Is it ok to mix half a cup of this uncooked into yogurt?
1106020
I eat Bob's Red Mill Whole Oats uncooked every single morning. I pour about 1/2 - 3/4 cup in a bowl. Cover it with Almond Milk or Soy Milk (organic!) and let it sit for about 30 min. sprinkle on cinnamon and add fruit, raisins or craisins and eat. My oats are soaking while I get ready to leave or am doing something else. Very filling, and very good. Sure they are raw but they are soft and a slight bit chewy.
1106021
I think it would be okay, although the rolled oats would be easier to digest if cooked. I throw a small amount of rolled oats (probably a couple of tablespoons per serving) into the blender to thicken smoothies without suffering any noticeable gastric distress.http://www.organicauthority.com/health/can-you-eat-rolled-oats-raw.html
1106022
I've oven roasted it (homemade granola) and put it in yogurt, it was great. If you are going to mix it without cooking it in any form then you will want to let it sit for an hour or so (plus, straight uncooked is going to be pretty intense on your guts). I usually microwave a cup of it if in a hurry and mix with yogurt.
412056
I think so. I haven't tried it, but I don't see why it wouldn't work. You make the yogurt separately (or just buy non-dairy yogurt) and pour it into this strainer. Yogurt turns into "Greek yogurt".
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
850066
Yes, you can. The recipe book suggests freezing regular yogurt and using it in the machine.
2093578
If you're making it homemade, you can certainly add it to the yogurt after but I'm not sure it would work. here's a link that may help you: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe.
945155
It is recommended doing so only to make a thicker yogurt. I personally do not I just add 6tbsp dry milk or use my yogurt cheese maker to get the consistency I want.
1364760
Yes, you can use yogurt from your last batch...however!!! I've never done it. The reason? Because my homemade yogurt has always been so GOOD that I've eaten Every Bite and didn't have any left to use as a starter for the next batch!!
515720
Sterilize everything, including the jars (I put almost boiling water, then pour out shortly before pouring the yogurt mixture.).Heat 42 oz. (5 1/4 cups) 1% milk and 1/3 cup nonfat dry milk to 185 degrees.Cool to 110 to 115 degrees, add 1/2 cup of a (room temperature)favorite plain greek yogurt for a starter. Whisk slowly, but thoroughly. Next batch, save one of the jars of yogurt for a starter. After 3 times, it starts to become not as firm.Let the maker had it go for 7 1/2 hours, then check firmness by tipping one of the jars.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
258155
I don't see why not. It just keeps it at the right temperature. But if you are making Greek yogurt you will only get about 2.5 cups of yogurt after you filter off the whey from 5 cups of milk.
1411722
yes-just make it as you would with regular milk and follow whatever directions you are using. The only thing you have to do different is to add a small amount of sugar to give the starter yogurt something to work with. I have used as little as a teaspoon to 5 cups of milk and gotten good results- it won't be sweet, and you can always make it tarter by incubating longer.
1504113
I used unsweetened soy milk and i've found I need to add at least 1 tablespoon (I use 2 tablespoons mostly though) of maple surup to feed the bacteria. Since my yogurt maker takes 42 fluid ounces, I've found using more than 1/8th teaspoon of the starter is required too. The yogurt is not sweet at all.
618099
You could definity make regular yogurt in this if you wanted to. It includes a strainer for the last step of straining out some of the whey. You would just skip this last step for regular yogurt.
2266655
I mix it in with a small amount of plain yogurt and my kids 5 & 6 eat it fine that way--they say they get chocolate yogurt :)
1057924
You can use any plain yogurt: fat-free, full fat, 2%, greek yogurt, whatever. I would not use a flavored yogurt, but that may work. I usually use as the starter the end of the last batch of yogurt that I made. But that loses potency after a period of time, I find. When that happens, I either cut that 50/50 with a store bought yogurt or I just use 100% of the store bought as the starter. I have used the packaged starter that came with my machine. Good luck.
246591
Take a colindar(?) and line it with cheesecloth. Dump the yogurt in and leave it for about an hour. I love Greek yogurt as well, and it works.