Alright, I hope you’ve all had a chance to make some Greek style yogurt or yogurt cheese from your food storage powdered milk derived yogurt! I know I love it and have had so much fun experimenting! Here are some quick easy ways to use your food storage yogurt cheese and Greek style yogurt. If you’re looking for more ideas (or have this still on your to-do list)-make sure you check back on Monday. I’ll have a FREE downloadable food storage yogurt handout for you to have and share with others!
Three EASY ways to use your Food Storage Yogurt Cheese and Greek Style Yogurt
It’s easy and delicious and you know it’s FOOD STORAGE!
I’d be more concerned with eating grains instead of low-fat, especially if heart disease or diabetes is in one’s family history. Of course I’d eat grains in a starvation situation (whole or cracked if possible).
Well, If food storage was just for starvation-security, I could see that. But if you look at food storage as an extention of your usual pantry, or like going “grocery shopping” in your own closet, then making yogurt or other “normal” foods with what you have on hand makes sense. Have you checked out Crystal’s EZ whole grain bread recipe? It’s really good.
I just think it’s great there is a method for yogurt making with a crockpot! It’s hard making enough for a lot of eaters with other methods.
I have really enjoyed your series on making yogurt! So informative and I can tell you spent a lot of time on this topic. Thanks for making it look easy!
Your video tutorial was great and very clear to understand. I gave this a try last night but it didn’t work out for me. I’m wondering if you might be able to help me troubleshoot a little. I tested the milk with a candy thermometer to make sure the milk was about 115′ when I added the tempered yogurt in. I used Mountain High brand yogurt. I stirred it all together and then covered the crockpot with towels and let it sit overnight. In the morning, I uncovered it. It was still just a little warm, but only the top 2″ had set up and the rest underneath was soupy and gloppy and stringy, kind of like watery white glue.
Have you encountered this before? I can’t think of why this happened. I put the right amount of water to powdered milk ratio per instructions and made sure the temperature was right. I am stumped!
Anyway, I rescued the top 2″ which had set and which tasted fine and am making yogurt cheese with it and I’m looking forward to trying it out.
What type of milk did you use? Brand and instant or non-instant.
Hi! I used nonfat, non instant from the LDS Cannery.
Did it work for you, or not?
Mine did the same thing. I am trying again today.
Mine did the same thing so the next time I left it the towels 10-12 hours.Came out nice and thick all the way through.
Crystal- Just wanted you to know that we have made the yogurt about 4 times since you posted about yogurt making. I made the cheese and then made a mini yogurt cheese cakes with it. Here is the link if you would like to see how it turned out.
http://simplyyumfood.blogspot.com/2011/04/yogurt-cheese-cakes.html
Thanks for all your great recipes and ideas!
I love that Roasted, Raspberry Chipotle Sauce from Costco. I have made that appetizer on several occasions and I always serve it with Gingersnaps. It is so delicious with all of those flavors.
unrelated…..is that a new wheat grinder I can see in the background? Would love to hear your opinion on why you purchased that one. I’m undecided on the Nutrimill vs Wondermill. And since you are constantly using your wheat, would appreciate your opinions 🙂
I love my new wheat grinder!! It’s quiet, grinds flour as fine as
cornstarch and is smaller than the wondermill.
I made the cheescake it was wonderful. Tried using the yogurt cheese to make cream cheese icing. it tastes great but it’s more like cream cheese soup. Any suggestions?