Text 34266, 104 rader
Skriven 2013-03-01 11:54:18 av Ruth Haffly (1:396/45.28)
  Kommentar till text 34094 av MICHAEL LOO (1:123/140)
Ärende: food chez vous 154
==========================
Hi Michael,

 ML> I had a Salton yogurt maker that made 5 or 6 servings at a go:
 ML> it was surprisingly easy and very cheap, but then I found out
 ML> the oven pilot light trick, but soon after I stopped consorting
 ML> with people who ate yogurt.
 RH> We used to have one of those, and used it quite frequently.

 ML> They were the hip gift back in the '70s. I wonder why
 ML> they went out of fashion.

Probably because yogurt got to be morre mainstream and inexpensive.
Plus, more women entered the work force, having less time at home to do
a lot of DIY things like their moms had done. Also, since you could only
make yogurt in the small containers, it may have been a bit of an
inconvenience for those that wanted using yogurt in larger quantities.
Easier to buy a quart of premade than to make it in those small cups
that added up to a quart but more time/hassle to use it that way.


 RH> Got it for about $10. ...
 RH> Used it for a long time, even with a cracked top.

 ML> Yep, that's the one.

And how many of them are still going? I think ours cracked in a move but
those folks that have one and didn't move so much may have intact tops
to their yogurt makers.

 RH> We used to buy
 RH> the Dannon brand for the starter; it was the only one with active
 RH> cultures in it when we started.

 ML> Yes again: the newspapers (back before the Internet) used to
 ML> be full of people complaining that they couldn't get their
 ML> yogurt to yog, and it almost always turned out that they
 ML> were using either pasteurized yogurt for starter or an
 ML> electric oven, or both, though the latter might work if you
 ML> kept it tightly closed with the little lightbulb on.


I never tried either, not did I try using a heating pad to set a jar of
milk on as some have suggested as a way to make the yogurt. We did get
our money's worth from the machine tho.

 ML> after a while the cultures start getting tired,
 ML> and the product acquires a taste that I describe as dirty;
 RH> I'd call the taste as tangy, shading towards off.

 ML> As with all cultured products, there's a competition
 ML> among microorganisms, and the aim is to make sure that
 ML> you are encouraging the good-taste ones and eliminating
 ML> the bad-taste ones. I don't know if it's increasing
 ML> introduction of bad ones or else the good ones getting
 ML> tired (this is what the newspapers used to tell us),
 ML> but after a few iterations the stuff started to taste
 ML> strange. Tangy I wouldn't say, but probably the
 ML> contaminants where you were were different from the
 ML> ones where I was.

Could be, I used it in NC, CA, TX (San Angelo, Copperas Cove and Fort
Hood), Germany (both Frankfurt & Berlin), probably in MA and AZ,
possibly in HI but not in GA or this time around in NC.


 RH> yogurt now; Steve has gotten into kefir making and a lot of commercial
 RH> yogurts are higher carb than I like. (Hmmm, wonder how it would work
 RH> with almond milk.) The greek style is the type we prefer now.

 ML> There are nondairy yogurts, but I doubt that the bacteria
 ML> that make them are the same. It might be worth a try, using
 ML> a commercial nondairy product for starter.

When things settle down, I might give it a try. Right now we've got too
many other things to take care of before we think about it.


 As far as Greek
 ML> goes, I thought that it was just lower in liquid, having
 ML> had more of the whey drained out.

Basically, yes. I use the greek style for the lemon pound cake I make.


 RH> Have fun, hope you see some Northern Lights.

 ML> Thank you, I'm sure both of these will transpire,
 ML> especially because the vast increase in sunspot
 ML> activity recently (which increases solar flares,
 ML> which stimulates the aurora).

Just remember to duck if you see a meteorite coming your way. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)