Comments on: How To Make Yogurt

By: Guidelines to Choosing a Good Probiotic :: Hella Delicious Food for Health, Roots, Peace and Community

Sun, 14 Mar 2010 01:21:44 +0000

[...] trying to make ends meet and pay the bills and not have time to learn how to make bone stock, yogurt, kombucha, sauerkraut and everything else. So I do appreciate that at times it is necessary to use [...]

By: christian t shirt design

christian t shirt design — Tue, 29 Dec 2009 02:52:07 +0000

Thank for sharing !!

By: hellaD

hellaD — Mon, 24 Aug 2009 05:12:04 +0000

Thanks for your comment! Yogurt is quite versatile so I am sure it worked out. The main thing is not having it too hot when you add the culture to it. Also good to heat it to 180 or thereabouts to get rid of unwanted micro-organisms so that the lactobacilli can easily colonize the milk.

By: AmandaonMaui

AmandaonMaui — Fri, 21 Aug 2009 19:48:01 +0000

I ended up heating it to about 190F. I hope it will be okay. I should have read the instructions on the other post more clearly and heated it only to 120F. This is my first time, so next time I’ll be more careful.

By: Symbiotic Digestion |-| Hella Delicious

Symbiotic Digestion |-| Hella Delicious — Tue, 21 Jul 2009 08:16:54 +0000

[...] good idea to consume food and drinks that have lots of helpful micro-organisms in it like kombucha, yogurt, keffir and [...]

By: hellaD

hellaD — Sun, 12 Jul 2009 20:45:20 +0000

I love what you say about how getting involved with your food makes you happier. Definitely. I’ve been thinking about this and it seems that perhaps we have all come un-rooted from the earth because of the distance between this connection with food, and it is a real shame, we barely even have a concept of what we are missing it seems.

By: hellaD

hellaD — Sun, 12 Jul 2009 20:38:21 +0000

Thanks for the comment Carol. You are right, people like to ad a lot of unnecessary fuss to working with live cultures. I generally find them to be more resilient than most information out there would have you believe.

By: carol

carol — Sun, 12 Jul 2009 16:28:48 +0000

Found your instructions and will give them a go. Liked your simple no nonsense approach. Looked at some other sites and found them too fussy. Thanks for taking the time to teach us!

By: Curt

Curt — Sun, 12 Jul 2009 11:31:23 +0000

We’ve been making yogurt at home now for well over a year. We’ve been ordering our cultures from New England Cheese Making Company and buying our milk from a local farmer. I love making it and the taste of it. The more I’m involved with my food the happier I am when I eat it.

By: Banana and Tahini Smoothie |-| Hella Delicious

Banana and Tahini Smoothie |-| Hella Delicious — Tue, 30 Jun 2009 23:26:14 +0000

[...] c yogurt or keffir or [...]