I just got some feedback after the first yogurt making class. YOU actually went home and tried to make yogurt. YEAH! A few things ... it may take more than 6 hours to fully incubate especially if not using dry milk. Some yogurt recipes say up to 8 hours. Don't worry! This is why I start yogurt in the morning. Also, if you can stop the incubation process as soon as the yogurt is thick, it is less "tangy." If you want tangy yogurt for use as sour cream, let it incubate longer.
As I was making yogurt this morning for my family, I realized that I use way less than 1/3 cup of sugar. I was estimating when I made my recipe. I use less than 1/4 cup of sugar when I am making it for myself. No wonder the yogurt from class was so tasty! Just know that you can vary sugar or add no sugar to the yogurt. I have also used Agave Nectar, but it does tint the yogurt slightly. To me, the vanilla is essential. One suggestion from class was to try a vanilla/almond flavoring mixture which sounded good to me.
I have another great plan for yogurt - how about mixing it with Ranch Dressing flavor and making a dip? Yum. And HERE are some more ideas of ways to use yogurt.
Yogurt with Church powdered milk: I have been experimenting with using the cannery milk for yogurt to this result - It works great if you use 2 cups dry milk with the 3 3/4 cups water, BUT you CANNOT add vanilla or sugar. Adding vanilla and sugar stops the yogurt process and you will just get yogurt milk!
Also, I have had some feedback that you can incubate the yogurt in your oven with the light turned on. That sounds super easy to me.
Keep me posted on your successes and failures so I can let everyone know.
Paula
Showing posts with label powdered milk. Show all posts
Showing posts with label powdered milk. Show all posts
May 5, 2010
May 3, 2010
Yogurt Making
Paula taught a great yogurt making class in her home this morning! She uses the Provident Pantry nonfat dry milk to make it with although you can use other milk as well. But what a great way to rotate your milk supply! And the ingredients are all shelf stable items you can store, including yogurt starter. You can access a handout on her method HERE.
Read the handout for specific instructions, but here are the basic directions:
First, heat the milk to 180 degrees F.
Remove it from the heat and let it cool to 115 degrees F.
Whisk in the starter. You can use the Yogourmet starter
or some yogurt you've saved from your last batch of yogurt.
Optional: At this point you can add up to 1/3 cup sugar and 1-2 tsp vanilla if desired.
Pour into jar(s) and incubate in a yogurt maker
or a cooler for 4-6 hours.
There are many additional methods of incubating as well which are mentioned in the handout.
Enjoy! Yogurt is great plain, mixed with jam, topped with honey or syrup, used in smoothies, and even made into yogurt cheese.
To make yogurt cheese, line a small strainer with a double layer of cheesecloth or a flour sack towel. Place this in a bowl or dish to catch the whey that will drain off. Place the yogurt in the lined strainer and place in the refrigerator (covered lightly with cloth) overnight. The yogurt will thicken and can be used plain like sour cream or seasoned for use as a dip. Bread seasonings make great seasoning options.
Read the handout for specific instructions, but here are the basic directions:
First, heat the milk to 180 degrees F.
Remove it from the heat and let it cool to 115 degrees F.
Whisk in the starter. You can use the Yogourmet starter
or some yogurt you've saved from your last batch of yogurt.
Optional: At this point you can add up to 1/3 cup sugar and 1-2 tsp vanilla if desired.
Pour into jar(s) and incubate in a yogurt maker
or a cooler for 4-6 hours.
There are many additional methods of incubating as well which are mentioned in the handout.
Enjoy! Yogurt is great plain, mixed with jam, topped with honey or syrup, used in smoothies, and even made into yogurt cheese.
To make yogurt cheese, line a small strainer with a double layer of cheesecloth or a flour sack towel. Place this in a bowl or dish to catch the whey that will drain off. Place the yogurt in the lined strainer and place in the refrigerator (covered lightly with cloth) overnight. The yogurt will thicken and can be used plain like sour cream or seasoned for use as a dip. Bread seasonings make great seasoning options.
April 28, 2010
Recipe Handout from Other Breads & Milk Class
You can get a printable copy of the remainder of the handout from our class last week HERE. It includes the recipes for
- tortillas
- other bread recipes
- English muffins
- pita bread
- corn bread
- a few dairy related recipes
- and more!
April 22, 2010
Milk Taste Testing
In a previous post, Paula briefly mentioned how great the milk taste testing went that we did in our class earlier this week. I wanted to give some more details and also include a link to another milk taste test that was done last month by Utah Preppers. You can get a printable copy of the "Ways to Incorporate Powdered Milk" handout HERE.
We tested the following powdered milk brands:
We did not go into much detail. We rated each milk on taste on a scale of 1 - 5 with 1 being the lowest and 5 being the highest. I was quite surprised to find that there were a couple of milk brands that tasted very similar to the fluid skim milk and the rest had a very strong powdered milk taste. Most people in our group (about 45 people) rated each brand either low or high with not much in between - they either liked it or they didn't. We did not total ratings on individual brands; just asked for a show of hands on which brand people liked the best. After eliminating the choice of the unexpected fluid skim milk, the large majority of people chose Provident Pantry as their favorite. A few people chose Country Cream as their favorite, putting it in second place. A few others chose Nestle NIDO as their favorite, putting it in third place. Personally, I could tell very little difference between the Provident Pantry and the Country Cream, and even the fluid skim milk. I did vote for Provident Pantry, but it was extremely close. I asked my 15 year old son to come as well to get his opinion but he wouldn't taste all of the choices. I did get him to taste a few of them, including the Provident Pantry brand. I asked him if he thought the Provident Pantry milk would be something he would drink if we purchased it and he thought it tasted like regular milk and that it was fine.
We tasted the Morning Moo Milk Alternatives and the LDS Church Cannery Hot Chocolate Milk separately since they are all whey based products and do not have enough protein to store as a main milk substitute. I had heard rave reviews on the Morning Moo milks, but I didn't like either one of them. Since they were tasted separately, not everyone tried them. The cans were only a few months old and they were opened for the taste testing, but very few people liked them as well as the Provident Pantry. That was quite surprising to me. The other thing that really surprised me was how much I liked the LDS Church Cannery Hot Chocolate. I didn't expect to like it cold. My 15 year old son liked it so much that he drank multiple glasses of it and then came home and made up 2 qts of it to keep in the refrigerator so he could have more later!
Utah Preppers did a very detailed taste test of powdered milk brands that can be found HERE. Below is a summary of their results:
We tested the following powdered milk brands:
- Fluid Skim Milk (used as a comparison)
- Provident Pantry Instant Nonfat Dry Milk
- Country Cream Instant Nonfat Dry Milk
- Maple Island Instant Nonfat Dry Milk
- Hill Country Fare Nonfat Dry Milk (Instant)
- LDS Church Cannery Nonfat Dry Milk
- Nestle NIDO Instant Dry Whole Milk
- Morning Moo Regular Low fat Dry Milk Alternative
- Morning Moo Chocolate Low fat Dry Milk Alternative
- LDS Church Cannery Hot Chocolate Milk (tested cold)
We did not go into much detail. We rated each milk on taste on a scale of 1 - 5 with 1 being the lowest and 5 being the highest. I was quite surprised to find that there were a couple of milk brands that tasted very similar to the fluid skim milk and the rest had a very strong powdered milk taste. Most people in our group (about 45 people) rated each brand either low or high with not much in between - they either liked it or they didn't. We did not total ratings on individual brands; just asked for a show of hands on which brand people liked the best. After eliminating the choice of the unexpected fluid skim milk, the large majority of people chose Provident Pantry as their favorite. A few people chose Country Cream as their favorite, putting it in second place. A few others chose Nestle NIDO as their favorite, putting it in third place. Personally, I could tell very little difference between the Provident Pantry and the Country Cream, and even the fluid skim milk. I did vote for Provident Pantry, but it was extremely close. I asked my 15 year old son to come as well to get his opinion but he wouldn't taste all of the choices. I did get him to taste a few of them, including the Provident Pantry brand. I asked him if he thought the Provident Pantry milk would be something he would drink if we purchased it and he thought it tasted like regular milk and that it was fine.
We tasted the Morning Moo Milk Alternatives and the LDS Church Cannery Hot Chocolate Milk separately since they are all whey based products and do not have enough protein to store as a main milk substitute. I had heard rave reviews on the Morning Moo milks, but I didn't like either one of them. Since they were tasted separately, not everyone tried them. The cans were only a few months old and they were opened for the taste testing, but very few people liked them as well as the Provident Pantry. That was quite surprising to me. The other thing that really surprised me was how much I liked the LDS Church Cannery Hot Chocolate. I didn't expect to like it cold. My 15 year old son liked it so much that he drank multiple glasses of it and then came home and made up 2 qts of it to keep in the refrigerator so he could have more later!
Utah Preppers did a very detailed taste test of powdered milk brands that can be found HERE. Below is a summary of their results:
(click on the table to view larger)
Online Sources for Milk & Grains
Here are just a few online sources for powdered milk, corn for grinding into cornmeal, and spelt (a grain similar to wheat).
Milk:
Provident Pantry Instant Nonfat Dry Milk
Emergency Essentials
Country Cream Instant Nonfat Dry Milk
Grandmas Country Foods
Maple Island Instant Nonfat Dry Milk
Alpine Food Storage
LDS Church Cannery Nonfat Dry Milk
Provident Living
Nestle NIDO Instant Dry Whole Milk
My Brands
Morning Moo Low fat Dry Milk Alternative
Augason Farms
Corn:
Whole Corn for Grinding (not Sweet Corn)
USA Emergency Supply
Walton Feed
Spelt:
Wheat Grass Kits
Emergency Essentials
Purity Foods
Milk:
Provident Pantry Instant Nonfat Dry Milk
Emergency Essentials
Country Cream Instant Nonfat Dry Milk
Grandmas Country Foods
Maple Island Instant Nonfat Dry Milk
Alpine Food Storage
LDS Church Cannery Nonfat Dry Milk
Provident Living
Nestle NIDO Instant Dry Whole Milk
My Brands
Morning Moo Low fat Dry Milk Alternative
Augason Farms
Corn:
Whole Corn for Grinding (not Sweet Corn)
USA Emergency Supply
Walton Feed
Spelt:
Wheat Grass Kits
Emergency Essentials
Purity Foods
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