I am so glad to find this site! I used to get the magazine and want to subscribe again but have to wait for a check . . . anyway, looking for a yogurt recipe (not too complicated please?) and a good source for rennet that is priced reasonable. Also need a butter mold. Any helps? Thanks - Kass in MO

-- Kassie (katwell@llion.org), September 11, 1999

Answers

Hi Kass,

Yogurt is fairly simple to make. You can start a batch with yogurt that you get at the grocery store if desired or get the yogurt culture from a health food store (dry powder form).

If starting with the store bought type make sure that the container says "live culture" on it. We do not pasturize our goat milk but you can if you wish. If you wish to pasturize the milk, heat the milk to 180 degrees and let set to cool back down to about 110 degrees. Add 2 Tablespoons of yogurt per quart of milk, stir well, cover with a heavy towel and keep warm until thickened. (about 6 or so hours) Make your next batch using this as a starter within 5 days.

In the winter time I have used a number of different ways to keep the cultured milk warm until thick. A heating pad set on low and jars covered, set the jars in a cake pan with hot water covered, a water filled roaster sitting on top of water heater, and my favorite - a crock with water sitting on the water jacket of a wood burning cook stove.

I have used two diffent brands of the dry yogurt culture and both have worked well. The one that is most available to me is "yougomet". They have easy to follow instructions on the package.

To make yogurt you do not use rennet - I am assuming that your want the rennet for cheese making. Health food stores often have vegtable rennet available in liquid form. The better deal is to get your rennet from Hoegger Goat Supply, 160 Providence Rd., Fayetteville, GA 32015 For questions 770-461-5398 for ordering 1-800-221-GOAT.

They have all kinds of cheesemaking supplies available and buttermolds too. One excellant book they carry for the beginner in cheese making is a cook book written by Mary Jane Toth. "Goats Produce Too" has recipes for many varieties of cheeses and very clear directions on how to accomplish the cheese making. The recipes call for homestead size amounts of milk (1 to 2 Gallons of milk).

Enjoy, Prisca

-- Prisca Wooster (kerryw@hctc.net), September 12, 1999.

Another source for cheesemaking supplies is: http://www.cheesemaking.com

-- greenbeanman (greenbeanman@ourtownusa.net), September 15, 1999.

Try www.cheesemaking.com. The New England Cheesemaking Co. is a great source for a huge variety of cultures, as well as equipment and recipes. For butter molds, try www.lehmans.com. They also have some great equipment. I got the huge stainless butter churn, takes care of the weeks churning in 15 minutes. Enjoy

-- Connie Christoffer (coniechristoffer@yahoo.com), February 14, 2000.

Thanks for the yogurt recipe. My todo list for the day was to find a recipe for yogurt and obviously...the place to look...Countryside Magazine...Yea...Countryside.

-- Ruth Guida (n5rjm@arrl.net), February 17, 2000.