Sun, Mar-31-02, 22:01
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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I use regular whole milk (not organic), goat milk if I can; I don't add the milk powder (TOO much lactose) and buy the starter from the Health Food Store unless I have some "real" yogurt lying about unused. I've also used varying amounts of milk and cream, they'll all 'turn' quite nicely.
The trick to the whole milk versus the organic may be that I 'preheat' the milk. I 'scald' it (about 160-170F) for a few minutes, don't boil. This may kill off the competing bacteria. Let it return to room temperature, then use the 'starter' of choice. My method is the same except that I put a large stockpot upside down over the jars and cover THAT with another towel or two... the heating pad works great, doesn't it?
By the way, creme fraiche is usually just cream that's had some good yogurt stirred in as a starter. Yogurt made with cream, but usually used quite quickly, not very far along... just barely tangy.
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