Marianne
Super Self-Sufficient
- Joined
- Feb 6, 2011
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- 3,269
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- Location
- rural Abilene, KS, 67410 USA
My cool neighbor down the road gave me a start of her Heritage Yogurt. This is so cool. I put it in a quart Mason jar, added milk and a lid then left it out on the counter for 12 hours. Bingo! Yogurt!! I get a thicker yogurt if I leave it on the counter for 24 hours.
There are several different types of Heritage Yogurt, each originating (or they claim) from different European countries. Each has it's own distinctive flavor, but not all are countertop yogurts. The one I have has a buttermilk overtone.
The texture is somewhat different than our very processed American yogurt. It's the processing that gives the companies a consistant texture and flavor. People with Heritage Yogurt don't expect the same results with every single batch (or so I read).
Mine have been pretty consistant. I was draining a lot of whey from the first batches. Now that I let it sit on the counter for 24 hours, there doesn't seem to be as much whey. It doesn't have that really creamy texture until you stir it up well, but it doesn't bother me. Now I have yogurt on the countertop almost daily. I haven't tried 48 hours yet.
You can read more about it at: http://nourishedkitchen.com/viili-piima-fil-mjolk/
My neighbor bought her starter here: http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html
There are several different types of Heritage Yogurt, each originating (or they claim) from different European countries. Each has it's own distinctive flavor, but not all are countertop yogurts. The one I have has a buttermilk overtone.
The texture is somewhat different than our very processed American yogurt. It's the processing that gives the companies a consistant texture and flavor. People with Heritage Yogurt don't expect the same results with every single batch (or so I read).
Mine have been pretty consistant. I was draining a lot of whey from the first batches. Now that I let it sit on the counter for 24 hours, there doesn't seem to be as much whey. It doesn't have that really creamy texture until you stir it up well, but it doesn't bother me. Now I have yogurt on the countertop almost daily. I haven't tried 48 hours yet.
You can read more about it at: http://nourishedkitchen.com/viili-piima-fil-mjolk/
My neighbor bought her starter here: http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html
There is so much I want to try and this is just another to add to the list now 
Thanks Marianne!!
