Liquid pectin as a thickener??? Has anyone had luck using LIQUID pectin, such as "Certo" to thicken homemade yogurt? If so, how much did you use when making a quart of yogurt, and at what point in the process did you add it?I've noticed that most organic/natural store-bought yogurts list pectin (rather than gelatin) as an ingredient. Liquid pectin as a thickener??? Has anyone had luck using LIQUID pectin, such as "Certo" to thicken homemade yogurt? If so, how much did you use when making a quart of yogurt, and... » Read More Liquid pectin as a thickener??? Has anyone had luck using LIQUID pectin, such as "Certo" to thicken homemade yogurt? If so, how much did you use when making a quart of yogurt, and at what point in the process did you add it?I've noticed that most organic/natural store-bought yogurts list pectin (rather than gelatin) as an ingredient. « Show Less
241497
I just use 1/3 cup powdered milk and it always comes out great. If you are asking about pectin because you are trying to make soy yogurt, you might find some useful info here: http://www.bryannaclarkgrogan.com/page/page/1999382.htm
241498
I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G. DuffinSandy, UT I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G.... » Read More I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G. DuffinSandy, UT « Show Less
241499
I'd be interested in the answer to this question. I use a scant 1/2 cup of powdered milk. Easy and cheap when you buy it from the bulk bins at Whole Food or Rainbow (San Francisco). It is very expensive in regular grocery stores - I think a one pound box is close to $7.00 - rip off.
241500
Thanks for replying. The concern about cholesterol is not from dairy fat. It is from oxidized fat, which happens when dairy is powdered (it also happens in homogenization process). You can learn more about this by reading what Nina Plank has to say in _Real Food: What to Eat and Why_ or at her sitewww.ninaplanck.com, on the Cholesterol Myths page at http://www.ravnskov.nu/cholesterol.htm and at www.westonaprice.org. I am not a paid promoter, just a passionate health pursuer!
241501
I wish to avoid powdered milk products after what I read in _Real Food: What to Eat and Why_ by Nina Planck. She explains that dried milk is one of the biggest contributors of bad cholesterol in our diets, because of the oxidation of the fats. Anyone figure anything else out about the pectin?
241502
i just drink it watery - it is the sour I love, not so much the texture. I have heard if you drain it (layered cheese cloth) it gets thicker.
241503
I can get it thick by straining through coffee filters but it's grainy and not smooth. Not anything like the yogurt culture I add.
241504
I still haven't figured anything out about the pectin but have been having good luck with using about 3 tablespoons of non-fat dry milk powder. I wouldn't think this should contribute to bad cholesterol as it is made only from skim milk.
1689074
Diane, I've used two kinds. One is yogumed. I bought it here in amazon. It was ok. The other one was natural yogurt from a little shop (not supermarket). I liked better the second one, the first was to chalky
334971
That frustrates me too. Why mess up a otherwise great product? Practically everything is using this crap now. I think I will try the Raw Organic Whey - USDA Certified Organic Whey Protein, 12oz next. But the shipping is killing my pockets. I wish I could get it locally.
659074
I use store bought yogurt. I priced out the packets that come with the Yogourmet. I was able to get them relatively cheap at a big box health foods store. They were also carried at a smaller health foods store another with another brand that came in a jar. I liked the individual pre-measured packets so I stuck to them.
289828
I personally did not like this yogurt starter I threw it away. I bought plain greek yogurt from store for first batch and in answer to your question...Yes, saved 1 cup from my batch to make the next one. Perfect every time. Won't eat store bought yogurt ever again.
975024
YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar.
295395
I tried making yogurt using soy milk once and it did not "set", it was all liquid. Now I use organic whole milk and I have great results every time!
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
1411724
Please tell me how I can do it? I just start with lactaid and add some yogurt? I dont know why this is such a hard thing to find on the internet. Do I need to add sugar if I dont want it sweet? Thanks
829800
All Greek yogurt is is yogurt that has more of the whey removed from it when it is yogurt. However, if you are looking for a thicker richer version of yogurt, you can use 1/2 half & half & 1/2 regular milk to make a very thick Greek yogurt like consistency in this machine. This is what I use & do. Heavy cream makes it more watery, so dont try that thinking it will make it thicker. It wont.
946690
I've only used the powdered pectin to make freezer jam and you put it in 3/4 cup water and boil it before adding to the fruit/sugar mixture. I wouldn't try using a liquid pectin recipe with the dry stuff but there are plenty of recipes with the Sure Jell powder.
1661857
I put in yogurt that is thick. It doesn't seep through or anything. The liquid comes out and I remove the liquids every few hrs. depending and it's just not a mess. Don't know why, but it isn't. If I THINK it will be messy with ultra thin yogurt, either I don't attempt OR I put in a cheese cloth. But NEVER had a mess.
975025
YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen... » Read More YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. « Show Less
1632148
My Amish neighbor says 'no' for using clear jel. She (and we) use pectin. Clear jel is used to thicken baked fruit dishes like pies, cobblers, etc...
2207694
I am aware of any recipe other than what is on the package. However, I did use substitutes for yogurt, like coconut milk and plain water. I will try using pumpkin, you can't go wrong because the chocolate flavor dominates. The texture may vary but it is still delicious.
625247
nolabean, I'm confused. Why would you want to, or even How can you, make yogurt in a slow cooker? I thought yogurt was made by curdling milk and leaving it to set in a Fridge?
1417564
It's freezer jam pectin. I LOVE it. So much better than the high sugar pectins. But I wouldn't use it for cooked jams. Have you ever made freezer jam? So easy and so good!