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User Topic: Making yogurt
sisoon
♂ Member
Member # 31240
Default  Posted: 4:28 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

I made some yogurt the other day. The taste is great, but the texture isn't to my liking - too liquidy. I don't have a word to describe it, but if I take a spoonful, strings of yogurt hang goopily from the spoon.

I set the yogurt on top of my Motorola 6121 cable modem and let it grow(?) for 10 hours.

Does anyone know how to get a more solid product?

Thanks in advance.


fBH (me) - 70 (22 in my head), fWW (plainsong) - 65+, Married 45+, together since 1965
DDay - 12/2010
Recovered, not yet fully R'ed
I share my own experience because it's the only experience I know, not because I'm a good model.

Posts: 10332 | Registered: Feb 2011 | From: Chicago area
Nature_Girl
♀ Member
Member # 32554
Default  Posted: 4:36 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

Could it be your ingredients? Or the yogurt maker? Mine was always consistently perfectly textured (back when I made yogurt, that is).


Me = BS (Stay-at-home-mom)
Him = EX-d out (abusive troglodyte NPD SA)
3 tween-aged kids
Together 20 years
D-Day: Memorial Weekend 2011
2013 - I DIVORCED HIM, I'M FREE!
http://www.youtube.com/watch?v=RBOJpIwF47Y

Posts: 9810 | Registered: Jun 2011 | From: USA
nowiknow23
♀ Guide
Member # 33226
Default  Posted: 4:41 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

My store-bought Greek yogurt is always the exact right texture. More power to you for making your own.


You can call me NIK

"Sometimes it takes a good fall to know where you really stand."
-Hayley Williams


Posts: 25667 | Registered: Aug 2011
Amazonia
♀ Member
Member # 32810
Default  Posted: 5:47 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

I haven't made yogurt since moving back to the states, but here are some tips: http://www.culturesforhealth.com/thickening-flavoring-homemade-yogurt

(And for the record, the yogurt I did make was never that great! )


"You yourself deserve your love and affection as much as anybody in the universe." -Buddha
"Let's face it, life is a crap shoot." -Sad in AZ

Posts: 13784 | Registered: Jul 2011
Dark Inertia
Member
Member # 30727
Default  Posted: 7:54 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

how did you make it? Did you use a machine? Just curious because I have been making home made cheese, cream cheese, cottage cheese, and ice cream. All from scratch, all without a machine. ;D yogurt would be the final frontier. Who was the poster who started that thread about Noreen's cooking channel on youtube? Because I have been addicted since then!


"If I listened earlier, I wouldn't be here. But that's just the trouble with me. I give myself very good advice, but I very seldom follow it."

Posts: 1278 | Registered: Jan 2011 | From: The Ohio
Nature_Girl
♀ Member
Member # 32554
Default  Posted: 7:59 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

I used a Yogourmet yogurt maker. Couldn't be easier.


Me = BS (Stay-at-home-mom)
Him = EX-d out (abusive troglodyte NPD SA)
3 tween-aged kids
Together 20 years
D-Day: Memorial Weekend 2011
2013 - I DIVORCED HIM, I'M FREE!
http://www.youtube.com/watch?v=RBOJpIwF47Y

Posts: 9810 | Registered: Jun 2011 | From: USA
why2008
♀ Member
Member # 18378
Default  Posted: 9:51 PM, June 6th (Thursday), 2013View ProfileEdit MessagePrivate MessageHomepage

I used to make yougurt years ago , and like you wanted a thicker consistency. I had a recipe that called for adding non-fat milk powder (in addition to the milk) that made it much thicker and tastier. It really made a big difference in texture.


Me - BS - 46
Him - WS - 44
Two daughters / 10 and 7

Posts: 4074 | Registered: Feb 2008 | From: Maryland / DC
peacelovetea
♀ Member
Member # 26071
Default  Posted: 1:20 AM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

My SO has gotten into making it the last 2 weeks, and his is also thinner than I'd like. He makes it like you do -- only he uses his stereo tuner. Apparently it keeps it the perfect temperature.

He said to make Greek style, the really thick, you have to drain the whey. How you accomplish this I do not know, but if he tries it I will let you know.


BW, SAHM
D-Day: 6/5/09, drunken ONS on business trip, confessed immediately, transparent, remorseful but emotionally clueless
M 11 years, 3 kids
4/12 Tried to R for 3 years, have decided to D
12/31/12 D final

Posts: 542 | Registered: Nov 2009 | From: PacNW
avicarswife
♀ Member
Member # 35799
Default  Posted: 2:58 AM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

Like Why2008 says - milk powder.

I always add a few extra tablespoons of milk powder to thicken it to my liking.


BS: 47 (me)
WH: 51
Married 26 yrs, 3 kids (16-24)
D-Days 2012: 23 - 24 May + TT
D-Day 2013: 12 Apr OW#3
mOW #1 EA yrs PA Feb 2009-end 2011
mOW #2 EA months PA 4 months 2010
OW #3 PA single time 2010
Status: Maybe 'R'

Posts: 727 | Registered: Jun 2012 | From: "down-under"
sisoon
♂ Member
Member # 31240
Default  Posted: 11:54 AM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

Thanks, all.

No yogurt-maker for me - just http://www.davidlebovitz.com/2013/05/homemade-yogurt-recipe/ (For the record, I have no connection with that website or author).

Thanks for the link, Ama. What kind of milk did you use - water buffalo (that was 'beef' in Taiwan)?

Choices, choices.

IDK, NIK, if I can make a go of this, I can save a buck or 2 a week for as long as I'm on my yogurt streak, which amounts to $4-$8/hour for household work. Not bad, considering....


fBH (me) - 70 (22 in my head), fWW (plainsong) - 65+, Married 45+, together since 1965
DDay - 12/2010
Recovered, not yet fully R'ed
I share my own experience because it's the only experience I know, not because I'm a good model.

Posts: 10332 | Registered: Feb 2011 | From: Chicago area
Crescita
♀ Member
Member # 32616
Default  Posted: 12:30 PM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

If you like the taste, I wouldn’t mess with the recipe, just strain it. Line a sieve with coffee filters set over a bowl and leave in the fridge over night.

Posts: 3441 | Registered: Jun 2011 | From: The Valley of the Sun
Amazonia
♀ Member
Member # 32810
Default  Posted: 12:38 PM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

Nope, no water buffalo up in Siberia where I was (okay, practically )... we used the raw milk that our vegetable lady sold in plastic bags out of her donkey cart.

Eta: I don't know if we ever bothered to ask what kind of milk it was... We assumed cow, but it could have been goat. Heck, it could have been donkey for all I know!

We really only used it for cooking - yogurt, cheese, cream based sauces and soups...

[This message edited by Amazonia at 9:06 PM, June 7th (Friday)]


"You yourself deserve your love and affection as much as anybody in the universe." -Buddha
"Let's face it, life is a crap shoot." -Sad in AZ

Posts: 13784 | Registered: Jul 2011
nowiknow23
♀ Guide
Member # 33226
Default  Posted: 12:45 PM, June 7th (Friday), 2013View ProfileEdit MessagePrivate MessageHomepage

sisoon - I hear you, but my laziness serves a purpose - without laggards like me, who would grease the wheels of the consumer-driven world we live in.


You can call me NIK

"Sometimes it takes a good fall to know where you really stand."
-Hayley Williams


Posts: 25667 | Registered: Aug 2011
Topic Posts: 13

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