Topic | I made yogurt and it was EASY!

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This topic contains 32 replies, has 17 voices, and was last updated by  Rachel 4 years, 3 months ago.

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  • Misty

    OK and by getting jars ready can I just wash then in the dishwasher or is there a better way?  Want to try both yogurt and cream cheese this weekend.

    Then the whey, I could use idea’s on what to do with it!


    Regarding how to make coconut milk yogurt… I sent this to someone else.  I’ll post it here.

    I take 3 cans of organic canned coconut milk (Natural Value doesn’t have guar gum in it and tastes better but is hard to find. I usually used organic Thai Kitchen) and heat it to 110 degrees (if you get it too hot cool it down to 110 degrees). Then add 1/4 c. already made yogurt (the first batch I used regular milk yogurt from the store. Now I set aside 1/4 c. from every batch and use that. I’ve done this for so long I’m sure there is no dairy left in it.) and about 1 T. honey, agave or maple syrup. I do have a yogurt maker. I leave mine in the yogurt maker for about 10 hours or until it is the right taste. I didn’t use sweetener but I discovered that it needs to have a little bit to help the bacteria grow.

    At first, I didn’t like it. But I’ve come to really like it. My little ones like it too with some agave and fruit.

    Here is a link to how to make it without the yogurt starter:


    That’s just fine to wash in the d/w, then take them out and use them. I just put my jars/lids/rings in a stockpot of boiling water for 10 min., then remove them and do it that way; that way I don’t have to plan a d/w cycle.

    As for whey:

    quickie lemonade in a glass-water, a tablespoon of whey and about two tblsp. of lemon juice. I also add to smoothies where there is no other fermented dairy product. I also add a tablespoon to my cold tea.

    use for soaking grains

    use in lacto-fermenting veges

    I give to the chickens on a hot, Ga. day.


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