HealingWell
Search Close Search
☰

eating homemade yogurt straight out of the machine

Support Forums
>
Ulcerative Colitis
✚ New Topic ✚ Reply
❬ ❬ Previous Thread |Next Thread ❭ ❭
Posted 9/17/2011 12:56 PM (GMT 0)
While it's still warm- any reason not to?

Figured I'd ask :)
Posted 9/17/2011 1:31 PM (GMT 0)
The short answer is that it won't hurt you if you have no problems with drinking milk because that's what it is. More of the friendly bacteria multiplies the longer the yogurt sits unrefrigerated.

Long answer: And as the yogurts sits (before refrigeration) more of the lactose is consumed by the good bacteria. People who have difficulty digesting lactose have an easier time digesting yogurt that is aged, meaning less lactose is left and more good bacteria is there. But this only happens when the yogurt is allowed to sit in a warm place (not the refrigerator) for 12-24 hours before refrigerating (where it firms up).

To eliminate even more lactose you can make "Greek" yogurt which is thicker, more like sour cream, by using cheesecloth or something similar to drain the whey from the yogurt. Really delicious.
Posted 9/18/2011 2:05 PM (GMT 0)
And meant to say, after it had cooked for 24 hours- so answer works just fine- thanks! :)
Posted 9/19/2011 9:22 AM (GMT 0)
Just wondering about the yogurt too. I do believe I read somewhere (Imagardener said it I think) that you could just leave the yogurt out on the counter and it would make the yogurt as well as if it were warmed?? Is this true or did I misunderstand something. I tried to find the thread here but it was so long ago that I couldnt find it. Also have you ever used long life milk (not powdered milk)? I was told that you dont even have to heat it like you do normal milk in the earliest stage of making it. Anyone try it here yet?
Posted 9/19/2011 9:02 PM (GMT 0)
In the olden days lol people made yogurt without machines. First you heat it on high to kill all the microbes in the milk and then when it cools to 90-100 you add the probiotic mix and keep it lukewarm not hot for 12-24 hours. I put my container in the oven turned off but with the light on for heat. Some people do make theirs on the kitchen counter but it shouldn't be moved or jiggled until it's done and my kitchen's a bit small so the oven is a safe place to hide out.

Of course it doesn't set up to a firmer condition until it's been refrig'd overnight.

Yes I've used longlife milk (the kind on the shelf uncooled) and it worked fine. I still heated it although it has already been superheated.
Posted 9/20/2011 4:55 AM (GMT 0)
Thank you SO much! Thats made my day! Im finally finding things to make this diet easier.
Posted 9/21/2011 10:19 AM (GMT 0)
When I was a broke student we made yogurt by heating the milk, putting it in a jar - adding the culture from the previous pot, put the lid on it and wraping it up in a duvet with a hot waterbottle. Left it overnight, in the morning - yogurt! As good kiwi kids we then piled it on top of our weetbix and added brown sugar. - yum. The first helping was often eaten before the yogurt was even introduced to the fridge.
✚ New Topic ✚ Reply