited to hear about your success. Let me know!

]]> By: Miriam Tracy http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/#comment-71 Miriam Tracy Thu, 26 Apr 2012 22:44:02 +0000 http://www.realwomenstoregrub.com/?p=1057#comment-71 After thinking about this post over and over again, I am getting ready to try making my own yogurt this summer. But I am very nervous and want to make sure I understand the starter, I am thinking I will probably buy plan yogurt rather than freeze dried, but are we really just taking about a getting a little cup of plain yogurt from the dairy section? Will it say it has active live cultures in it? Also, can I mix in fruit before it sets if I know my kids will never eat plain unsweetened yogurt? Thanks! After thinking about this post over and over again, I am getting ready to try making my own yogurt this summer. But I am very nervous and want to make sure I understand the starter, I am thinking I will probably buy plan yogurt rather than freeze dried, but are we really just taking about a getting a little cup of plain yogurt from the dairy section? Will it say it has active live cultures in it?
Also, can I mix in fruit before it sets if I know my kids will never eat plain unsweetened yogurt?
Thanks!

]]> By: Robin http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/#comment-53 Robin Sat, 10 Dec 2011 22:11:57 +0000 http://www.realwomenstoregrub.com/?p=1057#comment-53 My own yogurt has lasted, refrigerated, for at least three weeks. I have a hard time keeping it around that long, but I have gone out of town for two and a half weeks and found my yogurt good and fresh tasting when I returned home. It could be frozen to keep it longer. If you don't think you will eat it that quickly I would make smaller batches to avoid waste. Personally, we eat it everyday. It is my kids favorite at lunch time. My own yogurt has lasted, refrigerated, for at least three weeks. I have a hard time keeping it around that long, but I have gone out of town for two and a half weeks and found my yogurt good and fresh tasting when I returned home. It could be frozen to keep it longer. If you don’t think you will eat it that quickly I would make smaller batches to avoid waste. Personally, we eat it everyday. It is my kids favorite at lunch time.

]]> By: Miriam Tracy http://realwomenstoregrub.karalene.com/2011/12/10/non-fat-plain-yogurt/#comment-52 Miriam Tracy Sat, 10 Dec 2011 21:59:14 +0000 http://www.realwomenstoregrub.com/?p=1057#comment-52 So once you have 6 qts of yogurt how long can you store it in your jars? (I am assuming it stays refrigerated) So once you have 6 qts of yogurt how long can you store it in your jars? (I am assuming it stays refrigerated)

]]>