Comments on: Low-Carb Science: Raw Milk Yogurt

By: powdered milk

powdered milk — Fri, 31 Dec 2010 18:23:45 +0000

Thanks for the tip the flavor is so good with the pawered milk, i love homemade, is so healthy and it isnt difficult to do.

By: Dee

Dee — Mon, 20 Dec 2010 12:35:53 +0000

I’ve been making yogurt for years, and started making kefir and cheese about a year ago. Yogurt can be made a little thicker by adding (whisking in) some powdered milk prior to heating. I prefer non-instant, but am having trouble finding that nowadays. Thicker yogurt makes it easier to hang. I’ve found that using a Greek starter also makes thicker yogurt. I have a funnel lined with very fine mesh for making yogurt cheese, but it was too small for my batches of cheese. From experience, please do NOT use regular “cheesecloth” sold in most stores – find a good stout linen tea towel or 100% cotton muslin. Yogurt would fall through the very loose weave in that coarse stuff most places sell.

By: Aaron

Aaron — Tue, 17 Aug 2010 23:04:58 +0000

Thanks, David. One of these days I’ll do a photo-tutorial of how I do it. It’s pretty simple: make the yogurt, put it in cheesecloth, and let it hang a while.

By: David

David — Sun, 08 Aug 2010 22:34:45 +0000

This one has instructions on turning the raw milk yogurt into cream cheese: http://kellythekitchenkop.com/2009/04/how-to-make-raw-milk-yogurt-cream-cheese.html

By: Becka

Becka — Sat, 26 Jun 2010 23:39:30 +0000

Do you have a recipe for homemade cream cheese? Please share!