I loved reading the Diane Wyatt's inspiring story of Green Mountain
Yogurt in the December Moosletter. Since I am not in Vermont to buy
Green Mountain Yogurt and I noticed the yogurt machine
Moosletter, I realized that many of your customers may not realize they
already have a yogurt maker in their home they don't know about: their
I found the recipe to use my crock pot at the blog, A Year of Slow Cooking
There are great pictures and detailed instructions at the blog, but here's a recap:
You will need: -a crock pot
-1/2 gallon milk (I use whole organic)
-yogurt starter (I have used YoGourmet, 1/2 cup of the last batch I made, or 1 carton of live-active store bought yogurt)
-a heavy towel (I use a beach towel)
Put the 1/2 gallon milk in the crock pot on low for 2 1/2 hours.
At the end of the 2 1/2 hours, turn off the crock pot and let the milk sit for 3 hours.
the end of the 3 hours, spoon out 2 cups of the warm milk and mix it
with the starter. After mixed well, put back in crock pot, and wrap
with your heavy towel for 8 hours/overnight.
In the morning, you
will have yummy home made yogurt. Since I like 'Greek style' yogurt and
the whey in milk doesn't agree with me well, I take an extra step to
strain my yogurt. I line a colander with coffee filters and spoon the
yogurt into the lined colander. I cover it and put it back in the
fridge and when it is done draining, I have thick, creamy Greek yogurt.
We use the unsweetened yogurt as sour cream, too.
I haven't tried
your yogurt starter yet, but since it is more economical than what I've
been buying, I look forward to using it. I'm sure the yogurt maker you
are selling is top quality like all your products, but I thought the
other Moosletter readers should know they can use their crock pot to
make their own yogurt.
... I have started making cheese at home using a lot of your products and would love to spend a week or two over this upcoming summer interning or working at a cheese making facility. I live in San Diego, CA. I was hoping you could let me know if you knew of any creameries or artisan cheese makers on the west coast that will entertain such a request. I would love to learn the art of cheese making from someone skilled in the art. Sergio Duron - firstname.lastname@example.org
My name is Meghan Finamore and I am a culinary instructor in Buffalo, NY. This is my first year as a teacher and I am already starting to wonder what to do with my time off this summer when school is not in session. My goal is to spend some time this summer learning about something new. I have always been interested in cheese making and the process that goes into creating such unique products from milk ...
The reason I am writing is because I am interested in working for about a month over the summer at a place where I can learn more about cheese. I do not expect to be paid much (or anything at all). I would be happy to help out in any way needed in order to broaden my knowledge. If this is something you would be able to offer, please let me know. I would be happy to send you my resume along with more information about myself. Meghan Finamore - email@example.com
...I would like to know how to make butter like the Amish. My friend stopped by an Amish store somewhere up north in Michigan and bought me five pounds of it rolled like a log. It was so good and tasty. Could you send me the directions for how to make it??
I was hoping you could post a request for anyone with knowledge about a Prättigauer recipe ...
I am wanting to make a cheese from Germany called Handkase (hand cheese) it is made with skim milk and is a somewhat clear golden color like a glycerin of soap. It is considered a very smelly cheese. I can buy it from a very few places, but it's shipped frozen and when it's thawed it looses it's creamy texture and becomes crumbly, so I would very much like to make it myself.